Trace elements, macro minerals and iron forms content, in meat of Pampa Rocha pig reared indoor and outdoor with pasture

• Cecilia Carballo Universidad de la República, Facultad de Agronomía, Departamento de Producción Animal y Pasturas, Laboratorio de Calidad de Alimentos & Productos. Montevideo, Uruguay
• Nandy Espino Universidad de la República, Facultad de Agronomía, Departamento de Producción Animal y Pasturas, Laboratorio de Calidad de Alimentos & Productos. Montevideo, Uruguay - Universidad de la República, Facultad de Ciencias, Fisiología & Nutrición, Instituto de Biología. Montevideo, Uruguay
• Ana Vodanovich Universidad de la República, Facultad de Agronomía, Departamento de Producción Animal y Pasturas, Laboratorio de Calidad de Alimentos & Productos. Montevideo, Uruguay
• Marcelo Ferrando Universidad de la República, Facultad de Agronomía, Departamento de Suelos y Aguas. Montevideo, Uruguay https://orcid.org/0000-0002-7448-674X
• Ali Saadoun Universidad de la República, Facultad de Agronomía, Departamento de Producción Animal y Pasturas, Laboratorio de Calidad de Alimentos & Productos. Montevideo, Uruguay - Universidad de la República, Facultad de Ciencias, Fisiología & Nutrición, Instituto de Biología. Montevideo, Uruguay
• María Cristina Cabrera Universidad de la República, Facultad de Agronomía, Departamento de Producción Animal y Pasturas, Laboratorio de Calidad de Alimentos & Productos. Montevideo, Uruguay - Universidad de la República, Facultad de Ciencias, Fisiología & Nutrición, Instituto de Biología. Montevideo, Uruguay

DOI: https://doi.org/10.52973/rcfcv-e32154

Keywords: Pampa Rocha pig, macro mineral, trace element, heme iron, outdoor production system

Abstract

Pampa Rocha pig (PRp) is a local breed present and produced in Uruguay. Twenty-three pigs were used housed indoor (I) and outdoor with pasture (O), live weight 94.5 and 91.5 kilograms (kg), respectively. Animals were fed with concentrate in both systems, but pasture access was granted to the animals in the O. After slaughtering, the Longissimus dorsi (LD), Psoas major (PM), Gluteus medius (GM), Semitendinosus (ST), Biceps femoral (BF), and Quadriceps femoris (QF) were sampled to be analyzed. In O, the growth of pigs was lower, and improved the concentrate intake:live weight gain. The content of heme iron and the ratio Fe Heme/Fe Total were higher in outdoor. The LD muscle showed lower total and heme iron content. For ham, QF showed the highest values of heme iron. No differences were observed between systems or muscles in the content of Ca, Mg, and K. The Na content was similar in both systems, and higher in PM. No differences were observed between production systems for trace elements content. According to the results obtained, it is possible to produce PRp meat with interesting mineral content, in two alternative systems to the classic confinement. This breed produces healthier meat in O. It could be interesting to exploit some differences founded between LD and PM muscles, which are normally consumed as fresh meat, and are adapted to the different demands of human nutrition. Rearing in O that include pastures is a good way to promote and add nutritional value to this local breed.

References

ARAÚJO, J.P.; CERQUEIRA, J.L.; PIRES, P.; AMORIN, I.; CARNEIRO, M.; SANTOS-SILVA, J.; DOMÍNGUEZ, R.; BERMÚDEZ, R.; LORENZO, J.M. Influencia del sistema de producción en la calidad de la canal de cerdos de raza Bísara. Arch. Zoot. 67(260): 554–559. 2018. https://doi.org/h52z.

BABICZ, M.; KASPRZYK, A. Comparative analysis of the mineral composition in the meat of wild boar and domestic pig. Ital. J. Anim. Sci. 18(1): 1013–1020. 2019. https://doi.org/h522.

BILANDŽIĆ, N.; SEDAK, M.; ČALOPEK, B.; ĐOKIĆ, M.; VARENINA, I.; SOLOMUN-KOLANOVIĆ, B.; BOŽIĆ-LUBURIĆ, Đ.; VARGA, I.; RONCARATI, A. Evaluation of element concentrations in beef and pork meat cuts available to the population in the Croatian capital. Foods. 9(12): 1861. 2020. https://doi.org/gpmr53.

CABRERA, M. C.; RAMOS, A.; SAADOUN, A.; BRITO, G. Selenium, copper, zinc, iron and manganese content of seven meat cuts from Hereford and Braford steers fed pasture in Uruguay. Meat Sci. 84(3): 518–528. 2010. https://doi.org/crnm26.

CABRERA, M. C.; TEREVINTO, A.; ZÁCCARI, F.; FELICE, A.; SAADOUN, A. Micronutrients of beef meat from pasture and concentrated based production systems. Proceeding 63 International Congress of Meat Science and Technology. Cork, 08/13-18-17, Ireland. Pp 301–302. 2017.

CAPET, A.; MARIN, D.; PETROMAN, C. Patterns of consumer behaviour of swine meat and meat products. Lucr. Ştiinţ. Manag. Agricol. 23(3): 31–35. 2021.

CAPRA, G.; SALLE, L.; MARTÍNEZ, R.; COZZANO, S.; MÁRQUEZ, R.; LUZARDO, S.; COSTAS, G.; BRITO, G.; DE SOUZA, G.; NARDO, D. Valor nutritivo de las carnes de cerdo y pollo producidas en Uruguay. 2017. Universidad Católica del Uruguay (UCU), Instituto Nacional de Investigación Agropecuaria (INIA), Instituto Nacional de Carnes (INAC), Laboratorio Tecnológico del Uruguay (LATU). En línea: https://bit.ly/3RW8lEa. 02/02/2022.

CARBALLO, C. Evaluación de tres biotipos de cerdos en la etapa de posdestete-recría en un sistema pastoril. Universidad de la República (Uruguay). Facultad de Agronomía. Tesis de Grado. 49 pp. 2009. En línea: https://bit.ly/3cwSVpz. 02/02/2022

CARBALLO, C.; TEREVINTO, A.; BARLOCCO, N.; SAADOUN, A.; CABRERA, M.C. pH, drip loss, colour, lipids and protein oxidation of meat from Pampa Rocha and crossbreed pigs produced outdoor in Uruguay. J. Food Nutr. Res. 5(5): 342–346. 2017. https://bit.ly/3cA7CIv.

CHENG, Y.F.; CHEN, Y.P.; DU, M.F.; WEN, C.; ZHOU, Y.M. Evaluation of dietary symbiotic supplementation on growth performance, muscle antioxidant ability and mineral accumulations, and meat quality in late-finishing pigs. Kafkas Üniv. Vet. Fak. Derg. 24(5): 673–679. 2018. https://doi.org/h523.

CHOURAQUI, J.P. Dietary approaches to iron deficiency prevention in childhood–A Critical public health issue. Nutr. 14: 1604. 2022. https://doi.org/h524.

CRUZ, E.; ALMAGUEL, R.E.; MEDEROS, C.M.; GONZÁLEZ-ARAUJO, C. Sistema de cama profunda en la producción porcina a pequeña escala. Rev. Cientif. FCV-LUZ. XIX(5): 495–499. 2009. https://bit.ly/3PSjRym.

DANG, H.D; THANH-TRAN, G. Explaining consumers´ intention for traceable pork regarding animal disease: The role of food safety concern, risk perception, trust and habit. Int. J. Food Sci. 2020: e8831356. 2020. https://doi.org/h525.

FOOD AND AGRICULTURE ORGANIZATIO (FAO). Domestic Animal Diversity Information System (DAD-IS). 2022. On Line: https://bit.ly/3cG2jHm. 12/01/2020.

GARIBALDI, L.; ANDERSON, G.; FERNÁNDEZ-FERRARI, C.; PÉREZ-MÉNDEZ, N. Seguridad alimentaria, medio ambiente y nuestros hábitos de consumo. Ecol. Austral. 28(3): 572–580. 2018.

HORNSEY, H. The colour of cooked cured pork. I. –Estimation of the Nitric oxide– Haem Pigments. J. Sci. Food Agric. 7(8): 534–540. 1956. https://doi.org/d4xxvz.

HSU, M.Y.; MINA, E.; ROETTO, A.; PORPORATO, P.E. Iron: an essential element of cancer metabolism. Cells. 9(12): 2591. 2020. https://doi.org/gnnm5h.

HURRELL, R.; EGLI, I. Iron bioavailability and dietary reference values. Am. J. Clin. Nutr. 91(5): e1461S–1467S. 2010.

JAKOBSEN, M.; KONGSTED, A; HERMANSEN, J. Foraging behaviour, nutrient intake from pasture and performance of free-range growing pigs in relation to feed CP level in two organic cropping systems. Anim. 9(12): 2006–2016. 2015. https://doi.org/f72mhd.

JUSKA, R.; JUSKIENE, V.; LEIKUS, R. The influence of a free-range housing system on pig growth, carcass composition and meat quality. J. Appl. Anim. Res. 41(1): 39–47. 2013. https://doi.org/h526.

LAWRIE, R.A.; LEDWARD, D.A. The conversion of muscle to meat. In: Lawrie’s Meat Sci. 7th. Ed. Lawrie, R.A. (Ed.). Woodhead Publishing: Cambridge, UK. Pp 128–156. 2006.

LEN, N.T.; LINDBERG, J.E; OGLE, B. Effect of dietary fiber level on the performance and carcass traits of Mon Cai; F1 Crossbred (Mon Cai x Yorkshire) and Landrace x Yorkshire pigs. Asian-Australas J. Anim. Sci. V. 21(2): 245–251. 2008. https://doi.org/h527.

MARTÍNEZ-VILLEGAS, O.; BAPTISTA-GONZÁLEZ, H.A. Anemia por deficiencia de hierro en niños: un problema de salud nacional. Rev. Hematol. 20(2): 96–105. 2019. https://doi.org/h528.

MERNIES, B.; CARBALLO, C.; CABRERA, C.; BARLOCCO, N.; SAADOUN, A. Ácidos grasos del músculo Longissimus dorsi de cerdos Pampa–Rocha y cruzas con Duroc y Large White. Resúmenes IV Congreso de la Asociación Uruguaya de Producción Animal. Veterinaria. Montevideo. 10/29-30. Uruguay: Pp 123. 2012.

MOLITERNO, E. Estimación visual de la disponibilidad de forraje en pasturas. (I) Principios y usos de un método de doble muestreo. Nota técnica. Rev. Cangüé. 9: 32–36. 1997.

NELSON, J.R.; RASKIN, S. The eicosapentaenoic acid:arachidonic acid ratio and its clinical utility in cardiovascular disease. Postg. Med. 131(4): 268-277. 2019. https://doi.org/h529.

NICOLIK, D.; DJINOVIC-STOJANOVICA, J.; JANKOVICA, S.; STEFANOVICA, S.; RADICEVICA, T.; PETROVICA, Z.; LAUSEVICB, M. Comparison of essential metals in different pork meat cuts from the Serbian market. Procedia Food Sci. 5: 211–214. 2015. https://doi.org/h53b.

NYACHOTI, C.M.; ZIJLSTRA, R.T.; DE LANGE, C.F.; PATIENCE, J.F. Voluntary feed intake in growing-finishing pigs: a review of the main determining factors and potential approaches for accurate predictions. Can. J. Anim. Sci. 84(4): 549–566. 2004. https://doi.org/dznhts.

ORGANISATION FOR ECONOMIC CO–OPERATION AND DEVELOPMENT–FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS (OECD-FAO). 2020. On Line: https://doi.org/gmwsc7. Agricultural Outlook 2020–2029. OECD Publishing: Paris, France; Rome, Italy. 04/01/2022.

OFICINA DE PROGRAMACIÓN Y POLÍTICA AGROPECUARIA–MINISTERIO DE GANADERÍA AGRICULTURA Y PESCA (OPYPA-MGAP). 2020. Anuario 2019. Publishing: Montevideo, Uruguay. On Line: https://bit.ly/3IZM5VU. 12/09/2021.

PALMA-GRANADOS, P.; HARO, A.; NIETO, R.; LARA, L.; AGUILERA, J.F.; SEIQUER, I. Diferencias en el contenido muscular de hierro, cobre y cinc entre dos genotipos porcinos: Ibérico y Landrace x Large White. AIDA XVI Jornadas sobre Producción Animal; Zaragoza, 05/19-20, Spain. Pp 323–325. 2015.

PUGLIESE, C.; MADONIA, G.; CHIOFALO, V.; MARGIOTTA, S.; ACCIAIOLI, A.; GANDINI, G. Comparison of the performances of Nero Siciliano pigs reared indoors and outdoors. 1. Growth and carcass composition. Meat Sci. 65(2): 825–831. 2003. https://doi.org/dxnvpf.

RAMOS, A.; CABRERA, M.C.; ASTIGARRAGA, L.; SAADOUN, A. Variaciones estacionales del contenido de Ca, P, Mg, S, Fe, Zn y Cu de Alfalfa, Trébol rojo y Lotus y de su bioaccesibilidad por un método rápido in vitro. XX Reunión Asociación Latinoamerica de Producción Animal. Cusco, 10/22-25, Perú. Pp 1–6. 2007.

RAMOS, A.; CABRERA, M.C.; SAADOUN, A. Bioaccessibility of Se, Cu, Zn, Mn and Fe, and hem iron content in unaged and aged meat of Hereford and Braford steers fed pasture. Meat Sci. 91(2): 116–124. 2012. https://doi.org/fzqndm.

RIVERO, M.J.; RODRIGUEZ-ESTEVEZ, V.; PIETROSEMOLI, S.; CARBALLO, C.; COOKE, A.S; KONGSTED, A.G. Forage consumption and its effects on performance of growing swine–discussed in relation to European wild boar (Sus scrofa L.) in semi-extensive systems: A review. Anim. 9(7): 457. 2019. https://doi.org/h53c.

SERGEEV, V.N.; NIKIFOROVA T.I.; MUSAEVA O.M.; DYDYKIN A.S.; ZOKHRABYAN P.R. Substantiation of the use of meat-based specialized products in nutrition of patients with arterial hypertension. Adv. Heal. Scie. Res. 28: 50–53. 2020.

TEREVINTO, A.; SAADOUN, A.; CABRERA, M.C. From the fatty acid content perspective, is it healthier to eat a hindquarter or a forequarter cut? Angus steers in pasture or concentrate systems. CyTA J. Food. 18(1): 698–703. 2020. https://doi.org/h53d.

TOMOVIC, V.; BRANISLAV, S.; JOKANOVIC, M.; SKALJAC, S.; IVIC, M.; TOMOVIC, M.; TOMASEVIC, I.; STAJIC, S.; MARTINOVIC, A. Mineral contents in pork and edible offal from indigenous pigs. J. Eng. Process. Manag. 11(1): 66–72. 2019. https://doi.org/h53f.

UNTEA, A.E.; PANAITE, T.D.; SARACILA, M.; SOICA, C. Effects of dietary symbiotics and organic zinc on trace minerals composition of pork. Sci. Papers Ser. D. Anim. Sci. 60: 118–122. 2017. https://bit.ly/3ot1550.

ZHAO, Y.; SHUMING–YANG, D. Effect of organic and conventional rearing system on the mineral content of pork. Meat Sci. 118: 103–107. 2016. https://doi.org/f8xqfb.