Physico-chemical quality attributes and fatty acid profiles of pork from Windsnyer and Large White gilts

Author: J. Madzimure, M. Chimonyo, A. Hugo, A.G. Bakare, C.L.F. Katiyatiya & V. Muchenje
Year: 2017
Issue: 1
Volume: 47
Page: 107 - 114

The objective of the study was to assess the physico-chemical pork quality attributes and fatty acid profiles of indigenous Windsnyer (WS) and Large White (LW) gilts. Twelve gilts of each breed were fed similar commercial diets from weaning until slaughter at the age of 21 weeks. The m. longissimus thoracis et lumborum was sampled. Differences in muscle pH values obtained 24 hours post mortem (pH24) were not significant in pork from the WS or LW gilts. Pork lightness 24 hours post mortem (L*24) was significantly lower in WS gilts than in LW gilts. Muscle saturated fatty acids (SFA) were higher in WS gilts than LW gilts. Fat of LW gilts had higher polyunsaturated (PUFA), n-6 fatty acids, n-3 fatty acids and PUFA: SFA ratio than WS gilts. The study showed preferential attributes of pork from LW gilts than from WS gilts. The accrued information could benefit the food industry by assisting researchers and nutritionists to interpret the quality of pork from different pig genotypes for health-conscious consumers. Furthermore, it aids in determining the concern about pork as a cardiovascular risk factor and acts as a planning tool for public-health programmes.

Keywords: tenderness
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