Comparison of some components of pigs kept in natural (free-range) and large-scale conditions

E. Dworschák, Éva Barna, Anna Gergely, P. Czuczy, Judit Hóvári, Marianna Kontraszti, Ö Gaál, Lya Radnóti, Gy Bíró, J. Kaltenecker

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A new pig genotype of Hungarian Large White (75%) × Mangalica (pig with curly bristles, 25%) was used in the experiments. The experimental group was kept in a farming system under strictly natural circumstances until a body weight of 120 kg was attained. Neither antibiotics nor yield-increasing hormones were given to this group. The control group was kept in the usual large-scale farming conditions until body weight of 120 kg was attained. In most cases, protein, zinc, and copper levels and, in some cases, iron levels were significantly higher in some major cuts (neck-end (Boston-butt), loin, ham) of the 'free-range' pigs (n = 12) in comparison with the control animals kept in large-scale farming conditions. There was, on average, 15% less cholesterol in the muscles and 30% less cholesterol in the liver and less linoleic acid in all tissues of 'free-range' pigs than in the control group. There was less fat, but the amount of thiamin and riboflavin in the liver of the naturally kept pigs was twice that in the controls. In respect of TBA-reactive compounds, there were no significant differences between the two groups, but superoxide dismutase (SOD) showed significantly higher activities in all cuts from pigs kept in a large-scale farming system. This may be the effect of a higher level of linoleic acid in the fat.

Original languageEnglish
Pages (from-to)79-86
Number of pages8
JournalMeat Science
Issue number1
Publication statusPublished - 1995


ASJC Scopus subject areas

  • Food Science

Cite this

Dworschák, E., Barna, É., Gergely, A., Czuczy, P., Hóvári, J., Kontraszti, M., Gaál, Ö., Radnóti, L., Bíró, G., & Kaltenecker, J. (1995). Comparison of some components of pigs kept in natural (free-range) and large-scale conditions. Meat Science, 39(1), 79-86.