Dietary manipulation of meat fatty acid composition in Hungarian Mangalica and an industrial genotype pig

A. Lugasi, K. Neszlényi, J. Hóvári, K. V. Lebovics, A. Hermán, T. Ács, J. Gundel, I. Bodó

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Fat content and fatty acid composition were investigated in Musculus gluteus medius of pigs from two different breeds: traditional Hungarian Mangalica and a crossbreed of Hungarian Large White and Dutch Landrace. Animals of both varieties were divided into two groups and were kept individually on control or experimental mixtures of feeds. Experimental feed contained significantly higher amount of linoleic and linolenic acid than the control one. Significantly higher fat content was detected in meat of Mangalica pigs kept on both feed mixtures than in those of crossbred. The proportion of saturated fatty acids was nearly the same in the meat of both genotypes. More monounsaturated fatty acids were detected in Mangalica meat than in crossbred ones expressed in percent of total fatty acids and absolute amount, as well. As a result of experimental diet, percentage and absolute amount of oleic acid decreased significantly in both genotypes. Less polyunsaturated fatty acids expressed as percent of total acids were observed in the muscle of Mangalica than in those of crossbred ones. Absolute amount and the proportion of total polyunsaturated fatty acids (especially linoleic and linolenic acids) increased significantly as a result experimental diets. The ratio of n-6 and n-3 fatty acids changed beneficially in both genotypes consuming a diet containing 20% full-fat soy from 13.6:1 to 10.0:1 in Mangalica and from 15.4:1 to 10.3:1 in crossbred genotype. According to present results, it has became clear that the fatty acid composition of the meat of the traditional Hungarian Mangalica can be successfully modified by the diet, and this manipulation can make the meat healthier in spite of its high fat content.

Original languageEnglish
Pages (from-to)385-395
Number of pages11
JournalActa Alimentaria
Volume35
Issue number4
DOIs
Publication statusPublished - 2006

Fingerprint

Meat
crossbreds
Swine
Fatty Acids
fatty acid composition
Genotype
meat
swine
Fats
genotype
Diet
lipid content
linolenic acid
Unsaturated Fatty Acids
experimental diets
polyunsaturated fatty acids
linoleic acid
Dutch Landrace
Monounsaturated Fatty Acids
alpha-Linolenic Acid

Keywords

  • Fatty acid composition
  • Feeding pattern
  • Gluteus medius
  • Hungarian Mangalica

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

Dietary manipulation of meat fatty acid composition in Hungarian Mangalica and an industrial genotype pig. / Lugasi, A.; Neszlényi, K.; Hóvári, J.; Lebovics, K. V.; Hermán, A.; Ács, T.; Gundel, J.; Bodó, I.

In: Acta Alimentaria, Vol. 35, No. 4, 2006, p. 385-395.

Research output: Contribution to journalArticle

Lugasi, A. ; Neszlényi, K. ; Hóvári, J. ; Lebovics, K. V. ; Hermán, A. ; Ács, T. ; Gundel, J. ; Bodó, I. / Dietary manipulation of meat fatty acid composition in Hungarian Mangalica and an industrial genotype pig. In: Acta Alimentaria. 2006 ; Vol. 35, No. 4. pp. 385-395.
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