DOI: https://doi.org/10.5513/JCEA01/17.4.1840
Original scientific paper
Comparison the physicochemical quality indicators of Musculus Longissimus Dorsi from Mangalitsa Breed and their crossbreeds
2016, 17 (4) p. 1253-1263
Ondrej Debreceni, Petra KOMOVÁ, Ondřej Bučko
Abstract
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.
Keywords
chemical composition, mangalitsa, meat colour, shear force
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