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Biological Trace Element Research

, Volume 184, Issue 2, pp 369–377 | Cite as

Nutrient Composition of Three Mangulica Pork Cuts from Serbia

  • Dragica Nikolic
  • Sasa Jankovic
  • Nenad Parunovic
  • Vladimir Koricanac
  • Nikola Stanisic
  • Lato Pezo
  • Mila Lausevic
Article

Abstract

The purpose of this study was to analyze and evaluate the levels of essential elements (Mn, Fe, Cu, Zn, and Se) and proximate composition (moisture, protein, fat, and ash) of three pork cuts (loin, hind leg, and shoulder) from free-range Mangulica pigs from Serbia. Essential elements were determined by inductively coupled plasma mass spectrometry (ICP-MS). Shoulder contained the highest levels of essential elements (Mn, 0.192 mg kg−1; Fe, 19.550 mg kg−1; Cu, 1.490 mg kg−1; Zn, 44.470 mg kg−1; and Se, 0.130 mg kg−1). The shoulder and hind leg cut differed significantly from the loin in Mn, Fe, Cu, and Zn levels. This study showed that Mangulica pork is a rich source of Fe and Zn, and these elements showed significant correlations for a range of tissue combinations. The highest levels of protein (21.15 g/100 g) and fat (10.60 g/100 g) were established in loin, and the highest moisture level occurred in shoulder (72.02 g/100 g). Statistically, significant differences were established only between loin and shoulder in protein and fat contents.

Keywords

Mangulica Meat cuts Essential elements Proximate composition 

Notes

Compliance with Ethical Standards

The animal trial was conducted in accordance with authorized Head organization for selection and animal recording of breeding livestock in Serbia, Institute for Animal Husbandry, Belgrade-Zemun. The experimental use of animals and procedures for their management and the collections of tissues were performed in compliance with the Animal Welfare Law, Republic of Serbia, and approved by the Ethics Committee, Institute of Meat Hygiene and Technology, Belgrade.

Conflict of Interest

The authors declare that they have no conflict of interest.

Supplementary material

12011_2017_1194_MOESM1_ESM.docx (15 kb)
ESM 1 (DOCX 15 kb).

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Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  • Dragica Nikolic
    • 1
  • Sasa Jankovic
    • 1
  • Nenad Parunovic
    • 1
  • Vladimir Koricanac
    • 1
  • Nikola Stanisic
    • 2
  • Lato Pezo
    • 3
  • Mila Lausevic
    • 4
  1. 1.Institute of Meat Hygiene and TechnologyBelgradeSerbia
  2. 2.Institute for Animal HusbandryZemunSerbia
  3. 3.Institute of General and Physical ChemistryUniversity of BelgradeBelgradeSerbia
  4. 4.Faculty of Technology and MetallurgyUniversity of BelgradeBelgradeSerbia

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