Composition of pork meat in a natural production system

Abstract

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 atractive 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 faty 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 mater 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 faty acids was higher, and that of polyunsaturated faty 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 atractive from a nutritional point of view.