<abstract xmlns="http://www.w3.org/1999/xhtml"><p> 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).</p></abstract>

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).

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

Department of Pig Breeding, Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, Judyma 10, 71-466 Szczecin, Poland

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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...

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

Article Category: Quality and Safety of Animal Origin Products

Publié en ligne: 29 oct. 2015

Pages: 1031 - 1041

Reçu: 21 nov. 2014

Accepté: 24 juin 2015

DOI: https://doi.org/10.1515/aoas-2015-0046

Mots clés
pigs, intramuscular fat, meat quality, carcass traits

© by Arkadiusz Pietruszka

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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

Article Category: Quality and Safety of Animal Origin Products

Publié en ligne: 29 oct. 2015

Pages: 1031 - 1041

Reçu: 21 nov. 2014

Accepté: 24 juin 2015

DOI: https://doi.org/10.1515/aoas-2015-0046

Mots cléspigs, intramuscular fat, meat quality, carcass traits

© by Arkadiusz Pietruszka

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Mots clés
pigs, intramuscular fat, meat quality, carcass traits