Quality and Dietary Value of Pork Meat of the Pulawska and Zlotnicka Spotted Breeds, and Commercial Fattening Pigs

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F18%3AN0000019" target="_blank" >RIV/00027014:_____/18:N0000019 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Quality and Dietary Value of Pork Meat of the Pulawska and Zlotnicka Spotted Breeds, and Commercial Fattening Pigs

Popis výsledku v původním jazyce

The aim of the study was to determine the quality and nutritional value of meat originating from pigs of Polish native pure breeds -the Pulawska and Zlotnicka Spotted as well as the commercial four-breed crossbreds F1 (Large White x Polish Landrace) x F1 (Duroc x 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 Pulawska 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 Pulawska breed (36.07 N/cm(2)). The darker color was characteristic of the pig meat of the Zlotnicka 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 Zlotnicka Spotted meat (25.23%) at optimum fat content (2.25%). The high content of ash (1.63%) recorded in the Zlotnicka 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 monoun-saturated fatty acids (52.72%) was recorded in porcine meat of the Pulawska 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.

Název v anglickém jazyce

Quality and Dietary Value of Pork Meat of the Pulawska and Zlotnicka Spotted Breeds, and Commercial Fattening Pigs

Popis výsledku anglicky

The aim of the study was to determine the quality and nutritional value of meat originating from pigs of Polish native pure breeds -the Pulawska and Zlotnicka Spotted as well as the commercial four-breed crossbreds F1 (Large White x Polish Landrace) x F1 (Duroc x 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 Pulawska 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 Pulawska breed (36.07 N/cm(2)). The darker color was characteristic of the pig meat of the Zlotnicka 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 Zlotnicka Spotted meat (25.23%) at optimum fat content (2.25%). The high content of ash (1.63%) recorded in the Zlotnicka 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 monoun-saturated fatty acids (52.72%) was recorded in porcine meat of the Pulawska 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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Annals of Animal Science 

ISSN

1642-3402

e-ISSN

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Svazek periodika

18

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

PL - Polská republika

Počet stran výsledku

11

Strana od-do

281-291

Kód UT WoS článku

000423996100020

EID výsledku v databázi Scopus

2-s2.0-85037826293