Effect of rearing system on meat quality and on fatty acid composition of subcutaneous fat in Cinta Senese pigs

Abstract - Thirty Cinta Senese pigs were employed in the trial: 10 pigs fed commercial mixture (3 kg/pig/d), 10 pigs fed chestnuts, 10 pigs fed acorn. The trial was carried out from November to February corresponding to the fattening period of pigs. Pigs were slaughtered at 148 kg of live weight on average. On Longissimus lomborum (LL) the following analysis were determined: colour (L*, a*, b*) water-holding capacity; shear force measurements; moisture; intramuscular fat; protein; ash. On backfat, colour and fatty acid profile were determined. Pig fed acorn showed respect to pigs fed chestnut and feedstuff, the highest percentage of intramuscular fat, (4.5 vs. 4.2 vs. 3.3 % respectively). The diet did not affected the physical traits of muscle and fat. Pigs fed acorn and chestnut showed the highest values of oleic acid (44.4 vs. 44.4 vs. 42.7 % respectively) respect to pigs fed feedstuff and, consequently, the higher percentage of MUFA (47.3 vs. 47.1 vs. 45.5 % respectively). Outer layer showed higher MUFA (47.4 vs. 45.8 % respectively) and PUFA percentage (18.7 vs. 16.9% respectively). Keywords: fatty acids, meat quality, acorn, chestnut, Cinta Senese