Comparison of Mangalica and Hungarian Large White pigs at identical bodyweight

1. Backfat histology (short communication)

András Szabó, Anna Viski, Zsolt Egyházi, Zoltán Házas, P. Horn, R. Romvári

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

At 130 kg bodyweight Mangalica and Hungarian Large White pig adipose tissue was compared, by means of histology. Adipose cell diameter (117.2±24.1 vs. 55.3±17 urn, Mangalica vs. Hungarian Large White), size (118.9±44.3 vs. 31.9±0.63 μm2.100) and volume (8.01 ±0.67 vs. 2.18±0.18 μm31000) was significantly higher in Mangalica, while the hydroxyproline content (0.04±0.005 vs. 0.23±0.014 weight% of wet tissue) and the connective tissue area in the microscopic images (%) were ca. 5-fold higher in Hungarian Large White. The present quantitative results underscore the experience that at identical bodyweight the fat (89.9±1.19 vs. 78.9±0.39%) and dry matter content (97.8±1.72 vs. 87.7±0.38%, Mangalica vs. Hungarian Large White), as well as the cellularity of Mangalica largely differs from that of Hungarian Large White.

Original languageEnglish
Pages (from-to)141-146
Number of pages6
JournalArchiv fur Tierzucht
Volume53
Issue number2
Publication statusPublished - 2010

Fingerprint

White Adipose Tissue
Hydroxyproline
Large White
backfat
Connective Tissue
animal communication
histology
Histology
Swine
Fats
Communication
Weights and Measures
swine
body weight
hydroxyproline
dry matter content
connective tissues
adipose tissue
lipids
cells

Keywords

  • Adipose tissue
  • Connective tissue
  • Histology
  • Hungarian Large White
  • Mangalica
  • Pig

ASJC Scopus subject areas

  • Animal Science and Zoology
  • Food Animals

Cite this

Comparison of Mangalica and Hungarian Large White pigs at identical bodyweight : 1. Backfat histology (short communication). / Szabó, András; Viski, Anna; Egyházi, Zsolt; Házas, Zoltán; Horn, P.; Romvári, R.

In: Archiv fur Tierzucht, Vol. 53, No. 2, 2010, p. 141-146.

Research output: Contribution to journalArticle

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