Correlations between meat quality traits and cholesterol content in M. longissimus dorsi in pigs of different genotypes
Keywords:meat quality traits, pig, cholesterol, genotype
AbstractThe objective of the study was to estimate a correlation between meat quality traits and cholesterol content in M. longissimus dorsi of pigs. The correlation between meat quality traits and cholesterol content varied from weak (0.01) to very strong (0.94). Significant phenotypic correlations were found between pH and meat colour intensity, water holding capacity, and cooking loss (p < 0.05). The lowest cholesterol amount was found in Lithuanian indigenous and the highest in Lithuanian White pig meat. A low correlation between cholesterol content and intramuscular fat content was determined (r < 0.19). Cholesterol is mostly correlated with meat colour yellowness, cooking loss, and the drip loss (p < 0.01).
FOOD CHEMISTRY AND TECHNOLOGY