Influence of genetic type on the characteristics of subcutaneous adipose tissue of pig thighs destined for the PDO production

Italian heavy pig production is founded both on \u201ctraditional\u201d breeds, such as Large White, Landrace and Duroc selected in Italy, and on hybrid pigs coming from specific plans of selection and crossbreeding. The aim of this work was to compare the characteristics of subcutaneous adipose tissue of fresh thighs obtained from pigs belonging to two genetic types and reared in the same farm. Thighs were destined to the production of PDO Italian dry-cured hams. Samples of subcutaneous adipose tissue from 46 thighs of \u201ctraditional pigs\u201d (Italian Landrace x Large White cross) and from 32 thighs of Goland commercial hybrid line, were analysed for water and fat contents, fat iodine value and fatty acid composition. On the whole, hybrids showed, in comparison with \u201ctraditional pigs\u201d, similar lipid content of subcutaneous adipose tissue but different lipid composition: higher levels of polyunsaturated fatty acids (141.1 vs 102.8 mg/g fat; P<0.01), lower levels of saturated (334.9 vs 371.0 mg/g fat; P<0.01) and mono-unsaturated (420.8 vs 452.5 mg/g fat; P<0.01) fatty acids, and greater iodine value (68.9 vs 62.4; P