0.857
IF5
0.900
IF
Q3
JCR
0.92
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SJR
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20
MNiSW
165.24
ICV
ORIGINAL PAPER
 
CC-BY 4.0
 
 

The fatty acid composition of the Longissimus dorsi muscle, subcutaneous and visceral fats differ in four commercial pig breeds

M. Szydlowski 2,  
A. Kaczmarek 1,  
M. Switonski 2,  
H. Jeleń 1  
 
1
Poznan University of Life Sciences, Faculty of Food Science and Nutrition, Wołyńska 33, 60-637 Poznań, Poland
2
Poznan University of Life Sciences, Department of Genetics and Animal Breeding, Wołyńska 33, 60-637 Poznań, Poland
J. Anim. Feed Sci. 2012;21(4):661–676
Publish date: 2012-11-15
KEYWORDS
ABSTRACT
Fatness traits, including fatty acid (FA) composition, influence the dietary value of meat products. In this study we compared the fatty acid profiles in the carcasses of two main Polish breeds, Polish Large White (PLW) and Polish Landrace (PL), and two common commercial ones, Duroc and Pietrain. The Longissimus dorsi muscle, subcutaneous and visceral fats were sampled from 85 gilts that were fed the same diets and slaughtered at the same body weight (100 kg). Several significant between-breed differences were observed in FA composition, especially in subcutaneous and abdominal fat. In all tissues, the lowest percentage of saturated fatty acids (SFA) was observed in Pietrain pigs, with the differences depending mainly on C16:0 and C18:0. In abdominal fat, the highest content of monounsaturated fatty acids was found in that of PLW, chiefly due to an elevated content of C18:1 n-9. In both adipose tissues the highest content of polyunsaturated fatty acids (PUFA) was found in Pietrain and the lowest in PLW. These differences were mainly because of the high content of C18:2 in Pietrain pigs. The existence of between-breed and tissue differences was confirmed by linear discriminant analysis, which revealed that the studied tissues can be distinguished according to FA profile with an overall prediction ability of 89.8%. It was also shown that the percentage of PUFA in the studied tissues was negatively correlated with abdominal fat weight. We conclude that the FA profile in the carcass of Pietrain pigs is the most favourable, while two Polish breeds and the Duroc breed have similar FA profiles
CORRESPONDING AUTHOR
H. Jeleń   
Poznan University of Life Sciences, Faculty of Food Science and Nutrition, Wołyńska 33, 60-637 Poznań, Poland
 
CITATIONS (8):
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2. Polymorphism of the porcine miR-30d is associated with adipose tissue accumulation, its fatty acid profile and the ME1 gene expression
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Livestock Science
3. The ACACA and SREBF1 genes are promising markers for pig carcass and performance traits, but not for fatty acid content in the longissimus dorsi muscle and adipose tissue
Monika Stachowiak, Joanna Nowacka-Woszuk, Maciej Szydlowski, Marek Switonski
Meat Science
4. Cloning, expression, and polymorphism of the ECI1 gene in various pig breeds
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Journal of Integrative Agriculture
5. Transcript level of the porcineME1gene is affected by SNP in its 3′UTR, which is also associated with subcutaneous fat thickness
M. Bartz, B. Kociucka, M. Mankowska, M. Switonski, M. Szydlowski
Journal of Animal Breeding and Genetics
6. Pig fatness in relation to FASN and INSIG2 genes polymorphism and their transcript level
Maria Grzes, Slawomir Sadkowski, Katarzyna Rzewuska, Maciej Szydlowski, Marek Switonski
Molecular Biology Reports
7. Polymorphism in 3′ untranslated region of the pig PPARA gene influences its transcript level and is associated with adipose tissue accumulation1
M. Stachowiak, M. Szydlowski, K. Flisikowski, T. Flisikowska, M. Bartz, A. Schnieke, M. Switonski
Journal of Animal Science
8. Transcript abundance of the pig stearoyl-CoA desaturase gene has no effect on fatty acid composition in muscle and fat tissues, but its polymorphism within the putative microRNA target site is associated with daily body weight gain and feed conversion ratio1
M. Bartz, M. Szydlowski, B. Kociucka, S. Salamon, H. H. Jeleń, M. Switonski
Journal of Animal Science
ISSN:1230-1388