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Advisor(s)
Abstract(s)
This work aimed to evaluate the physical-chemical characteristics of pork from a local breed (Portuguese black pork called
Preto Alentejano) and a commercial breed. Sixteen animals were used, 4 females and 4 males from each breed. Animals
had 80-100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was
used in the analysis. Samples were analysed for protein, fat, pigments, ashes, dry mater, water-holding capacity, and texture. Results of fat and pigments contents indicate significant (P<0.05 and P<0.01) differences for all treatments. For protein,
ashes, dry mater, water-holding capacity and texture, no significant differences were found for sex. In the analysis of fatty
acids composition, ten were detected, being the main ones C16:0, C18:0, C16:1, C18:1, C18:2. There was a predominance of
monounsaturated fatty acids (MUFA), followed by saturated (SFA) and polyunsaturated (PUFA). Differences were significant
for sex (P<0.01) and breed (P<0.01). Preto Alentejano breed and females presented the higher percentages of SFA (P<0.01)
and MUFA (P<0.001) fatty acids. Differences between breeds might be due to breed production system and feed differences.
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Citation
Teixeira, A.; Rodrigues, S. (2013). Pork meat quality of Preto Alentejano and commercial largewhite landrace cross. Journal of Integrative Agriculture. ISSN 2095-3119. 12:11, p. 1961-1971
Publisher
Elsevier