Mangalitsa & Science

Meat - Fat & Breed Science

Scientific  Studies

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Nistor E. et. al./Scientific Papers: Animal Sciences and Biotechnologies, 2012, 

By using a controlled diet, meat and fat from Mangalitsa have a special chemical composition, with monounsaturated fat in a much higher rate compared to other breeds of pigs.

In accordance with the present trend, it is important to preserve healthy products derived from traditional breeds which suitable for an extensive production system. 

PETRA LÍPOVÁ1, ONDŘEJ BUČKO1, ONDREJ DEBRECÉNI1, JANA MRÁZOVÁ2

1Department of Animal Husbandry, Faculty of Agrobiology and Food resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 01 Nitra, Slovak republic

2Department of Human Nutrition, Faculty of Agrobiology and Food resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 01 Nitra, Slovak republic

petalipova@gmail.com 

The aim of study was to evaluate the effect of linseed and sunflower seed in diet of fattening Mangalitsa pigs on fatty acid content in the meat. 

In summary, numerous lines of evidence show that the omega-6 polyunsaturated fat linoleic acid promotes oxidative stress, oxidised LDL, chronic low-grade inflam- mation and atherosclerosis, and is likely a major dietary culprit for causing CHD, especially when consumed in the form of industrial seed oils commonly referred to as ‘vegetable oils’. 

Conclusion:

The results of our research led us to note differences between pig genotypes, especially between their cholesterol content and fatty acids composition in MLTT. The SL, representative of pig meat breeds, had significantly less cholesterol in MLTT compared to SBM and WM. However, differences in the content of saturated and unsaturated fatty acids were more expressed and distinct. A higher percentage of unsaturated fatty acids, which are purportedly less harmful to human health, were measured in WM and SBM breeds, whereas the percentage of saturated fatty acids was proven to be significantly higher in SL pigs. 

Potravinarstvo Slovak Journal of Food Sciences

Available online: 28 September 2018 at www.potravinarstvo.com © 2018 Potravinarstvo Slovak Journal of Food Sciences

Conclusion:

The results of our research, as well as from other sources did not confirm the current views that exclude lard from a rational diet with a justification for a negative effect on the healthy human organism. As we observed 29 probands, we did not detect negative health changes after a regular 5 week lard consumption. From the results of our study, we can conclude that consumption of lard processed from the transgenic genotype of the original mangalitsa genotype and the breed meat-type pigs in the recommended amount is beneficial in human nutrition. 

This high level of LDL cholesterol is considered a risk factor for the development of atherosclerosis. We can conclude from the results that regular consumption of lard has significantly reduced the total cholesterol levels, especially in women, this effect has been associated with lowering LDL cholesterol (p <0.01) and lowering HDL cholesterol. 

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+1 (415) 712 3773 Barbara Meyer zu Altenschildesche

+1 (517) 712 9589 Wilhelm W. Kohl

Tel Europe: +31- 6 11 98 82 42 Barbara Meyer zu Altenschildesche

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