The present study focuses on two aspects of meat quality: the concentration of trace elements and nutritional value. In 2016, total pigmeat slaugtherings in the EU increased by 0.2% despite a significant reduction in the EU sow herd (-228 000 heads) over the last two years. Nevertheless, pigmeat is one of the most consumed meats worldwide, its consumption in the EU countries in 2016 was 32.25 kg/per capita annualy. As one of the most important factors affecting meat quality prior to slaughter is breed, therefore, it is important to evaluate the content of trace elements significant for human health, and meat nutritional value, of various pig breeds. The aim of this study was to describe the nutritional value (dry matter, proteins, intramuscular fat and total minerals) and contents of elements (sodium, magnesium, calcium, zinc, selenium, iron, copper, nickel and barium) in the longissimus dorsi muscle (MLD), obtained from pigs of eight pure breeds and from crossbred pigs, reared under the same conditions. The correlation between tissue composition and element contents was estimated. Element concentrations were assayed by inductively coupled plasma mass spectrometry (ICP-MS) after microwave digestion. Composition of MLD collected from pigs of various breeds did not considerably differ except for the amount of fat. Meat of pigs of different breeds and their crosses differed in terms of element contents. The highest amounts of Na (P<0.05), Mg (P<0.001) and Ba were recorded in meat of Yorkshire and White Large crossbreeds; those of Ca (P<0.001), Fe (P<0.05) and Ni (P<0.05) were highest in Landrace and White Large crosses; while levels of Zn and Se (P<0.05) were highest in Pietrain pigs, and that of Cu (P<0.01) – in Yorkshire and Pietrain crosses. The correlation of element contents with meat quality indexes in the MLD of the purebred pigs and crosses of these breeds was low or moderate. However, pork nutritional value and element contents were affected by pig breed.
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