Acta Univ. Agric. Silvic. Mendelianae Brun. 2019, 67(5), 1189-1194 | DOI: 10.11118/actaun201967051189

Analysis of Chemical Composition in Pork Longissimus Muscle of Latvian Breed Pigs

Liga Paura1,2, Lilija Degola2, Daina Jonkus2, Ilze Gramatina3
1 Department of Control Systems, Latvia University of Life Sciences and Technologies, Liela str. 2, Jelgava, LV-3001, Latvia
2 Institute of Animal Science, Latvia University of Life Sciences and Technologies, Liela str. 2, Jelgava, LV-3001, Latvia
3 Department of Food technology, Latvia University of Life Sciences and Technologies, Rigas str. 22, Jelgava, LV-3001, Latvia

The aim of this study was to investigate the pork chemical composition (protein, intramuscular fat, cholesterol) and fatty acid composition (SFA, PUFA, MUFA) of the longissimus dorsi muscle of purebred Latvian White (Latvian Yorkshire) and crossbred Latvian Yorkshire and Landrace pigs selected from different herds. The average protein level in pork was 22.8 ±0.21 g 100 g -1 and average intramuscular fat (IMF) 5.6 ±0.62%. It was found that IMF in investigated meat samples was higher than the ideal level. The crossbred pigs produced meat with higher protein level (p < 0.05) and with less IMF (p < 0.05). The saturated fatty acid (SFA) range from 0.7 to 5.2 g 100 g-1 and polyunsaturated fatty acid (PUFA) range from 0.1 to 1.2 g 100 g-1. PUFA:SFA ratio of lean meat was 0.24 on average, which is less than the recommended minimum and did not exceed the value 0.4. The crossbred pigs meat contained significantly lower SFA with higher PUFA:SFA ratio (p < 0.05) compared to those of purebred pigs. Investigated pork samples contain higher level of omega-6 (n-6) and a small level of omega-3 (n-3) with evaluated n-6:n-3 ration 4:1 to 11:1. However, in our investigation were samples of pork in which the IMF was in the recommended range 2-3% and with higher protein and omega-3 level. In general, pork chemical and fatty acid composition depended on pigs genetic.

Keywords: pork, pork quality, intramuscular fat, cholesterol, fatty acid composition
Grants and funding:

Investigation supported by VPP 2014-2017 AgroBioRes Project No. 3 LIVESTOCK.

Received: July 1, 2019; Accepted: August 30, 2019; Published: October 31, 2019  Show citation

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Paura, L., Degola, L., Jonkus, D., & Gramatina, I. (2019). Analysis of Chemical Composition in Pork Longissimus Muscle of Latvian Breed Pigs. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 67(5), 1189-1194. doi: 10.11118/actaun201967051189
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