RESEARCH IN PIG BREEDING, 11, 2017 (2)
EFFECT OF CROSSING MANGALITSA BREED WITH LARGE WHITE TO CHEMICAL PARAMETERS AND FATTY ACID COMPOSITION IN MUSCULUS LONGISSIMUS DORSI
Debrecéni, O., Lípová, P., Bučko, O.
Slovak University of Agriculture, Nitra, Slovak Republic
The aim of study was to verify the utilization of Mangalitsa breed in crossing with pig meat breed Large White in relation to chemical composition and fatty acid content of Musculus Longissimus Dorsi (MLD). Fifty-two pigs were used and they were divided into two groups with different genotype: Mangalitsa breed (n=16) and their crossbreeds Slovak Large White x Mangalitsa (n=36). Mangalitsa pigs were reared under intensive conditions, where the pens were situated outside. Crossbreeds Slovak Large White x Mangalitsa (SLW x Ma) were reared under inside intensive conditions. Pigs received complete feed mixture and drinking water by ad libitum system. The fattening period lasted from 30 kg to 100 kg. The chemical parameters such as percentage of water, protein, intramuscular fat and cholesterol content as well as fatty acid composition of MLD were measured by FT IR (FourierTransform InfraRed) method. Crossbreeds SLW x Ma had significantly higher percentage of water (P < 0.01) in MLD and lower percentage of protein (P < 0.05) compared to Mangalitsa. The intramuscular fat content as well as cholesterol content were notable lower in MLD from crossbreeds SLW x Ma than in Mangalitsa. From this results follow, that cholesterol content in meat depend on intramuscular fat content. Although the C12:0, C14:0 and C18:1trans-1 were lower in IMF of MLD from Mangalitsa, the IMF was more saturated as well as monounsatured and less polyunsaturated compared to crossbreeds SLW x Ma, which is showed by higher percentages of C16:0, C18:0, C18:1cis-9 and lower percentage of C18:2n-6. The C12:0, C18:1cis-9 and C18:3n-3 were significantly affected by genotype (P < 0.001). It can be concluded that crossbreeds SLW x Ma have comparable qualitative parameters of meat with Mangalitsa breed for production special meat products. Consequently Mangalitsa breed can improve some technological parameters in MLD by crossing with pig meat breed.
Key Words: Crossbreeds, intramuscular fat, fatty acid, Mangalitsa, meat