The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile.
The aim of this study was to evaluate the effect of including different percentages of Duroc (D) breed in maternal line [Landrace (LR) × Large White (LW); LR × (LW × D); LR × D] and gender on meat quality and intramuscular (IMF) and subcutaneous (SCF) fatty acid composition. No significant differences were found among dam lines in ultimate pH, L* values and drip and cooking losses. There were higher percentages of saturated fatty acids in LR × D and LR × (LW × D) lines and higher percentages of polyunsaturated fatty acids in LR × LW line in IMF and SCF. Also, LR × D line produced pork with a lower Warner-Bratzler shear force values and higher IMF content and potential of lipid oxidation. Furthermore, the L*, a* and b* values and drip loss were greater in pork from entire males than females. The IMF and SCF of females were more monounsaturated and less polyunsaturated than those from entire males.
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
Verónica
V
Alonso
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
Erica
E
Muela
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
Beatriz
B
Gutiérrez
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
Juan Benito
JB
Calanche
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
Pedro
P
Roncalés
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain. Electronic address: jbeltran@unizar.es.
José A
JA
Beltrán
D000273:Adipose Tissue / Q000378:metabolism*; D000818:Animals; D001823:Body Composition; D001947:Breeding; D003116:Color; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis; D005227:Fatty Acids / Q000378:metabolism*; D005231:Fatty Acids, Unsaturated / Q000378:metabolism; D005260:Female; D006801:Humans; D015227:Lipid Peroxidation; D008297:Male; D018482:Muscle, Skeletal / Q000378:metabolism; D000069466:Red Meat / Q000032:analysis* / Q000592:standards; D012737:Sex Factors; D013045:Species Specificity; D013314:Stress, Mechanical; D050151:Subcutaneous Fat / Q000378:metabolism; D013552:Swine; D014867:Water
D004041:Dietary Fats; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D014867:Water
Crossbreeding; Fatty acid composition; Lipid oxidation; Meat; Pigs; Texture