Abstract
Abstract. This study investigated the effects of breed on the fatty acid compositions of the Longissimus thoracis et lumborum (LTL) of gilts and barrows. Although only one muscle was analyzed, the results gave a good indication of the effect that breed and sex may have on the fatty acid compositions of the meat. Breed exhibited a significant effect on the fatty acid composition of pigs, whereas the effects of sex were found to be minor. Higher contents of intramuscular fat (IMF), C16 : 1, C18 : 1 and monounsaturated fatty acids (MUFAs); darker color of meat; and lower cholesterol content, drip loss, C18 : 0, C18 : 2, polyunsaturated fatty acids (PUFAs), n-6 and n-6 : n-3 ratios were found in the LTL muscle of Pulawska pigs compared with Polish Landrace pigs. Meat of Pulawska pigs is especially suitable for the production of good-quality, cured and smoked loin for longer storage. Fat content was higher in barrows than in gilts, and as a consequence the IMF from barrows had higher saturated fatty acid proportions and hypercholesterolemic acids (OFAs) as well as lower C18 : 1 than that from gilts.
Highlights
Recent guidelines from the World Health Organization (WHO, 2003) and the Food and Agriculture Organization have emphasized the importance of maintaining a balanced diet to reduce the incidence of various diseases such as obesity, type-2 diabetes, cancer and cardiovascular pathologies
A significant (p < 0.05) interaction between breed and sex was observed in total fat content
The tested genotypes differed in pH1, pH24, content of intramuscular fat and caloric value due to large differences between native and more improved breeds
Summary
Recent guidelines from the World Health Organization (WHO, 2003) and the Food and Agriculture Organization have emphasized the importance of maintaining a balanced diet to reduce the incidence of various diseases such as obesity, type-2 diabetes, cancer and cardiovascular pathologies. It is recommended that total fat should contribute to less than 15–30 % of total energy intake, including precise recommendations concerning saturated fatty acids (SFA), n-6 polyunsaturated fatty acids (PUFAs), n-3 PUFAs, trans fatty acids and cholesterol (Hocquette et al, 2010). The fatty acid composition of pig muscle and adipose tissue is affected by several factors, including fatness, body weight (Fischer et al, 2006), age, energy intake and dietary fatty acid composition (Panella-Riera and Neil, 2007; Vaclavkova and Beckova, 2007; Wasilewski et al, 2011, 2012; Cechova et al, 2012; Mukumbo et al, 2014; Nuernberg et al, 2015). Some research has focused on reducing the cholesterol content in meat by dietary modifications; curiously, reducing the fat content of meat can in-
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