Examination of meat quality and fatty acid composition of Mangalitsa
Keywords:
fatty acid composition, meat quality, mangalitsaAbstract
In two experiments, the meat and fat quality as well the fatty acid composition of 22 mangalitsa pigs (barrow) were examined. Compared to the German Saddleback – considered also fatty – and the German Landrace, it was found out that the meat of the mangalitsa had a darker colour, its fat was whiter and the intramuscular fat content of meat and thickness of back fat was considerably higher. The high intramuscular fat content and its fine, equal dispersion is favourable from the point of view of palatability (flavour, juiciness, tenderness) and is of excellent steak quality overall. The lower saturated fatty acid content and higher unsaturated fatty acid proportion is advantageous from a humannutrition point of view. Because of the linoleic and linolenic acid ratio the oxidation capacity is lower, which declines the chance of rancidity. The slaughter at smaller weight (90–115 kg) reduced the fat content of meat and had a significant effect on the protein content of loin and ham, as well as the fatty acid composition. Comparing the fatty acid composition of back fat and bellies, the back fat contained more saturated and less monounsaturated fatty acids. The stearic acid content determining the hardness of lard was higher in the case of the back fat. It was concluded, on the base of the results, that the mangalitsa hogs had higher meat quality traits, exploiting these advantages special or traditional products of high quality can be produced.
References
Affentranger, P. Gerwig, C. Seewer, G. J. F., Schworer, D., Kunzi, N. (1996). Growth and carcass characteristics as well as meat and fat quality of three types of pigs under different feeding regimens. Liv. Prod. Sci., 45(2–3), 187–196. https://doi.org/10.1016/0301-6226(96)00011-5
Albrecht, E., Wegner, J., Ender, K. (1996). Eine neue Methode zur objectiven Bewertung der Marmorierung von Rindfleisch. Fleischwirtsch., 76. 95–98.
Babinszky L., Halas V. (2000). A takarmányozás, a húsminőség és a humán táplálkozás közötti néhány fontosabb összefüggés. Takarmányozás, 4. 4–6.
Bejerholm, C., Barton-Gade, P. (1986). Effect of intramuscular fat level on eating quality of pig meat. Proc. of 32nd European Meeting of Meat Research workers, Ghent, Belgium, 2. 389–391.
Bonanome, A., Grundy, S.M. (1998). Effect of dietary steric acid on plasma cholesterol and lipoprotein levels. N. Engl. J. Med., 318(19), 1244–1248. https://doi.org/10.1056/NEJM198805123181905
Cassens, R.G. (1999). Contribution of meat of human health. Proc. of 45th ICoMST, 642–647.
Csapó J., Stefler J., Martin, T. G., Makray S., Csapó-Kiss Zs. (1995). Composition of mare’s colostrum and milk. I. Fat content and fatty acid composition. Inter. Dairy Journal, 5(4), 393–402. https://doi.org/10.1016/0958-6946(94)00008-D
Csapó J., Húsvéth F., Csapóné-Kiss Zs., Horn P., Házas Z., Vargáné-Visi É., Bőcs K. (1999). Különböző fajtájú sertések zsírjának zsírsavösszetétele és koleszterin tartalma. Acta Agraria Kaposvariensis, 3. 1–13.
Csató L., Obornik A., Farkas J., Serbán B. (1999). Gegenwart und Zukunft der ungarischen Schweinezucht. Acta Agraria Kaposvariensis, 2. 109–120.
Davenel, A., Riaublanc, A. Marchal, P., Gandemer, G. (1999). Quality of pig adipose tissue: Relationship between solid fat content and lipid composition. Meat Sci., 51(1), 73–79. https://doi.org/10.1016/S0309-1740(98)00099-0
Dikić, M., Jurić, I., Mužic, S. (2002). Fatty acid composition of tissues of Turopolje hogs and crossbreeds. Acta Agraria Kaposvariensis, 2. 99–105.
Éber E. (1996). A magyar állattenyésztés fejlődése. Agroinform Kiadóház, 541.
Enser, M., Hallett, K., Hewitt, B., Fursey, G. A. J., Wood, J. D. (1996). Fatty acid content and composition of English beef, lamb and pork at retail. Meat Sci., 42(4), 443–456. https://doi.org/10.1016/0309-1740(95)00037-2
Faucitano, L. Farmer, C., Manzalini, L., Pomar, C., Gariepy, C. (2001). A comparative study of growth performance and carcass traits of upton-meishan and large white pigs. Proc. of 47th ICoMST, Krakow, 158–159.
Harcet, M., Dikić, M., Gamulin, V. (2002). Genotyping of Turopolje pig. In: Book of abstr. of 1st Cro. Cong. On Molecul. Life Sci. Opatija, Jun, 9–13. 188.
Honkavaara M. (1989). Influence of porcine stress and breed on the fatty acid profiles of subcutaneous and intramuscular total lipids. Fleischwirts., 9. 1429–1432.
Hugo, A., Osthoff, G., Jooste, P. J. (1999). Technological and chemical quality of pig adipose tissue: effect of backfat thickness. Proc. of 45th ICoMST, 494–495.
Klont, R. E., Eikelenboom, G., Brocks, L. (1998). Muscle fiber type and meat quality. Proc. of 44th ICoMST, 98–105.
Kracht, W., Jeroch, H., Matzke, W., Nünberg, K., Ender, K., Schumann, W. (1996). The influence of feeding rapsseed on growth and carcass fat quality of pigs. Fett/Lipid, 98(10), 343–351. https://doi.org/10.1002/lipi.19960981006
Kris-Etherton, P. M., Pearson, T. A. (1999). High-monounsaturated fatty acids diets lower both plasma cholesterol and triacylglycerols concentrations. Am. J. Clin. Nutr., 70(6), 1009–1015. https://doi.org/10.1093/ajcn/70.6.1009
MLC Stotfold Pig Development Unit, Second Trial Results (1992). Meat and Livestock Commission, Milton Keynes.
Nürnberg, K., Kracht, W., Ender, K. (1994a). Dietary influence on the intramuscular fat composition in pigs. Fleisch, 48. 391–394.
Nürnberg, K., Kracht, W., Nürnberg, G. (1994b). Influence of feeding rapecake on carcass composition and meat quality in pigs. Züchtungskunde, 66. 230–241.
Nürnberg, K., Grumbach, S., Nürnberg, G., Hartung, M., Zupp, W., Ender, K. (2001). Influence of breed and production system on meat quality and fatty acid composition in lamb muscle. Arch. Tierz., Dummerstorf, 44. 351–360.
Oliver, M. A., Serra, X., Gispert, M., Perez-Enciso, M., Noguera, J. L. (1997). Meat quality characteristics of Iberian and Landrace breeds under intensive conditions. Proc of 48th Annual Meeting of EAAP. 25–28. August, Vienna, 1–4. https://doi.org/10.1163/9789004684034_107
Petersen, J. S., Henckel, P., Stoier, S. (1997). Muscle physiological traits and meat qality in Danish Landrace anno 1976 and anno 1995. 48th Annual Meeting of the European ssociation for Animal Production, Vienna, Austria. https://doi.org/10.1163/9789004684034_090
Rahelic, S. Puac, S. (1981). Fibre types in longisssimus dorsi from wild and highly selected pig breeds. Meat Sci., 5(6), 451–455. https://doi.org/10.1016/0309-1740(81)90042-5
Seregi J., Repa I., Holló I., Alpár Gy., Kovács M., Holló G., Horn P. (2002). Az őshonos magyar háziállatfajok, mint az agrárgazdaság stabilizáló tényezői. XLII. Georgikon Tudományos Napok, Keszthely, szeptember 27–28. 23.
Szabó P. (1999). A termékbővítés alternatív lehetőségei őshonos és honosult sertésfajtákkal. Tiszántúli Mezőgazdasági Tudományos Napok. DATE okt. 28–29.
Szűcs E. (2002). Vágóállat- és húsminőség. Szaktudás Kiadóház Rt. Budapest. 228.
Vada-Kovács M. (1996). A húst alkotó állati szövetek. 7. Húsipari Továbbképző Napok, 17–32.
Warnants, N., Van Oeckel, M. J., Boucque, V. C. (1996). Incorporation of dietary polyunsaturated acids in pork tissues and its implications for the quality of the end products. Meat Sci., 44(1–2), 125–144. https://doi.org/10.1016/S0309-1740(96)00029-0
Warris, P. D. (2000). Meat Science. An introductory text. CABI Publishing.Wallingford, 310. https://doi.org/10.1079/9780851994246.0000
Weiler, U., Appell, H. J., Kermser, M., Hofäcker, S., Claus, R. (1995). Consequences of selection on muscle composition. A comparative study on gracilis muscle in wild and domestic pigs. Anatomy Histology and Embryology, 24(2), 77–80. https://doi.org/10.1111/j.1439-0264.1995.tb00013.x
Wood, J. D. (1984). Fat deposition and the quality of fat tissues in meat animals. In: Fats in animal nutrition, Wieseman, J. (ed.), 407–435. Butterworths. https://doi.org/10.1016/B978-0-408-10864-5.50027-9
Wood, J. D. (1994). Control and manipulation of meat quality. In: Principles of pig science. 433–456. Nottingham University Press.
Yu, S., Derr, J., Etherton, T.D., Kris-Etherton, P.M. (1995). Plasma cholesterol-predictive equations demonstrate that stearic acid is neutral and monounsaturated fatty acids are hypocholesterolaemic. Am. J. Clin. Nutr., 61(5), 1129–1139. https://doi.org/10.1093/ajcn/61.5.1129
Downloads
Published
Issue
Section
License
Copyright (c) 2003 Holló Gabriella, Seregi János, Ender, Klaus, Nuernberg, Karin, Wegner, Jochen, Seenger Julianna, Holló István, Repa Imre
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
