Cholesterol and total fatty acid content in m. longissimus dorsi of Mangalitsa and Swedish Landrace

N. Parunović; M. Petrović; V. Matekalo-Sverak; D. Radojković; D. Vranić; Č. Radović

doi:10.1556/aalim.41.2012.2.3

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Acta Alimentaria

Volume/Issue:: Volume 41: Issue 2

Cholesterol and total fatty acid content in m. longissimus dorsi of Mangalitsa and Swedish Landrace

Authors:

N. Parunović

N. Parunović The Institute of Meat Hygiene and Technology Kaćanskog 13 11000 Belgrade Serbia

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M. Petrović

M. Petrović University of Belgrade The Institute of Animal Sciences, Faculty of Agriculture Nemanjina 6 11081 Zemun Serbia

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V. Matekalo-Sverak

V. Matekalo-Sverak The Institute of Meat Hygiene and Technology Kaćanskog 13 11000 Belgrade Serbia

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D. Radojković

D. Radojković University of Belgrade The Institute of Animal Sciences, Faculty of Agriculture Nemanjina 6 11081 Zemun Serbia

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D. Vranić

D. Vranić The Institute of Meat Hygiene and Technology Kaćanskog 13 11000 Belgrade Serbia

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Č. Radović

Č. Radović The Institute for Animal Husbandry Autoput 16 11080 Zemun Serbia

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Pages:: 161–171

Online Publication Date:: 31 May 2012

Publication Date:: 01 Jun 2012

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.41.2012.2.3

Keywords:: Mangalitsa; cholesterol; fatty acids

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The objective of this paper is to investigate variability in chemical composition, total fatty acid and cholesterol content in m. longissimus dorsi (MLD) of Mangalitsa, swallow-belly (LM) and white (BM), and Swedish Landrace pigs (SL). Compared to SL, the total fat content has been 14.2% higher in BM, while it has been 10.2% higher in LM. SL fatteners contained significantly less cholesterol in MLD compared to LM and BM (−13.6 and −14.8%, P≤0.05). A higher percentage of SFA (+8.5 and +10.1%, P≤0.05) and PUFA (+8.0 and +9.4%, P≤0.05) has been established in MLD, originating from SL fatteners, compared to both Mangalitsa strains. The total MUFA content was higher in LM and BM than in SL (P≤0.05). A phenotypic correlation between protein content and ashes with water content in MLD has been positive (0.81 and 0.88), while the correlation between water content and total fats has been found to be negative (−0.99). A negative phenotypic correlation between MUFA and SFA, as well as PUFA and MUFA (−0.97 and −0.98) has been established, statistically significant at the level of P≤0.001. A positive phenotypic correlation between PUFA and SFA (0.90), statistically significant at the level of P≤0.001, has been found.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
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ISSN	0139-3006 (Print)
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