Introduction
Recent guidelines from the World Health Organization (WHO, 2003) and the Food
and Agriculture Organization have emphasized the importance of maintaining a
balanced diet to reduce the incidence of various diseases such as obesity,
type-2 diabetes, cancer and cardiovascular pathologies. It is thus
recommended that total fat should contribute to less than 15–30 % of
total energy intake, including precise recommendations concerning saturated fatty acids (SFA), n-6
polyunsaturated fatty acids (PUFAs), n-3 PUFAs, trans fatty acids and
cholesterol (Hocquette et al., 2010). Scollan et al. (2006) recommended that
the n-6 : n-3 PUFA ratio be limited to 4 : 1. Ulbricht and Southgate (1991)
suggested that the ratio of PUFAs to SFAs (P : S) should be at least 0.4 and the
atherogenic index lower than 0.5. Consumers are becoming increasingly
interested in safe, tasty, healthy and regional-origin meat products produced
under eco-friendly, animal-friendly and sustainable (resource-conserving)
conditions (Nuernberg et al., 2015).
The fatty acid composition of pig muscle and adipose tissue is affected by
several factors, including fatness, body weight (Fischer et al., 2006), age,
energy intake and dietary fatty acid composition (Panella-Riera and Neil,
2007; Vaclavkova and Bečkova, 2007; Wasilewski et al., 2011, 2012;
Cechova et al., 2012; Mukumbo et al., 2014;
Nuernberg et al., 2015). There are also factors connected to gender
(Biedermann et al., 2000), de novo synthesis of fatty acids (Leibetseder,
1996) and genetic background (Wood et al., 2004b; Glodek et al., 2004;
Kasprzyk, 2007). Deposition and composition of fat are highly heritable and
vary among and within breeds (Kasprzyk, 2007). Reducing carcass fatness was
one of the major breeding goals in pigs for many years (Furman et al., 2010).
Some research has focused on reducing the cholesterol content in meat by
dietary modifications; curiously, reducing the fat content of meat can
actually increase the cholesterol levels in lean meat (Mandigo, 1991; Parra
et al., 2010). Studies on the genetic variability of fatty acid profiles in
tissues of livestock, including the pig, are quite limited. In this paper,
emphasis was placed on muscle fatty acid composition, because intramuscular
fat cannot be removed before consumption and thus inevitably has an impact on
human health.
The aim of this study was to determine the fatty acid profile of intramuscular
fat for genetically diverse pig breeds.
Material and methods
The study was conducted on local Pulawska (an autochthonous Polish breed) and
commercial Polish Landrace (PL) breeds kept on farms in the Lublin region.
All pigs were maintained at the same environmental and feeding conditions.
The fattening was divided into two periods. The composition and nutritive value
of mixtures in first period were wheat 42 %, barley 43 %, concentrate 15 %,
EM 13 MJ, and crude protein 170 g; in the second period of fattening they were barley
88.5 %, concentrate 11.5 %, EM 12.5 MJ, and crude protein 150 g. The diets
were formulated according to the Nutrient Requirements of Swine (Polish Norm
of Pig Nutrition, 1993). A total of 40 animals (20 barrows and 20 gilts of each
breed) were evaluated for this study. Males were castrated at 5 ± 2 days
of age. The fatteners were slaughtered after reaching a live weight of
103–105 kg in 185 days. From the right halves of the carcasses, samples of
the Longissimus thoracis et lumborum (LTL) between the 5th thoracic
vertebra and the 10th lumbar vertebra were used in the analysis. Muscle pH was
measured using a portable pH meter equipped with a glass electrode (CPU Star)
at 45 min and 24 h post-mortem in fresh samples. Each value was
the mean of four random measurements at different points in the loin before
slicing. A reflectance spectrophotometer (Minolta CR-310) was used to measure
color at the surface of a 2 cm thick steak of LTL muscle (at 24 h post-mortem)
exposed to air for 2 h. A 2 cm thick steak was cut from LTL and immediately
weighed. The samples were placed on a supporting mesh in a sealed plastic
container (with no contact between sample and container). After a storage
period of 24 h at chill temperatures (1–4 ∘C), the samples were taken
out of the container, dabbed lightly on filter paper and weighed again. Drip
loss was expressed as a percentage of the initial weight, based on Honikel (1998).
Meat chemical composition was analyzed according to the procedures of
AOAC (2000). Fatty acid composition total lipids of samples were extracted by
using chloroform : methanol (2 : 1, v/v) according to the procedure of Folch et
al. (1957). The fatty acid composition of intramuscular fat (IMF) was determined using the method
described in ISO (2011). The fatty acid methyl esters were analyzed by a gas
chromatograph (Varian 450-GC) coupled with a fused silica capillary column
(30 m × 0.32 mm, 0.25 µm film thickness). Oven temperature was
at 200 ∘C and carrier gas velocity was 2.5 mL min-1. The injection
port was at 250 ∘C and the detector was maintained at 300 ∘C.
Results were expressed as percentages of the total fatty acid
detected based on the total peak area. Cholesterol concentration was
determined according to the procedure described by Rhee et al. (1982). The
atherogenic index (AI) was calculated as
(C12 : 0+4×C14 : 0+C16 : 0)/(MUFA+PUFA),
and the thrombogenicity index (TI) as (C14 : 0+C16 : 0+C18 : 0)/(0.5×MUFA+0.5×n-6PUFA+3×n-3PUFA+(n-3 PUFA/n-6 PUFA)
according to Ulbricht and Southgate (1991).
Analysis of variance was performed using Statistica version 5.0 software. The
statistical model used for the calculations was as follows:
Yijk=μ+Bi+Sj+(B×S)ij+Eijk,
in which Yijk is the target value, μ the mean, Bi the fixed effect of the
breed (i=1,2), Sj the fixed effect of the sex (j=1,2), (B×S)ij the interactions between breed and sex, and Eijk the random
error. Data are reported as means ± SD. Differences between the means
were tested at 5 and 1 % levels using Duncan's multiple range
test.
The chemical composition of muscle tissue of the Pulawska and PL
breeds.
Pulawska
PL
Effects
Specification
gilts
barrows
gilts
barrows
interaction
X‾± SD
X‾± SD
X‾± SD
X‾± SD
X‾± SD
X‾± SD
breed
sex
B×S
pH1
6.17 ± 0.21
6.12 ± 0.19
6.15 ± 0.20
5.90 ± 0.23
5.85 ± 0.20
5.87 ± 0.21
p<0.01
ns
ns
pH24
5.62 ± 0.05
5.56 ± 0.10
5.59 ± 0.08
5.47 ± 0.10
5.43 ± 0.06
5.45 ± 0.08
p<0.01
ns
ns
Protein (%)
22.58 ± 0.35
22.51 ± 0.30
22.54 ± 0.32
22.59 ± 0.36
22.55 ± 0.33
22.57 ± 0.33
ns
ns
ns
IMF (%)
2.48 ± 0.30
2.68 ± 0.33
2.58 ± 0.32
1.48 ± 0.30
1.71 ± 0.40
1.60 ± 0.36
p<0.01
p<0.05
ns
Cholesterol
56.51 ± 3.75
57.29 ± 4.19
56.90 ± 3.88
58.52 ± 2.58
60.68 ± 3.05
59.60 ± 2.97
p<0.05
ns
ns
(mg 100 g-1)
Caloric value
151.02 ± 1.77
152.55 ± 4.73
151.79 ± 3.57
141.63 ± 1.98
143.63 ± 4.41
142.63 ± 3.48
p<0.01
ns
ns
(kcal 100 g-1)
Drip loss (%)
3.64 ± 1.27
3.78 ± 1.26
3.71 ± 1.23
4.94 ± 1.44
4.77 ± 1.63
4.85 ± 1.50
p<0.05
ns
ns
L*
52.37 ± 1.41
52.53 ± 1.34
52.45 ± 1.34
53.23 ± 1.64
53.62 ± 1.56
53.42 ± 1.57
p<0.05
ns
p<0.01
a*
3.41 ± 0.58
2.98 ± 0.50
3.19 ± 0.54
4.77 ± 0.61
4.14 ± 0.53
4.46 ± 0.58
p<0.01
p<0.05
ns
b*
9.64 ± 0.43
9.67 ± 0.35
9.65 ± 0.38
10.42 ± 0.48
10.68 ± 0.39
10.55 ± 0.44
p<0.05
ns
ns
ns: not significant (p>0.05).
Fatty acid composition (% of total fatty acids) of muscle tissue
of the Pulawska and PL breeds.
Pulawska
PL
Effects
Specification
gilts
barrows
gilts
barrows
interaction
X‾± SD
X‾± SD
X‾± SD
X‾± SD
X‾± SD
X‾± SD
breed
sex
B×S
C10 : 0
0.10 ± 0.01
0.10 ± 0.02
0.10 ± 0.02
0.10 ± 0.01
0.10 ± 0.02
0.10 ± 0.02
ns
ns
ns
C12 : 0
0.18 ± 0.02
0.18 ± 0.02
0.18 ± 0.02
0.19 ± 0.01
0.19 ± 0.01
0.19 ± 0.01
ns
ns
ns
C14 : 0
1.11 ± 0.06
1.16 ± 0.14
1.14 ± 0.11
1.14 ± 0.06
1.10 ± 0.12
1.12 ± 0.10
ns
ns
ns
C16 : 0
23.56 ± 0.38
23.86 ± 0.40
23.71 ± 0.41
23.60 ± 0.44
23.79 ± 0.30
23.69 ± 0.38
ns
ns
ns
C16 : 1
2.99 ± 0.43
2.51 ± 0.41
2.75 ± 0.42
2.51 ± 0.45
2.47 ± 0.40
2.49 ± 0.42
p<0.05
p<0.05
ns
C17 : 0
0.32 ± 0.11
0.31 ± 0.16
0.32 ± 0.13
0.28 ± 0.20
0.37 ± 0.21
0.33 ± 0.20
ns
ns
ns
C17 : 1
0.32 ± 0.02
0.35 ± 0.07
0.34 ± 0.05
0.31 ± 0.07
0.27 ± 0.12
0.29 ± 0.10
ns
ns
ns
C18 : 0
11.94 ± 0.60
11.96 ± 0.46
11.95 ± 0.52
12.25 ± 0.53
12.50 ± 0.33
12.38 ± 0.45
p<0.01
ns
ns
C18 : 1
47.62 ± 0.86
47.37 ± 0.88
47.50 ± 0.86
46.75 ± 0.93
46.39 ± 1.38
46.57 ± 1.16
p<0.01
ns
ns
C18 : 2
8.60 ± 0.37
8.83 ± 0.51
8.72 ± 0.45
9.69 ± 0.67
9.86 ± 0.81
9.77 ± 0.73
p<0.01
ns
ns
C18 : 3 n-6
0.08 ± 0.06
0.06 ± 0.02
0.07 ± 0.04
0.06 ± 0.02
0.05 ± 0.03
0.05 ± 0.02
ns
ns
ns
C18 : 3 n-3
0.77 ± 0.16
0.80 ± 0.16
0.78 ± 0.15
0.69 ± 0.15
0.72 ± 0.13
0.70 ± 0.14
ns
ns
ns
C20 : 0
0.10 ± 0.01
0.15 ± 0.02
0.13 ± 0.02
0.12 ± 0.02
0.12 ± 0.02
0.12 ± 0.02
ns
p<0.01
p<0.01
C20 : 1
0.77 ± 0.07
0.78 ± 0.08
0.77 ± 0.07
0.75 ± 0.03
0.75 ± 0.08
0.75 ± 0.06
ns
ns
ns
C20 : 2
0.55 ± 0.05
0.52 ± 0.03
0.53 ± 0.04
0.53 ± 0.04
0.53 ± 0.05
0.53 ± 0.05
ns
ns
ns
C20 : 4
0.72 ± 0.29
0.60 ± 0.22
0.66 ± 0.26
0.65 ± 0.31
0.59 ± 0.29
0.62 ± 0.29
ns
ns
ns
C21 : 0
0.21 ± 0.11
0.33 ± 0.31
0.27 ± 0.24
0.17 ± 0.23
0.23 ± 0.24
0.20 ± 0.24
ns
ns
ns
C22 : 1
0.10 ± 0.02
0.09 ± 0.02
0.10 ± 0.02
0.09 ± 0.02
0.10 ± 0.02
0.10 ± 0.02
ns
ns
ns
ns: not significant (p>0.05).
Fatty acid groups (% of total fatty acids) of muscle tissue of
the Pulawska and PL breeds.
Pulawska
PL
Effects
Specification
gilts
barrows
gilts
barrows
interaction
X‾± SD
X‾± SD
X‾± SD
X‾± SD
X‾± SD
X‾± SD
breed
sex
B×S
SFA
37.53 ± 0.69
38.05 ± 0.63
37.79 ± 0.69
37.85 ± 0.64
38.40 ± 0.85
38.13 ± 0.78
ns
p<0.05
ns
UFA
62.53 ± 0.89
61.91 ± 0.75
62.22 ± 0.86
62.02 ± 0.81
61.72 ± 0.94
61.87 ± 0.87
ns
ns
ns
MUFA
51.80 ± 0.77
51.10 ± 0.87
51.45 ± 0.88
50.41 ± 0.84
49.98 ± 1.10
50.19 ± 0.98
p<0.01
ns
ns
PUFA
10.72 ± 0.61
10.81 ± 0.45
10.77 ± 0.52
11.61 ± 0.70
11.74 ± 0.79
11.68 ± 0.73
p<0.01
ns
ns
DFA
74.46 ± 0.53
73.88 ± 0.60
74.17 ± 0.63
74.27 ± 0.82
74.22 ± 0.74
74.25 ± 0.76
ns
ns
ns
OFA
25.60 ± 0.39
26.09 ± 0.61
25.84 ± 0.56
25.60 ± 0.69
25.90 ± 0.58
25.75 ± 0.64
ns
p<0.05
ns
UFA : SFA
1.67 ± 0.05
1.63 ± 0.05
1.65 ± 0.05
1.64 ± 0.05
1.61 ± 0.06
1.62 ± 0.05
ns
p<0.05
ns
MUFA : SFA
1.38 ± 0.04
1.34 ± 0.04
1.36 ± 0.04
1.33 ± 0.04
1.30 ± 0.05
1.32 ± 0.05
p<0.01
p<0.05
ns
PUFA : MUFA
0.21 ± 0.01
0.21 ± 0.01
0.21 ± 0.01
0.23 ± 0.01
0.24 ± 0.02
0.24 ± 0.02
p<0.01
ns
ns
DFA : OFA
2.91 ± 0.06
2.83 ± 0.09
2.87 ± 0.08
2.90 ± 0.10
2.87 ± 0.08
2.89 ± 0.09
ns
p<0.05
ns
n-6
9.41 ± 0.56
9.49 ± 0.47
9.45 ± 0.51
10.40 ± 0.72
10.49 ± 0.82
10.45 ± 0.75
p<0.01
ns
ns
n-6 : n-3
12.75 ± 3.19
12.61 ± 3.81
12.68 ± 3.42
15.96 ± 4.27
15.26 ± 3.83
15.61 ± 3.96
p<0.05
ns
ns
TI
1.11 ± 0.03
1.13 ± 0.03
1.12 ± 0.03
1.14 ± 0.03
1.15 ± 0.03
1.14 ± 0.03
ns
ns
ns
AI
0.46 ± 0.01
0.47 ± 0.02
0.46 ± 0.02
0.46 ± 0.01
0.46 ± 0.02
0.46 ± 0.02
ns
ns
ns
ns: not significant (p>0.05); SFA: saturated fatty acids' sum; UFA: unsaturated fatty acids' sum;
MUFA: monounsaturated fatty acids' sum; PUFA: polyunsaturated fatty acids'
sum; DFA: hypocholesterolemic acids; OFA: hypercholesterolemic acids; TI: thrombogenicity index; AI: atherogenic index.
Discussion
The tested genotypes differed in pH1, pH24, content of
intramuscular fat and caloric value due to large differences between native
and more improved breeds. High variability among breeds has been demonstrated
for pH1 by our study, although Franci et al. (2005) found no differences
between Cinta Senese and Large White pigs. PL fattening pigs showed a lower
pH1 and pH24. These values could suggest that these pigs
experienced great pre-slaughter stress. The pH24 value of the PL breed
was consistent with the results reported by Yu et al. (2013) in Landrace
pigs. The parameter pH24 was higher in Pulawska than in PL pigs. Several
authors (Franci et al., 2005; Teixeira and Rodrigues, 2013; Yu et al., 2013)
have observed pH24 values higher in local breeds than in selected genetic
types, suggesting that local breeds could have slower rates of post-mortem pH decline. Results for pH24 obtained in the present study for
Pulawska pigs are in agreement with investigations performed on autochthonous
pigs by Poto et al. (2007). Also, results for pH24 obtained in the
present study for the PL breed are in agreement with the findings of Yu et al. (2013) in Landrace pigs.
The IMF levels found in the Pulawska breed can be considered appropriate for the
sale of fresh meat. The ideal concentration of IMF has been estimated to be
between 2 and 3 %. Fernandez et al. (1999) indicated that levels over
3.5 % are associated with a significant risk of meat being rejected by consumers
(referring to fresh meat). Results for IMF obtained in the present study for
Pulawska pigs are in agreement with investigations performed on autochthonous
pigs by Galián et al. (2008) and Yu et al. (2013). In the study of Poto
et al. (2007), purebred Chato Murciano (CH) pigs and Chato Murciano crossed with Iberian (IN) pigs (CH × IN) reared outdoors showed the content of IMF at levels of 10.47 and 8.97 % for CH and CH × IN, respectively. Results
of fat content of loin of PL pigs, i.e., 1.60 %, are compatible with the results shown
by Tyra and Żak (2010), who reported that the mean fat content in loin of
Polish Landrace pigs was 1.76 %. This parameter was below the level
acceptable for good-quality meat.
Some research has focused on reducing the cholesterol content in meat through
dietary modifications. Consumers are becoming increasingly critical about the food they eat. Nowadays consumers choose low-fat and low-cholesterol products. There is a strong belief in society that cholesterol is responsible for many diseases in humans. Cholesterol content was higher (p<0.05) in the meat of PL
than Pulawska pigs.
The rate of post-mortem pH fall is an important determinant of
water-holding capacity and color. An abnormally rapid rate of post-mortem glycolysis (initial pH ≤6.0) in the muscles produces poor-quality pork (pale, soft and exudative meat) (Galián et al., 2008). In our study the percent drip loss of pork decreases along with increasing pH. Higher pH is associated with better water-holding
capacity and darker color (Tomović et al., 2014). The level of drip loss was higher in PL fatteners. Low pH24 values probably influenced
these losses. Some authors (Franci et al., 2005; Galián et al., 2008; Franco et al., 2014) have reported that traditional breeds are characterized by lower drip loss during the storage than modern breeds. Yu et al. (2013) measured drip
loss in Longissimus dorsi muscle of Landrace and Lantang pigs and found that there was no
significant difference between the two breeds. The high ultimate pH alters
the light absorption characteristics of the myoglobin, with the meat surfaces
becoming a darker red (Winkler, 1939). Such meat will also appear dark
because its surface does not scatter light to the same extent as the more
open surface of meat with lower pHu (Tomović et al., 2014). The
commercial breed had a higher value L* than the Pulawska breed (p<0.05).
Meat of Pulawska pigs was more intensely colored than PL meat because of
the greater red contribution, in agreement with the results of Franci et
al. (2005), where meat of Italian local breeds was more red than that of Large
White pigs. According to Yu et al. (2013), the L* values were higher in Lantang LD
muscle (48.94 vs. 45.79 in Landrace; p<0.01). Tomović et al. (2014)
found lower values for L* in the local breed Swallow-belly Mangulica
pigs.
Apart from nutritional aspects, IMF influences meat tenderness and flavor,
while the profile of fatty acids influences the color and firmness of fat
(Maw et al., 2003). Fatty acid composition is an important factor in the
nutritional quality of meat and adipose tissue and as such has long been a
subject of study in meat science receiving considerable attention due to its
important role in human health (Furman et al., 2010). For these reasons, the
proper composition of fatty acids in meat and fat has become an important
issue from the standpoint of consumers, nutritionists, and food technologists
(Nuernberg et al., 2015). Fatty acid composition is influenced by genetic
factors, including breed differences. The most significant differences
(p<0.01) were observed in the percentage of C18 : 0, C18 : 1, C18 : 2 and C16 : 1
(p<0.05). Gilts showed a higher (p<0.05) percentage of C16 : 1 and a lower (p<0.01)
percentage of C20 : 0 fatty acids. Teixeira et al. (2013), examining sex
differences, found that the females showed a higher (p<0.05) percentage of C16 : 0
and C18 : 1 fatty acids than males. Statistically, the SFAs of the LTL muscle
did not differ between the two groups, but PL pork had a higher SFA content.
Significant differences were observed between examined breeds in regard to stearic acid (C18 : 0) content. In barrows the level of SFA was significantly higher (p<0.05) than in gilts. A higher concentration of SFA in
loin fat of barrows in comparison to gilts was also found by Tuz et
al. (2004); however, the results of research carried out by Teixeira et al. (2013)
indicate that the SFA level in the loin of gilts was higher than the
SFA level in boars. Although stearic acid is considered a neutral fatty acid,
excessive intake of SFAs has been considered as the one out of many other factors
for cancer and coronary heart disease (Webb and O'Neill, 2008). Regarding the SFA series,
even if saturated fatty acids sensu lato are involved in atherogenic
and thrombogenic processes, not all of them express the same behavior as
regards the increase in serum cholesterol. Among the SFAs, lauric (C12 : 0),
myristic (C14 : 0) and palmitic (C16 : 0) acids increased plasma cholesterol
concentration (Ulbricht and Southgate, 1991). Furthermore, C14 : 0 was
considered to have the most harmful cardiovascular effect on humans, the effect being almost 4 times the effect of C12 : 0 and C16 : 0 (Hegsted et al., 1959).
Palmitic and stearic acids predominant in the saturated fatty acids group in
animal fat. A large share of animal fat in the human diet is considered to be
one of the factors causing cardiovascular diseases (Lin et al., 2004). We do not support this opinion, because intramuscular fat is very important for the consumer, as it contains a significant quantity of phospholipids (Demirel et al., 2004) that are rich in polyunsaturated fatty acids and for which bioactive properties are well recognized (Wood et al., 2008). Phospholipids are essential components
of cell membranes, and their amount remains fairly constant (Wood et al.,
2008). It was reported that intramuscular fat of Duroc pigs had higher
concentrations of SFAs and MUFAs and lower concentrations of PUFAs than Landrace
(Cameron and Enser, 1991). The levels of fatty acids found in the Pulawska breed
correspond to those from traditional breeds noted by Galián et al. (2008),
with low PUFA and high MUFA levels. According to Wood et al. (2004a),
the proportion of linoleic acid is higher in lean than in fatter pigs, which
explains the highest concentration of C18 : 2 n-6 in LTL of PL pigs noted by
us. However, Yu et al. (2013) found a significantly lower MUFA percentage in
Lantang than in Landrace pigs. In animals with less fat, a higher level of PUFAs (among which C18 : 2 n-6 dominates, and which is contained in phospholipids) and MUFAs is observed (Wood et al., 2008). In animals with less fat due to the ratio of
phospholipids to neutral lipids, the proportion of oleic acid in IMF should
be smaller, and a greater quantity of acid occurs in the phospholipids (Wood et
al., 2008). Similar relations were noticed in our study. PL pigs had the
highest concentration of total PUFAs, mainly due to a high content of linoleic
acid (10 %). Galián et al. (2008) pointed out that the PUFA levels
should not be higher than 12–14 % in meat destined to become processed
products. The PUFA levels found, below the 15 % level established by
Warnants et al. (1996), are advisable for minimizing undesirable effects of
oxidation and rancidity (Wood et al., 2004b; Zhang et al., 2009). The
polyunsaturated fatty acids and monounsaturated fatty acids play a role in
decreasing the blood LDL-cholesterol concentration by increasing hepatic LDL
receptor activity (Rudel et al., 1995). Cameron et al. (2000) showed that
C18 : 2, C20 : 4 and C22 : 6 polyunsaturated fatty acids had a positive
correlation with flavor of meat.
It is recommended that the PUFA : SFA ratio be above 0.4. In both of the analyzed
breeds (Pulawska and PL), however, this ratio in intramuscular and visceral
fat was below 0.4, averaging 0.28 and 0.31, respectively. The n-6 : n-3 fatty
acid ratio is important due to its influence on human health. The
recommended n-6 : n-3 ratio should be less than 4 (Wood et al., 2004b). This
study showed that the Pulawska breed had lower n-6 : n-3 ratios of PUFAs in LTL by
1.23 % (P<0.05) than the PL breed.
Lipid quality indicators that depend on the relative content of particular
groups of fatty acids are the atherogenic index and thrombogenicity index.
These indices indicate the global dietetic quality of lipids and their
potential effects on the development of coronary disease (Jankowska et al.,
2010). TI ranged from 1.12 to 1.14, while the mean value of AI was 0.46. The
values in our study were consistent with the results reported by Franci et
al. (2005) for Cinta Senese, Large White and Large White × Cinta Senese pigs. Higher values were noted for TI and
AI in the study
of Mukumbo et al. (2014) of Large White × Landrace gilts, but Matassino et al. (2008) found lower values in the
Casertana breed.
In conclusion, breed exhibited a significant effect on the fatty acid profile
of the LTL of pigs. Higher contents of IMF, C16 : 1, C18 : 1 and MUFAs; darker
color of meat; and lower cholesterol content and drip loss were found in the
LTL muscle of Pulawska pigs compared with Polish Landrace pigs. Meat of
Pulawska pigs is especially suitable for the production of good-quality, cured and
smoked loin for longer storage. Meat of both breeds was characterized by a relatively
favorable atherogenic index.Edited by: S. Maak Reviewed by: A. Teixeira, G. Michalska, and one anonymous referee