Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China

Zhang, Yin; Zhang, Yingjie; Li, Hui; Guo, Tianrong; Jia, Jianlin; Zhang, Pengcheng; Wang, Linguo; Xia, Ning; Qian, Qin; Peng, Haichuan; Pan, Zhongli; Liu, Dayu; Zhao, Liming

doi:10.3390/foods11172704

Cited by 20 publications

(11 citation statements)

References 59 publications

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“…An intramuscular fat content of 1.5% or 2-3% is required for a pleasant eating experience or optimal eating quality, respectively [21,34]. In this study, the IMF content ranged from 3.05 to 3.56%, which is consistent with the data for the Longissimus muscle of various native pigs [4,35,36].…”

Section: Discussionsupporting

confidence: 87%

Meat Characteristics, Expression of Myosin Heavy Chain and Metabolism-Related Genes in Thai Native Pigs

Chaosap,

Chaweewan,

Adeyemi

et al. 2024

Foods

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This study investigated the meat quality, expression of myosin heavy chain (MyHC) and metabolism-related genes, ribonucleotides and fatty acids in Longissimus thoracis of Thai native pigs (TNPs) from different geographical regions (GR). Forty-one 9–10-month-old castrated TNPs (BW 60 kg), consisting of 18, 11 and 12 pigs from Northern (NT), Southern (ST) and Northeastern (NE) regions, respectively, were slaughtered. GR did not affect (p > 0.05) the expression of MyHC, phosphoglycerate mutase 1, cytosolic glycerol-3-phosphate dehydrogenase, triosephosphate isomerase 1 and adipocyte fatty acid binding protein genes. The trend of MyHC was MyHC IIx > MyHC IIb > MyHC IIa > MyHC I. The NT loin had higher (p < 0.05) glycogen, C18:2n6, C20:4n6 and cooking loss, lower inosine, inosine monophosphate and hypoxanthine and a shorter sarcomere length than the ST and NE loins. The ST loin had a lower (p < 0.05) a* compared to other loins. Principal component analysis established significant relationships between the TNP and specific meat quality traits. This finding suggests that GR affected the meat quality, ribonucleotides and selected fatty acids in TNPs. These results provide relevant information that can be used to optimize the use of Thai native pork.

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Section: Discussionsupporting

confidence: 87%

Meat Characteristics, Expression of Myosin Heavy Chain and Metabolism-Related Genes in Thai Native Pigs

Chaosap,

Chaweewan,

Adeyemi

et al. 2024

Foods

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“…In their analysis of amino acid content of the longissimus muscle of pigs of two genetic lines (fastergrowing G1, with low fat, vs. slower-growing G2, with a higher fat content), Wilkinson et al [42] found significant differences only for serine, isoleucine and histidine. In contrast, Zhang et al [43] showed a significant variation in the amino acid content of the longissimus muscle of five pig breeds most commonly consumed in China. Comparing the results of the amino acid composition obtained in the presented study for LL with those reported by the cited authors, it can be concluded that the Chinese pork was characterised by a lower content of Glu (32.5-37.4), Ala (11.6-13.2), Pro (6.7-7.9), Thr (9.5-11.0), Val (10.1-11.5), Met (5.9-6.8), Tyr (8.3-9.4) and Phe (8.8-10.0).…”

Section: Amino Acidsmentioning

confidence: 88%

Meat Nutritional Value of Puławska Fattening Pigs, Polish Large White × Puławska Crossbreeds and Hybrids of DanBred

Siemiński

Skałęcki

Florek

et al. 2023

Animals

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The nutritional quality of meat and the health-promoting properties of intramuscular fat from randomly selected rearing pigs of the native Puławska breed (PUL, n = 15) and its crossbreeds with the Polish Large White breed (PLW × PUL, n = 16) and the DanBred hybrids (DAN, n = 17) were compared. The typical commercial fattening period was carried out up to 80 days of age. The initial body weight of PUL weaners was 30.55 kg (±3.98 kg), that of PLW × PUL weaners was 30.00 kg (±4.29 kg) and that of DAN weaners was 30.70 kg (±3.40 kg). The protein content and energy value of the complete feeds (Grower and Finisher) were 165 and 155 g/kg, and 12 and 11.8 MJ/kg, respectively. The research material consisted of samples of Longissimus lumborum and Semimembranosus. The chemical analyses included the determination of proximate composition, fatty acid content and amino acid concentration. The lowest fat content was found in the meat of the Puławska pigs, while the highest was found in the DanBred fattening pigs. The highest content of SFAs and MUFAs was found in the meat of DanBred hybrids, while it was significantly lower in Puławska pigs. The genetic group did not affect the content of PUFAs, including n-3 and n-6. Significantly lower and more favourable atherogenic and thrombogenic indices were found for the intramuscular fat of Puławska pigs. The very limited effect of the genetic group on amino acid content was observed, except for that of serine, histidine and lysine. In general, the meat of pigs of the Puławska breed showed the highest nutritional value and the most favourable health-promoting properties.

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“…Cara lain untuk mengurangi amis pada daging adalah memasaknya dengan cara menggoreng dan memanggang. 27 Berdasarkan tabel 6, tidak berbeda penerimaan panelis terhadap aroma semua formula sosis pada penelitian, artinya semua panelis masih bisa menerima aroma semua formula sosis.…”

Section: Research Articleunclassified

Modifikasi Hati Ayam Pada Sosis Ayam Sebagai Sumber Pangan Tinggi Zat Besi Untuk Mengatasi Anemia Defisiensi Zat Besi Remaja Putri

Zuraida,

Angraini

2024

J. Med. Health

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Prevalensi anemia yang tinggi pada remaja putri di Indonesia menjadi faktor risiko melahirkan bayi stunting. Penyebabnya secara umum adalah kekurangan gizi besi. Program pemberian tablet tambah darah pada remaja putri belum menunjukkan hasil yang menggembirakan, sementara program pendidikan gizi melalui sekolah memerlukan biaya yang besar dan tidak dapat menjangkau seluruh remaja putri. Salah satu upaya adalah dengan menciptakan makanan yang mengandung tinggi zat besi yang disukai oleh remaja putri. Sebanyak 42,7% remaja menjadikan sosis sebagai pilihan makanan yang sering dikonsumsi. Bahan pangan sehari-hari yang tertinggi mengandung zat besi adalah hati ayam. Tujuan penelitian ini adalah untuk mendapatkan formula terbaik sosis hati ayam dalam sosis ayam berdasarkan pengujian kandungan protein dan zat besi di laboratorium serta uji mutu hedonik sosis (evaluasi sensori) oleh remaja putri. Penelitian ini merupakan penelitian eksperimental murni dengan desain rancang acak lengkap. Penelitian menggunakan tujuh formula variasi hati ayam. Masing-masing formula akan diuji organoleptik, kadar air, protein dan zat besinya. Didapatkan formula terbaik yang sesuai tujuan penelitian adalah formula F2 dengan pertimbangan kandungan zat besi dalam setiap porsi paling mendekati AKG remaja putri. Formula terbaik perlu diuji-cobakan pada remaja putri anemia untuk melihat dampaknya pada peningkatan kadar hemoglobin darah. Kata kunci : Anemia; Remaja putri; Sosis hati ayam

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Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China

Cited by 20 publications

References 59 publications

Meat Characteristics, Expression of Myosin Heavy Chain and Metabolism-Related Genes in Thai Native Pigs

Meat Characteristics, Expression of Myosin Heavy Chain and Metabolism-Related Genes in Thai Native Pigs

Meat Nutritional Value of Puławska Fattening Pigs, Polish Large White × Puławska Crossbreeds and Hybrids of DanBred

Modifikasi Hati Ayam Pada Sosis Ayam Sebagai Sumber Pangan Tinggi Zat Besi Untuk Mengatasi Anemia Defisiensi Zat Besi Remaja Putri

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