Chemical and Fatty Acid Composition of the Musculus Longissimus of Mangalitsa Breed
Imrich I., Mlyneková E., Mlynek J., Borsos A., Bučko O., Kanka T., Rolinec M.
The aim of the experiment was to assess the chemical and fatty acids composition of the Musculus Longissimus of the White Mangalitsa breed. In the experiment, we used 10 pigs of the breed White Mangalitsa with a live weight, at slaughter, 110 -130 kg. The animals were housed in the stall in the group pens with the full concrete flooring and bedding. The pigs were fed ad libitum. In addition to the complete feed mixture, the mixture of corn and clover-green silage was administered to the animals at a ratio 1:1. Samples for analysis of the fatty acids were taken from the Musculus longissimus lumborum et thoracis (MLLT). The water content in the MLLT meat was 72.68 ± 0.63 %. The content of protein ranged from 23.37 to 24.87 % and the intramuscular content of fat was 2.09 ± 0.61 %. The results from fatty acid analysis show that there was the highest content 51.19 ± 1.08 % of the monounsaturated fatty acids (MUFA), a lower content 35.33 ± 0.88 % of the saturated fatty acids (SFA), and the least content 12.50 ± 0.96 % of the polyunsaturated acids (PUFA). PUFA in the meat of pigs were mainly made by n-6 fatty acids (n6 PUFA: 11.06 ± 1.02 %, n3 PUFA: 0.62 ± 0.03%) and the n6/n3 ratio was 17.94. The content of cholesterol was 45 ± 11.44 mg.100g-1. Compared to commercial breeds, the breed Mangalitsa is characterized by a more favorable composition of individual groups of fatty acids in intramuscular fat and the n6/n3 PUFA ratio.
Key Words: Cholesterol, fatty acids, intramuscular fat, mangalitsa, meat