engleski

Effect of Pietrain as terminal sire on raw ham quality

A study was conducted to evaluate the effect of crossbreeds with Pietrain as terminal sire on raw ham quality. For that purpose, two groups of 12 pigs were formed: crossbreeds from Pietrain sire on Landrace x Large White dams (PxLL) and crossbreeds from Pietrain x Hampshire sire on Landrace x Large White dams (PHxLL). All pigs were fed the same diets from weaning until slaughter. Fat thickness and muscle depth was measured using two point method. Colour (L*, a*, b*) was measured 24 h post mortem on M. biceps femoris, while pH-value was measured 24 h post mortem (pH24) on M. gracilis. Raw ham weight was measured after trimming for dry-cured ham production. All data were analyzed by the GLM procedure of SAS (SAS v9.1, SAS Inc., NC). Colour parameters (L*, a*, b*) and muscle depth were not significantly different between crossbreeds. PHxLL had higher hot carcass weight (132.20 kg, p<0.001), pH24 (5.81, p<0.05) and fat thickness (20.75 mm, p<0.05) than PxLL, but there was no significant difference in raw ham weight. In conclusion, different crossbreeds had effect on hot carcass weight, but no effect on raw ham weight and muscle depth, with slight effect on ham quality.

Pietrain; pH; colour; ham weight

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