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In this study, the fatty acid composition, sensory qualities, and cholesterol levels of fermented dry Sremska sausages were examined. Pork meat and fat from three different pig breeds -- autochthonous Mangalitsa, Moravka, and commercial Swedish Landrace -- were used to create Sremska sausages. The sausage with the most cholesterol was created from Swedish Landrace meat and fat. On the other hand, compared with other sausage types, the sausage made from Mangalitsa pork included more monounsaturated fatty acids (MUFA) and unsaturated fatty acids (USFA) and less saturated fatty acids (SFA). Sausages made from Swedish Landrace pig meat had much greater PUFA content than other kinds. These differences were mostly due to higher overall n-6 PUFA contents. The health lipid markers for atherogenicity (IA) and thrombogenesis (IT) were lower in Mangalitsa pork sausage than in the two other sausage types. The Mangalitsa pork used for manufacturing Sremska sausage was exceptional in terms of appearance, flavor, aftertaste, and overall approval. The chemical and sensory qualities of dry-fermented Sremska sausages are modified by pig breed, according to this study. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effectiveness of using two different concentrations of cryoprotectant following vitrification of immature oocytes. We used 1351 Mangalitsa oocytes for SOPS vitrification at an ethylene glycol (EG) concentration of 40% and 45% with an exposure time of 40 and 50 seconds. After warming, oocytes were subjected to morphological and viability assessment. The results show that increasing of EG concentration and exposure time of immature oocyte increases the number of detached cumulus cells and abnormal ooplasm. However, fluorescent assay indicated that a higher concentration of EG and shorter exposure time of oocytes lead to a significantly better post-vitrification viability (p > 0.001).

The purpose of researches was to develop a mathematical model to simulate the growth process in piglets. The experiment was conducted on 53 Mangalitsa piglets, with initial weight (Wi) of 0.95 kg. The final weight was 30.7 kg. The piglets have been fed ad libitum with standard diets. Body weight, compound feed intake and feed conversion ratio were monitored throughout the experimental period. Housing environmental parameters were according to the growth technology. The feed samples were analyzed according the Weende scheme. The crude protein was determined by Tecator – Kyeltec Auto Analyze, the ether extract by Soxtec System HT and the brute cellulose by gravimetric method. The Gompertz-type functions were used for the mathematical modelling of the growth process. Gompertz function is a type of mathematical model for a time series, with sigmoid appearance. The weight evolution was evaluated from the initial weight (Wi). Based on data on the evolution of body weight was made a mathematical model that allows estimation of growth in standard conditions of maintenance.

Observations were made in several Mangalitsa farm from Hungary and Romania on Red, Blonde and Swallow-bellied varieties. Body measurements were performed on a total of 175 individuals of Mangalitsa and Mangalitsa x Duroc hybrids. There are differences in physical development among Mangalitsa varieties: blond variety has the best body development followed by red and swallow-bellied varieties. The average body weight for Mangalitsa pigs was 109.03±1.4 kg and the thoracic perimeter 115.18±0.95 cm. Results obtained indicate that body development of Mangalitsa pigs from Hungary area, are close to the breed standard. In average height at withers was 65.87±2.09 cm, while height at back was 72.59±1.2 cm. Low coefficient of variation for both measurements (CV%=1.83 for withers heigh and 1.52% for back height) indicate that pigs populations in which measurements were made are very homogeneous.

Pork lipids are an important source of conjugated linoleic acid, which in light of recent studies can provide protection against some forms of cancer and heart disease because of its antioxidant properties. Pork is an excellent source of vitamins and trace elements, ensuring between 10% (pantothenic acid) and 65% (for thiamine - vitamin B1) of daily recommended dose. It is also an excellent source of pyridoxine, cyanocobalamin, biotin, niacin - soluble vitamins necessary for healthy metabolism. Minerals contained in pork provides between 9% (for iron) and 36% (for zinc) of the recommended daily dose, but also of phosphorus and magnesium. Mangalitsa fat content is 12-16% less saturated fatty acids and 8-10% more unsaturated fatty acids (like n-3 and n-6) than the modern pig breeds. Significant differences were recorded among ratio content of saturated and unsaturated fatty acids in Red and Blonde Mangalitsa (35.88% and 38.42% respectively). In comparation with other modern breeds both Mangalitsa had a higher ratio of unsaturated fatty acids. The amount of fats in meat and offal from Mangalitsa ranging from 8 g/100 g in pork leg to 80g/100g in lard, while cholesterol is found from 50 mg/100g to 130 mg/100g in the same products.

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.

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. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the quality of musculus longissimus dorsi in the breeds of Mangalitsa and Large White with regard to the slaughter weight. Large White (LW) breed and White Mangalitsa (Ma) breed were used in the experiment. The system of housing and feeding was the same in both of the monitored breeds. The pigs were fed with the same feeding mixture ad libitum. According to the slaughter weight, the pigs were divided into three groups: up to 100 kg, 101 – 110 kg and over 110 kg. The breed Ma had a significantly lower drip loss than the breed LW. Evaluating the color of the meat, the LW breed has showed significantly higher L* (lightness, white ±black) and lower a* (redness, red ± green) values than the Ma breed. Within the chemical meat composition, the Ma breed had a significantly higher water content in MLD compared to the LW breed. Generally, there were no major differences in the meat quality between the Mangalitsa and Large White breeds. Finally it can be concluded that the breed Mangalitsa showed more favorable values of the physico-chemical indicators. Comparing the quality of the meat with regard to the slaughter weight, there were no large differences between individual weight groups. A higher slaughter weight has positively influenced mainly the color of the meat, as pigs weighing more than 110 kg achieved a significantly lower value of L* and a higher value of a* in comparison to pigs of the lower weight. As a positive effect of a higher slaughter weight can be considered its effect on the protein content in the meat, as pigs weighing over 100 kg have a significantly higher protein content in the meat than pigs weighing below 100 kg.

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of study was to evaluate the effect of intramuscular fat content on physical parameters and proximate composition in musculus longissimus dorsi (MLD) from Mangalitsa breed and Slovak Large White x Mangalitsa crossbreed. In the study, sixteen pigs of Mangalitsa and twenty-two pigs of Slovak Large White x Mangalitsa crossbreed were used. The pigs were reared under intensive condition and all animals were fed ad libitum with complete fattening feed mixture. The fattening period started from 30 kg of live weight. Then the pigs were slaughtered at 100 kg of live weight. Chemical analysis showed that MLD from Mangalitsa had lower protein content, higher moisture content (p

The aim of this study was to compare the quality of musculus longissimus dorsi in the breeds of Mangalitsa and Large White with regard to the slaughter weight. Large White (LW) breed and White Mangalitsa (Ma) breed were used in the experiment. The system of housing and feeding was the same in both of the monitored breeds. The pigs were fed with the same feeding mixture ad libitum. According to the slaughter weight, the pigs were divided into three groups: up to 100 kg, 101 - 110 kg and over 110 kg. The breed Ma had a significantly lower drip loss than the breed LW. Evaluating the color of the meat, the LW breed has showed significantly higher L* (lightness, white ±black) and lower a* (redness, red ± green) values than the Ma breed. Within the chemical meat composition, the Ma breed had a significantly higher water content in MLD compared to the LW breed. Generally, there were no major differences in the meat quality between the Mangalitsa and Large White breeds. Finally it can be concluded that the breed Mangalitsa showed more favorable values of the physico-chemical indicators. Comparing the quality of the meat with regard to the slaughter weight, there were no large differences between individual weight groups. A higher slaughter weight has positively influenced mainly the color of the meat, as pigs weighing more than 110 kg achieved a significantly lower value of L* and a higher value of a* in comparison to pigs of the lower weight. As a positive effect of a higher slaughter weight can be considered its effect on the protein content in the meat, as pigs weighing over 100 kg have a significantly higher protein content in the meat than pigs weighing below 100 kg. [ABSTRACT FROM AUTHOR]

The aim of this study was to provide a comparative analysis of chemical and fatty acid composition, as well as of the connective tissue proteins in pigs of different genotypes, Mangalitsa and Landrace. Both pig genotypes were fed with the same feed of standard composition and quality. At the end of the fattening period, in total 24 pigs of both genotypes were slaughtered. Based on the analysis of the chemical composition we came to the conclusion that the protein content in both genotypes was similar. Moisture and ash content in the Landrace pig genotype differed significantly (P < 0.01) compared with genotype of Mangalitsa breed. Statistically significant differences (P < 0.01) were established in the fat content, which was 7.95 g/100 g, in pigs of Mangalitsa breed and 1.59 g/100 g in the Landrace pigs breed. Content of hydroxyproline, non-proteinogenic amino acids, in meat of Landrace was significantly higher (P < 0.01) compared to the content in the Mangalitsa breed. The same tendency was observed with regard to the connective tissue protein content, as well as with the relative connective tissue protein content. The fatty acid composition of the meat indicated that the most common saturated fatty acid (SFA) in both tested breeds was palmitic fatty acid (C16), whose content was significantly higher in Landrace (P < 0.01) compared with its content in Mangalitsa breed. In addition, the share of stearic acid (C18) was significantly higher (P < 0.01) in Landrace compared to Mangalitsa pig breed, what significantly contributed to the increase of the SFA share in Landrace compared to Mangalitsa breed. The most common monounsaturated fatty acid in both pig breeds was the oleic fatty acid (C18:1), whose share was significantly higher in Mangalitsa compared to the Landrace breed (P < 0.01). Out of the polyunsaturated fatty acids (PUFA), linoleic fatty acid (C18:2) was the most predominant in both pig breeds, with no statistically significant differences (P > 0.05). The content of PUFA was not statistically significantly different between the tested breeds, as well as the content of n-3 and n-6 fatty acids, which caused no statistically significant differences in the n-6/n-3 PUFA ratio. Ratio of the unsaturated fatty acids, i.e., of the sum of MUFA and PUFA, and of the saturated fatty acids was significantly higher in Mangalitsa compared to Landrace breed (1.86 vs. 1.4), and the same was observed when it comes to the relationship MUFA/SFA (1.51 in Mangalitsa vs. 1.08 in Landrace breed) and MUFA/PUFA (4.35 vs. 3.38).

The aim of study was to evaluate the effect of intramuscular fat content on physical parameters and proximate composition in musculus longissimus dorsi (MLD) from Mangalitsa breed and Slovak Large White x Mangalitsa crossbreed. In the study, sixteen pigs of Mangalitsa and twenty-two pigs of Slovak Large White x Mangalitsa crossbreed were used. The pigs were reared under intensive condition and all animals were fed ad libitum with complete fattening feed mixture. The fattening period started from 30 kg of live weight. Then the pigs were slaughtered at 100 kg of live weight. Chemical analysis showed that MLD from Mangalitsa had lower protein content, higher moisture content (p <0.05) and higher content of intramuscular fat compared to Slovak Large White x Mangalitsa crossbreed. As regarding the cholesterol content in MLD, no significant differences were found between genotypes, but the cholesterol content was higher in MLD from Mangalitsa than in MLD from crossbreeds. The MLD from Mangalitsa exhibited lower CIE L* (p <0.01) and CIE b* (p <0.01) values 45 min post mortem compared to crossbreeds. Colour parameters increased after 7 days post mortem, which is normal due to the maturing process of the meat. Then the CIE L* value was lower in MLD from Mangalitsa (p <0.01), but CIE a* value was higher in relation to crossbreeds (p <0.05). As regards the Warner-Bratzler shear force, the meat from Mangalitsa was tenderer than in crossbreeds (p <0.05). Intramuscular fat in the meat positively correlated with colour parameter CIE a* (r = 0.324; p <0.05) as well as cholesterol content (r = 0,656; p <0.001). In contrast in the study was found negative correlations between intramuscular fat in meat with moisture content (r = -0.399; p <0.05) and protein content (r = -0.812; p <0.001). It can be concluded that the percentage of intramuscular fat significantly influenced the physical and the chemical parameters of pork. The meat from Mangalitsa is more suitable for production of special meat products (fermented and smoked). [ABSTRACT FROM AUTHOR]

This work was aimed at evaluating loin transcriptome and metabolic pathway differences between the two main Serbian local pig breeds with divergent characteristics regarding muscle growth and fatness, as well as exploring nutrigenomic effects of tannin supplementation in Mangalitsa (MA) pigs. The study comprised 24 Mangalitsa and 10 Moravka (MO) males, which were kept under identical management conditions. Mangalitsa animals were divided in two nutritional groups (n = 12) receiving a standard (control) or tannin–supplemented diet (1.5%; MAT). Moravka pigs were fed the standard mixture. All animals were slaughtered at a similar age; 120 kg of average live weight (LW) and loin tissue was used for RNA-seq analysis. Results showed 306 differentially expressed genes (DEGs) according to breed, enriched in genes involved in growth, lipid metabolism, protein metabolism and muscle development, such as PDK4, FABP4, MYOD1 and STAT3, as well as a relevant number of genes involved in mitochondrial respiratory activity (MT-NDs, NDUFAs among others). Oxidative phosphorylation was the most significantly affected pathway, activated in Mangalitsa muscle, revealing the basis of a different muscle metabolism. Also, many other relevant pathways were affected by breed and involved in oxidative stress response, fat accumulation and development of skeletal muscle. Results also allowed the identification of potential regulators and causal networks such as those controlled by FLCN, PPARGC1A or PRKAB1 with relevant regulatory roles on DEGs involved in mitochondrial and lipid metabolism, or IL3 and TRAF2 potentially controlling DEGs involved in muscle development. The Tannin effect on transcriptome was small, with only 23 DEGs, but included interesting ones involved in lipid deposition such as PPARGC1B. The results indicate a significant effect of the breed on muscle tissue gene expression, affecting relevant biological pathways and allowing the identification of strong regulatory candidate genes to underlie the gene expression and phenotypic differences between the compared groups.

In recent years, there has been a current trend in the market of pork to create products based on traditional, regional specialities, where is used technology such as drying, smoking and fermentation of products. These products require a specific quality of meat from pure-bred indigenous breeds or their crossbreeds with emphasis on dry matter content, intramuscular fat content in meat and fatty acid composition with higher share of unsaturated fatty acids and essential fatty acids. Due to this fact, indigenous breed such as the Mangalitsa has received attention from the aspect of high meat quality and meat products compared to pig meat breeds. The aim of study was to compare the meat quality of Musculus longissimus dorsi from Mangalitsa breed, the crossbreeds Mangalitsa x Duroc and the pig meat breed Slovak Large White. The experimental material comprised of 28 pcs of pigs, which were reared in the same intensive conditions and they were fed ad libitum by complete feed mixtures for fatteners. The fattening period lasted from 30 kg to 100 kg of body weight. In the presented study was found that the crossbreeds Mangalitsa x Duroc had lighter colour of meat and the Mangalitsa had darker colour than Slovak Large White (P < 0.01). From the point of texture of meat, it was found stiffer meat from Slovak Large White and more tender meat from crossbreeds Mangalitsa x Duroc compared to meat of Mangalitsa (P < 0.01). The crossbreeds Mangalitsa x Duroc had the highest intramuscular fat content and cholesterol content in meat (P < 0.01). The intramuscular fat content and cholesterol content was the lowest in Slovak Large White (P < 0.01). The results indicate that utilization of Mangalitsa breed for crossing with pig meat breeds can improve quality meat traits in their crossbreeds, which are requiring for production of special meat products.

The aim of this study was to evaluate the influence of consumption of lard processed from crossbreed of the original mangalitsa genotype and the breed of meat type pigs on selected biochemical parameters: total cholesterol (T-C), LDL cholesterol, HDL cholesterol and triacylglycerols (TAG). Twenty-nine probands participated in the study, of which 14 women and 15 men (aged 21 - 59) who consumed regularly lard four times a week during 5 weeks. By evaluating the lipid profile of probands, we observed elevated hypercholesterolemia at the beginning of the study in 43% women and 27% men. Statistically significant differences were recorded in this group of probands, where we recorded a decrease in TC of 0.55 mmol.L-1 in the whole sample of probands with p <0.05 probability in the 2nd sample of study after 5 weeks of consumption of lard. Borderline high (up to 3.35 mmol.L-1) was found in 21% of women and 33% of men, and above LDL cholesterol was found in 79% of women and 60% of men. This high level of LDL cholesterol is considered a risk factor for the development of atherosclerosis. We can conclude from the results that regular consumption of lard has significantly reduced the total cholesterol levels, especially in women, this effect has been associated with lowering LDL cholesterol (p <0.01) and lowering HDL cholesterol. [ABSTRACT FROM AUTHOR]

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In the case of natural decline or disaster many livestock breeds (including swines) are irreversible vulnerable and could not be replaced. A concrete and recent example is that of the recent past outbreak of Foot and Mouth disease in Britain. A large number of minority breeds, just as the rare breeds became highly endangered due to the enforcement of policies in case of epidemic diseases. The transfer of genetic material around the world is becoming increasingly more complex, and much of the stock currently held in Research Stations or Natural Reservations is largely irreplaceable. An outbreak of disease would devastate not only the entire breeding studs dating back several generations, but possibly also the nucleus of many breeds which are available in a limited stock. Many of these breeds have already proved their importance in the past, and they certainly still keep/carry many priceless genetic resources, therefore their loss would be immeasurable. Certain semen quantity is already preserved in AnGR (Animal Genetic Resources) storage facilities, but unfortunately it comprises material from only a few of the common breeds and is by no means a comprehensive or representative collection. In addition, because today the emphasis is on performance-rated sires, the collections of even the most common breed genitors are from a very narrow genetic base. In addition, farming technologies are permanently "evolving", generating a genetic pressure, and there is an inevitable gene loss due to reproductive discrimination (selection - the main improvement tool), therefore, often there is a need to go back to bloodlines that have adapted to specific tasks. A good example of this is when the original breed has been developed into large framed animal through the introduction of foreign semen, and is known as a breed adapted to specific climate condition. These animals, however, may be adapted to feed lot conditions but are not suitable for range conditions. It is of great importance that a variable genetic base of all livestock to be preserved so as to be available for future needs. [ABSTRACT FROM AUTHOR]

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The aim of this study was to analyse growth intensity of Mangalitsa pig breed reared in two different systems, traditional and modern (intensive), which provides basic indicators of the economy of the rearing of this pig breed. The study included 13 litters (78 pigs) of Mangalitsa reared in the traditional system (MTS) and 13 litters (98 pigs) reared in the modern system (MMS). In the rearing phase there were 60 MTS piglets and 90 MMS piglets, and in the fattening phase 53 MTS pigs and 71 MMS pigs. Genetic parameters were estimated using the restricted maximum likelihood (REML) procedure based on an animal model with multivariate analyses. Results indicated a significant advantage of growth intensity in certain phases of rearing MMS in relation to MTS. Compared to the MTS piglets, the MMS piglets achieved 2.18 kg higher body weight at suckling and 7.02 kg higher body weight at the end of rearing, and fattening was 56 days shorter. At the end of fattening, the MMS fatlings at age of 255 days achieved body weight of 96.50 kg, while the MTS fatlings at age of 311 days achieved average body weight of 93.04 kg. All traits of growth intensity recorded had medium to high degree of heritability: for WB 0.226, for WW 0.328, for ADGS 0.501, for WR 0.673, for ADGR 0.492, for WF 0.703, for ADGF 0.373, for WEF 0.614 and for ADGL 0.495. Based on the obtained results in this study it is concluded that for survival, genetic improvement, and affirmation of existing resources, it is necessary to apply modern technologies in the breeding and rearing of the Mangalitsa breed, as well as to review the selection criteria and the parameters of genetic progress, in order to increase survival rate, competitiveness and further expand the market. [ABSTRACT FROM AUTHOR]

Mangalitsa is a pig breed specialized for fat, which was bred in Romania in large herds until the 1950s. Through the quality of meat from this breed, for several years there has been a growing interest of farmers and consumers for this breed. The aim of this study is to make a comparison between the qualities of meat obtained from two varieties of the Mangalitsa breed: red variety and blonde variety. The results show insignificant differences on slaughter yield: 72.12% to 71.4% for the blonde and red variety. Regarding the chemical composition of meat, results determined the best values for the blonde type compared with the red type: water - 57.42% vs 57.11%; protein 21.72% vs 21.34%; cholesterol 48.14 mg / 100g vs 48.78 mg / 100g [ABSTRACT FROM AUTHOR]

The aim of this study was to examine variability in cholesterol content and fatty acid composition in musculuslongissimus (MLLT) of various genotypes of pigs. Out of 30 male castrated animals used in the trial, 20 were Mangalitsa pigs (Swallow Belly - SBM and White - WM) while 10 were of the Swedish Landrace breed – SL. The representative of pig meat breeds, SL had significantly less cholesterol in MLLT compared to SBM and WM pigs. The total monounsaturated fatty acids (MUFA) and unsaturated fatty acids (USFA) content was higher in SBM and WM than in SL pigs ( p < 0.001). [ABSTRACT FROM AUTHOR]

The objective of this study was to determine chemical composition and cholesterol content in M. longissimus dorsi (MLD) of Swallow-belly Mangalitsa, free-range reared, and to investigate possible effects of gender on these quality parameters of its meat. Average moisture and fat contents were significantly different in male and female pig muscles. The differences in average values of ash, protein and cholesterol contents between the two groups (genders) of meat samples were not significant. In MLD samples of female pigs, total fat had a significant influence on cholesterol content, while this influence was not established in MLD of male pigs. [ABSTRACT FROM AUTHOR]

The aim of study was to compare the economic characteristics of production of porkers Mangalitsa and Yorkshire race. The observed productions should provide the raw material for the production of traditional fermented sausages, or specifc products with protected origin. According to this a calculation is derived with the total cost of fattening pigs Mangalitsa and Yorkshire race to the slaughter weight of 132 pounds under the conditions of modern farm housing system. The above calculation includes the cost of materials, the cost of energy and external services, salary costs and amortization of facilities and equipment used. In this way we can get to the total costs of fnishing of pigs produced per kilogram of live weight without the overhead costs. The costs are calculated as described above for Yorkshire race and it is 120.88 RSD/kg or 1.26 €/ kg and it is lower than the current purchase price in the market. On the other hand the costs of fnishing Mangalitsa race are signifcantly higher than the purchase price of pigs bred races and it is 245.19 RSD/kg or 2.13 €/kg, which is caused by a slow weight gain and ineffcient feed conversion compared to the refned race.

This study was conducted to investigate differences in characteristics of muscles from male and female fatteners from Mangalitsa and Swedish Landrace pig breed. The research was carried out on three muscles: m. longissimus thoracis et lumborum, m. gluteus medius and m. triceps brachii. Compared to the Swedish Landrace, it was found out that the meat of the Mangalitsa had considerably higher intramuscular fat content (p<0.05). The highest intramuscular fat content was determined in male fatteners of Mangalitsa in m. gluteus medius (6.81%) and the lowest in female fatteners of Landrace pig breed in the longissimus muscle (1.12%). As for technological quality of meat, after cooking, meat from Mangalitsa pig had greater cooking weight loss compared to Landrace and also lower shear force (SF) values for longissimus, but higher SF values for gluteus muscle. Gender had no statistically significant effect on technological meat quality. It can be concluded, on the base of the results, that the Mangalitsa pig, had favourable meat quality traits, which are very desired for production of traditional meat products of high quality. [ABSTRACT FROM AUTHOR]

The aim of this study was to examine carcass properties and variability in chemical content and fatty acid composition in the musculus longissimus lumborum et thoracis (MLLT) of different genotypes of pigs. Of 36 male castrated animals used in the trial, 24 were from two strains of Mangalitsa pigs (12 Swallow - bellied (SBM) and 12 White (WM)), while 12 were of the Swedish Landrace (SL) breed (the most abundant meat/fattening breed in Serbia). The warm and cold carcass weights at slaughter were significantly higher in the WM and SL compared with the SBM. Results showed differences in warm and cold carcass dressing percentage between the groups. The SBM had significant lower values than WM and SL pigs. The total fat content was higher in WM and SBM pigs than SL pigs. The SL pigs had a significant higher percentage of water in their MLLT than the SBM and WM pigs. The representative of pig meat breeds, SL, contained significantly less cholesterol in its MLLT compared with the SBM and WM (-15.23% and -15.84%). However, differences in the content of saturated and unsaturated fatty acids were more expressed and distinct. A higher percentage of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) were present in MLTT originating from SL pigs compared with the two Mangalitsa strains. The total monounsaturated fatty acids (MUFA) content was higher in SBM and WM than in SL pigs. The alpha linolenic acid concentration (C18:3 n-3) was significantly higher in SBM than in WM and SL pigs. [ABSTRACT FROM AUTHOR]

Observations were made in several Mangalitsa farm from Hungary and Romania on Red, Blonde and Swallowbellied varieties. Body measurements were performed on a total of 175 individuals of Mangalitsa and Mangalitsa x Duroc hybrids. There are differences in physical development among Mangalitsa varieties: blond variety has the best body development followed by red and swallow-bellied varieties. The average body weight for Mangalitsa pigs was 109.03±1.4 kg and the thoracic perimeter 115.18±0.95 cm. Results obtained indicate that body development of Mangalitsa pigs from Hungary area, are close to the breed standard. In average height at withers was 65.87±2.09 cm, while height at back was 72.59±1.2 cm. Low coefficient of variation for both measurements (CV%=1.83 for withers heigh and 1.52% for back height) indicate that pigs populations in which measurements were made are very homogeneous. [ABSTRACT FROM AUTHOR]

Pork lipids are an important source of conjugated linoleic acid, which in light of recent studies can provide protection against some forms of cancer and heart disease because of its antioxidant properties. Pork is an excellent source of vitamins and trace elements, ensuring between 10% (pantothenic acid) and 65% (for thiamine - vitamin B1) of daily recommended dose. It is also an excellent source of pyridoxine, cyanocobalamin, biotin, niacin - soluble vitamins necessary for healthy metabolism. Minerals contained in pork provides between 9% (for iron) and 36% (for zinc) of the recommended daily dose, but also of phosphorus and magnesium. Mangalitsa fat content is 12-16% less saturated fatty acids and 8-10% more unsaturated fatty acids (like n-3 and n-6) than the modern pig breeds. Significant differences were recorded among ratio content of saturated and unsaturated fatty acids in Red and Blonde Mangalitsa (35.88% and 38.42% respectively). In comparation with other modern breeds both Mangalitsa had a higher ratio of unsaturated fatty acids. The amount of fats in meat and offal from Mangalitsa ranging from 8 g/100 g in pork leg to 80g/100g in lard, while cholesterol is found from 50 mg/100g to 130 mg/100g in the same products. [ABSTRACT FROM AUTHOR]

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Objective of this paper was to determine the composition of carcass sides and quality of meat obtained from two groups of fatteners (male castrated pigs) of Swallow-Belly Mangalitsa breed. First group was reared in an open system (SO, n=13) and the other group in farm conditions with free ranges (SI, n=10). Animals were slaughtered in the same slaughtering facility. Left carcass sides were dissected and percentage of meat (Actual LMP) calculated according to EU reference method (EC, No 1249/2008). Data obtained in the study was analyzed using GLM procedure of the program package SAS 9.1.3 (SAS Inst.Inc., 2002-2003).Average pre slaughter body weight of fatteners was 103.83 ± 10.13 kg. Housing and nutrition system in production of fatteners had statistically highly significant effect (p<.0001) on pre-slaughter age of fatteners. Statistically significant differences were obtained only in mean values obtained for back fat measured on single location/position -- lower back (BFR I) between fatteners of groups SO and SI. Total weight of all individual carcass side parts and weight of relevant muscle tissue, depended on the weight of warm carcass sides (WHC) but not on the housing system (SBF). Carcass sides of fatteners contained in average 35.64 ± 4.39% of muscle tissue (Actual LMP). Meat content in carcass sides (Predicted LMP) was determined according to Rulebook/Pravilnik (1985) for fatty pig breeds and it was 29.67 ± 1.27%. In the musculus longissimus dorsi (MLD) of fatteners reared in closed system, was recorded higher content of water (p=0.0069), lower content of total fats/lipids (p=0.0081) and higher content of ash (p=0.0392) compared to animals from the open system of housing. No statistically significant differences in average protein content (p=0.5940) and pH1 value (p=0.0659) were established between fatteners reared in open and closed system of housing. [ABSTRACT FROM AUTHOR]

The objective of this research is to characterize the morphological traits and sow reproductive performance in a red Mangalitsa swine population kept as genetic stock at SCDA Turda. Body length, height at withers and rump height are larger than the ones reported by in 1999 for the same population, but they are within breed standards. Prolificacy is above breed standard but high piglet mortality until the age of 21 days proves the sows are not good mothers. Lactating ability is high and together with piglet ability to use the ingested feed leads to a doubling of animal weight at weaning (56 days) when compared to the breed standard. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effectiveness of using two different concentrations of cryoprotectant following vitrification of immature oocytes. We used 1351 Mangalitsa oocytes for SOPS vitrification at an ethylene glycol (EG) concentration of 40% and 45% with an exposure time of 40 and 50 seconds. After warming, oocytes were subjected to morphological and viability assessment. The results show that increasing of EG concentration and exposure time of immature oocyte increases the number of detached cumulus cells and abnormal ooplasm. However, fluorescent assay indicated that a higher concentration of EG and shorter exposure time of oocytes lead to a significantly better post-vitrification viability (p > 0.001). [ABSTRACT FROM AUTHOR]

The aim of this research was to characterize Red Mangalitsa breed population from Romania in order to include into the germoplasm preservation program. For this purpose we have chosen genetic characterization by individual fingerprinting using 14 microsatellite markers and also biochemical characterization of carcass quality by fatty acid level determination. Microsatellite markers helped us to characterize the population and give scientific basis for management practices. The fatty acid determination has indicated a higher level of polyunsaturated fatty acids, especially linoleic acid and a higher ratio P/S (polyunsaturated fatty acids / saturated fatty acids). These results confirm than population analyzed has characteristics of Red Mangalitsa and could be use to long germoplasm preservation. [ABSTRACT FROM AUTHOR]

The purpose of our study was to reveal the quality of the meat obtained from Mangalitsa pigs, in the context of the negligence of this type of meat. The aim of our study was to prove that the meat produced by this breed is higher in nutritional value components and deserves to be invested in. The material used in our study was represented by 6 Mangalitsa pigs which were raised in traditional system conditions. The major components were detected by FoodScan lab apparatus and the fatty acids and cholesterol values by gas chromatography. Our results showed no difference among the cholesterol values obtained in Mangalitsa pigs and the ones obtained at other meat producing species. The mineral substances and vitamins proved to be in a higher amount with statistical differences (p<0.05) among other species. The lard contains 3 times less the cholesterol in butter. We have concluded that the Mangalitsa meat is a healthy product which deserves to be reintroduced on the food market of our country. We recommend the consumption of this meat in favour of other types of meat provided by other breeds of pigs and the rigorous monitoring of the Mangalitsa livestock in Romania. [ABSTRACT FROM AUTHOR]

Mangalitsa is a rustic breed of pigs from Carpathian Basin (based in Hungary and Romania) that are descended directly from wild boar populations. The short note is a presentation of the current state of the Mangalitsa pig farming, its origin, history and evolution. [ABSTRACT FROM AUTHOR]