Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs

Nenad Parunović; Vesna Đorđević; Čedomir Radović; Radomir Savić; Neđeljko Karabasil; Dejana Trbović; Jelena Ćirić

doi:10.18485/meattech.2020.61.1.2

Nenad Parunović Institute of meat hygiene and technology
Vesna Đorđević Institute of meat hygiene and technology
Čedomir Radović Institute of Animal Husbrandy
Radomir Savić University in Belgrafde - Faculty of Agricultural Science
Neđeljko Karabasil University in Belgrade - Faculty of Veterinary Medicine
Dejana Trbović Institute of meat hygiene and technology
Jelena Ćirić Institute of meat hygiene and technology

DOI: https://doi.org/10.18485/meattech.2020.61.1.2

Keywords: rearing dystem, indigenous breed, carcass traits, backfat cholesterol, fatty acids

Abstract

This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg^-1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg^-1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat.