Document Detail


Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian×Duroc crossbred pigs.
MedLine Citation:
PMID:  22062566     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The present study evaluated the physico-chemical characteristics of muscle biceps femoris and back-fat from purebred Iberian (PBI) pigs and reciprocal crossbred Iberian×Duroc pigs (IB×D pigs: Iberian dams×Duroc sires; D×IB pigs: Duroc dams×Iberian sires). Muscles from PBI pigs contained significantly higher amounts of IMF, heme pigments and iron than those from crossbred pigs. In addition, muscles from PBI pigs were darker (lower L(∗)-values) and redder (higher a(∗)-values) and exhibited a more intense colour (higher chroma value) which was closer to the true red axis (lower hue value) than muscles from crossbred pigs. Back-fat from PBI pigs had significantly higher percentages of monounsaturated fatty acids (MUFA) and significantly smaller percentages of polyunsaturated fatty acids (PUFA) than those from crossbred pigs. Regarding the fatty acid profiles of the muscle lipid fractions, the genetic background particularly affected the composition of the polar lipid (PL) fraction. PL in muscles from PBI pigs contained significantly higher proportions of oleic acid and total MUFA and significantly lower amounts of arachidonic acid, certain long-chain PUFA (ω-6 and ω-3 fatty acids) and total amount of PUFA than PL in muscles from crossbred pigs. The results obtained indicate that tissues from PBI pigs would be more suitable for the production of dry-cured meats than those from cross-bred pigs. The position of the dam or the sire in reciprocal Iberian×Duroc crosses had no clear effects on meat quality.
Authors:
Sonia Ventanas; Jesús Ventanas; Angela Jurado; Mario Estévez
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Publication Detail:
Type:  Journal Article     Date:  2006-05-06
Journal Detail:
Title:  Meat science     Volume:  73     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2006 Aug 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  651-9     Citation Subset:  -    
Affiliation:
Food Technology Department, University of Extremadura, 10071, Cáceres, Spain.
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