RESUMEN
The nutritional quality of meat and the health-promoting properties of intramuscular fat from randomly selected rearing pigs of the native Pulawska breed (PUL, n = 15) and its crossbreeds with the Polish Large White breed (PLW × PUL, n = 16) and the DanBred hybrids (DAN, n = 17) were compared. The typical commercial fattening period was carried out up to 80 days of age. The initial body weight of PUL weaners was 30.55 kg (±3.98 kg), that of PLW × PUL weaners was 30.00 kg (±4.29 kg) and that of DAN weaners was 30.70 kg (±3.40 kg). The protein content and energy value of the complete feeds (Grower and Finisher) were 165 and 155 g/kg, and 12 and 11.8 MJ/kg, respectively. The research material consisted of samples of Longissimus lumborum and Semimembranosus. The chemical analyses included the determination of proximate composition, fatty acid content and amino acid concentration. The lowest fat content was found in the meat of the Pulawska pigs, while the highest was found in the DanBred fattening pigs. The highest content of SFAs and MUFAs was found in the meat of DanBred hybrids, while it was significantly lower in Pulawska pigs. The genetic group did not affect the content of PUFAs, including n-3 and n-6. Significantly lower and more favourable atherogenic and thrombogenic indices were found for the intramuscular fat of Pulawska pigs. The very limited effect of the genetic group on amino acid content was observed, except for that of serine, histidine and lysine. In general, the meat of pigs of the Pulawska breed showed the highest nutritional value and the most favourable health-promoting properties.
RESUMEN
The fatty acid composition of meat and fat was studied in Choice Genetics line pigs fed a diet with three natural sorbents. Control (C1 and C2), biochar (D, 0.5%), bentonite-montmorillonite (A, 1.5%) and zeolite-clinoptilolite (B, 1.5%) diets were used in two trials. The samples of back fat, kidney fat and Longissimus lumborum (MLL) and Semimembranosus (MSM) muscle were examined. All sorbents (D, A and B) had no effect on fatty acid composition in MLL, whereas in MSM turned out to be very limited and inconsistent. Although A and B sorbents had a significant impact on the fatty acid profile of kidney fat, their effect was often opposite. Sorbent B's effects were less beneficial due to a significantly higher proportion of saturated fatty acids, higher value of thrombogenic and atherogenic indexes, n-6/n-3 ratio but lower h/H ratio. Sorbent A's effects significantly increased polyunsaturated fatty acids, and positively influenced lipid health quality indices. In summary, the feeding of natural sorbents slightly modified the fatty acid profile of muscle tissue, kidney fat and back fat; however, it did not have a negative effect on the indices of nutritional and pro-health quality of adipose tissue of pigs during fattening.
RESUMEN
The aim of the study was to assess the effect of methods of heat treatment on selected quality parameters of longissimus thoracis muscle of Limousin calves, subjected to grilling, steaming, and sous vide cooking. The type of heat treatment did not significantly affect shear force or water activity. Cooking loss in the grilled and steamed meat was significantly higher than in the sous vide. While the content of vitamin E was significantly lower in the cooked meat, it was retained to the greatest degree in the grilled meat and least in the steamed meat. The TBARS index significantly increased during all cooking methods with the highest level in steamed meat. The sensory analysis revealed a preference for the sous vide and grilled meat, while the steamed meat received the lowest scores. Although veal is commonly assumed to be highly nutritious and palatable, its quality can be significantly influenced by the type of heat treatment.
