Features of lipid metabolism in pigs of different breeds with different qualities of meat
Carcasses from five breeds of pigs, Large White (LW), Duroc (D), Landrace (L), Kemerovskaya (K) and Pietrain (P) were evaluated for meat quality, fatty acid composition, taste of meat and fat, level of lipid peroxidation (LPO), and antioxidant status of tissues. P breed had the largest area of the eye muscle (51.7 vs. 28.5-39.1 cm2) and had the lowest thickness of the rear fat (21.3 vs. 31.8-38.4 mm) than other breeds (P <0.05). L was significantly lower (P <0.05) in intramuscular fat (1.8 ± 0.28%) than in breed K (4.9 ± 1.36%). The K breed had higher meat quality indices than other breeds. Salted fat was also noted above in the breed K (P <0.05), including appearance, tenderness and taste compared to breed P. P breeds had a lower SFA level than some other breeds. Palmitic acid was the highest in K and L (25.3%) than in P (22.6%) (P <0.05). The content of oleic acid was higher (P <0.05) in breed P (49.6 vs. 46.0) than in breed D. Pig resistance to LDL oxidation was greater (P <0.05) than for pigs LW, D, L and K (7.1; 9.0; 6.2; 6.4 nmol MDA / mg LDL protein, against 3.9 in breed P, respectively). P blood serum was lower than xanthophylls and β-carotene than in K and LW (P <0.05), but higher in antioxidant levels of retinol and tocopherol in LDL (P <0.05) than in other breeds.
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