Selected meat quality parameters and nutritional profiles of M. longissimus thoracis et lumborum of Niang-Megha pigs

R THOMAS; S BANIK; K BARMAN; N H MOHAN; D K SARMA

doi:10.56093/ijans.v88i8.82959

Authors

R THOMAS Senior Scientist, ICAR-National Research Centre on Pig, Rani, Guwahati, Asom 781 131 India
S BANIK Principal Scientist, ICAR-National Research Centre on Pig, Rani, Guwahati, Asom 781 131 India
K BARMAN Principal Scientist, ICAR-National Research Centre on Pig, Rani, Guwahati, Asom 781 131 India
N H MOHAN Principal Scientist, ICAR-National Research Centre on Pig, Rani, Guwahati, Asom 781 131 India
D K SARMA Director, ICAR-National Research Centre on Pig, Rani, Guwahati, Asom 781 131 India

https://doi.org/10.56093/ijans.v88i8.82959

Keywords:

Fatty acid profile, Indigenous pig, Meat quality, Mineral contents, Niang Megha, Nutritional profile

Abstract

Niang Megha is one of the 7 registered pig breeds of indigenous origin in India. The study was part of a programme to improve pig production in India and the information on carcass composition and meat quality are very much essential towards the development of a suitable breeding plan for this pig breed. Gilts (14) and barrows (20) from Niang Megha breed were slaughtered at the age of 10 months for evaluating the different parameters. Moisture: protein ratio varied from 3.38 to 3.64 and no significant difference was observed between gilts and barrows. The cholesterol content in M. longissimus thoracis et lumborum varied from 46.81 mg/100g to 68.15 mg/ 100g, with an average of 60.68 mg/100g. Instrumental colour measurement indicated that the coordinates were in the following range: lightness (L*), 55.83–74.18; redness (a*, red±green), 9.81–19.37; and yellowness (b*, yellow±blue), 19.97–39.38. The haem iron content was significantly higher in barrows compared to gilts. The mineral contents in the M. longissimus thoracis et lumborum were in the following range: potassium, 271–337 mg/ 100g; zinc, 0.54–0.97 mg/100g; copper, 0.03–0.09 mg/100g; manganese, 0.02–0.03 mg/100g, and magnesium, 4.37–7.22 mg/100g. Significant differences were not observed in the concentration of any of the estimated amino acids between the sexes. Fatty acid profiling of M. longissimus thoracis et lumborum indicated that saturated and unsaturated fatty acids were in the range of 32.75%–38.91% and 54.69%–69.28%, respectively.

Downloads

Download data is not yet available.

References

AOAC. 2005. Official Methods of Analysis. 18th edn. AOAC International, Arlington, VA.

Barman K, Das A, Thomas R and Banik S. 2015. Effect of replacement of maize with water hyacinth foliage on nutrient utilization in crossbred (Hampshire × Ghungroo) grower pigs. Indian Journal of Animal Sciences 85: 435–36.

Cisneros F, Ellis M, McKeith F K, McCaw J and Fernando R L. 1996. Influence of slaughter weight on growth and carcass characteristics, commercial cutting and meat quality of barrows and gilts from two genotypes. Journal of Animal Science 74: 925–33. DOI: https://doi.org/10.2527/1996.745925x

Cross A J, Harnly J M, Ferrucci L M, Risch A, Mayne S T and Sinha R. 2012. Developing a heme iron database for meats according to meat type, cooking method and doneness level. Food and Nutrition Sciences 3: 905–13. DOI: https://doi.org/10.4236/fns.2012.37120

Essien A I. 1988. Chemical fat composition of muscles of the indigenous Nigerian pigs as influenced by age and sex. Meat Science 22: 131–42. DOI: https://doi.org/10.1016/0309-1740(88)90087-3

Fortin A, Robertson W M and Tong A K W. 2005. The eating quality of Canadian pork and its relationship with intramuscular fat. Meat Science 69: 297–305. DOI: https://doi.org/10.1016/j.meatsci.2004.07.011

Gokuldas P P, Tamuli M K, Mohan N H, Barman K and Sahoo N R. 2015. A comparative analysis of reproductive performance of pig breeds under intensive management systems in subtropical climate. Indian Journal of Animal Sciences 85: 1042– 45.

Hamilton D N, Ellis M, Miller K D, Mckeith F K and Parret D F. 2000. The effect of the halothane and rendement napole genes on carcass and meat quality characteristics of pigs. Journal of Animal Science 78: 2862–67. DOI: https://doi.org/10.2527/2000.78112862x

Honikel K O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Science 49: 447–57. DOI: https://doi.org/10.1016/S0309-1740(98)00034-5

Hornsey H C. 1956. The color of cooked curd pork. I. Estimation of the nitric-oxide–heme pigment. Journal of Science of Food and Agriculture 7: 534–40. DOI: https://doi.org/10.1002/jsfa.2740070804

Huff-Lonergan E, Bass T J, Malek M, Prusa K and Rothschild M F. 2002. Correlations among selected pork quality traits. Journal of Animal Science 80: 617–27. DOI: https://doi.org/10.2527/2002.803617x

Jermiah L E and Martin A H. 1977. The influence of sex within breed of sires groups upon histological properties of bovine longissmus dorsi muscle during post-mortem aging. Canadian Journal of Animal Science 57: 7–14. DOI: https://doi.org/10.4141/cjas77-002

Kauffman R G, Eikelenboom G, Van der Wal P G, Merkus G and Zaar M. 1986. The use of filter paper to estimate drip loss of porcine musculature. Meat Science 18: 191–200. DOI: https://doi.org/10.1016/0309-1740(86)90033-1

Leach L M, Ellis M, Sutton D S, McKeith F K and Wilson E R. 1996. The growth performance, carcass characteristics, and meat quality of Halothane carrier and negative pigs. Journal of Animal Science 74: 934–43. DOI: https://doi.org/10.2527/1996.745934x

Leskanich C O. 1999. The comparative roles of polyunsaturated fatty acids in pig neonatal development. British Journal of Nutrition 81: 87–106. DOI: https://doi.org/10.1017/S0007114599000215

Maraschiello C, Diaz I and Garcia Regueiro J A. 1996. Determination of cholesterol in fat and muscle of pig by HPLC and capillary gas chromatography with solvent venting injection. Journal High Resolution Chromatography 19: 165– 68. DOI: https://doi.org/10.1002/jhrc.1240190309

Maw S J, Fowler V R, Hamilton M and Petchey A M. 2003. Physical characteristics of pig fat and their relation to fatty acid composition. Meat Science 63: 185–90. DOI: https://doi.org/10.1016/S0309-1740(02)00069-4

Naskar S, Mandal G P, Borah S, Vashi Y, Thomas R and Dhara S K. 2014. Evaluation of fatty acid profile in subcutaneous adipose tissue of indigenous and crossbred pigs. Indian Journal of Animal Sciences 84: 88–90.

Rhee K S and Ziprin Y A. 1987. Modification of the Schricker nonheme iron method to minimize pigment effects for red meats. Journal of Food Science 52: 1174–76. DOI: https://doi.org/10.1111/j.1365-2621.1987.tb14036.x

Sahoo N R, Das A, Naskar S, Banik S and Tamuli M K. 2012. Niang-Megha: The nature’s gift for food and fibre. Monograph/ NRCP/02/2012.

Salvatori G, Filetti F, Cesare C D, Maiorano G, Pilla F and Oriani G. 2008. Lipid composition of meat and backfat from Casertana purebred and crossbred pigs reared outdoors. Meat Science 80: 623–31. DOI: https://doi.org/10.1016/j.meatsci.2008.02.013

Suzuki A, Kojima N and Ikeuchi Y. 1991. Carcass composition and meat quality of Chinese purebred and European × Chinese crossbred pigs. Meat Science 29: 31–41. DOI: https://doi.org/10.1016/0309-1740(91)90021-H

Swift C E, Lockett C and Fryer A J. 1961. Comminuted meat emulsions. The capacity of meat for emulsifying fat. Food Technology 15: 468–73.

Thomas R, Banik S, Barman K, Mohan N H and Sarma D K. 2016a. Carcass composition and meat quality parameters of Ghungroo pigs. Indian Journal of Animal Sciences 86: 925– 29.

Thomas R, Banik S, Barman K, Mohan N H and Sarma D K. 2016b. Profiles of colour, minerals, amino acids and fatty acids of musculus longissimus thoracis et lumborum of Ghungroo pigs. Indian Journal of Animal Sciences 86: 1176–80.

Wood J D, Enser M, Fisher A V, Nute G R, Sheard P R, Richardson R I, Hughes S I and Whittington F M. 2008. Fat deposition, fatty acid composition and meat quality: A review. Meat Science 78: 343–58. DOI: https://doi.org/10.1016/j.meatsci.2007.07.019