The Mangalica pig is characterized by thick, woolly coat and was developed by crossbreeding the Hungarian breeds with Serbian Šumadija breed and the European wild boar. The Mangalica is one of the largest pigs; the largest part of their carcase surface is covered with fat. The breed is characterized by relatively poor reproductive performance, pronounced maternal instinct and good ability to extensive housing conditions. The aim of this thesis was to evaluate the quality parameters of meat and offal of Mangalica breed, e.g. the content of microelements, especially cadmium, and macronutrients, fat content and fatty acid composition, cholesterol content, water holding capacity as well as to evaluate the effects of feeding and breeding regime. Extensive breeding of Mangalica breed takes longer than intensive breeding, leading to lower ultimate pH value and higher fat content, while water holding capacity and mineral content (with the exception of cadmium) is approximately the same in both breeding regimes. Compared to modern breeds, the pH value of muscles of Mangalica pigs has slower rate of decline post mortem and therefore their muscles have a better water holding capacity. The meat of the Mangalica pig and the meat from its crossbreds with the Duroc pig is in comparison to modern breeds redder, darker, contains more fat and iron and is tenderer. Even though the fatty acid profile of the meat from all pig genotypes is dominated by monounsaturated, followed by saturated and polyunsaturated fatty acids, the content of saturated fatty acids is lower and the content of unsaturated fatty acids higher in the Mangalica and its crossbreds in comparison to the modern breeds.
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