engleski

Meat quality traits and chemical composition of hybrid pigs originating from two different terminal sire lines

The trial was conducted on 90 carcasses to study effect of terminal sire line (P-337 and P-410) on carcass and meat quality of PIC hybrid pigs slaughtered at 110 kg of live weight. At the slaughter line and in laboratory the following measurements of carcass and meat quality traits were taken: warm carcass weight, carcass lengths “a” and “b”, ham length, ham circumference, muscle thickness, fat thickness, lean meat percentage by “TP” method, pH (45min and 24h pm) ; drip loss ; CIE-L*a*b* ; cooking loss ; instrumental tenderness (WBSF) and chemical composition of the ham. Statistical analyses showed that both groups of animals had satisfactory overall meat quality. However, P- 337 sired pigs had higher incidence of PSE meat, while P-410 sired pigs had higher incidence of DFD meat in both ham and LD muscle. Regarding drip loss and lightness of the meat, more samples from P-337 sired fatteners had drip loss higher than 5%, whereas more samples from P-410 fatteners had L* values higher than 50. Chemical analysis of the ham showed that both groups of animals had desirable IMF content.

pig ; meat quality traits ; chemical composition ; sire line

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