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.
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.
Raj
St
S
The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland. s.raj@ifzz.pan.pl
Skiba
G
G
Weremko
D
D
Fandrejewski
H
H
Migdał
W
W
Borowiec
F
F
Poławska
E
E
D000273:Adipose Tissue / Q000737:chemistry*; D000818:Animals; D001415:Back; D001835:Body Weight; D002102:Cadaver; D005227:Fatty Acids / Q000032:analysis* / Q000235:genetics; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D011506:Proteins / Q000032:analysis* / Q000235:genetics; D013552:Swine
D005227:Fatty Acids; D011506:Proteins