Abstract
Abstract. The objective of this study was to determine the chemical composition and fatty acid content in m. longissimus dorsi (MLD) of two indigenous pig breeds (ML – Swallow-belly Mangalitsa and M – Moravka) reared in free range farm conditions and fed complete mixtures used for commercial meat pig genotypes. The body mass of ML and M pigs at slaughter was,on average, 107.14 and 107.61 kg, respectively. In MLD of M pigs, more total fat was measured compared to ML breed (6.96 % compared to 5.10 %, P<0.05). Protein content in MLD of ML pigs was higher by +0.92 % (P<0.01) compared to M pigs. Male castrates of M pigs had more fat compared to gilts of the same breed (8.64 compared to 5.29 %), and the 3.35 % difference between mean values was statistically significant (P<0.05). The breed of pigs influenced the total saturated fatty acids (P=0.011) and mono-unsaturated fatty acid (P=0.003) contents, but not the content of polyunsaturated fatty acids (P=0.325). In the case of saturated fatty acids in the MLD of ML and M pigs, the most common were C16:0 (25.05 % and 25.53 %) and C18:0 (12.73 % and 14.40 %). The MLD of M pigs contained 1.67 % more stearic acid compared to ML pigs (P=0.004). Pigs of ML, compared to M pigs, had more C18:1cis-9 (+2.31 %), C16:1 (+0.49 %), C17:1 (+0.10 %) and less C20:1cis-11 (–0.25 %). The content of two essential fatty acids, C18:2n-6 and C18:3n-3, did not vary according to breed or sex of pigs (P>0.05). The n-6/n-3 ratio was higher than optimal (18.7 for breed ML and 13.7 for M).
Highlights
Oils and fats are necessary in human nutrition, excessive or insufficient intake of fat can have adverse effects on human health
The objective of this study was to determine the chemical composition and fatty acid content in m. longissimus dorsi (MLD) of two indigenous pig breeds (ML – Swallow-belly Mangalitsa and M – Moravka) reared in free range farm conditions and fed complete mixtures used for commercial meat pig genotypes
N-6 and n-3 polyunsaturated fatty acids (PUFA) should provide 5-8 % and 1-2 % of the energy, respectively, but not more than 1 % of the energy should be due to trans fatty acids.The remainder should consist of mono-unsaturated fatty acids (MUFA), especially oleic acid (C18:1cis-9)
Summary
Oils and fats are necessary in human nutrition, excessive or insufficient intake of fat can have adverse effects on human health. N-6 and n-3 PUFA should provide 5-8 % and 1-2 % of the energy, respectively, but not more than 1 % of the energy should be due to trans fatty acids.The remainder should consist of mono-unsaturated fatty acids (MUFA), especially oleic acid (C18:1cis-9). They are less susceptible to oxidation and have a positive effect on human blood cholesterol levels. Increased intake of n-3 fatty acids in relation to n-6 has a positive effect on human health (Simopoulos 2002, Harris et al 2009, Grenon et al 2012). The effect of the housing system on pig traits and subsequently on carcass and meat properties, comprises interaction between the features of the facility, feeding level and pig genotype used in the production system (Araújo et al 2011)
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