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  • Title: Fatty acid composition of lipid in Longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality.
    Author: Cameron ND, Enser MB.
    Journal: Meat Sci; 1991; 29(4):295-307. PubMed ID: 22061434.
    Abstract:
    The fatty acid composition of intramuscular fat from Duroc and halothane negative British Landrace pigs was determined and the relationships between fatty acid concentrations and aspects of eating quality were estimated from data on 160 pigs. Boars and gilts from each breed were performance tested on ad libitum or restricted feeding regimes with an average slaughter weight of 80 kg. Eating quality was assessed by ten experienced taste panelists. Intramuscular fat of Duroc pigs had higher concentrations of saturated and mono-unsaturated fatty acids and lower concentrations of poly-unsaturated fatty acids than Landrace pigs. With increasing intramuscular fat content, concentrations of saturated and mono-unsaturated fatty acids increased and concentrations of poly-unsaturated fatty acids decreased and the rate of change in fatty acid concentrations was greater in Landrace pigs than in Duroc pigs. Eating quality traits were generally improved as the concentration of mono-unsaturated fatty acids increased and poly-unsaturated fatty acids decreased.
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