The Relation Between Intramuscular Fat Level in the Longissimus Muscle and the Quality of Pig Carcasses and Meat

This study evaluated the effect of intramuscular fat (IMF) content on the quality of pig carcass and meat. One hundred and twenty right half-carcasses of crossbred pigs (Pietrain × Duroc boars and Polish Large White × Polish Landrace sows) from a commercial farm were divided into two groups depending on the content of IMF in the longissimus muscle (LM): LIMF - lower content (mean 2.05% IMF; 28 gilts and 30 barrows) and HIMF - higher content (mean 3.08% IMF; 32 gilts and 30 barrows) were used. Pigs with a higher IMF content in LM (HIMF group) had a significantly lower (P≤0.01) percentage of lean meat in carcass, loin muscle area, level of polyunsaturated fatty acids (PUFAs) and PUFAs/SFAs ratio, whereas backfat thickness, content of cholesterol in LM, levels of saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) were significantly greater (P≤0.01) than those in pigs with lower IMF content (LIMF group).