Effects of breed, diet and muscle on fat deposition and eating quality in pigs

Titre

Effects of breed, diet and muscle on fat deposition and eating quality in pigs

Meat Science

Créateur

J.D Wood

G.R Nute

R.I Richardson

F.M Whittington

O Southwood

G Plastow

R Mansbridge

N da Costa

K.C Chang

Sujet

Eating quality

Fatty acids

Flavour

Juciness

Low protein diet

Pigs

Pork

Tenderness

Date

8/2004

doi

10.1016/j.meatsci.2004.01.007

uri

http://linkinghub.elsevier.com/retrieve/pii/S0309174004000221

Résumé

A study in 192 entire male pigs examined the effects of breed, diet and muscle on growth, fatness, sensory traits and fatty acid composition. There were four breeds: two modern breeds, Duroc and Large White and two traditional breeds, Berkshire and Tamworth. The diets differed in energy:protein ratio, being conventional (C) and low protein (LP) diets, respectively. Muscles investigated were the ÔwhiteÕ longissimus dorsi (LD) and the ÔredÕ psoas major (PS). Breed influenced growth rate and fatness, the modern breeds being fastergrowing with leaner carcasses. However, the concentrations of neutral lipid fatty acids and marbling fat (neutral lipid + phosopholipid fatty acids) were higher in Berkshire and Duroc, in both LD and PS. Relationships between marbling fat and P2 fat thickness showed clear breed effects, with Duroc having high marbling fat at low P2 and Tamworth low marbling fat at high P2. Breed effects on sensory scores given by the trained taste panel to griddled LD and PS steaks were relatively small. Breed affected the fatty acid composition of intramuscular neutral lipid, with high % values for the saturated fatty acids, 14:0 and 16:0 in Berkshire and Tamworth (fat carcasses) and high values for polyunsaturated fatty acids in Duroc and Large White (lean carcasses). Duroc had particularly high concentrations of the long-chain polyunsaturated fatty acids, 20:5n À 3 and 22:6n À 3 in phospholipid of both muscles. Diet influenced growth rate and fatness, the LP diet slowing growth and producing fatter meat, more so in the two modern breeds, and particularly in intramuscular rather than subcutaneous fat. This diet produced more tender and juicy meat, although pork flavour and flavour liking were reduced. The PS muscle had higher tenderness, juiciness, pork flavour, flavour liking and overall liking scores than LD. The concentration of phospholipid fatty acids was higher in PS than LD but neutral lipid fatty acid content and marbling fat were higher in LD.

volume

67

numéro

4

pages

651-667

Langue

en

issn

03091740