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- Title
Relationship between pork fatty acid content in selected muscles and carcass tissues.
- Authors
Sobol, Monika; Raj, Stanisława; Skiba, Grzegorz
- Abstract
Pork plays a central role in culinary tradition in Central Europe. Most of the studies determine the fatty acid (FA) content separately in muscles and subcutaneous fat. However, it is also important to determine the FA content of meat products, which contain a mixture of muscles and fat. The determination of FA in carcass tissues is difficult and leads to the destruction of the whole carcass. Thus, the aim of this study was to estimate the FA content of carcass meat (muscles with inter- and intramuscular fat, MC), and carcass soft tissues (muscles with inter- and intramuscular fat and subcutaneous fat, SC) based on a single muscle. Fatty acids were analysed using gas chromatography. Thirty crossbred pigs were fed diets differing in their fatty acid content and n-6 : n-3 polyunsaturated fatty acid (PUFA) ratio. Samples of Longissimus thoracis et lumborum (LL), Biceps femoris (BF), Semitendinosus (ST), and Semimembranosus (SM) muscles, MC, and SC were taken. Correlation between linolenic, eicosapentaenoic and docosahexaenoic acids contents and n-6 : n-3 PUFA in examined muscles and MC ranged from 0.809 (SM) to 0.961 (LL), from 0.708 (LL) to 0.954 (ST), from 0.907 (SM) to 0.941 (ST), respectively (P = 0.000). Correlation between linolenic, eicosapentaenoic and docosahexaenoic acids contents and n-6 : n-3 PUFA in examined muscles and SC ranged from 0.773 (SM) to 0.954 (LL), 0.763 (LL) to 0.983 (BF), and from 0.909 (LL) to 0.940 (ST), respectively (P = 0.000). Results allow estimate the FA content of MC and SC based on their content in single muscles. Fatty acids determine the health-promoting properties of meat products, which contain a mixture of muscles and fat. In this paper, we showed that it is possible to estimate the health-promoting properties of such meat products based on fatty acid content in single muscle. These results added beneficial information to improve meat quality and allowed to determine the amount of the meat product that should be consumed by human to meet fatty acid requirements.
- Subjects
COMPOSITION of pork; FATTY acid analysis; SWINE carcasses
- Publication
Animal Production Science, 2019, Vol 59, Issue 5, p972
- ISSN
1836-0939
- Publication type
Article
- DOI
10.1071/AN17188