COMPARISON OF THE FATTY ACID PROFILE IN THE MEAT OF PIGS AND WILD BOARS

Main Article Content

K. STASIAK
A. ROŚLEWSKA
M. STANEK
H. JANKOWIAK
D. CYGAN-SZCZEGIELNIAK
M. BOCIAN

Keywords

fatty acid profile, meat, pigs, wild boar

Abstract

The aim of the study was to compare the fatty acid profile of longissimus lumborum muscle from organically raised pigs: 20 samples from Zlotnicka Spotted pigs, 20 samples from F1 crossbred pigs (Polish Large White x Polish Landrace) and 16 samples from wild boar. The content of saturated fatty acids in the meat of animals from all the groups was similar. Statistically significant differences were calculated for monounsaturated fatty acids and polyunsaturated fatty acids. The meat of wild boar had the highest content of arachidonic acid but the lowest content of palmitoleic acid, oleic acid and a-linolenic acid.

Abstract 231 | pdf Downloads 335

References

Achremowicz K. and Szary-Sworst K. 2005. Polyunsaturated fatty acids as human health improvers. Zywnosc. Nauka. Technologia. Jakosc. 3:23-35.

Angood K.M., Wood J.D., Nute G.R., Whittington F.M., Hughes S.I. and Sheard P.R. 2008. A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: price, eating quality and fatty acid composition. Meat Sci. 78: 176-184

Blicharski T. Ksiazek P., Pospiech E., Migdal W., Józwik A., Polawska E. and Lisiak E. 2013 The current dietary value of pork, its importance in diet and its impact on consumers health (in Polish) POLSUS Warsaw

Cebulska A., Václavková E., Bocian M., Dybala J., wisniewska J. and Kapelanski W. 2018. Quality and dietary value of pork meat of the pulawska and z?otnicka spotted breeds, and commercial fattening pigs*. Ann. Anim. Sci., 18 (1): 281-291

Dannenberger D., Nuernberg G., Nuernberg K. and Hagemann E. 2013. The effects of gender, age and region on macro-and micronutrient contents and fatty acid profiles in the muscles of roe deer and wild boar in Mecklenburg-Western Pomerania (Germany). Meat Science. 94:39-46, DOI: doi.org/10.1016/j.meatsci.2012.12.010

Daza A., Olivares A., Latorre M.A., Rey A.I. Callejo A. and López Bote C.J. 2017. Fatty acid composition of different adipose tissues in heavy pigs. Ital. J. Food Sci. 29: 657-666.

Folch J., Lees M. and Stanley G.H.S. 1956 A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226:497-509.

Garcia Rebollo A.J., Macia Botejara E., Ortiz Cansado A., Morales Blanco P.J., Martin Bellido M., Fallola Sánchez A., Mena Arias P. and Campillo Alvarez J.E.1998. Effects of consumption of meat product rich in monounsaturated fatty acids (the ham from the Iberian pig) on plasma lipids. Nunition Research, 18(4): 743-750

Gerhard G.T., Ahmann A. and Meeuws K. 2004. Effect of a low-fat diet compared with those of a high-monounsaturated fat diet on body weight, plasma lipids and lipoproteins, and glycemic control in type 2 diabetes, Am. J. Clin Nutr, 80(3): 668-673

Grela E. and Kowalczuk E. 2009. Content of nutrients and fatty acid composition in meat composition in meat and pork-butcher’s meat from organic pig production, Zywnosc. Nauka. Technologia. Jakosc. 4:34-40

Grzeskowiak E., Borzuta K., Lisiak D., Strzelecki J. and Janiszewski P. 2010. Physical-chemical and sensory properties, as well as composition of fatty acids in longissimus dorsi muscle of PL x PLW and PL x (D x P) pig cross breeds. Zywnosc. Nauka. Technologia. Jakosc. 6:189 –198.

Hansen L.L., Claudi-Magnussen C., Jensen S.K. and Andersen H.J. 2006. Effect of organic pig production systems on performance and meat quality. Meat Sci. 74: 605-615, DOI: doi.org/10.1016/j.meatsci.2006.02.014

Ivanovic S.D., Stojanovic Z.M., Popov-Raljic J.V., Baltic M.Ž., Pisinov B.P. and Nešic K.D. 2013. Meat quality characteristics of Duroc x Yorkshire, Duroc x Yorkshire x Wild Boar and Wild Boar, Hem. Ind., 67:999-1006.

Jankowiak H., Bocian M., Kapelanski W. and Roslewska A. 2010. The relationship between carcass fatness and intramusculat fat content, and fatty acids profile in pig meat. Zywnosc. Nauka. Technologia. Jakosc. 6:199 –208

Marciniak-Lukasiak K. 2011. The role and significance of omega 3 fatty acids. Zywnosc. Nauka. Technologia. Jakosc. 6:24-35

Pedrazzoli M., Dal bosco A., Castellini c., Ranucci D., Mattioli S., Pauselli M. and Roscini V. 2017. Effect of age and feeding area in meat quality of wild boars. Ital. J. Anim. Sci. 16 (3): 353-362, DOI: doi.org/10.1080/1828051X.2017.1292114

Petrovic M., Wähner M., Radovic C., Radojkovic D., Parunovic N., Savic R. and Brkic N. 2014. Fatty acid profile of m. longissimus dorsi of Mangalitsa and Moravka pig breeds. Archiv Tierzucht, 57:1-12, DOI: doi.org/10.7482/0003-9438-57-017

Piotrowska A., Swiader K., Waszkiewicz-Robak B. and Swiderski F. 2012. Possibilities to produce pork meat and pork meat products with increased content of n-3 polyunsaturated fatty acids. Zywnosc. Nauka. Technologia. Jako??. 5:5-19. DOI: doi.org/10.15193/zntj/2012/84/005-019

Razmaite V., Švirmickas G.J. and Šiukšcius A. 2012. Effect of weight, sex and hunting period on fatty acid composition of intramuscular and subcutaneous fat from wild boar. Ital. J. Anim. Sci., 11:174-179, DOI: doi.org/10.4081/ijas.2012.e32

Rozporzadzenie Ministra Srodowiska z dnia 11marca 2005 r. w sprawie ustalenia listy gatunków zwierzat lownych (Dz.U. 2005 nr 45 poz. 433). Available at: www.prawo.sejm.gov.pl/isap.nsf/DocDetails.xsp?id=WDU20050450433

Rozporzadzenie Ministra Srodowiska z dnia 16 marca 2005 r. w sprawie okreslenia okresów polowan na zwierzeta lowne (Dz.U. 2005 nr 48 poz. 459). Available at: www.prawo.sejm.gov.pl/isap.nsf/DocDetails.xsp?id=WDU20050480459

Rozporzadzenie Komisji (WE) nr 889/2008 z dnia 5 wrzesnia 2008 r. ustanawiajace szczególowe zasady wdrazania rozporzadzenia Rady (WE) nr 834/2007 w sprawie produkcji ekologicznej i znakowania produktów ekologicznych w odniesieniu do produkcji ekologicznej, znakowania i kontroli. 2008. Dz. Urz. UE L 250: 1-118. Available at: www.eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2008:250:0001:0084:EN:PDF

Rozporzadzenie Rady (WE) nr 834/2007 z dnia 28 czerwca 2007 r. w sprawie produkcji ekologicznej i znakowania produktów ekologicznych i uchylajace rozporzadzenie (EWG) nr 2092/91. 2007. Dz. Urz. UE L 189: 1-23. Available at: www.eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2007:189:0001:0023:EN:PDF

Sales J. and Kotrba R. 2013. Meat from wild boar (Sus scrofa L.): A review. Meat science, 94(2):187-201, DOI: doi.org/10.1016/j.meatsci.2013.01.012

Serrano, A., Librelotto, J., Cofrades, S., Sanchez-Muniz, F. J. and Jimenez-Colmenero, F. 2007. Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method, Meat Science, 77(3), 304-313, DOI: doi.org/10.1016/j.meatsci.2007.03.017

Simopoulos A.P. 2002. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomed. Pharmacother. 56: 365–379, DOI: doi.org/10.1016/S0753-3322(02)00253-6

Skobrák E.B., Bodnár K., Jónás E.M., Gundel J. and Jávor A. 2011. The comparison analysis of the main chemical composition parameters of wild boar meat and pork. Animal Science and Biotechnologies, 44:105-112

Strazdina V., jemeljanovs A., sterna V. and Ikauniece D. 2013. Nutrition value of deer, wild boar and beaver meat hunter in Latvia. 2nd International Conference on Nutrition and Food Sciences IPCBEE vol. 53, Singapore. DOI: 10.7763/IPCBEE. 2013. V53. 14

Sundrum A., Bütfering L., Henning M. and Hoppenbrock K.H. 2000. Effects of on-farm diets for organic pig production on performance and carcass quality. J. Anim. Sci. 78: 1199-1205.

Wood J.D., Richardson R.I., Nute G.R., Fisher A.V., Campo M.M., Kasapidou E., Sheard P.R. and Enser M. 2003. Effects of fatty acids on meat quality: a review. Meat Science. 66:21-32. DOI: doi.org/10.1016/S0309-1740(03)00022-6.

Zhang, S., Knight T.J., Stalder K.J., Goodwin R.N., Lonergan S.M. and Beitz D.C. 2007. Effects of breed, sex, and halothane genotype on fatty acid composition of pork longissimus muscle. J. Anim. Sci. 85:583-591 DOI: doi.org/10.2527/jas.2006-239