Fatty acid profile of pork from a local and a commercial breed

Kasprzyk, Anna; Tyra, M.; Babicz, Marek

doi:10.5194/aab-58-379-2015

Cited by 64 publications

(75 citation statements)

References 38 publications

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“…The analyzed ham varieties contained more unsaturated (with predominant share of C 18:1 (cis-9) acid) than saturated fatty acids, what is in accordance with the results received by Kasprzyk, Tyra and Babicz [21]. They were characterized by high concentrations of C 16:0 and C 18:1 (cis-9), as well as a moderate content of C 16:1 (cis-9), C 18:0 and C 18:2 (cis-9,12).…”

Section: Hamssupporting

confidence: 90%

“…Since the current human diet is usually already rich in fats, especially saturated and n-6 polyunsaturated, and there is also a need to balance the n-6/n-3 fatty acid intake for prevention of chronic diseases, it is particularly essential to evaluate the fatty acid profile in daily eaten foods, such as meat products [17,19]. Yet, the composition of meat fat depends on various factors, such as the individual characteristics of the animal (age, sex, species, breed) and its diet [17,20,21]. Proper selection of raw materials can therefore have a positive effect on the fatty acid profile.…”

Section: Introductionmentioning

confidence: 99%

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Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality

et al. 2018

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Sausages and hams are perceived as important components of culinary heritage for many regions all over the world. Consumers believe that traditional foods are characterized by unique sensory properties and high quality. However, the fats found in all pork meat products are generally not associated with favorable dietary patterns. The aim of this study was to verify the possible differences regarding the composition of fatty acids between traditional Polish pork hams and wiejska sausages, and their conventional equivalents. For this purpose, the fat content and fatty acid profiles were determined. The research material consisted of 2 varieties of traditional hams and 5 varieties of sausages, as well as 4 varieties of both conventional hams and sausages. The results of this study demonstrated that traditional hams contained significantly higher percentage of C 20:3 (cis-11,14,17) acid than their conventional equivalents. Traditional sausages were characterized by lower shares of C 18:2 (cis-9,12) and Polyunsaturated Fatty Acids (PUFA), whereas higher content of C 18:1 (cis-9), C 18:3 (cis-9,12,15), C 20:0 and Monounsaturated Fatty Acids (MUFA). This resulted in significantly higher amounts of n-3 and lower of n-6 acids than in conventional sausages. All of the tested meat products were also characterized by an unfavorable n-6/n-3 ratio.

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Section: Hamssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality

et al. 2018

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“…from 5.3 to 5.8 (Honikel, 1999). The higher pH value of meat of autochthonous pigs is in agreement with the research in Kasprzyk et al (2015) and may be associated with better water holding capacity and a darker colour of meat (Lawrie and Ledward, 2006). Most of the differences in the colour of the meat surface arise from the chemical state of the myoglobin molecules (Lawrie and Ledward, 2006).…”

Section: Effect Of the Breed On The Colour Characteristicssupporting

confidence: 83%

Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage

et al. 2016

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Abstract. The influence of storage on meat colour differences between free-range Swallow Belly Mangalitsa (MA, n = 19) and commercially reared Swedish Landrace (SL, n = 17) pigs, are investigated in the present study. Proximate composition analyses were done on fresh samples of M. longissimus thoracis (LT) and M. gluteus medius (GM), while pH values and colour quality attributes were determined on fresh cuts of the muscles (day 1) and after 3 and 6 days of vacuum storage at 4 ± 1 • C. MA pork had a significantly higher share of intramuscular fat, a darker colour, a higher deoxymyoglobin (Mb) content and oxy / met (oxymyoglobin / metmyoglobin) ratio, higher pH 24 h values and a slower pH decline compared to the control SL group (P < 0.05). Greater changes in myoglobin forms during storage were observed in MA pork, which were reflected in a significant decrease in the content of Mb and an increase in the oxy / met ratio (P < 0.05).After 6 days of vacuum storage, higher pH 6d values, a lower metmyoglobin (MetMb) content and a higher oxy / met ratio of MA pork lead to the conclusion that aged meat from free-range Swallow Belly Mangalitsa pigs had better colour quality compared to Swedish Landrace pigs.

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“…A previous report by Kasprzyk et al . () also showed that PUL pigs are characterised by better fatty acid composition, 1% higher IMF level ( P ≤ 0.01), higher content of palmitoleic (25%) and oleic (2%) acids and a lower n‐6:n‐3 ratio in the longissimus dorsi muscle in comparison to PL pigs. Therefore, differences in genotype frequency of deleterious missense variants were observed for the ATGL , PLA2G12A and ALDH3A2 genes, which were shown to play a role in biological processes determining fat deposition.…”

Section: Discussionmentioning

confidence: 87%

Detection of genetic variants between different Polish Landrace and Puławska pigs by means of RNA‐seq analysis

et al. 2018

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Variant calling analysis based on RNA sequencing data provides information about gene variants. RNA-seq is cheaper and faster than is DNA sequencing. However, it requires individual hard filters during data processing due to post-transcriptional modifications such as splicing and RNA editing. In the present study, RNA-seq transcriptome data on two Polish pig breeds (Puławska, PUL, n = 8, and Polish Landrace, PL, n = 8) were included. The pig breeds are significantly different with regard to meat qualities such as texture, water exudation, growth traits and fat content in carcasses. A total of 2451 significant mutations were identified by a chi square tests, and functional analysis was carried out using Panther, KEGG and Kobas. Interesting missense gene variants and mutations located in regulatory regions were found in a few genes related to fatty acid metabolism and lipid storage such as ACSL5, ALDH3A2, FADS1, SCD, PLA2G12A and ATGL. A validation of mutational influences on pig traits was performed for ALDH3A2, ATGL, PLA2G12A and MYOM1 variants using association analysis including 215 pigs of the PL and PUL breeds. The ALDH3A2ENSSSCT00000019636.2:c.470T>C polymorphism was found to affect the weight of the ham and loin eye area. In turn, an ENSSSCT00000004091.2:c.2836G>A MYOM1 mutation, which could be implicated in myofibrillar network organisation, had an effect on meatiness and loin texture parameters. The study aimed to estimate the usefulness of RNA-seq results for a purpose other than differentially expressed gene analysis. The analysis performed indicated interesting gene variants that could be used in the future as markers during selection.

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Fatty acid profile of pork from a local and a commercial breed

Cited by 64 publications

References 38 publications

Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality

Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality

Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage

Detection of genetic variants between different Polish Landrace and Puławska pigs by means of RNA‐seq analysis

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