Pork Meat Quality of Preto Alentejano and Commercial Largewhite Landrace Cross

摘要

cqvip:This work aimed to evaluate the physical-chemical characteristics of pork from a local breed(Portuguese black pork called Preto Alentejano)and a commercial breed.Sixteen animals were used,4 females and 4 males from each breed.Animals had 80-100 kg of live weight.The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis.Samples were analysed for protein,fat,pigments,ashes,dry mater,water-holding capacity,and texture.Results of fat and pigments contents indicate significant(P<0.05 and P<0.01)differences for all treatments.For protein,ashes,dry mater,water-holding capacity and texture,no significant differences were found for sex.In the analysis of fatty acids composition,ten were detected,being the main ones C16:0,C18:0,C16:1,C18:1,C18:2.There was a predominance of monounsaturated fatty acids(MUFA),followed by saturated(SFA)and polyunsaturated(PUFA).Differences were significant for sex(P<0.01)and breed(P<0.01).Preto Alentejano breed and females presented the higher percentages of SFA(P<0.01)and MUFA(P<0.001)fatty acids.Differences between breeds might be due to breed production system and feed differences.