Influence of the sex and type of tissue on the basic chemical composition and the content of minerals in the sirloin and offal of fattener pigs

Abstract

The aim of the study was to determine the basic chemical composition and mineral content in the sirloin and offal of fattener pigs, taking their sex into consideration. In addition, comparative analysis of the content of chemical and mineral components in the sirloin and offal was performed. The experimental material included 24 crossbred (Polish Landrace × Polish Large White) fatteners, from which samples of sirloin (musculus longissimus lumborum), liver, heart, and kidneys were collected for the analysis. A significant effect of the sex on the fat content in the sirloin and liver and on the level of magnesium (Mg), zinc, and iron (Fe) in the sirloin was demonstrated. Significant differences were found in the basic chemical composition and mineral content between the sirloin and the offal. In comparison with the liver, the sirloin contained lower amounts of protein and fat and higher potassium and Mg contents. In turn, the offal was shown to be a rich source of sodium, calcium, and trace elements (Fe, manganese, and copper). The mean cadmium concentration in the sirloin and offal was significantly lower than the threshold values for these elements, i.e., it accounted for 26% and 6.2% (liver)–19.5% (heart) of the allowable content of this element in pork meat and offal.

Comparative analysis of the mineral composition in the meat of wild boar and domestic pig

“…As reported by Dannenberger et al (2013), wild boar meat contains around quadruple higher Fe levels than the meat of domestic pigs. Similar results of the Fe concentration in domestic pigs were obtained by Cebulska (2015) in the Pulawska and Złotnicka Pstra breeds and by Gali an et al (2008) in Chato Murciano and Babicz et al (2018) in hybrid (PL Â PLW) fatteners. Importantly, Fe contained in meat is haem iron, which is absorbed at a several-fold higher level than the non-haem iron present in other raw materials and food products (Soetan et al 2010;Nishito and Kambe 2018).…”

“…In investigations on the impact of the rearing system (conventional and organic) on the mineral content, Zhao et al (2016) found mean Mn values of 0.473 and 0.695 mgÁkg À1 (respectively). Lower concentration of this element was noted in the muscle of hybrid (PL Â PLW) by Babicz et al (2018). The recommended daily intake of manganese is 3 mg/d in adults (EFSA 2017).…”

“…The lowest (265 mgÁkg À1 ) Mg concentration was reported by Gali an et al (2008) in Chato Murciano fatteners. Meat of the domestic pigs is a good source of magnesium in human diet (Zhao et al 2016;Babicz et al 2018). The lower magnesium content in the muscles of wild boar than domestic pigs may result from the low content of this ingredient in the diet.…”

“…Despite the increasing consumers' interest in the nutritional value of consumed food, the information about the level of minerals in red meat is insufficient (Guang-Zhi et al 2008;Amici et al 2012;Dannenberger et al 2013;Babicz et al 2018), especially data associated with the comparison of farm animals, e.g. domestic pigs (Sus scrofa f. domestica) with wild boars (Bodn arn e-Skobr ak et al 2011).…”

Content of Selected Macro- and Microelements in the Liver of Free-Living Wild Boars (Sus scrofa L.) from Agricultural Areas and Health Risks Associated with Consumption of Liver

“…Red meat is an important source of minerals in the human diet, as it provides highly bioavailable elements required for normal development and health [19]. Minerals contained in meat, in comparison with those present in plants, are more easily absorbed [20].…”