Abstract
This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg-1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg-1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat.
Highlights
The Mangalitsa, a fatty type of pig, is an autochthonous swine breed in Serbia, where it has been present for more than 100 years
The rearing system had no impact on the body length of the pigs, whereas live weight did (P < 0.001; Table 2)
Our study leads to the conclusion that free-range-reared Mangalitsa pigs had a lower backfat thickness than pigs reared in the conventional manner
Summary
The Mangalitsa, a fatty type of pig, is an autochthonous swine breed in Serbia, where it has been present for more than 100 years. Consumers select meat products according to perceived eating quality and accessible pricing, but they consider the nutritional value and the ethical meat quality, as well as animal welfare issues and the level of impact on the environment caused by the production system. Another reason for choosing ecologically, non-intensively produced meat is the opinion that the flavour and nutritive value of this type of meat are superior as compared to meat grown in the conventional way (Mapiye et al, 2011, Parunovic et al, 2012a). The aim of this study was to explore differences between carcass properties, chemical and fatty acid composition and the cholesterol content in backfat of free-range and conventionally reared Mangalitsa pigs
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