Polar Lipids in the Muscle Tissue of Large White and Eastern Balkan Swine Breeds I. Glycolytic Type Muscle

G. DIMITROV1, V. TSVETKOVA1 and I. ZLATANOV2
1 Institute of Cryobiology and Feeding Technologies, BG-1407 Sofia, Bulgaria
2 Institute of Biophysics, Bulgarian Academy of Sciences, BG-1113 Sofia, Bulgaria

Abstract

DIMITROV, G., V. TSVETKOVA and I. ZLATANOV, 2002. Polar lipids in the muscle tissue of Large White and Eastern Balkan swine breeds. I. Glycolytic type muscle. Bulg. J. Agric. Sci., 8: 307–311

The content of total and individual phospholipids, as well as the fatty acids content of PC and PE in the mLd were studied in Large White and Eastern Balkan swine breeds immediately after slaughter and after storage of two and five months at –25 °C.
The determined content of the total phospholipids, PC and PE in the mLd of Large White is higher than that in Eastern Balkan swine. The ratios of the individual phospholipids of the Large White, with the available higher concentration of PC, are intrinsic to the glycolytic muscle of the productive swine breeds.
The fatty acid content of PC in Large White includes the total saturated and unsaturated acids, a considerable number of longchain polyenes, 16:0 and 18:0 aldehydes (as DMA). During the storage was observed certain increase of the 16:0 and 18:0 fraction, accompanied by drop of 18:2 and 20:4. PC of Eastern Balkan swine has higher content of 16:0 and 18:1, confidently lower quantity of 20:4 and aldehydes.
PE of Large White is with a low concentration of 16:0 and 18:1, considerable levels of 18:2, 20:4, long-chain polyenes and 16:0 and 18:0 aldehydes, while molecules of 18:0/20:4 prevail. In Eastern Balkan swine PE shows higher level of aldehydes. The observed separate changes during the storage do not lead to considerable alternations in the ratios of their fatty acids spectrum.
The study upon the polar lipids of the glycolytic type muscle of the two breeds of pigs presents an important information on some breed differences, it has importance for the organoleptic and technological qualities of the meat production and outlines the possibility of its extended storage at low temperatures.

Key words: Large White, Eastern Balkan swine, phospholipids, muscle tissue, glycolytic
Abbreviations: PC – phosphatidylcholine, PE – phospatidylethanolamine, mLd – musculus longissimus dorsi