1. Introduction
In recent years, much information has been published in connection with the fatty acid composition and
cholesterol content of the meat and back fat of the Mangalitsa pig1,2,3. Cholesterol content in m. longissimusof pigs
varies from 58 to 73 mg/100 g of fresh tissue. However, lipid fraction of muscle content varies from 37 to 43% ofsaturated fatty acids, as well as from 59 to 63% of unsaturated fatty acids, including 9 to 12% polyunsaturated fatty
acids4,5.Hungarian researchers studied the fatty acid and cholesterol content of fatty tissues in Mangalitsa and
Mangalitsa crosses with other breeds. They established that the unsaturated fatty acids content surpassed 60% in the
Mangalitsa pig fat and almost reached the same percentage in the crosses6,7. Differences in cholesterol content,
detected in different breeds, were insignificant6
.
The aim of this study was to examine variability in cholesterol content and fatty acid composition in
musculuslongissimus (MLLT) of various genotypes of pigs.