Effect of dietary fat type on meat quality and fatty acid composition of various tissues in growing-finishing swine

Thirty-six castrated male growing pigs were used to study the effect of dietary beef tallow (BT) versus sunflower oil (SO) on meat quality and fatty acid composition of various tissues. The diets used contained either 5% (w/w) of the variable fat source. The fat type had no significant effect on carcass traits (carcass weight, back-fat thickness, fat-lean ratio) and meat quality (colour, pH(1), pH(U), drip losses, cooking losses, shear force, sacromere length, loin moisture, loin marbling). The diet with SO instead of BT significantly increased the incorporation of polyunsaturated fatty acids in adipose tissues, loin and liver at the expense of the sum of saturated and monounsaturated fatty acids. In erythrocytes, the diet containing SO raised the contents of saturated and polyunsaturated fatty acids and lowered that of monounsaturated fatty acids. In particular, the SO diet produced an increase in the content of linoleic acid (C18:2n-6) in the various tissues. It is concluded that feeding a diet with SO instead of BT altered the fatty acid composition of tissues without simultaneously affecting various characteristics of meat quality.     

Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs

The main objective of this study was to investigate the effects of myosin heavy chain (MHC) isoforms on meat and sensory quality in Berkshire pigs. A total of 85 pigs were evaluated, and muscle samples were taken for the analyses of MHC isoform, meat quality, fatty acid composition, and sensory evaluation. Content of the MHC slow isoform was significantly correlated with pH(24h) (r=0.26, P<0.05) and drip loss (r=-0.32, P<0.01), although the content of MHC isoforms showed limited relationships with individual fatty acids. In the case of sensory evaluation of meat by a trained panel test, the MHC fast/slow ratio was correlated with the juiciness (r=-0.33, P<0.01), off-flavor (r=0.34, P<0.01), tenderness attributes (r=-0.43 to -0.47). These results imply that the content of MHC isoforms can influence various aspects of quality including pork and sensory quality in Berkshire pigs.     

Meat quality, fatty acid composition and flavour analysis in Belgian retail beef

The objective of this study was to evaluate the differences in biochemical, sensorial and quality characteristics of retail beef in Belgium. Four types of beef (Belgian Blue double-muscled, Limousin, Irish and Argentine) and two different muscles (longissimus lumborum and semimembranosus) were bought at the retail level and compared with regard to colour, shear force, collagen content, fatty acid analysis, taste panel evaluation as well as flavour analysis. Belgian Blue and Limousin beef had a paler colour, lower collagen and intramuscular fat contents. Fatty acid profiles were significantly different between the four types, with significantly higher PUFA/SFA and n-6/n-3 ratios for Belgiam Blue and Limousin beef compared to Argentine and Irish beef. There were significant differences between the meat types for taste panel tenderness and shear force, however both measurements did not fully correspond. Flavour analysis by gas chromatography–mass spectrometry as well as sensory analysis demonstrated that Irish and Argentine beef had a higher flavour intensity related to higher contents of volatile compounds. Differences in tenderness and flavour between the meat types were probably affected by differences in ageing time, related to import vs local production of meat.     

Comparison of the meat quality and fatty acid composition of traditional fat-tailed (Chall) and tailed (Zel) Iranian sheep breeds

The aim of this study was to compare the meat quality of a traditional fat-tailed breed, Chall, to a tailed Iranian sheep breed, Zel. Lambs were grazed on pasture until weaning, and then were finished until slaughter at 10-12months. Meat quality traits were measured on the longissimus dorsi (LD) muscle. Zel lambs accumulated more intramuscular fat (IMF) (p<0.01) and had lower shear force and drip loss than Chall lambs (p<0.05). The meat color of Zel lambs was higher for both a* (p<0.001) and b* (p<0.01) compared to Chall lambs. Meat from Zel lambs was more tender (p<0.01) and more juicy (p<0.05) than Chall lambs. The PUFA:SFA fatty acid ratio (P:S) was higher (p<0.05) and the n-6:n-3 PUFA ratio was lower in Chall compared to Zel lambs (p<0.05). Overall, these results show that the eating quality of Zel lambs was better, but that this was at the cost of less favorable fatty acid profiles and poorer meat color.     

Effects of previous diet and duration of soybean oil supplementation on light lambs carcass composition, meat quality and fatty acid composition

Forty Merino Branco ram lambs were used to study the effects of initial diet and duration of supplementation with a conjugated linoleic acid (CLA) promoting diet, on carcass composition, meat quality and fatty acid composition of intramuscular fat. The experimental period was 6 weeks. The experimental design involved 2 initial diets (commercial concentrate (C); dehydrated lucerne (L)), and 2 finishing periods (2 and 4 weeks) on dehydrated lucerne plus 10% soybean oil (O). Data were analysed as a 2 × 2 factorial arrangement with initial diet and time on finishing (CLA promoting) diet as the main factors. The lambs were randomly assigned to four groups: CCO; COO; LLO; LOO according to the lamb’s diet fed in each period.Lambs initially fed with concentrate showed higher hot carcass weights (11.2 vs 9.6 kg) than lambs fed initially with lucerne. The increase of the duration of finishing period reduced the carcass muscle percentage (57.4% vs 55.5%) and increased the subcutaneous fat percentage (5.67% vs 7.03%). Meat colour was affected by initial diet. Lambs initially fed with concentrate showed a lower proportion of CLA (18:2cis-9, trans-11 isomer) (0.98% vs 1.38% of total fatty acids) and most of n−3 polyunsaturated fatty acids than lambs initially fed with lucerne. Initial diet did not compromise the response to the CLA-promoting diet and the proportion of 18:2cis-9, trans-11 in intramuscular fat increased with the duration of time on the CLA-promoting diet (1.02% vs 1.34% of total fatty acids).     

Effect of lipid type on growth performance,meat quality and the content of long chain n − 3 fatty acids in pork meat

The aim of the present study was to produce pork with enhanced nutritive value for humans, both in terms of fatty acid profile (mainly long chain n − 3 fatty acids by feeding fish oil) and selenium. Forty-eight female pigs were allocated to one of six treatment groups: animal by-products and plant feedstuffs with tallow, plant feedstuffs with a blend of soybean oil and linseed oil with or without a supplement (CLA, selenium, vitamin E and vitamin C), plant feedstuffs with tallow and supplement, plant feedstuffs with fish oil and supplement. The diets containing the fish oil were fed up to either 49 days or 28 days before slaughter. The dietary treatments had no significant effects on growth performance, carcass characteristics and meat quality. When fish oil was included in the diet, higher levels of EPA, DPA and DHA were measured in the subcutaneous fat (up to 3.74%).     

Effect of restricted feeding and realimentation periods on pork quality and fatty acid profile of M. longissimus thoracis

An experiment with 94 fattening pigs (48 gilts and 46 barrows) was conducted to determine the effect of feeding 25% restricted diets at different body weights on meat quality and fatty acid profile of M. longissimus thoracis (LT). During the 84 days of the experiment (4 periods, 21 days each), animals with an initial weight of about 31 kg were fed in different periods of observation ad libitum (A) or restricted diets (R) in groups AAAA, AARA, RAAA and RARA. After 21 days of the experiment, the restricted-fed pigs, compared to those fed ad libitum, had a lower total fat content of M. longissimus thoracis (P<0.05), higher shear force (P=0.068), and lower proportions of SFA (C14:0, C18:0 P<0.05) and MUFA and higher proportions of PUFA (C20:4, C22:4 P<0.05) in the fatty acid profile. Three weeks after the restricted feed supply was lifted, the total fat content in LT muscle was higher than in animals fed ad libitum throughout (2.34 vs. 2.02), very close after the next 3 weeks of realimentation (3.16 vs. 3.15) and lower after another 3 weeks (3.19 vs. 3.49). Regardless of the time at which restricted feeding was started and the number of restricted feeding periods, the total fat content in the LT muscle at the end of the experiment was similar or lower in groups RAAA, AARA and RARA, compared to group AAAA. The coefficient of correlation between the total fat content in LT and the shear force was -0.36 (P<0.01). Colour, pH and drip loss did not depend on the level of nutrition. After 84 days of observation, animals from groups RARA and AARA, compared to pigs from groups AAAA and RAAA, were characterized by a slightly higher shear force of LT, lower SFA and MUFA (P<0.001), and higher n-6 PUFA (P<0.01) and n-3 PUFA (P<0.01) proportions in the fatty acid profile. The fatty acid profiles of AAAA pigs and pigs undergoing a 63-day realimentation period (RAAA) were similar. Regardless of the feeding scheme, the n-6:n-3 ratio exceeded 10 in all the groups.     

Effect of gender on the meat quality characteristics and chemical composition of kudu (Tragelaphus strepsiceros), an African antelope species

The kudu (Tragelaphus strepsiceros), one of Africa’s most majestic antelope species, shows a strong sexual dimorphism. The male reaches a larger size (≈250 kg live weight) than the female (≈180 kg live weight). Kudu occur throughout the savannah regions in central Africa, south of the equatorial forests, through East Africa to Ethiopia, Sudan and Chad down to the Eastern Cape (South Africa). Kudu are predominantly browsers, but will occasionally graze. Within South Africa, this species is hunted regularly for local consumption, and Kudu meat is also a regular item in most restaurants that serve game meat and is also frequently exported. However, very little data has been published pertaining to the muscle chemical composition and other quality attributes of its meat. In the present investigation, the proximate, amino acid, fatty acid and mineral chemical compositions of the Longissimus dorsi et lumborum muscle of 18 animals are presented, and the effect of gender thereupon tested by means of standard student’s t-tests. Kudu meat has a high protein and a low fat content. Only two of the longer chained polyunsaturated fatty acids (C20:3n−6 and C20:5n−3) differed between the females and males, the latter having a higher concentration each time. Of the kudu muscle’s fatty acids, 37% were saturated, 22% monounsaturated and 41% polyunsaturated. The mean PUFA to SFA ratio (1.12) was well above the recommended 0.45 prescribed by the British Department of Health. The n−6:n−3 PUFA ratio (2.34) was also well below the British Department of Health’s recommended figure of four. Histidine and valine had significantly higher levels in female kudu meat than in male kudu meat. Phosphorus was present at the highest concentrations in both female and male animals. Overall, the chemical composition of kudu meat is not significantly effected by gender.     

Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality

This study evaluated the effects of three dietary oils - palm kernel (PKO), palm (PO) and soyabean (SBO) - and two protein levels - high (HP) and low (LP) in a 3×2 factorial design involving 60 pigs on growth performance, muscle fatty acid composition and content, carcass, meat and eating qualities. Oil type did not have a significant effect on growth and carcass quality. PKO significantly reduced the polyunsaturated (PUFA) to saturated (SFA) fatty acid (P:S) ratio in longissimus muscle (P<0.001). PKO increased the concentrations of lauric (12:0), myristic (14:0), palmitic (16:0) and stearic (18:0) fatty acids and decreased linoleic acid (18:2). The LP diet increased intramuscular fat (IMF) from 1.7g/100g muscle in HP to 2.9g/100g (P<0.001), increased tenderness by 0.6 units (P<0.01) and juiciness by 0.5 units (P<0.01) on the 1-8 scale, but at the expense of lower daily weight gain (P<0.01), lower feed conversion efficiency (P<0.01), reduced P:S ratio (P<0.001) and increased lipid oxidation (P<0.01). The results suggest that PKO and PO could be used in tropical developing countries as cheaper alternatives to SBO for the production of good quality and healthy pork, but their limits of inclusion need to be determined.     

Effect of high-pressure treatment on the fatty acid composition of intramuscular lipid in pork

To investigate the effect of high-pressure (HP) treatment on lipid oxidation and fatty acid composition of intramuscular lipid in pork, the longissimus muscles from Rongchang (RC) pig were pressurized at 200, 350 and 500 MPa for 20 min at 20 °C prior to 7 days storage at 4 °C. The changes in TBARS number, lipid content and fatty acid composition of total intramuscular lipids, phospholipids, triglycerides and free fatty acids in untreated and HP treated samples were analyzed. HP treatment had no significant effect on the content and fatty acid composition of total lipids and triglycerides in the samples, but treatment at 350 MPa and above led to marked increases in TBARS values and lipolysis of partial phospholipids causing a correlative increase of free fatty acid content. A preferential hydrolysis for polyunsaturated fatty acids (PUFA) in phospholipids was observed, which resulted in the percentage of PUFA in phospholipids decreasing markedly and thereby that in free fatty acids increasing significantly.     

Fat deposition, fatty acid composition and meat quality: A review

This paper reviews the factors affecting the fatty acid composition of adipose tissue and muscle in pigs, sheep and cattle and shows that a major factor is the total amount of fat. The effects of fatty acid composition on meat quality are also reviewed. Pigs have high levels of polyunsaturated fatty acids (PUFA), including the long chain (C20-22) PUFA in adipose tissue and muscle. The full range of PUFA are also found in sheep adipose tissue and muscle whereas cattle ‘conserve’ long chain PUFA in muscle phospholipid. Linoleic acid (18:2n − 6) is a major ingredient of feeds for all species. Its incorporation into adipose tissue and muscle in relation to the amount in the diet is greater than for other fatty acids. It is deposited in muscle phospholipid at a high level where it and its long chain products eg aracidonic acid (20:4n − 6) compete well for insertion into phospholipid molecules. Its proportion in pig adipose tissue declines as fat deposition proceeds and is an index of fatness. The same inverse relationships are not seen in ruminant adipose tissue but in all species the proportion of 18:2n − 6 declines in muscle as fat deposition increases. The main reason is that phospholipid, where 18:2n − 6 is located, declines as a proportion of muscle lipid and the proportion of neutral lipid, with its higher content of saturated and monounsaturated fatty acids, increases. Oleic acid (18:1cis − 9), formed from stearic acid (18:0) by the enzyme stearoyl Co-A desaturase, is a major component of neutral lipid and in ruminants the same enzyme forms conjugated linoleic acid (CLA), an important nutrient in human nutrition. Like 18:2n − 6, -linolenic acid (18:3n − 3) is an essential fatty acid and is important to ruminants since it is the major fatty acid in grass. However it does not compete well for insertion into phospholipid compared with 18:2n − 6 and its incorporation into adipose tissue and muscle is less efficient. Greater biohydrogenation of 18:3n − 3 and a long rumen transit time for forage diets also limits the amount available for tissue uptake compared with 18:2n − 6 from concentrate diets. A positive feature of grass feeding is that levels of the nutritionally important long chain n − 3 PUFA are increased ie EPA (20:5n − 3) and DHA (22:6n − 3). Future research should focus on increasing n − 3 PUFA proportions in lean carcasses and the use of biodiverse pastures and conservation processes which retain the benefits of fresh leafy grass offer opportunities to achieve this. The varying fatty acid compositions of adipose tissue and muscle have profound effects on meat quality. Fatty acid composition determines the firmness/oiliness of adipose tissue and the oxidative stability of muscle, which in turn affects flavour and muscle colour. Vitamin E is an essential nutrient, which stabilises PUFA and has a central role in meat quality, particularly in ruminants.     

Correlations of trained panel sensory values of cooked pork with fatty acid composition,muscle fiber type,and pork quality characteristics in Berkshire pigs

The objective was to examine the relationship of trained panel sensory scores of cooked pork with fatty acid composition, muscle fiber type, and meat quality characteristics from Berkshire pigs. No or few associations were found between the panel sensory scores of cooked meat, especially tenderness attributes, and fatty acid composition; however, intramuscular fat content positively correlated with off-flavor score (r = 0.31). On the other hand, the morphological characteristics of muscle fibers were correlated with panel sensory values. Muscles with smaller cross-sectional area and higher density of fibers were more closely associated with softer, more tender panel scores and a lower number of chews than muscles with larger fiber area and lower density of fibers. The water holding capacity test of filter-paper fluid uptake was moderately correlated with panel scores of softness (r = 0.33), initial tenderness (r = 0.38), chewiness (r = 0.40), juiciness (r = − 0.27), flavor intensity (r = − 0.23), and off-flavor (r = 0.30). Panel sensory values of Berkshire pig meat was moderately related to postmortem meat quality, especially water holding capacity. A more thorough understanding of the relationships between fatty acid composition and muscle fiber type with palatability is needed.     

Effects of chestnut tannins on carcass characteristics, meat quality, lipid oxidation and fatty acid composition of rabbits

Seventy two male Bianca Italiana rabbits were used to study the effects of the inclusion (0%, 0.5%, and 1.0%) of a natural extract of chestnut wood (Silvafeed ENC) in the diet on productive traits, carcass characteristics, meat quality, lipid oxidation and fatty acid composition of rabbit meat. Results showed ENC had no significant effect on live weight, productive traits, hot carcass weight, dressing percentage, skin weight, pH, cooking losses, shear force and colour. The iron content was higher in Longissimus thoracis et lumborum (LTL) muscle of rabbit fed the ENC 1.0% diet than the control group. TBARS average values in the group ENC 0.5% were significantly lower (P < 0.05) than in the control and ENC 1.0% groups. Myristic acid (C14:0; P < 0.01), palmitoleic acid (C16:1 cis-9; P < 0.05) and pentadecanoic acid (C15:0; P < 0.01) contents were lower in LTL muscle of rabbits fed the ENC 1.0% diet, whereas the palmitic acid (C16:0) content was higher (P < 0.05) in the rabbits of this group. Moreover, the rabbits fed with the ENC 0.5% diet had lower (P < 0.01) levels of trans-vaccenic acid (C18:1 trans-11) compared to rabbits fed with the control diet. No significant differences were observed in saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, as well as in PUFA/SFA and n − 6/n − 3 ratios among the groups.     

Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork

To investigate the effect of antioxidants on lipid oxidation and fatty acid composition in pressurized pork, minced pork with or without 1% Na(2)EDTA was pressurized at 500MPa before 7days storage at 4°C. TBARS value, lipid content and fatty acid composition in untreated and high-pressure (HP) treated samples were analyzed. HP treatment induced marked increases in TBARS values and lipolysis of partial phospholipids causing an increase of free fatty acid content. Preferential hydrolysis for polyunsaturated fatty acids (PUFA) in phospholipids resulted in the percentage of PUFA in phospholipids decreasing markedly and thereby that in free fatty acids increasing significantly. Addition of 1% Na(2)EDTA to minced pork before HP significantly decreased the TBARS values in pressurized samples, but did not inhibit the lipolysis of phospholipids, causing the fatty acid composition of phospholipids and free fatty acids to change similarly to those samples without Na(2)EDTA.     

Meat quality and intramuscular fatty acid composition of Sanfratellano and Haflinger foals

The goal of the trial was to evaluate meat quality, with an emphasis on intramuscular fatty acid composition, of Sanfratellano foals, compared to that from Haflinger foals,both slaughtered at 18 months of age. Thirty foals, half of Sanfratellano breed and half of Haflinger breed, naturally weaned at 7-8 months, were divided into two homogeneous groups at 15 months of age and fed a finishing diet based on polyphite hay and concentrate. The finishing period lasted three months. Sanfratellano foals showed higher slaughter weight (P<0.05) as well carcass weight (P<0.05) compared to Haflinger foals. Meat physical and proximate analyses did not discriminate the two groups. Normal pH values (5.6-5.7) measured at 4-6 day post mortem were recorded in meat from both groups. Shear force values accounted (range 55-58N) for a favourable tenderness in both groups. The intramuscular fat level was low in both groups (<2.5%) supporting the healthy image of this meat. The proportion of linolenic acid was higher (P<0.01) in Haflinger meat than in Sanfratellano one, thus causing a higher (P<0.05) total n-3 fatty acid content. Overall meat from both groups showed a favourable repartition among saturated (36-37% total FAME's), monounsaturated (33% total FAME's) and polyunsaturated fatty acids (30-31% total FAME's).     

Changes in fatty acid composition and improved sensory quality of backfat and meat of pigs fed bacterial protein meal

A total of 48 pigs (11.4 and 107.2 kg initial and final weight) were used to evaluate increasing dietary levels of bacterial protein meal (BPM) produced on natural gas (0, 50, 100, or 150 g kg⁻¹) on fatty acid composition, sensory properties, and susceptibility of pork to lipid oxidation. Increasing levels of BPM to diets increased the content of C16:1 fatty acids in backfat and muscle and total monounsaturated fatty acids in muscle, but decreased the content of polyunsaturated fatty acids and iodine value in backfat and muscle. Pigs fed diets containing BPM had reduced thiobarbituric acid reactive substances (TBARS) value in backfat and muscle, reduced intensity of odor and rancid odor and taste in pork after short-time storage, and reduced off-odor and off-taste after intermediate-time storage. To conclude, adding BPM to diets for pigs changed the fatty acid profile, improved the oxidative stability, and sensory quality of pork.     

Effect of a linseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meat

Forty Californian×New Zealand rabbits (1kg initial body weight) were fed a control or a linseed isoenergetic diet containing 30g of extruded linseed/kg. Twenty rabbits for each dietary treatment were slaughtered at 11 weeks of age, at 35 days after the start of the experiment. Feeding the linseed diet increased (P<0.005) the content of 18:2n-3 in muscles, perirenal fat, and raw and cooked meat. The long chain n-3 polyunsaturated fatty acid (PUFA) contents were also increased (P<0.01) in the meat. The linseed diet produced a robust decrease in the n-6/n-3 ratio. Cooking did not alter n-3 PUFA more than saturated fatty acids (SFA) or monounsaturated fatty acids (MUFA). However, n-6 PUFA were altered by cooking. The oxidative stability of Longissimus dorsi was not affected by the linseed diet, even after 300min of forced-oxidation. Inclusion of linseed in rabbit diets is a valid method of improving the nutritional value of rabbit meat.     

Irradiation effect on fatty acid composition and conjugated linoleic acid isomers in frozen lamb meat

The effect of gamma radiation processing on the lipid content, fatty acid composition and conjugated linoleic acid (CLA) profile in frozen lamb meat was investigated. Samples of longissimus thoracis muscle from lambs fed lucerne basal diets either unsupplemented or supplemented with polyunsaturated vegetable oils were irradiated (7 kGy) and analysed. CLA contents in lamb meat did not affect (P > 0.05) the levels of lipid oxidation induced by the irradiation. No significant differences (P > 0.05) were observed for fatty acid composition, related nutritional indexes (n − 6/n − 3 and PUFA/SFA), as well as for total lipid and CLA contents, between non-irradiated (control) and irradiated meat samples. In contrast, meat irradiation affected the relative proportions of total trans, trans and cis/trans CLA isomers (P < 0.001), in addition to the percentage of some minor individual CLA isomers (t11, t13 and t9, t11, with P < 0.05 and P < 0.001, respectively). The percentage of total cis/trans CLA isomers slightly decreased in irradiated samples, while the relative proportion of total trans, trans isomers slightly increased. This observation may be explained by the higher susceptibility to autoxidation of the cis double bond relative to the trans configuration.     

肌内脂肪与背最长肌肉质、脂肪酸组成的关系

研究肌内脂肪（IMF）含量与肉质以及脂肪酸含量和组成比例之间的关系。以北京黑猪背最长肌（n=20）为实验材料,测定肌内脂肪含量、肉质以及脂肪酸含量和组成。结果显示,肌内脂肪含量与滴水损失呈显著正相关（p<0.05）,与蒸煮损失、剪切力、肉色的相关性不显著（p>0.05）。随着肌内脂肪含量升高,除长链多不饱和脂肪酸(C_20:3n6、C_20:4n6)以外的大多数脂肪酸含量增加,相对比例也上升;多不饱和脂肪酸的含量增加,但是相对比例下降;长链多不饱和脂肪酸的含量和相对比例都降低。随着肌内脂肪含量的升高,饱和脂肪酸（SFA）和单不饱和脂肪酸（MUFA）的含量升高,回归方程斜率分别为197.3和248.31,多不饱和脂肪酸（PUFA）增加的幅度不大,回归方程的斜率为11.43。结果提示:肌内脂肪含量较低时（本实验平均值2.86%）,对肉质的影响不显著。随着肌内脂肪含量升高,总脂肪酸含量（TFA）增加,主要归因于SFA和MUFA含量的增加。PUFA的含量相对稳定,受肌内脂肪含量变化的影响较小。      

Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content,fatty acid composition,and meat quality in Berkshire breed

The objective of this study was to examine the relationship between polymorphisms of the heart fatty acid binding protein (H-FABP) gene and variation in intramuscular fat (IMF) content, fatty acid composition, and meat quality in Berkshire breed. We detected an association between IMF content and H-FABP HinfI restriction fragment length polymorphism (RFLP) genotype. The HH genotype showed the greatest IMF content among the genotype classes (P < 0.05). Regarding meat quality traits, only drip loss was significantly different among the H-FABP HinfI RFLP genotype classes (P < 0.01). In the case of fatty acid composition, the degree of saturation of fatty acids was greater in hh-genotype pigs than in HH and Hh genotypes. The H-FABP MspI RFLP genotype affected unsaturated fatty acid content, and the ratio of polyunsaturated fatty acid to saturated fatty acid (P < 0.05), whereas the H-FABP HaeIII RFLP genotype had no effect on fatty acid characteristics.