The difference in the nutritional composition of pork and fat of barrows, boars and gilts of finishing pigs


Bučko O.1, Bahelka I.2, Petrák J.1, Hellová D.1, Debrecéni O.1


1Slovak University of Agriculture, Nitra, Slovak Republic

2National Agricultural and Food Centre , Lužianky, Slovak Republic




   The experiment was realized in the experimental facility of Animal Production Research Center in Nitra.  There were 21 hybrid fattening pigs included in this experiment. The pigs were divided into three groups of 7 pieces (7 barrows, 7 gilts and 7 boars). All pigs were fed during the experiment one feed mixture.The fattening was realized up to 105 kilograms of live weight of pigs.  The samples for the analysis of the chemical indicators were taken from longissimus dorsi muscle and fat from belly during dissection of the right half/carcase hold in storage for 24 hours post mortem at the temperature 3-4 oC. The sample from muscle and fat (50 g ) was hold in storage and dates separately for 30 days at the temperature -19±0,5oC before the analysis was carried out.We analyzed the total amount of proteins in g/100 g, intramuscular fat in g/100 g, total amount of water in g/100 g, composition of fatty acids in the muscle and fat and composition of selected amino acids in the muscle. Based on the results analysis of chemical composition of pork we can state that in the meat of barrows it was found the highest proportion of intramuscular fat in comparison to boars and gilts. We found the lowest content of total protein (23.72%) in the group of barrows in comparison to the group of gilts where we measured 24,15 %. In the case of total water indicator [ % ]  it was found the lowest value 74,03 % in group of barrows in comparison to the group of boars where we found value of  74,69 %. There was recorded the lowest proportion of saturated fatty acids in the MLT in the group of boars 40.1 g.100-1 FAME in comparison with the group of barrows where we found the value of 40.75 g.100-1 FAME. Regardless of significant effect of castration on sensory and organoleptic characteristics of pork in conclusion we scan state that the meat of boars in our experiment contained lower amount of intramuscular fat in comparison with barrows and simultaneously higher amount of total protein and total water. The content of cholesterol in MLT was also lower in the group of boars in comparison with the group of borrows. Chemical composition of intramuscular fat in MLT and belly identified in the group of boars showed optimal composition of individual fatty acids groups.  From a nutritional point of view, meat of boars was characterized by a higher amount of ω3 and ω6 fatty acids and a lower amount of saturated fatty acids in the MLT and the belly.


Key Words: Pig, castration, nutritional composition, pork