-7 (P≤0.05), C18:1 n-7 (P≤0.001), C20:5 n-3 (P≤0.01) and C22:6 n-3 (P≤0.05) in BF were found in LWLDP pigs, however the content of C24:1 n-9 (P≤0.01), C18:2 n-6 (P≤0.05), C18: n-3 (P≤0.05), C20:4 n-6 (P≤0.01) and C22:5 n-3 (P≤0.01) was higher in PBP pigs. SFA content was higher (P≤0.001) in LWLDP hybrid, but PUFA (P≤0.01), n-6 PUFA (P≤0.05) and mainly n-3 PUFA (P≤0.01) were higher in PBP pigs. In BF, the MUFA/SFA (P≤0.05) and PUFA/SFA (P≤0.001) ratios were higher in PBP pigs; on the contrary the MUFA/PUFA (P≤0.05) ratio was higher in LWLDP pigs.

The aim of the study was to determine the quality and nutritional value of meat originating from pigs of polish native pure breeds -the puławska and Złotnicka spotted as well as the commercial four-breed crossbreds f1 (large white × polish landrace) × f1 (duroc × pietrain). physicochemical properties of meat were evaluated, such as acidity, water holding capacity, tenderness, and color parameters. in addition, functional properties of meat were determined: nutritional value, mineral content and fatty acid profile. the dietetic indices of meat were also determined. the smallest acidity of muscle tissue was characteristic of the meat of the puławska breed and the smallest meat drip loss was found in both native breeds (p≤0.01). this can confirm their greater technological suitability. the most tender was meat obtained from pigs of the puławska breed (36.07 n/cm 2 ). the darker color was characteristic of the pig meat of the Złotnicka spotted breed (l* = 49.19) (p≤0.01). meat of all three groups of the tested pigs had the quality characteristics related to normal meat. the highest content of protein was found in the Złotnicka spotted meat (25.23%) at optimum fat content (2.25%). the high content of ash (1.63%) recorded in the Złotnicka spotted meat meant higher content of macro and microelements, especially iron and zinc, as compared to meat of the four-breed crossbreds (p≤0.01). the highest amount of monounsaturated fatty acids (52.72%) was recorded in porcine meat of the puławska breed, while content of polyunsaturated fatty acids was the highest in meat of the four-breed crossbreds (16.77% vs. 9.32% and 15.19%) (p≤0.01). no differences were found between the groups tested for atherogenic index. in terms of most physicochemical and functional characteristics, meat of native pig breeds was superior to the meat of commercial pigs from mass-production. key words: pigs, native breeds, meat quality, nutritional value *This study was funded from statutory activity.

A total of 120 pigs from farm I and 109 from farm II were examined for DdeI polymorphism in myf3 and for MspI polymorphism in myogenin genes. Meatness, weight and ratio of ham and loin meat, and loin eye area of animals with different genotypes for myf3 and for myogenin were compared. In myf3 polymorphism pigs A/A from farm I displayed significantly lower values for these characteristics. In farm II there was a reverse tendency. Present results indicate that the DdeI polymorphic region in porcine myf3 gene does not influence functionality of this gene but it may point at another polymorphism located nearby and being of functional importance. Two regions of the porcine myogenin gene were analysed for MspI polymorphism. The region encompassing coding sequences (MYOG1) was polymorphic only in three Pietrain pigs (out of 150 individuals tested) making it useless for assessment of meat productivity in pigs. The 3′ untranslated region was polymorphic and the frequency of 4.2 and 4.9 alleles varied among breeds. The 4.2 variant was predominant in Pietrain pigs. Statistical analysis indicated that meat, ham and loin meat percentages as well as loin eye area were significantly higher in 4.2/4.2 homozygotes. Further study will be undertaken to explain the relations between meat productivity and myf3 and MYOG2 alleles within breed.