Inﬂuence of breed and body weight of pigs on the
fatty acid profile of  Musculus longissimus dorsi

S. Raj; G. Skiba; D. Weremko; H. Fandrejewski; W. Migdał; F. Borowiec

doi:10.22358/jafs/70587/2005

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SHORT COMMUNICATION

Inﬂuence of breed and body weight of pigs on the fatty acid profile of Musculus longissimus dorsi

S. Raj ¹

G. Skiba ¹

D. Weremko ¹

H. Fandrejewski ¹

W. Migdał ²

F. Borowiec ³

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The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland

Agricultural University of Cracow, Department of Pigs Breeding, Al. Mickiewicza 24/28, 30-059 Kraków, Poland

Agricultural University of Cracow, Department of Animal Nutrition, Al. Mickiewicza 24/28, 30-059 Kraków, Poland

Publication date: 2005-06-21

Corresponding author

S. Raj

The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland

J. Anim. Feed Sci. 2005;14(Suppl. 1):389-392

DOI: https://doi.org/10.22358/jafs/70587/2005

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Citations (3)

KEYWORDS

pigs

breeds

slaughter weight

fatty acids

ABSTRACT

Eighty gilts representing sire breeds: Belgian Landrace (B), Duroc (D), Hampshire (H), Pietrain (P) and synthetic line 990 (S), were slaughtered successively at 70, 90, 110 and 130 kg BW and their profile of fatty acids in Musculus longissimus dorsi was determined. The proportions of monounsaturated fatty acids (MUFA) increased, while polyunsaturated (PUFA) and the PUFA-to-saturated fatty acids (SFA) ratio decreased with the increasing body weight of pigs. The proportion of MUFA was higher and that of PUFA was lower in D and S pigs than in other breeds. The PUFA n-6:n-3 ratio was not affected by the breed and weight of pigs.

CITATIONS (3):

Effect of sire breed on carcass characteristics and meat and fat quality of heavy pigs reared outdoor and intended for dry-cured meat production
M. A. Latorre, F. Iguácel, L. Sanjoaquín, R. Revilla
animal

CrossRef

The influence of age at the beginning of Montanera period on meat characteristics and fat quality of outdoor Iberian pigs
J. A. Rodríguez-Sánchez, G. Ripoll, M. A. Latorre
animal

CrossRef

The increase of slaughter weight in gilts as a strategy to optimize the production of Spanish high quality dry-cured ham1
M. A. Latorre, G. Ripoll, E. García-Belenguer, L. Ariño
Journal of Animal Science

CrossRef

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