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Effect of Pietrain as terminal sire on raw ham quality


Kos, Ivica; Božac, Romano; Konjačić, Miljenko; Kelava, Nikolina; Kaić, Ana; Janječić, Zlatko
Effect of Pietrain as terminal sire on raw ham quality // Book of Abstracts of the 59th Annual Meeting of the European Association for Animal Production
Vilnius: Wageningen Academic Publishers, 2008. str. 183-183 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Effect of Pietrain as terminal sire on raw ham quality

Autori
Kos, Ivica ; Božac, Romano ; Konjačić, Miljenko ; Kelava, Nikolina ; Kaić, Ana ; Janječić, Zlatko

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 59th Annual Meeting of the European Association for Animal Production / - Vilnius : Wageningen Academic Publishers, 2008, 183-183

ISBN
978-90-8686-074-6

Skup
59th Annual Meeting of the European Association for Animal Production

Mjesto i datum
Vilnius, Litva, 24-27.08.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Pietrain; pH; colour; ham weight

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija