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The Natural Products Journal

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ISSN (Print): 2210-3155
ISSN (Online): 2210-3163

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Research Article

Lipid Profile of Pig Tissues Contrasting in Meat Production

Author(s): Vitaly A. Bekenev*, Anatoly A. Arishin, Sergei N. Mager, Izolda V. Bolshakova, Natalia L. Tretyakova, Elena V. Kashtanova and Yana V. Polonskaya

Volume 11, Issue 1, 2021

Published on: 03 December, 2019

Page: [108 - 118] Pages: 11

DOI: 10.2174/2210315509666191203124902

Price: $65

Abstract

Background: Studies were carried out on two breeds of pigs - Pietrain (P), and Kemerovo (K), contrasting in composition of carcasses, and their hybrids.

Objective: The purpose of this work was to establish the characteristics of the composition of lipids of intramuscular fat (IMF), back fat and serum, organoleptic qualities in animals of these breeds.

Methods: Animals of 10 individuals in each group were fed on a standard feed and slaughtered with a live weight of 95-100 kg. The quality of carcasses, the biochemical characteristics of blood, the composition of fatty acids and cholesterol in meat and fat, and blood lipid peroxidation were determined.

Results: Thickness on the Back Fat (BF) at the level of 6-7 thoracic vertebrae with a live weight of 100 kg was 35.8 ± 1.65 mm in pigs of breed K, in hybrids - 27.6 ± 1.06, and in breed P - 19, 6 ± 1.43 mm. IMF in pigs of breed K was almost 4.5 times greater than that of breed P. IMF K breed contained 2 times less cholesterol than in P (2.34 vs. 4.68%). In the IMF, K was 2 times less polyunsaturated fatty acids (PUFA), than P, 7.82 and 15.22%, linoleic acid, 6.74% and 12.42%, respectively (p <0.005). The organoleptic properties of meat and salted back fat were significantly higher in breed K (P = 0.05).

Conclusion: The data obtained allow us to establish priorities in the use of products of specific breeds of pigs, depending on medical requirements.

Keywords: Pigs, breed, back fat, fatty acids, cholesterol, oxidation.

Graphical Abstract

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