COMPOSITION OF PORK MEAT IN A NATURAL PRODUCTION SYSTEM
Valeria Velasco1*, Victoria Vera1, Fernando Bórquez1, Pamela Williams1, Manuel Faúndez2, Julio Alarcón-Enos3
Swine production in Chile is mainly based on an intensive confinement production system (conventional system). However, in recent years, increasing interest for healthy food has resulted in the use of a natural production system, which is an attractive alternative consisting of an extensive system with access to grassland. The aim of this study was to determine the composition of pork meat produced in a natural system. The pH and proximal analysis of: pork loin (Longissimus dorsi) (n = 54) and pork leg pulp (n = 54) were determined. The profile of fatty acids in loin, leg pulp and backfat was determined. The initial pH of pork meat was between 6.37 and 6.39 (P > 0.05), decreasing at 24 h post mortem to 5.81 and 5.70, respectively (P ≤ 0.05). The dry matter content of pork meat was close to 30%, being slightly higher in pork leg pulp (P ≤ 0.05). There were no significant differences in the other components analyzed in pork meat (P > 0.05). The meat and backfat had a higher content of oleic acid (18:1n9c), followed by palmitic acid (16:0) and stearic acid (18:0) (P ≤ 0.05). In pork meat, the content of saturated and monounsaturated fatty acids was higher, and that of polyunsaturated fatty acids was lower than in the backfat (P ≤ 0.05). Therefore, pork meat from pigs raised in a natural production system has quality characteristics that are attractive from a nutritional point of view.
Key words: grazing, meat quality, pH, fatty acid profile, pork loin, pork leg pulp.
1 Departamento de Producción Animal, Facultad de Agronomía, Universidad de Concepción, Casilla 537, Chillán, Chile.
2 Departamento de Producción Vegetal, Facultad de Agronomía, Universidad de Concepción, Casilla 537, Chillán, Chile.
3 Laboratorio de Síntesis y Biotransformación de Productos Naturales, Departamento de Ciencias Básicas, Casilla 447, Universidad del Bío-Bío, Chillán, Chile
* Autor para correspondencia E-mail: