Nutritional Comparison of Croatian Indigenous Pig Meat Products
Author Information
Author(s): Vulić Ana, Cvetnić Željko, Kos Ivica, Vnučec Ivan, Vahčić Nada, Lešić Tina, Simonović Dimitrije, Kudumija Nina, Pleadin Jelka
Primary Institution: Croatian Veterinary Institute
Hypothesis
The study aims to characterize and compare the nutritional composition, mineral content, and fatty acid profile of meat products derived from indigenous Croatian pig breeds.
Conclusion
The study found significant differences in water and fat content among bacon and dry-fermented sausages from different pig breeds, but overall similarities in chemical composition and fatty acid profiles.
Supporting Evidence
- Statistically significant differences were found in the water and fat content in bacon and dry-fermented sausages.
- The only significant difference in mineral content was found in iron levels in dry-fermented sausages.
- PCA analysis indicated that fatty acid composition was the major influence on product and breed characterization.
Takeaway
This study looked at different types of meat from Croatian pigs and found that while there are some differences in fat and water content, the overall nutrition is quite similar across breeds.
Methodology
The study analyzed 18 bacon samples, 16 dry-cured hams, and 21 dry-fermented sausages from three indigenous pig breeds, focusing on proximate composition, fatty acid profile, and mineral content.
Limitations
The number of samples was limited due to the number of households breeding indigenous pig breeds.
Participant Demographics
Samples were collected from family households in Central and Eastern Croatia.
Statistical Information
P-Value
p = 0.008 for water content; p = 0.006 for fat content in bacon; p = 0.015 for water content in sausages; p = 0.033 for fat content in sausages.
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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