Meat quality and fatty acid composition of intramuscular fat of the loin

Abstract

Authors studied the intramuscular fat content of longissimus dorsi muscle in four genotypes after performance test. In this fat 14 fatty acids were determined and the means of these fatty acids were compared respectively using 10–10 animals per genotypes. Parameters concerning fattening and meat production parameters were also evaluated (age, proportion of prime cuts, weight of longissimus dorsi muscle, loin area, meat colour, meat quality, iodize number, saponifying number). Fenotypic correlations were calculated between considerable features in genotypes. Differences of parameters among genotypes were calculated at P < 0.05% significancia level. Considerably high fat content was found in logissimus dorsi muscle of Hybrid1 (H1): 2.84%. Oleic acid contents showed almost the same level in all genotypes: Hungarian Large White (HLW) 38,66%, Hungarian Landrace (HL) 37.24%, Hybrid1 (H1) 37.99%, Hybrid2 (H2) 38.05%. The most of the significant quantitative differences were found among HLW, H1 and H2. Correlation among the parameters the examined depends on genotype, that is, they indicate different closeness and tendency. They above results may be considered as the initial database of meat qualification in the future.