Fatty Acids Profile from Longissimus Dorsi Muscle in Local Swine Breeds Bazna and Mangalitsa
Keywords:
Bazna, fatty acids, longissimus dorsi, Mangalitsa, pork qualityAbstract
The Bazna and red Mangalitsa native swine breeds are known for their resistance to extensive farming. Worldwide, there is a high interest in analysing swine meat regarding the fatty acids profile for obtaining healthier food. Healthier meat has a higher ratio of polyunsaturated fatty acids to saturated fatty acids and a favourable balance between n-6 and n-3 PUFA (polyunsaturated fatty acids). The objective of this study is to determine the meat quality, more precisely the fatty acids composition content in longissimus dorsi muscle from two indigenous swine breeds, Bazna and red Mangalitsa. The biological material subjected to qualitative determination was represented by longissimus dorsi muscle samples collected from two experimental groups where we had both males and females with a body weight of over 90 kg, the difference between the groups consisted in breeds, the feed mixtures being the same. The samples obtained were analysed by gas chromatography. The concentration of polyunsaturated fatty acids is higher in the case of the red Mangalitsa breed (4.56 %). A higher distribution of monounsaturated fatty acids in Bazna breed was revealed (51.56 %). The main fatty acids were palmitic and stearic from the saturated category, respectively oleic from the unsaturated category. Our results suggest that the breed has a positive influence on the level of intramuscular fatty acids.
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