Generic placeholder image

The Natural Products Journal

Author(s): Vitaly A. Bekenev*, Anatoly A. Arishin, Sergei N. Mager, Izolda V. Bolshakova, Natalia L. Tretyakova, Elena V. Kashtanova and Yana V. Polonskaya

DOI: 10.2174/2210315509666191203124902

DownloadDownload PDF Flyer Cite As
Lipid Profile of Pig Tissues Contrasting in Meat Production

Page: [108 - 118] Pages: 11

  • * (Excluding Mailing and Handling)

Abstract

Background: Studies were carried out on two breeds of pigs - Pietrain (P), and Kemerovo (K), contrasting in composition of carcasses, and their hybrids.

Objective: The purpose of this work was to establish the characteristics of the composition of lipids of intramuscular fat (IMF), back fat and serum, organoleptic qualities in animals of these breeds.

Methods: Animals of 10 individuals in each group were fed on a standard feed and slaughtered with a live weight of 95-100 kg. The quality of carcasses, the biochemical characteristics of blood, the composition of fatty acids and cholesterol in meat and fat, and blood lipid peroxidation were determined.

Results: Thickness on the Back Fat (BF) at the level of 6-7 thoracic vertebrae with a live weight of 100 kg was 35.8 ± 1.65 mm in pigs of breed K, in hybrids - 27.6 ± 1.06, and in breed P - 19, 6 ± 1.43 mm. IMF in pigs of breed K was almost 4.5 times greater than that of breed P. IMF K breed contained 2 times less cholesterol than in P (2.34 vs. 4.68%). In the IMF, K was 2 times less polyunsaturated fatty acids (PUFA), than P, 7.82 and 15.22%, linoleic acid, 6.74% and 12.42%, respectively (p <0.005). The organoleptic properties of meat and salted back fat were significantly higher in breed K (P = 0.05).

Conclusion: The data obtained allow us to establish priorities in the use of products of specific breeds of pigs, depending on medical requirements.

Keywords: Pigs, breed, back fat, fatty acids, cholesterol, oxidation.

Graphical Abstract

[1]
Hu, F.B.; Manson, J.E.; Willett, W.C. Types of dietary fat and risk of coronary heart disease: a critical review. J. Am. Coll. Nutr., 2001, 20(1), 5-19.
[http://dx.doi.org/10.1080/07315724.2001.10719008] [PMID: 11293467]
[2]
Ascherio, A. Epidemiologic studies on dietary fats and coronary heart disease. Am. J. Med., 2002, 113(Suppl. 9B), 9S-12S.
[http://dx.doi.org/10.1016/S0002-9343(01)00986-X] [PMID: 12566133]
[3]
Ulbricht, T.L.V.; Southgate, D.A.T. Coronary heart disease: Seven dietary factors. Lancet, 1991, 338(8773), 985-992.
[http://dx.doi.org/10.1016/0140-6736(91)91846-M] [PMID: 1681350]
[4]
Ravnskov, U. A hypothesis out-of-date. the diet-heart idea. J. Clin. Epidemiol., 2002, 55(11), 1057-1063.
[http://dx.doi.org/10.1016/S0895-4356(02)00504-8] [PMID: 12507667]
[5]
Ravnskov, U.; Allen, C.; Atrens, D.; Enig, M.G.; Groves, B.; Kauffman, J.M.; Kroneld, R.; Rosch, P.J.; Rosenman, R.; Werkö, L.; Nielsen, J.V.; Wilske, J.; Worm, N. Studies of dietary fat and heart disease. Science, 2002, 295(5559), 1464-1466.
[http://dx.doi.org/10.1126/science.295.5559.1464c] [PMID: 11859893]
[6]
Lichtenstein, A.H. Dietary fat and cardiovascular disease risk: Quantity or quality? J. Womens Health (Larchmt.), 2003, 12(2), 109-114.
[http://dx.doi.org/10.1089/154099903321576493] [PMID: 12737709]
[7]
Webb, E.C.; O’Neill, H.A. The animal fat paradox and meat quality. Meat Sci., 2008, 80(1), 28-36.
[http://dx.doi.org/10.1016/j.meatsci.2008.05.029] [PMID: 22063167]
[8]
Chowdhury, R.; Warnakula, S.; Kunutsor, S.; Crowe, F.; Ward, H.A.; Johnson, L.; Franco, O.H.; Butterworth, A.S.; Forouhi, N.G.; Thompson, S.G.; Khaw, K.T.; Mozaffarian, D.; Danesh, J.; Di Angelantonio, E. Association of dietary, circulating, and supplement fatty acids with coronary risk: A systematic review and meta-analysis. Ann. Intern. Med., 2014, 160(6), 398-406.
[http://dx.doi.org/10.7326/M13-1788] [PMID: 24723079]
[9]
Lippi, G.; Mattiuzzi, C.; Sanchis-Gomar, F. Red meat consumption and ischemic heart disease: A systematic literature review. Meat Sci., 2015, 108, 32-36.
[http://dx.doi.org/10.1016/j.meatsci.2015.05.019] [PMID: 26017245]
[10]
Cashman, K.D.; Hayes, A. Red meat’s role in addressing ‘nutrients of public health concern’. Meat Sci., 2017, 132, 196-203.
[http://dx.doi.org/10.1016/j.meatsci.2017.04.011] [PMID: 28483341]
[11]
German, J.B.; Dillard, C.J. Saturated fats: what dietary intake? Am. J. Clin. Nutr., 2004, 80(3), 550-559.
[http://dx.doi.org/10.1093/ajcn/80.3.550] [PMID: 15321792]
[12]
Christophersen, O.A.; Haug, A. Animal products, diseases and drugs: a plea for better integration between agricultural sciences, human nutrition and human pharmacology. Lipids Health Dis., 2011, 10, 16.
[http://dx.doi.org/10.1186/1476-511X-10-16] [PMID: 21247506]
[13]
Warnants, N.; Van Oeckel, M.J.; Boucqué, C.V. Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues. J. Anim. Sci., 1999, 77(9), 2478-2490.
[http://dx.doi.org/10.2527/1999.7792478x] [PMID: 10492456]
[14]
Mas, G.; Llavall, M.; Coll, D.; Roca, R.; Díaz, I.; Oliver, M.A.; Gispert, M.; Realini, C.E. Effect of an elevated monounsaturated fat diet on pork carcass and meat quality traits and tissue fatty acid composition from York-crossed barrows and gilts. Meat Sci., 2011, 89(4), 419-425.
[http://dx.doi.org/10.1016/j.meatsci.2011.05.011] [PMID: 21632183]
[15]
Bohac, C.E.; Rhee, K.S. Influence of animal diet and muscle location on cholesterol content of beef and pork muscles. Meat Sci., 1988, 23(1), 71-75.
[http://dx.doi.org/10.1016/0309-1740(88)90063-0] [PMID: 22055476]
[16]
Harris, K.B.; Pond, W.G.; Mersmann, H.J.; Smith, E.O.; Cross, H.R.; Savell, J.W. Evaluation of fat sources on cholesterol and lipoproteins using pigs selected for high or low serum cholesterol. Meat Sci., 2004, 66(1), 55-61.
[http://dx.doi.org/10.1016/S0309-1740(03)00012-3] [PMID: 22063931]
[17]
Tartrakoon, W.; Tartrakoon, T.; Kitsupee, N. Effects of the ratio of unsaturated fatty acid to saturated fatty acid on the growth performance, carcass and meat quality of finishing pigs. Anim Nutr, 2016, 2(2), 79-85.
[http://dx.doi.org/10.1016/j.aninu.2016.03.004] [PMID: 29767086]
[18]
Kouba, M.; Mourot, J. A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids. Biochimie, 2011, 93(1), 13-17.
[http://dx.doi.org/10.1016/j.biochi.2010.02.027] [PMID: 20188790]
[19]
Stephenson, E.W.; Vaughn, M.A.; Burnett, D.D.; Paulk, C.B.; Tokach, M.D.; Dritz, S.S.; DeRouchey, J.M.; Goodband, R.D.; Woodworth, J.C.; Gonzalez, J.M. Influence of dietary fat source and feeding duration on finishing pig growth performance, carcass composition, and fat quality. J. Anim. Sci., 2016, 94(7), 2851-2866.
[http://dx.doi.org/10.2527/jas.2015-9521] [PMID: 27482672]
[20]
Sejersen, H.; Sørensen, M.T.; Larsen, T.; Bendixen, E.; Ingvartsen, K.L. Liver protein expression in young pigs in response to a high-fat diet and diet restriction. J. Anim. Sci., 2013, 91(1), 147-158.
[http://dx.doi.org/10.2527/jas.2012-5303] [PMID: 23048158]
[21]
Li, F.; Duan, Y.; Li, Y.; Tang, Y.; Geng, M.; Oladele, O.A.; Kim, S.W.; Yin, Y. Effects of dietary n-6:n-3 PUFA ratio on fatty acid composition, free amino acid profile and gene expression of transporters in finishing pigs. Br. J. Nutr., 2015, 113(5), 739-748.
[http://dx.doi.org/10.1017/S0007114514004346] [PMID: 25704496]
[22]
Bertol, T.M.; de Campos, R.M.L.; Ludke, J.V.; Terra, N.N.; de Figueiredo, E.A.P.; Coldebella, A.; dos Santos Filho, J.I.; Kawski, V.L.; Lehr, N.M. Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat. Meat Sci., 2013, 93(3), 507-516.
[http://dx.doi.org/10.1016/j.meatsci.2012.11.012] [PMID: 23273458]
[23]
Egea, M.; Linares, M.B.; Garrido, M.D.; Madrid, J.; Hernández, F. Feeding Iberian × Duroc cross pigs with crude glycerine: Effects of diet and gender on carcass and meat quality. Meat Sci., 2016, 111, 78-84.
[http://dx.doi.org/10.1016/j.meatsci.2015.08.008] [PMID: 26343013]
[24]
Janiszewski, P.; Grześkowiak, E.; Lisiak, D.; Borys, B.; Borzuta, K.; Pospiech, E.; Poławska, E. The influence of thermal processing on the fatty acid profile of pork and lamb meat fed diet with increased levels of unsaturated fatty acids. Meat Sci., 2016, 111, 161-167.
[http://dx.doi.org/10.1016/j.meatsci.2015.09.006] [PMID: 26422798]
[25]
Fan, X.J.; Liu, S.Z.; Li, H.H.; He, J.; Feng, J.T.; Zhang, X.; Yan, H. Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage. Meat Sci., 2019, 147, 82-90.
[http://dx.doi.org/10.1016/j.meatsci.2018.08.022] [PMID: 30218956]
[26]
Meng, Q.; Sun, S.; Sun, Y.; Li, J.; Wu, D.; Shan, A.; Shi, B.; Cheng, B. Effects of dietary lecithin and l-carnitine on fatty acid composition and lipid-metabolic genes expression in subcutaneous fat and longissimus thoracis of growing-finishing pigs. Meat Sci., 2018, 136, 68-78.
[http://dx.doi.org/10.1016/j.meatsci.2017.10.012] [PMID: 29096289]
[27]
de Tonnac, A.; Guillevic, M.; Mourot, J. Fatty acid composition of several muscles and adipose tissues of pigs fed n-3 PUFA rich diets. Meat Sci., 2018, 140, 1-8.
[http://dx.doi.org/10.1016/j.meatsci.2017.11.023] [PMID: 29477879]
[28]
Li, Y.; Liu, Y.; Li, F.; Lin, Q.; Dai, Q.; Sun, J.; Huang, X.; Chen, X.; Yin, Y. Effects of dietary ramie powder at various levels on carcass traits and meat quality in finishing pigs. Meat Sci., 2018, 143, 52-59.
[http://dx.doi.org/10.1016/j.meatsci.2018.04.019] [PMID: 29715660]
[29]
Duffy, S.K.; Kelly, A.K.; Rajauria, G.; Jakobsen, J.; Clarke, L.C.; Monahan, F.J.; Dowling, K.G.; Hull, G.; Galvin, K.; Cashman, K.D.; Hayes, A.; O’Doherty, J.V. The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content. Meat Sci., 2018, 143, 60-68.
[http://dx.doi.org/10.1016/j.meatsci.2018.04.014] [PMID: 29715661]
[30]
Jin, C.L.; Gao, C.Q.; Wang, Q.; Zhang, Z.M.; Xu, Y.L.; Li, H.C.; Yan, H.C.; Wang, X.Q. Effects of pioglitazone hydrochloride and vitamin E on meat quality, antioxidant status and fatty acid profiles in finishing pigs. Meat Sci., 2018, 145, 340-346.
[http://dx.doi.org/10.1016/j.meatsci.2018.07.008] [PMID: 30015164]
[31]
Grassi, S.; Casiraghi, E.; Benedetti, S.; Alamprese, C. Effect of low-protein diets in heavy pigs on dry-cured ham quality characteristics. Meat Sci., 2017, 131, 152-157.
[http://dx.doi.org/10.1016/j.meatsci.2017.05.015] [PMID: 28527366]
[32]
Oksbjerg, N.; Krogh, U.; Jensen, J.A.; Møller, H.S.; Ramaekers, P.; Rasmussen, M.K.; Therkildsen, M.; Theil, P.K. Supplementation of sows with L-Arginine during gestating and lactation affects muscle traits of offspring related with postnatal growth and meat quality: From conception to consumption. Meat Sci., 2019, 152, 58-64.
[http://dx.doi.org/10.1016/j.meatsci.2019.02.004] [PMID: 30807928]
[33]
Pieszka, M.; Szczurek, P.; Bederska-Łojewska, D.; Migdał, W.; Pieszka, M.; Gogol, P.; Jagusiak, W. The effect of dietary supplementation with dried fruit and vegetable pomaces on production parameters and meat quality in fattening pigs. Meat Sci., 2017, 126, 1-10.
[http://dx.doi.org/10.1016/j.meatsci.2016.11.016] [PMID: 27978462]
[34]
Henriquez-Rodriguez, E.; Pena, R.N.; Seradj, A.R.; Fraile, L.; Christou, P.; Tor, M.; Estany, J. Carotenoid intake and SCD genotype exert complementary effects over fat content and fatty acid composition in Duroc pigs. J. Anim. Sci., 2017, 95(6), 2547-2557.
[PMID: 28727051]
[35]
Rossi, R.; Stella, S.; Ratti, S.; Maghin, F.; Tirloni, E.; Corino, C. Effects of antioxidant mixtures in the diet of finishing pigs on the oxidative status and shelf life of longissimus dorsi muscle packaged under modified atmosphere. J. Anim. Sci., 2017, 95(11), 4986-4997.
[http://dx.doi.org/10.2527/jas2017.1603] [PMID: 29293718]
[36]
Benz, J.M.; Tokach, M.D.; Dritz, S.S.; Nelssen, J.L.; DeRouchey, J.M.; Sulabo, R.C.; Goodband, R.D. Effects of choice white grease and soybean oil on growth performance, carcass characteristics, and carcass fat quality of growing-finishing pigs. J. Anim. Sci., 2011, 89(2), 404-413.
[http://dx.doi.org/10.2527/jas.2009-2737] [PMID: 21262976]
[37]
Vermeulen, L.; Van de Perre, V.; Permentier, L.; De Bie, S.; Verbeke, G.; Geers, R. Pre-slaughter sound levels and pre-slaughter handling from loading at the farm till slaughter influence pork quality. Meat Sci., 2016, 116, 86-90.
[http://dx.doi.org/10.1016/j.meatsci.2016.02.007] [PMID: 26874086]
[38]
Juárez, M.; Dugan, M.E.R. L ́opez-Campos, Ó.; Prieto, N.; Uttaro, B.; Gariépy, C.; Aalhus, J.L. Relative contribution of production factors on the fatty acid composition of differentiated pork. Can. J. Anim. Sci., 2017, 97, 395-405.
[39]
Bessa, R.J.B.; Hughes, R.A.; Jeronimo, E.; Moreira, O.C.; Prates, J.A.M.; Doran, O. Effect of pig breed and dietary protein level on selected fatty acids and stearoyl-coenzyme A desaturase protein expression in longissimus muscle and subcutaneous fat. J. Anim. Sci., 2013, 91(9), 4540-4546.
[http://dx.doi.org/10.2527/jas.2012-5963] [PMID: 23881676]
[40]
Zabolotnaya, A.A; Bekenev, V.A. Physico-chemical properties of back fat of pigs different origin. Pig breeding, 2011, 4, 16-18.
[41]
Sellier, P.; Maignel, L.; Bidanel, J.P. Genetic parameters for tissue and fatty acid composition of backfat, perirenal fat and longissimus muscle in Large White and Landrace pigs. Animal, 2010, 4(4), 497-504.
[http://dx.doi.org/10.1017/S1751731109991261] [PMID: 22444036]
[42]
Zhang, S.; Knight, T.J.; Stalder, K.J.; Goodwin, R.N.; Lonergan, S.M.; Beitz, D.C. Effects of breed, sex, and halothane genotype on fatty acid composition of pork longissimus muscle. J. Anim. Sci., 2007, 85(3), 583-591.
[http://dx.doi.org/10.2527/jas.2006-239] [PMID: 17060410]
[43]
Zhang, J.; Chai, J.; Luo, Z.; He, H.; Chen, L.; Liu, X.; Zhou, Q. Meat and nutritional quality comparison of purebred and crossbred pigs. Anim. Sci. J., 2018, 89(1), 202-210.
[http://dx.doi.org/10.1111/asj.12878] [PMID: 28856768]
[44]
Cámara, L.; Berrocoso, J.D.; Coma, J.; López-Bote, C.J.; Mateos, G.G. Growth performance and carcass quality of crossbreds pigs from two Pietrain sire lines fed isoproteic diets varying in energy concentration. Meat Sci., 2016, 114, 69-74.
[http://dx.doi.org/10.1016/j.meatsci.2015.12.013] [PMID: 26741851]
[45]
Swanepoel, M.; Leslie, A.J.; Hoffman, L.C. Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat. Meat Sci., 2016, 114, 103-113.
[http://dx.doi.org/10.1016/j.meatsci.2015.12.002] [PMID: 26771142]
[46]
Zhang, Y.; Zhang, J.; Gong, H.; Cui, L.; Zhang, W.; Ma, J.; Chen, C.; Ai, H.; Xiao, S.; Huang, L.; Yang, B. Genetic correlation of fatty acid composition with growth, carcass, fat deposition and meat quality traits based on GWAS data in six pig populations. Meat Sci., 2019, 150, 47-55.
[http://dx.doi.org/10.1016/j.meatsci.2018.12.008] [PMID: 30584983]
[47]
Zheng, M.; Huang, Y.; Ji, J.; Xiao, S.; Ma, J.; Huang, L. Effects of breeds, tissues and genders on purine contents in pork and the relationships between purine content and other meat quality traits. Meat Sci., 2018, 143, 81-86.
[http://dx.doi.org/10.1016/j.meatsci.2018.04.022] [PMID: 29715664]
[48]
Almeida, J.; Bressan, M.C.; Santos-Silva, J.; Moreira, O.; Bettencourt, C.; Gama, L.T. Physicochemical characteristics and sensory attributes of meat from heavy-weight Iberian and F1 Large White × Landrace pigs finished intensively or in free-range conditions. J. Anim. Sci., 2018, 96(7), 2734-2746.
[49]
Bekenev, V.; Chernukha, I.; Vostrikova, N.; Arishin, A.; Leiman, D.; Soloshenko, V.; Botsan, I.; Frolova, V.; Frolova, Yu. Slaughter and technological qualities of pigs of different breeds of Siberia. Glavny Zootekhnik, 2015, 10, 44-51.
[50]
Ryan, M.T.; O’Halloran, A.M.; Hamill, R.M.; Davey, G.C.; Gil, M.; Southwood, O.I.; Sweeney, T. Polymorphisms in the regulatory region of the porcine MYLPF gene are related to meat quality traits in the Large White breed. Meat Sci., 2016, 113, 104-106.
[http://dx.doi.org/10.1016/j.meatsci.2015.11.016] [PMID: 26638021]
[51]
Zappaterra, M.; Sami, D.; Davoli, R. Association between the splice mutation g.8283C>A of the PHKG1 gene and meat quality traits in Large White pigs. Meat Sci., 2019, 148, 38-40.
[http://dx.doi.org/10.1016/j.meatsci.2018.10.003] [PMID: 30300804]
[52]
Zappaterra, M.; Luise, D.; Zambonelli, P.; Mele, M.; Serra, A.; Costa, L.N.; Davoli, R. Association study between backfat fatty acid composition and SNPs in candidate genes highlights the effect of FASN polymorphism in large white pigs. Meat Sci., 2019, 156, 75-84.
[http://dx.doi.org/10.1016/j.meatsci.2019.05.013] [PMID: 31132591]
[53]
Hérault, F.; Damon, M.; Cherel, P.; Le Roy, P. Combined GWAS and LDLA approaches to improve genome-wide quantitative trait loci detection affecting carcass and meat quality traits in pig. Meat Sci., 2018, 135, 148-158.
[http://dx.doi.org/10.1016/j.meatsci.2017.09.015] [PMID: 29035812]
[54]
Dall’Olio, S.; Scotti, E.; Costa, L.N.; Fontanesi, L. Effects of single nucleotide polymorphisms and haplotypes of the protein kinase AMP-activated non-catalytic subunit gamma 3 (PRKAG3) gene on production, meat quality and carcass traits in Italian Large White pigs. Meat Sci., 2018, 136, 44-49.
[http://dx.doi.org/10.1016/j.meatsci.2017.09.012] [PMID: 29096286]
[55]
Ivanovic, J.; Pantic, S.; Dokmanovic, M.; Glamoclija, N.; Markovic, R.; Janjic, J.; Baltic, M.Z. Effect of conjugated linoleic acids in pig nutrition on quality of meat. Procedia Food Sci., 2015, 5, 105-108.
[http://dx.doi.org/10.1016/j.profoo.2015.09.029]
[56]
Liu, P.; Chen, C.; Kerr, B.J.; Weber, T.E.; Johnston, L.J.; Shurson, G.C. Influence of thermally oxidized vegetable oils and animal fats on growth performance, liver gene expression, and liver and serum cholesterol and triglycerides in young pigs. J. Anim. Sci., 2014, 92(7), 2960-2970.
[http://dx.doi.org/10.2527/jas.2012-5709] [PMID: 24879755]
[57]
Okrouhlá, M.; Stupka, R.; Čítek, J.; Lebedová, N.; Zadinová, K. Effect of duration of dietary rapeseed and soybean oil feeding on physical characteristics, fatty acid profile, and oxidative stability of pig backfat. Animals (Basel), 2018, 8(11), 193.
[http://dx.doi.org/10.3390/ani8110193] [PMID: 30384422]
[58]
Folch, J.M. Lees and Stanley, G. H. S. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 1957, 226, 497-509.
[http://dx.doi.org/10.1016/S0021-9258(18)64849-5] [PMID: 13428781]
[59]
Ragino, Y.I. A method for determining the resistance to oxidation of low density lipoprotein serum. RF Patent № 2151403, 1997.
[60]
Ragino, Y.I.; Berezovskaya, E.V.; Nikitin, Y.P. A method for evaluating the antioxidant potential of low-density lipoprotein. RF Patent № 2216738 2001.
[61]
Lowry, O.H.; Rosebrough, N.J.; Farr, A.L.; Randall, R.J. Protein measurement with the Folin phenol reagent. J. Biol. Chem., 1951, 193(1), 265-275.
[http://dx.doi.org/10.1016/S0021-9258(19)52451-6] [PMID: 14907713]
[62]
Fernandez, X.; Monin, G.; Talmant, A.; Mourot, J.; Lebret, B. Influence of intramuscular fat content on the quality of pig meat - 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum. Meat Sci., 1999, 53(1), 59-65.
[http://dx.doi.org/10.1016/S0309-1740(99)00037-6] [PMID: 22062933]
[63]
Brewer, M.S.; Sosnicki, A.; Field, B.; Hankes, R.; Ryan, K.J.; Zhu, L.G.; Mckeith, F.K. Enhancement effects on quality characteristics of pork derived from pigs of various commercial genetic backgrounds. J. Food Sci., 2008, 69, 5-10.
[64]
Quaresma, M.A.G.; Alves, S.P.; Trigo-Rodrigues, I.; Pereira-Silva, R.; Santos, N.; Lemos, J.P.; Barreto, A.S.; Bessa, R.J. Nutritional evaluation of the lipid fraction of feral wild boar (Sus scrofa scrofa) meat. Meat Sci., 2011, 89(4), 457-461.
[http://dx.doi.org/10.1016/j.meatsci.2011.05.005] [PMID: 21658850]
[65]
Piedrafita, J.; Christian, L.L.; Lonergan, S.M. Fatty acid profiles in three stress genotypes of swine and relationships with performance, carcass and meat quality traits. Meat Sci., 2001, 57(1), 71-77.
[http://dx.doi.org/10.1016/S0309-1740(00)00078-4] [PMID: 22061169]
[66]
Pond, W.G.; Mersmann, H.J.; Young, L.D.; Young, D. Heritability of plasma cholesterol and triglyceride concentrations in swine. Proc. Soc. Exp. Biol. Med., 1986, 182(2), 221-224.
[http://dx.doi.org/10.3181/00379727-182-42331] [PMID: 3703874]
[67]
Bekenev, V.A.; Deeva, V.S.; Arishin, A.A.; Chernukha, I.M.; Botsan, I.V.; Tretyakova, N.L. The use of biological resources of pig farming in improving the meat quality of pork. Bull. NSAU, 2016, 3(40), 176-184.
[68]
Cameron, N.D.; Enser, M.B. Fatty acid composition of lipid in Longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality. Meat Sci., 1991, 29(4), 295-307.
[http://dx.doi.org/10.1016/0309-1740(91)90009-F] [PMID: 22061434]
[69]
Jeong, H.; Song, K.D.; Seo, M.; Caetano-Anollés, K.; Kim, J.; Kwak, W.; Oh, J.D.; Kim, E.; Jeong, D.K.; Cho, S.; Kim, H.; Lee, H.K. Exploring evidence of positive selection reveals genetic basis of meat quality traits in Berkshire pigs through whole genome sequencing. BMC Genet., 2015, 16, 104.
[http://dx.doi.org/10.1186/s12863-015-0265-1] [PMID: 26289667]
[70]
Suzuki, K.; Shibata, T.; Kadowaki, H.; Abe, H.; Toyoshima, T. Meat quality comparison of Berkshire, Duroc and crossbred pigs sired by Berkshire and Duroc. Meat Sci., 2003, 64(1), 35-42.
[http://dx.doi.org/10.1016/S0309-1740(02)00134-1] [PMID: 22062660]
[71]
Kazimirko, V.K.; Maltsev, V.I. The function of unsaturated fatty acids in the organism. Cardiac insufficiency. Ukraini. Pract. Sci. J. Phys. Prob. Heart Fail., 2004, 95, 38-46.
[72]
Berry, D.P.; Conroy, S.; Pabiou, T.; Cromie, A.R. Animal breeding strategies can improve meat quality attributes within entire populations. Meat Sci., 2017, 132, 6-18.
[http://dx.doi.org/10.1016/j.meatsci.2017.04.019] [PMID: 28515004]