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Food Science and Technology International
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Pork Fat Composition of Male Hybrids from Lithuanian Indigenous Wattle Pigs and Wild Boar Intercross

V. Razmaite

Institute of Animal Science of Lithuanian Veterinary Academy, R. Zebenkos 12 LT-82317 Baisogala, Radviliskis distr., Lithuania, razmusv{at}one.lt

S. Kerziene

Lithuanian Veterinary Academy, Tilzes 18, LT-47181 Kaunas, Lithuania

A. Siukscius

Institute of Animal Science of Lithuanian Veterinary Academy, R. Zebenkos 12 LT-82317 Baisogala, Radviliskis distr., Lithuania

The aim of this study was to compare the fatty acid composition of lipids from hybrids of Lithuanian indigenous wattle pigs x wild boar (WB) intercross. A total of 39 entire and castrated males from 1/4 and 1/2 WB genotype were included into the study. The fatness of carcasses from 1/2 WB genotype ( p<0.01) and castrated males ( p<0.01) was higher than that from 1/4 WB genotype and entire boars. 1/2 WB hybrids had higher content of C17 : 0 ( p<0.01), C17 : 1 and C18 : 3n - 3 fatty acids ( p<0.05) and higher PUFA:SFA ratio ( p<0.05) but lower content of C16:0 fatty acid of intramuscular fat than 1/4 WB hybrids. In subcutaneous tissue 1/2 WB hybrids had higher proportion of C17:0 ( p<0.001), C17:1 ( p<0.05), C18 : 3n - 3 ( p<0.05) but lower proportion of C16 : 1 ( p<0.05). Entire boars had lower content of C16:0 ( p<0.01), C18:1 ( p<0.05), C20 :1 ( p<0.05), and the total MUFA ( p<0.05) but higher content of C18 : 2n - 6 ( p<0.05) and the total PUFA ( p<0.01), PUFA:SFA ratio ( p<0.01) than castrates. Significant Pearson's correlations of the intramuscular fat content from both genotypes with MUFA were positive, but those with PUFA and PUFA : SFA ratio were negative. High positive correlation of IMF with SFA was found only in 1/4 WB genotype. PUFA and PUFA: SFA ratio also showed negative correlation with backfat thickness in both genotypes. The correlation coefficients within entire boar and castrate groups were lower than within genetic groups.

Key Words: wild boar • Lithuanian indigenous wattle pigs • fatty acids

Food Science and Technology International, Vol. 14, No. 3, 251-257 (2008)
DOI: 10.1177/1082013208094120


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