Physico-chemical composition of the musculus longisimus dorsi of different breeds and crossbreeds with the same nutrition and breeding

Authors

  • Peter Haščík Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414708 , Slovak University of Agriculture in Nitra image/svg+xml Author
  • Ondřej Bučko Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Institute of Animal Husbandry, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414802 , Slovak University of Agriculture in Nitra image/svg+xml Author
  • Matúš Rajský Institute of Nutrition, Research Institute for Animal Production Nitra, National Agricultural and Food Centre, Hlohovecká 2, 951 41 Lužianky, Slovakia, Tel.: +421376546557 , National Agricultural and Food Centre image/svg+xml Author
  • Adriana Pavelkova Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414313 , Slovak University of Agriculture in Nitra image/svg+xml Author

DOI:

https://doi.org/10.5219/scifood.118

Keywords:

breed, crossbreeding, meat quality, colour, oxidative stability

Abstract

The aim of this study was to evaluate selected physicochemical properties and nutritional quality of pork (musculus longissimus dorsi) from different pig genotypes reared under identical feeding and breeding conditions. A total of 30 pigs (Large White, Mangalica, and Large White × Mangalica; n = 10 per group) were used. After slaughter, muscle samples were analysed for chemical composition, fatty acid profile, amino acid composition, lipid nutritional indices, colour parameters, and oxidative stability. Mangalica pigs showed higher intramuscular fat (2.26 g/100 g) and cholesterol content (0.484 g/100 g), whereas Large White exhibited leaner meat with higher moisture content (73.69 g/100 g). The crossbred group showed the highest protein content (24.92 g/100 g). Fatty acid analysis revealed higher polyunsaturated fatty acid levels in Mangalica and crossbred pigs (up to 13.21%), while Large White had higher monounsaturated fatty acid content. Lipid nutritional indices indicated improved PUFA/SFA ratio in crossbreeds (0.366), whereas Large White showed lower thrombogenic index (1.08). Despite higher polyunsaturated fatty acid levels, oxidative stability was not reduced in Mangalica and crossbred groups. Colour parameters were moderately affected, with higher lightness observed in crossbreeds. Overall, crossbreeding between Large White and Mangalica resulted in a more balanced physicochemical and nutritional profile of pork, suggesting its potential for improving meat quality.

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Published

2026-04-17

Issue

Vol. 20 (2026): Scifood

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Copyright (c) 2026 Peter Haščík, Ondřej Bučko, Matúš Rajský, Adriana Pavelkova (Author)

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How to Cite

Physico-chemical composition of the musculus longisimus dorsi of different breeds and crossbreeds with the same nutrition and breeding. (2026). Scifood, 20(1), 306-317. https://doi.org/10.5219/scifood.118

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