Naslov
Influence of breed and sex on carcass and meat quality traits in pigs

Autori
Kušec, Goran ; Kralik, Gordana ; Petričević, Antun

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Congress Proceedings Volume II / Chizzolini, Roberto - Rim : University of Parma, 2002, 686-687

Skup
48th International Congress of Meat Science and Technology

Mjesto i datum
Rim, Italija, 25.08.2002. - 30.08.2002

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
pigs ; breed ; carcass ; meat quality

Sažetak
The aim of this study is to give insight into important carcass and meat quality characteristics of three different breeds often used in Croatian pig production with special emphasize on breed and sex differences among them. This study included 113 pigs divided in three groups according to breed: A = (Swedish Landrace x Large White) ; B = (Swedish Landrace x Large White) x Pietrain ; C = Hypor hybrid ; subdivided according to sex (A: 12 barrows, 13 gilts ; B: 16 barrows, 19 gilts ; C: 26 barrows, 27 gilts) ; fattened under the same production conditions to exclude the influence of environment as much as possible. Animals were fed ad libitum from 25-60 kg with diet ST1 (16.5% crude proteins), and further up to around 100 kg live weight with diet ST2 (14.5% crude proteins). The analysis of dissection data of investigated pigs presented in table 1 showed little difference between the groups of pigs in the content of major tissues in the carcass. Hypor pigs had significantly lower fat percentages (p<0.05) while crossbreeds with Pietrain had significantly less bones in absolute and relative terms (p<0.01 and p<0.05, resp.). Other carcass traits were unaffected by breed (p>0.05). Although 3 way crossbreed pigs with Pietrain as terminal breed would have scored highest (S)EUROP class on average they did not significantly improve leanness of SL x LW double crossbreeds. The difference in the content of bones was statistically significant but they are not of relevance since they ranged within one kg. The influence of sex in the 2 way crossbreeds (A) was significant only in case of cold carcass weight and fat content (p<0.05) while in 3 way crossbred pigs (B) it was insignificant for all investigated carcass traits. However, in Hypor pigs (C) sex had very significant effect on almost all traits of the carcass. The lean percentage was unaffected by sex, but barrows had heavier carcasses, produced more muscle in absolute terms but also more fat (p<0.01). According to this classification, the meat of 3 way crosses (B) would be suspicious on PSE, while muscle tissue of Hypor pigs (C) would be on the very border between normal and suspicious meat. The values of pH2 measured 24 hours post mortem above 6.0 indicate dark firm and dry meat (DFD). Even though this indicator differed significantly between the breeds no occurrence of DFD meat was observed. Larger surface of water compressed out of the muscle (cm2) indicate lower W.H.C. and consequently poorer meat quality. The lowest values of water holding capacity (W.H.C.) were observed in Hypor pigs (C) and the highest in 3 way crosses (B), the difference between these two was statistically significant (p<0.01). On the other hand, the palest muscle color assessed by Goeffo device was found in the 3 way crosses with Pietrain (B), although all Goeffo values were normal for all breeds. It is obvious from table 4 that there were very few significant differences between barrows and gilts in investigated groups of pigs. Only W.H.C. and Goeffo values significantly differed (p<0.05 and p<0.01, resp.) between Hypor (C) barrows and gilts, but these values were within the boundaries established for normal meat. Pietrain 3 way cross (B) barrows had the worst pH1 values (suspicious on PSE) ; the gilts of the same breed had pH1 values of normal meat.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA