The relationship between the chemical composition of the carcass and the fatty acid composition of intramuscular fat and backfat of several pig breeds slaughtered at different weights

作者：Raj St^*; Skiba G; Weremko D; Fandrejewski H; Migdal W; Borowiec F; Polawska E

来源：Meat Science, 2010, 86(2): 324-330.

DOI：10.1016/j.meatsci.2010.04.037

• Pigs
• Sire breeds
• Carcass
• Chemical composition
• Fatty acids

Pigs of Belgian Landrace (B), Duroc (D), Hampshire (H), and Pietrain (P) breeds were slaughtered at 90, 110 and 130 kg body weight (BW) and the carcass chemical composition and fatty acid profiles of intramuscular fat of loin and backfat were determined. The carcass of Pietrain pigs had a higher concentration of protein and less fat than of B. D and H breeds. In tissues, the PUFA:SFA ratio was lower in the heavier (130 kg BW) than in lighter pigs (90 and 110 kg BW). This feature was higher in P pigs compared with the other breeds. The backfat had a higher concentration of PUFA:SFA ratio than intramuscular fat. The PUFA n-6:n-3 ratio was not affected by the breed and weight of pigs, but it was lower in backfat than in longissimus muscle fat. The protein concentration in the carcass was positively related to PUFA and negatively to SFA concentration in tissues.

• 出版日期2010-10