A study of fatty acid compositions in pork meat and fat under the aspect of a healthy human diet
Mangalita is a rustic pork breed which is mainly grown for meat and lard. Its history starts in the beginning of the 19th century, when Mangalita populations appeared and spread in various European Countries as Slovakia, Hungary, Romania and also Austria and Germany. Unfortunately, the breed suffere...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2012
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| Sorozat: | Review on agriculture and rural development
1 No. 1 |
| Kulcsszavak: | Zsírsavak - telítetlen, Zsírok - húsok, Táplálkozástudomány, Egészséges életmód |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/55179 |
| Tartalmi kivonat: | Mangalita is a rustic pork breed which is mainly grown for meat and lard. Its history starts in the beginning of the 19th century, when Mangalita populations appeared and spread in various European Countries as Slovakia, Hungary, Romania and also Austria and Germany. Unfortunately, the breed suffered a rapid decline by the end of World War II, becoming close to extinction in the 1970’s. In the past 20 years conservation programs were started in countries like Hungary and Germany, and recently Romania, which resulted in a numeric rise of the Mangalita populations. The purpose of the present paper is to analyse and compare various studies made on the quality of meat and lard coming from this breed, under the aspect of the fatty acid composition, respectively the proportion of unsaturated fatty acids versus saturated fatty acids. The paper also aims to emphasize the importance of the Mangalita breed conservation, not only in the context of ecological breeding, biodiversity and gene pool conservation, but also as a key breed in a healthier nutrition plan, as it is the only red meat that contains a high proportion of unsaturated fatty acids like Omega 3 and Omega 6, which are essential in human nutrition and help prevent a series of diseases, among which heart diseases and autoimmune disorders. |
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| Terjedelem/Fizikai jellemzők: | 181-185 |
| ISSN: | 2063-4803 |