Effects of breed differences in meat quality traits and fatty acid composition on the physical properties of cooked pork loin

This study compared meat quality traits and fatty acid composition of loin from Landrace, Yorkshire, and Duroc and examined their associated with cooked meat texture. Ninety pigs (Landrace = 20, Yorkshire = 50, and Duroc = 20; 120 ± 10 kg) were raised on the same farm were evaluated. Proximate composition, pH, total collagen content, and cooking loss were measured. Fatty acid composition and texture profile analysis were assessed in both fresh and cooked meat. Each measurement value was calculated as LSMeans, and statistical analysis was performed using a mixed model to verify the effect of variety and to evaluate the relationship between fatty acids and cooked meat properties through regression analysis. Breed significantly affected lipid deposition patterns and fatty acid composition, with Duroc showing higher saturated fatty acid content than the other breeds (p < 0.05). Similar differences were observed after cooking, and texture parameters differed among breeds (p < 0.05). Saturated and several monounsaturated fatty acids were negatively associated with cooked meat texture in both fresh and cooked samples (R2 > 0.20). These findings indicated that breed-related fatty acid composition is functionally linked to variation in cooked meat texture and may serve as a predictive indicator of cooked meat quality.