Meat Quality and Fatty Acid Profile of Pork and Backfat from an Indigenous Breed and A Commercial Hybrid of Pigs

Abstract

-7 (P≤0.05), C18:1 n-7 (P≤0.001), C20:5 n-3 (P≤0.01) and C22:6 n-3 (P≤0.05) in BF were found in LWLDP pigs, however the content of C24:1 n-9 (P≤0.01), C18:2 n-6 (P≤0.05), C18: n-3 (P≤0.05), C20:4 n-6 (P≤0.01) and C22:5 n-3 (P≤0.01) was higher in PBP pigs. SFA content was higher (P≤0.001) in LWLDP hybrid, but PUFA (P≤0.01), n-6 PUFA (P≤0.05) and mainly n-3 PUFA (P≤0.01) were higher in PBP pigs. In BF, the MUFA/SFA (P≤0.05) and PUFA/SFA (P≤0.001) ratios were higher in PBP pigs; on the contrary the MUFA/PUFA (P≤0.05) ratio was higher in LWLDP pigs.

Growth and Meat Quality of Prestice Black-Pied and (Landrace × Large White) × Duroc Pigs

“…The drip loss value was higher (P ≤ 0.01) in the H pigs than in the PB breed by 1.3 %. The observation performed by Nevrkla et al (2017) on Prestice Black-Pied pig and a four-breed hybrid document that the PB pigs have thicker layer of backfat by nearly 8 mm when compared to the observed hybrid and also their lean meat content was lower by 6 % and their intramuscular fat content (IMF) was higher by 8 %. The value of drip loss was higher in the hybrid by 2.20 %.…”

“…The analyses performed by Tang et al (2008), Kasprzyk et al, 2015 andNevrkla et al, 2017 lead to conclusion that pig breeds which are currently not used for commercial production may be a certain alternative for modern breeds as they represent qualities that might be lacking in the modern breeds, particularly higher resistance and higher meat quality (texture, fat content, more favourable pH, etc.) at the same time.…”

Effect of an Outdoor Access System on the Growth Performance, Carcass Characteristics, and Longissimus lumborum Muscle Meat Quality of the Prestice Black-Pied Pig Breed

“…This breed is characterized by strong conformation, good maternal qualities, adaptability, longevity, and resistance to diseases. Compared with modern breeds selected for high production performance, the PBP has slower growth rates, lower lean meat percentages, and higher carcass fatness [2]. Similar to other indigenous European pig breeds, the PBP has a higher amount of intramuscular fat, which is typically beneficial for meat tenderness and juiciness [2,3].…”

Evaluation of the four breeds in synthetic line of Jiaxing Black Pigs and Berkshire for meat quality traits, carcass characteristics, and flavor substances

“…Berkshire pigs, as a traditional breed, have been renowned for their superior meat quality since their meat contains a great proportion of neutral lipid fatty acids and marbling fat (Wood et al., ), accordingly, making it a widely accepted breed in recent centuries in the premium pork market of East Asia (Jeong et al., ). On the other hand, the Duroc breed is used as a terminal sire when fattening pigs are produced (Suzuki, Shibata, Kadowaki, Abe, & Toyoshima, ); this modern breed and their hybrids have both an excellent growth rate, more intramuscular fat and higher lean meat content in carcass than traditional pig breeds such as Berkshire (Nevrkla et al., ).…”