You are here
Home > Animals Fattener > Influence of the sex and type of tissue on the basic chemical composition and the content of minerals in the sirloin and offal of fattener pigs

Influence of the sex and type of tissue on the basic chemical composition and the content of minerals in the sirloin and offal of fattener pigs


Marek Babicz, Anna Kasprzyk, Kinga Kropiwiec-Domańska

Institute of Animal Breeding and Biodiversity Conservation, Department of Pig Breeding and Biotechnology, University of Life Sciences, Akademicka 13, 20-950 Lublin, Poland.

Copyright remains with the author(s) or their institution(s). Permission for reuse (free in most cases) can be obtained from RightsLink.

Published on the web 16 October 2018.

Received May 8, 2018. Accepted October 3, 2018.


Canadian Journal of Animal Science, 2019, 99(2): 343-348, https://doi.org/10.1139/cjas-2018-0085

Abstract

The aim of the study was to determine the basic chemical composition and mineral content in the sirloin and offal of fattener pigs, taking their sex into consideration. In addition, comparative analysis of the content of chemical and mineral components in the sirloin and offal was performed. The experimental material included 24 crossbred (Polish Landrace × Polish Large White) fatteners, from which samples of sirloin (musculus longissimus lumborum), liver, heart, and kidneys were collected for the analysis. A significant effect of the sex on the fat content in the sirloin and liver and on the level of magnesium (Mg), zinc, and iron (Fe) in the sirloin was demonstrated. Significant differences were found in the basic chemical composition and mineral content between the sirloin and the offal. In comparison with the liver, the sirloin contained lower amounts of protein and fat and higher potassium and Mg contents. In turn, the offal was shown to be a rich source of sodium, calcium, and trace elements (Fe, manganese, and copper). The mean cadmium concentration in the sirloin and offal was significantly lower than the threshold values for these elements, i.e., it accounted for 26% and 6.2% (liver)–19.5% (heart) of the allowable content of this element in pork meat and offal.

Keywords: fatteners, sirloin, offal, basic chemical composition, minerals


References

  •  
    Babicz M, Kropiwiec K, Szyndler-Nędza M, Skrzypczak E.
    2018. The physicochemical properties of offal from puławska gilts in relation to carcass meatiness. Ann. Anim. Sci. 18: 239-249 Crossref, Google Scholar.
  •  
    Blicharski, T., Książek, P., Pospiech, E., Migdał, W., Jóźwik, A., Poławska, E., and Lisiak, D. 2013. The current dietary value of pork, importance in the diet and the impact on the health of consumers. Opracowanie wyników badań laboratoryjnych. Praca zbiorowa. Wyd. Polsus, Warszawa, Poland. 136 pp. [in Polish]. Google Scholar
  •  
    Devatkal S, Mendiratta SK, Kondaiah N, Sharma MC, Anjaeyulu ASR.
    2004. Physicochemical, functional and microbiological quality of buffalo liver. Meat Sci. 68: 79-86 Crossref, Medline, Google Scholar.
  •  
    European Commission (EC). 2008. Commission Regulation (EC) No 629/2008 of 2 July 2008 setting maximum levels for certain contaminants in foodstuffs. Off. J. Eur. Union, L 173/6, 3 July. Google Scholar
  •  
    FAO/WHO. 1991. Protein quality evaluation. Report of Joint FAO/WHO, Expert Consultation, Bethesda, MD, USA, 4–8 Dec. 1989, FAO Food and Nutrition Paper 51. Food and Agriculture Organization of the United Nations, Rome, Italy. [Online]. Available from http://www.fao.org/docrep/013/t0501e/t0501e00.pdf. Google Scholar
  •  
    Franco D, Lorenzo JM.
    2013. Effect of gender (barrows vs. females) on carcass traits and meat quality of Celta pig reared outdoors. J. Sci. Food Agric. 93: 727-734 Crossref, Medline, Google Scholar.
  •  
    Grela, E.R., and Skomiał, J. 2015. Nutritional recommendations and nutritive value of feed for pigs: Pigs feeding standards. 2nd ed. Institute of Physiology and Animal Nutrition, Jabłonna, Poland. 90 pp. [in Polish]. Google Scholar
  •  
    Hoffman LC, Laubscher LL, Leisegang K.
    2013. Nutritional value of cooked offal derived from free-range rams reared in South Africa. Meat Sci. 93: 696-702 Crossref, Medline, Google Scholar.
  •  
    Kasprzyk, A. 2015. Differentiation of fatteners fatty acid profile in meat depending on gender. Local products of animal origin as an opportunity for regional development. LXXX Zjazd PTZ, Bydgoszcz, Poland, 21–23 września 2015. Wyd. Uczelniane UT-P Bydgoszcz [in Polish, English abstract]. Google Scholar
  •  
    Kasprzyk A, Tyra M, Babicz M.
    2015. Fatty acid profile of pork from a local and a commercial breed. Arch. Anim. Breed. 58: 379-385 Crossref, Google Scholar.
  •  
    Kim TW, Kim ChW, Kwon SG, Hwang JH, Park DH, Kang DG, Ha J, Yang MR, Kim SW, Kim IS.
    2016. pH as analytical indicator for managing pork meat quality. Sains Malays. 45: 1097-1103 Google Scholar.
  •  
    Krzęcio-Nieczyporuk, E., Zybert, A., Koćwin-Podsiadła, M., and Olszewska, E. 2013. Meat — its role and importance in human nutrition. Pigs in the national economy. VI Zimowa Szkoła Świniarzy, Szklarska Poręba, Poland, 19–21 lutego 2013 r. pp. 20–21 [in Polish]. Google Scholar
  •  
    Łączyński, A., Lewandowska, M., Pawelec-Potapska, M., Wasilewska, K., Wróblewska, A., and Ziółkowska, E. 2017. Production and foreign trade in agricultural products in 2016. Central Statistical Office, Zakład Wydawnictw Statystycznych, Warszawa, Poland. pp. 15–62 [in Polish]. Google Scholar
  •  
    Ociepa-Kubicka A, Ociepa E.
    2012. Toxic effects of heavy metals on plants, animals and people. Inż. Ochr. Środow. 2: 169-180 [in Polish, English abstract]. Google Scholar.
  •  
    Papierkowski A.
    2002. Importance of magnesium in clinical practice. Part I. Causes and symptoms of magnesium dysbalance. Med. Rodzinna, 1: 31-34 [in Polish, English abstract]. Google Scholar.
  •  
    PN-A-04018. 1975. Agricultural food products — determination of nitrogen by Kjeldahl. Wyd. Polski Komitet Normalizacyjny. Google Scholar
  •  
    PN-ISO 1442. 2000. Meat and meat products — determination of moisture content (reference method). Wyd. Polski Komitet Normalizacyjny. Google Scholar
  •  
    PN-ISO 1444. 2000. Meat and meat products — determination of free fat content. Wyd. Polski Komitet Normalizacyjny. Google Scholar
  •  
    PN-ISO 3496. 2000. Meat and meat products — determination of hydroxyproline content. Wyd. Polski Komitet Normalizacyjny. Google Scholar
  •  
    Rudy, M. 2010. Contents of environmental contaminations in tissues depending on the age of animals and chemical composition of meat. Wydawnictwo Uniwersytetu Rzeszowskiego, Rzeszów, Poland. 143 pp. [in Polish, English abstract]. Google Scholar
  •  
    Seong PN, Park KM, Cho SH, Kang SM, Kang GH, Park BY, Moon SS, Ba HV.
    2014. Characterization of edible pork by-products by means of yield and nutritional composition. Korean J. Food Sci. Anim. Resour. 34: 297-306 Crossref, Medline, Google Scholar.
  •  
    Stanišić N, Petrović M, Radović Č, Gogić M, Parunović N, Stajić S, Petričević M.
    2013. The effect of gender and breed on some properties of pig meat. Biotechnol. Anim. Husb. 29: 651-658 Crossref, Google Scholar.
  •  
    Toldrá F, Concepción Aristoy M, Mora L, Reig M.
    2012. Innovations in value-addition of edible meat by-products. Meat Sci. 92: 290-296 Crossref, Medline, Google Scholar.
  •  
    Tomović VM, Petrovic LS, Tomovic MS, Kevrešan ZS, Dzinic NR.
    2011. Determination of mineral contents of semimembranosus muscle and liver from pure and crossbred pigs in Vojvodina (northern Serbia). Food Chem. 124: 342-348 Crossref, Google Scholar.
  •  
    Tomović VM, Jokanovic M, Sojic B, Skaljac S, Tasic T, Ikonic P.
    2015. Minerals in pork meat and edible offal. Procedia Food Sci. 5: 293-295 Crossref, Google Scholar.
  •  
    Tomović VM, Žlenderb B, Jokanović M, Tomović M, Šojić B, Škaljac S, Kevrešan Ž, Tasić T, Ikonić P, Okanović Đ.
    2016. Physical and chemical characteristics of edible offal from free-range reared Swallow-Belly Mangalica pigs. Acta Aliment. 45: 190-197 Crossref, Google Scholar.



Source link

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Top