Search

Currently, alternative plant oils with pro-health properties are sought. The aim of the present study was to investigate the effect of feeding strawberry, raspberry and rapeseed oils in rats' diet on the fatty acid profile of muscle tissue. Adult rats were randomly divided into 4 groups (n=7) and fed with the addition of rapeseed, raspberry or strawberry seed oil, respectively, or control group. After a 6-week treatment period, the fatty acid profile in m. latisssimus dorsi, was analyzed using gas chromatography. The dietary strawberry or raspberry seed oil led to a significant increase in C-18:2 n-6 ad C-18:3 n-3 level in muscle fat when compared to control group. At the same time, in the group receiving raspberry oil, an unfavorable phenomenon of lowering the EPA content was observed, while a tendency towards a decrease in DHA level was observed in groups supplemented with both raspberry and strawberry oil. Both oils as a source of PUFA n-3 and n-6, increased ALA n-3 and LA n-6 fatty acids in latissimus dorsi muscle, but due to different activity of enzymes taking apart in conversion of polyunsaturated fatty acids to their long chain derivatives in rats, the research on pig model would be advisable. [ABSTRACT FROM AUTHOR]

The aim of the investigations were to assess the meat raw material of the domestic Złotnicka Spotted swine breed as well as its hybrids with Duroc and Polish Large White breeds with respect to quality, technological usefulness, and muscle fibre composition and structure. The suitability of individual swine genetic groups (Złotnicka Spotted × Złotnicka Spotted, Złotnicka Spotted × Duroc, Złotnicka Spotted × Polish Large White, Złotnicka Spotted × Złotnicka Spotted/Duroc) for the production of heavy fatteners which can be used as slaughter raw material to manufacture raw and raw-ripening meat products was ascertained. Złotnicka Spotted pigs were characterised by a statistically significantly smaller proportion of IIB fibres and a higher share of I and IIA fibres in the longissimus thoracis muscle in comparison to the hybrids of this breed with Duroc and Polish Large White breeds. The diameter of all muscle fibre types in the longissimus thoracis muscle of the Złotnicka Spotted breed was greater than in hybrids. No statistically significant differences were found between the parameters of colour and the free drip and the water absorbability of the loin of the Złotnicka Spotted breed pigs and their hybrids with Duroc and Polish Large White breeds. The examined meat was characterised by a small free drip and good water absorbability. The hybrid pigs (Złotnicka Spotted × Duroc) were characterised by the highest content of intramuscular fat (IMF) in the longissimus thoracis muscle, which resulted in the lowest sheer force of roasted loin and the lowest thermal drip compared to other hybrids. Smoked, raw loin obtained from the longissimus thoracis muscle of the Złotnicka Spotted breed was found to be the most tender, whereas tenderness of the identical loin derived from the longissimus thoracis muscle of the Złotnicka Spotted bred hybrids with the Duroc and Polish Large White breeds was poorer. Due to the small headage of the Złotnicka Spotted breed, the appropriate numbers of fatteners of good meat quality parameters suitable to manufacture raw, ripening meat products can only be secured by the crossing of this breed with other meat breeds. Therefore, it appears that crossing the Złotnicka Spotted pigs with Duroc pigs would be a suitable solution. [ABSTRACT FROM AUTHOR]

The chemical composition and culinary meat tenderness belong to the most important characteristics determining meat quality and value. The aim of this work was to compare texture profiles and shear force of pork loin (m. longissimus dorsi) and of pork ham (m. semimembranosus) from fatteners of Polish Landrace (PL), Polish Large White (PLW), Duroc, Pietrain and Puławska pig breeds slaughtered at 60, 90, 120, 150, 180 and 210 d of breeding. Meat was roasted at 180°C to inner temperature of 78°C. The intramuscular fat (IMF) content in loin was growing with fattener age (from 1.17% at 60 d to 1.84% at 180 d of life). Between breeds IMF ranged from 0.82% in PLW to 2.29% in Puławska breed. The shear force for loin muscle ranged from 3.42 kG/cm2 at 60 d to 6.54 kG/cm2 at 210 d of life while for and ham muscle 4.4 kG/cm2 at 60 d to 6.78 kG/cm2 at 210 d of life. The hardness (TPA) ranged from 72.29 N at 90 d of life to 109.46 N at 210 d of life. The shear force of loin and ham meat was increasing with age of fatteners and some texture parameters – hardness and chewiness. Nevertheless it seems that the age of 150 days is the time when meat of fatteners is characterized by the highest technological properties. However, the final decision regarding slaughter age should be made taking into account the technological destination of the carcasses. No significant interactions between the animal breed and their age were found for the parameters analysed. [ABSTRACT FROM AUTHOR]

The aim of this study was to perform a comprehensive analysis of the level of fatty acids and selected meat quality traits, as well as their association with fattening and slaughter performance in Polish Landrace pigs. The study was conducted for two muscles: musculus longissimus dorsi and musculus semimembranosus. The study used 100 Polish Landrace gilts. The experimental animals originated from nucleus farms located in Poland. Their parents were animals with a known status of the RYR 1 genotype (all animals were dominant homozygotes). Pigs were fattened, slaughtered and evaluated postmortem in piggeries of the Experimental Stations of the National Research Institute of Animal Production using test station procedures. After reaching 100 kg body weight, pigs were slaughtered and their half-carcasses dissected. Fattening and slaughter parameters were determined. Meat samples were analysed for crude fat using the Soxhlet method. The composition of higher fatty acids was determined by gas chromatography. Research results indicate that saturated fatty acids found in m. longissimus dorsi and m. semimembranosus were positively correlated to n-3 and n-6 PUFA . A similarly high correlation was observed between the level of UFA and n-6 and n-3 PUFA in the loin and ham. The fact that the proportions of some acids (e.g. n-6/n-3 PUFA ) fail to meet WHO standards requires making efforts to improve them. Likewise, selection work is necessary to improve IMF levels in meat. The low correlations between meat quality traits and fattening and slaughter performance suggest that quality parameters should be regarded as independent traits in pig improvement models. In order to limit meat quality traits in pig improvement models, it is necessary to make use of the correlations between them [ABSTRACT FROM AUTHOR]