Differences on meat colour and composition between 'Landrace × Large White' and 'Iberian' pigs under identical nutritional and management conditions
| Autor: | A. Haro, P. Palma-Granados, Luis F. Lara, Isabel Seiquer, J. F. Aguilera, Rosa Nieto |
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| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Linoleic acid Iron 0402 animal and dairy science Longissimus Thoracis Fatty acid 04 agricultural and veterinary sciences Biology 040401 food science 040201 dairy & animal science chemistry.chemical_compound 0404 agricultural biotechnology Nutrient chemistry Animal Science and Zoology Composition (visual arts) Dry matter Food science Intramuscular fat Meat quality Fatty acids Meat composition Food Science Polyunsaturated fatty acid |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | In pig production, factors such as nutritional system and genotype affect quality characteristics of meat. This study was aimed to evaluate differences in nutritional composition and colour of meat between Iberian (IB) and Landrace × Large White (LLW) pigs reared under identical nutrition and management conditions. Nutrient composition, mineral content, fatty acid profile and instrumental colour of two muscles (longissimus thoracis and biceps femoris) were examined at two growing stages (50- and 115-kg weight). Significant differences were found in relation to genotype. IB muscles contained higher amounts of intramuscular fat, dry matter, monounsaturated fatty acids, iron and zinc, and were redder (higher a∗ value) and with less colour saturation (lower hue angle), than those from LLW pigs. Significant relationships between colour coordinates with the mineral content and the lipid profile of muscles were found: redness was mainly linked to iron, zinc and monounsaturated fatty acids levels, whereas yellowness was positively related with copper, polyunsaturated fatty acids and linoleic acid level. The results of the present study support that muscles from the IB pig genotype have special characteristics, which may enhance the overall quality of meat compared with conventional or high-lean porcine breeds, even under identical management system, due to its particular fat composition and colour attributes. |
| Databáze: | OpenAIRE |
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