Differences on meat colour and composition between ‘Landrace × Large White’ and ‘Iberian’ pigs under identical nutritional and management conditions

2018 ◽  
Vol 58 (11) ◽  
pp. 2132 ◽  
Author(s):  
Patricia Palma-Granados ◽  
Ana Haro ◽  
Luis Lara ◽  
José F. Aguilera ◽  
Rosa Nieto ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Mineral Content ◽  
Biceps Femoris ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Large White ◽  
Iron And Zinc ◽  
Fat Composition ◽  
Hue Angle ◽  
Colour Saturation

In pig production, factors such as nutritional system and genotype affect quality characteristics of meat. This study was aimed to evaluate differences in nutritional composition and colour of meat between Iberian (IB) and Landrace × Large White (LLW) pigs reared under identical nutrition and management conditions. Nutrient composition, mineral content, fatty acid profile and instrumental colour of two muscles (longissimus thoracis and biceps femoris) were examined at two growing stages (50- and 115-kg weight). Significant differences were found in relation to genotype. IB muscles contained higher amounts of intramuscular fat, dry matter, monounsaturated fatty acids, iron and zinc, and were redder (higher a* value) and with less colour saturation (lower hue angle), than those from LLW pigs. Significant relationships between colour coordinates with the mineral content and the lipid profile of muscles were found: redness was mainly linked to iron, zinc and monounsaturated fatty acids levels, whereas yellowness was positively related with copper, polyunsaturated fatty acids and linoleic acid level. The results of the present study support that muscles from the IB pig genotype have special characteristics, which may enhance the overall quality of meat compared with conventional or high-lean porcine breeds, even under identical management system, due to its particular fat composition and colour attributes.

scholarly journals Quality and dietary value of pork meat of the Puławska and Złotnicka Spotted breeds, and commercial fattening pigs

2018 ◽  
Vol 18 (1) ◽  
pp. 281-291 ◽  
Author(s):  
Aleksandra Cebulska ◽  
Eva Václavková ◽  
Maria Bocian ◽  
Jan Dybała ◽  
Joanna Wiśniewska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nutritional Value ◽  
Mineral Content ◽  
Monounsaturated Fatty Acids ◽  
Atherogenic Index ◽  
Large White ◽  
Iron And Zinc ◽  
Dietary Value ◽  
Water Holding ◽  
Fattening Pigs

Abstract The aim of the study was to determine the quality and nutritional value of meat originating from pigs of Polish native pure breeds - the Puławska and Złotnicka Spotted as well as the commercial four-breed crossbreds F1 (Large White × Polish Landrace) × F1 (Duroc × Pietrain). Physicochemical properties of meat were evaluated, such as acidity, water holding capacity, tenderness, and color parameters. In addition, functional properties of meat were determined: nutritional value, mineral content and fatty acid profile. The dietetic indices of meat were also determined. The smallest acidity of muscle tissue was characteristic of the meat of the Puławska breed and the smallest meat drip loss was found in both native breeds (P≤0.01). This can confirm their greater technological suitability. The most tender was meat obtained from pigs of the Puławska breed (36.07 N/cm2). The darker color was characteristic of the pig meat of the Złotnicka Spotted breed (L* = 49.19) (P≤0.01). Meat of all three groups of the tested pigs had the quality characteristics related to normal meat. The highest content of protein was found in the Złotnicka Spotted meat (25.23%) at optimum fat content (2.25%). The high content of ash (1.63%) recorded in the Złotnicka Spotted meat meant higher content of macro and microelements, especially iron and zinc, as compared to meat of the four-breed crossbreds (P≤0.01). The highest amount of monounsaturated fatty acids (52.72%) was recorded in porcine meat of the Puławska breed, while content of polyunsaturated fatty acids was the highest in meat of the four-breed crossbreds (16.77% vs. 9.32% and 15.19%) (P≤0.01). No differences were found between the groups tested for atherogenic index. In terms of most physicochemical and functional characteristics, meat of native pig breeds was superior to the meat of commercial pigs from mass-production.

scholarly journals Meat Quality and Sensory Traits of Finisher Broiler Chickens Fed with Black Soldier Fly (Hermetia Illucens L.) Larvae Fat as Alternative Fat Source

Animals ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 140 ◽  
Author(s):  
Marco Cullere ◽  
Achille Schiavone ◽  
Sihem Dabbou ◽  
Laura Gasco ◽  
Antonella Dalle Zotte
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Sensory Profile ◽  
Hermetia Illucens

At present, there is limited knowledge about the possible utilization of the fat fraction derived from Hermetia illucens (HI) larvae processing. The objective of the present study was to evaluate the replacement of soybean oil with HI larvae fat in broiler finisher diet, on the quality and sensory traits of their meat. At 21 days of age, 120 male broiler chickens were randomly allocated to three experimental groups (5 replicates and 8 birds/pen): a basal control diet (C), and two groups in which either 50% or 100% of the soybean oil was replaced with HI larvae fat (the HI50 and HI100 group, respectively). At day 48, 15 birds (3 birds/pen) per group were slaughtered, and breasts and legs were excised and used for meat quality evaluations. Breast and leg physical meat quality, nutritional composition and sensory profile remained substantially unaffected by the dietary treatments. In contrast, the dietary incorporation of HI larvae fat modified the fatty acid (FA) profile of both the breast and leg meat cuts: the proportion of saturated fatty acids increased (p < 0.0001) to the detriment of the polyunsaturated (PUFA) fraction (p < 0.0001). Moreover, the meat n-6/n-3 ratio increased in the HI50 and HI100 groups compared to the C group. HI larvae fat dietary inclusion decreased the monounsaturated fatty acids in the breast (p = 0.0012) but not in the leg meat. Further research should focus on the improvement of the FA profile of the larvae through substrate modulation, or by combining HI larvae with a PUFA-rich feedstuff in feed formulations.

The use of oats in diets for dairy cows as a means of reducing the saturated fatty acid content of milk fat

1988 ◽  
Vol 1988 ◽  
pp. 74-74
Author(s):  
P.A. Martin ◽  
P.C. Thomas
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Previous Experiment ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acids ◽  
Saturated Fatty Acid Content ◽  
Fat Composition ◽  
The Individual ◽  
The Uk

It is well established that the proportion of saturated fatty acids in cows milk fat can be reduced by dietary inclusion of fats containing a large proportion of C18 fatty acids. Regardless of the individual C18 acids added to the diet, because unsaturated C18 fatty acids are biohydrogenated in the rumen it is principally the amount of 18:0 absorbed by the animal which is increased. This leads to increased mammary uptake and desaturation of 18:0 and to the secretion in milk of greater amounts of 18:0 and 18:1 fatty acids. Intramammary synthesis of 6:0-16:0 fatty acids is concurrently reduced. Of the cereals grown in the UK, oats contain relatively large amounts of C18 fatty acids. For this reason we have examined the potential of dietary inclusion of oats as a simple and inexpensive means of manipulating milk fat composition. In a previous experiment in which hay-based diets were given replacement of barley with oats reduced the saturated (6:0-18:0) fatty acids in milk fat from 753 to 619 g/kg and increased the monounsaturated fatty acids from 211 to 344 g/kg milk fat.

scholarly journals Fatty acids and composition of their important groups in milk fat of Czech Pied cattle

2011 ◽  
Vol 51 (No. 5) ◽  
pp. 181-188 ◽  
Author(s):  
M. Pešek ◽  
E. Samková ◽  
J. Špička
Keyword(s):  
Fatty Acids ◽  
Palmitic Acid ◽  
Dairy Cows ◽  
Milk Fat ◽  
Chromatographic Method ◽  
Monounsaturated Fatty Acids ◽  
Fat Composition ◽  
Total Proportion ◽  
The Individual ◽  
Gas Chromatographic Method

In 2003, 2004 and 2005 milk fat composition was determined three times in 55 dairy cows of Czech Pied cattle housed in a byre with stanchions and fed under conditions usual on Czech production farms. Fatty acids were determined by a gas chromatographic method, 26 acids out of the total 37 acids observed in chromatograms were identified. The highest proportions were observed for palmitic acid (29.25 &plusmn; 2.98%), oleic acid (24.47 &plusmn; 3.27%), myristic acid (12.14 &plusmn; 1.80%) and stearic acid (8.91 &plusmn; 2.44%). The proportions of saturated, unsaturated and monounsaturated fatty acids were 64.71 &plusmn; 4.18, 31.96 &plusmn; 4.20 and 27.45 &plusmn; 3.42% of total acids, respectively. The total proportion of nutritionally undesirable lauric, myristic and palmitic acid was 45.26 &plusmn; 4.77%, while that of the desirable group of polyunsaturated fatty acids was 4.51 &plusmn; 1.09%. The observed relatively wide ranges of the individual groups of fatty acids indicate that it is possible to improve the milk fat composition in Czech Pied cows. &nbsp;

Quality Characteristics of Fresh Meat from Pigs of the Gascon Breed

2004 ◽  
Vol 10 (1) ◽  
pp. 29-34 ◽  
Author(s):  
P. Sans ◽  
M. J. Andrade ◽  
S. Ventanas ◽  
J. Ruiz
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Neutral Lipids ◽  
Biceps Femoris ◽  
Monounsaturated Fatty Acids ◽  
Intramuscular Fat ◽  
Polar Lipids ◽  
Neutral And Polar Lipids

Chemical parameters involved in technological meat quality for dry cured processing of Gascon pigs were studied in longissimus dorsi (LD) and biceps femoris (BF) muscles. Muscles from Gascon pigs showed 2.60 and 2.84% of intramuscular fat content, 23.64 and 22.14% protein content and 1.34 and 4.63mg of myoglobin per gram of muscle (respectively LD and BF). Intramuscular fat (IMF) and myoglobin levels were higher than those reported for commercial pigs, but lower than those previously found in Iberian pigs. A similar situation was detected in the fatty acid composition of neutral and polar lipids of both muscles. Thus, monounsaturated fatty acids (MUFA) in neutral lipids of Gascon pig muscles (LD and BF respectively) were 58.27 and 51.98%, while polyunsaturated fatty acids (PUFA) levels were 5.61 and 14.13% respectively; values similar to those found in Iberian pigs and quite different to usual values in commercial pig breeds. The same trend was found in polar lipids. Both muscles showed a low susceptibility to induced lipid oxidation, in agreement with their fatty acid composition. These results pointed out that meat from pigs of the Gascon breed showed optimal characteristics for dry cured processing.

scholarly journals The Relation Between Intramuscular Fat Level in the Longissimus Muscle and the Quality of Pig Carcasses and Meat

2015 ◽  
Vol 15 (4) ◽  
pp. 1031-1041 ◽  
Author(s):  
Arkadiusz Pietruszka ◽  
Eugenia Jacyno ◽  
Maria Kawęcka ◽  
Wioletta Biel
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Intramuscular Fat ◽  
Longissimus Muscle ◽  
Large White ◽  
Muscle Area ◽  
Pig Carcasses ◽  
Imf Content

Abstract This study evaluated the effect of intramuscular fat (IMF) content on the quality of pig carcass and meat. One hundred and twenty right half-carcasses of crossbred pigs (Pietrain × Duroc boars and Polish Large White × Polish Landrace sows) from a commercial farm were divided into two groups depending on the content of IMF in the longissimus muscle (LM): LIMF - lower content (mean 2.05% IMF; 28 gilts and 30 barrows) and HIMF - higher content (mean 3.08% IMF; 32 gilts and 30 barrows) were used. Pigs with a higher IMF content in LM (HIMF group) had a significantly lower (P≤0.01) percentage of lean meat in carcass, loin muscle area, level of polyunsaturated fatty acids (PUFAs) and PUFAs/SFAs ratio, whereas backfat thickness, content of cholesterol in LM, levels of saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) were significantly greater (P≤0.01) than those in pigs with lower IMF content (LIMF group).

Using portable near-infrared spectroscopy to predict pig subcutaneous fat composition and iodine value

2018 ◽  
Vol 98 (2) ◽  
pp. 221-229 ◽  
Author(s):  
N. Prieto ◽  
M.E.R. Dugan ◽  
M. Juárez ◽  
Ó. López-Campos ◽  
R.T. Zijlstra ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Iodine Value ◽  
Near Infrared ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
Monounsaturated Fatty Acids ◽  
Fa Composition ◽  
Fat Composition

This study tested the potential of portable near-infrared spectroscopy (NIRS) to predict fatty acids (FA) composition and iodine value (IV) of pig subcutaneous fat. Following carcass splitting, the inner layer of subcutaneous fat at the shoulder from the left carcass side was scanned using a hand-held NIRS probe (350–2500 nm) and analysed for FA composition using gas chromatography. The NIRS successfully predicted the total polysaturated fatty acids (PUFA) and n-3 FA proportions, polyunsaturated/saturated fatty acids (PUFA/SFA) ratio, and IV (R2 = 0.90–0.95; root-mean-square error of prediction, RMSEP = 0.019%–1.03% total FA). This portable technology also met the requirements for a quick screening of the proportions of total SFA, monounsaturated fatty acids (MUFA) and n-6 FA, n-6/n-3 ratio, and some individual FA such as C18:2n-6 and C18:3n-3 (R2 = 0.80–0.89; RMSEP = 0.37%–1.11% total FA). However, unreliable predictions were found for other individual FA with low variability (coefficient of variation = 4%–8%) such as C16:0, C18:0, and C18:1 (R2 = 0.60–0.77; RMSEP = 0.76%–1.00% total FA). These results show portable NIRS as a suitable technology to predict pig fat quality. In addition, this study has been successful in implementing this portable NIRS technology in a research abattoir to collect spectra directly on the carcass, which would enable carcass sorting based on fat composition or hardness for marketing purposes.

scholarly journals FATTY ACID COMPOSITION OF THE FRUITS OF SYZYGIUM ZEYLANICUM (L.) DC. VAR. ZEYLANICUM

2017 ◽  
pp. 155-157
Author(s):  
Devi R. C. Bhanu ◽  
K. K. Sabu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Total Fatty Acids

Objective: Wild indigenous fruits are believed to be extremely nutritious, contributing a great deal to the general health of the tribal and rural population. To validate this claim, systematic studies are required to estimate their nutritional composition. The objective of the study was to analyze the fatty acid composition of Syzygium zeylanicum (L.) DC. var. zeylanicum.Methods: The fatty acid composition of S. zeylanicum var. zeylanicum fruits were analysed by GC-MS/MS.Results: The major fatty acids were cis-oleic acid (43.47±0.62 %) and linoleic acid (31.14±0.35%). Total monounsaturated fatty acids in the sample was 44.21%. Omega-6, omega-7 and omega-9 fatty acids were detected. The polyunsaturated fatty acids in thefruits were linoleic acid (31.14±0.35 %) and arachidonic acid (0.15±0.22 %), whereas 24.51 % of the total fatty acids were saturated. The ratio of unsaturated to saturated fatty acids was approximately 3:1. The order of abundance of fatty acids, in some of the healthiest oils, viz. olive, canola, peanut oils is, Oleic acid>Linoleic acid>Palmitic acid>Stearic acid and the same order was observed in the present study.Conclusion: Fruits of S. zeylanicum var. zeylanicum too shows a healthy balance between unsaturated and saturated fats. 

scholarly journals Protective Effect of the Castanha-de-cutia (Couepia edulis Prance) in Regards to Metabolic Illnesses and Its Socioeconomic Aspects: A Systematic Review

2020 ◽  
Vol 12 (12) ◽  
pp. 120
Author(s):  
Adele Salomão-Oliveira ◽  
Antonio Mário Galvão e Silva ◽  
Rosany Piccolotto Carvalho
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Metabolic Diseases ◽  
Essential Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Amazon Region ◽  
Alternative Source ◽  
Pharmaceutical Industries

The biodiversity of the Amazon region includes many oleaginous fruits, among them the Castanha-de-cutia, whose great potential is its almonds, which have about 16.6% protein and 73% oil. What is also remarkable is the exceptional amount of bioactive compounds in their chemical composition. This bibliographic review has the objective of arousing interest in the consumption of the Castanha-de-cutia almonds in order to improve quality of life. A systematic search was carried out for studies published between 1947 and 2016 that examined the physical-chemical characteristics, nutritional composition, bioactive functions and industrial potential of the almond from the Castanha-de-cutia. These studies included the use of this Amazonian fruit in the diet of traditional populations in the Amazon region. The presence of essential fatty acids, tocopherols, carotenoids and phenolic compounds strengthens the endogenous system, reducing oxidative stress and the risk of pathologies. The high content of monounsaturated fatty acids was also verified. This demonstrated exceptional nutritional value for the Castanha-de-cutia oil of Amazonian origin. The identification of the bioactive compounds of the Castanha-de-cutia almond is of fundamental importance as an alternative source of such compounds, since these desirable characteristics can be used in the prevention and treatment of metabolic diseases, as well as having great socioeconomic potential in the paint, food and pharmaceutical industries.

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