Differences on meat colour and composition between ‘Landrace × Large White’ and ‘Iberian’ pigs under identical nutritional and management conditions
Patricia Palma-Granados A , Ana Haro A , Luis Lara A , José F. Aguilera A , Rosa Nieto A and Isabel Seiquer A B
+ Author Affiliations
- Author Affiliations
A Departamento de Fisiología y Bioquímica de la Nutrición Animal, Estación Experimental del Zaidín (CSIC), Camino del Jueves, 18100, Armilla, Granada, España.
B Corresponding author. Email: iseiquer@eez.csic.es
Animal Production Science 58(11) 2132-2142 https://doi.org/10.1071/AN16375
Submitted: 9 June 2016 Accepted: 28 May 2017 Published: 19 July 2017
Abstract
In pig production, factors such as nutritional system and genotype affect quality characteristics of meat. This study was aimed to evaluate differences in nutritional composition and colour of meat between Iberian (IB) and Landrace × Large White (LLW) pigs reared under identical nutrition and management conditions. Nutrient composition, mineral content, fatty acid profile and instrumental colour of two muscles (longissimus thoracis and biceps femoris) were examined at two growing stages (50- and 115-kg weight). Significant differences were found in relation to genotype. IB muscles contained higher amounts of intramuscular fat, dry matter, monounsaturated fatty acids, iron and zinc, and were redder (higher a* value) and with less colour saturation (lower hue angle), than those from LLW pigs. Significant relationships between colour coordinates with the mineral content and the lipid profile of muscles were found: redness was mainly linked to iron, zinc and monounsaturated fatty acids levels, whereas yellowness was positively related with copper, polyunsaturated fatty acids and linoleic acid level. The results of the present study support that muscles from the IB pig genotype have special characteristics, which may enhance the overall quality of meat compared with conventional or high-lean porcine breeds, even under identical management system, due to its particular fat composition and colour attributes.
Additional keywords: fatty acids, iron, meat composition, meat quality.
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