Influence of crossing Polish and foreign pig breeds on physicochemical traits of longissimus lumborum muscle

Gajewczyk, P.; Gajewczyk, Bartosz; Akińcza, Jerzy; Szmanko, T.

doi:10.3906/vet-1308-38

Cited by 2 publications

(2 citation statements)

References 19 publications

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“…The medium level of muscle glycolysis allows the pH of Tibetan pigs to average between that of YP and QYP, while the relatively high levels of tricarboxylic acid cycle-related genes are expressed. Meat color is an important sensory indicator for the evaluation of pork [39,40]. Pork from TP and QYP have higher a* and lower b* values, which implies that Chinese pork sales are based on cultural and visual perceptions of meat freshness.…”

Section: Carcass Traits and Meat Quality Differences Between Yorkshirmentioning

confidence: 99%

High Altitude Adaptability and Meat Quality in Tibetan Pigs: A Reference for Local Pork Processing and Genetic Improvement

Gan

Shen

Yuan

et al. 2019

Animals

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The carcass and meat quality traits of pig breeds living at three different altitudes (Yorkshire pigs, YP: 500m; Qingyu Pigs, QYP: 1500m; Tibetan pigs, TP: 2500m) were compared. It was observed that there are obvious differences in pig breeds with respect to performance parameters. Specifically, YP had the best carcass traits, showing high slaughter rates and leanest meat. Conversely, QYP had the highest back fat thickness and intramuscular fat (IMF) content. For the high-altitude breed TP, the animals exhibited low L* and high a* values. The genotypes contributing to the observed phenotypes were supported by a PCR analysis. The glycolytic genes expression (HK, PFK, PK) were highest in YP, whereas expression of genes related to adipogenesis (C/EBPα, FABP4, SCD1) were highest in QYP. As expected, genes associated with angiogenesis and hypoxia (HIF1a, VEGFA) were expressed at the highest levels in TP. The composition and proportion of amino and fatty acids in pig muscles at the three altitudes examined also varied substantially. Among the breeds, TP had the highest proportion of umami amino acids, whereas QYP had the highest proportion of sweet amino acids. However, TP also exhibited the highest proportion of essential fatty acids and the lowest proportion of n6:n3. This study explains the high-altitude adaptive evolution and the formation of meat quality differences in different altitude pigs from various angles and provides a reference for local pork food processing and genetic improvement of local pigs.

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Section: Carcass Traits and Meat Quality Differences Between Yorkshirmentioning

confidence: 99%

High Altitude Adaptability and Meat Quality in Tibetan Pigs: A Reference for Local Pork Processing and Genetic Improvement

Gan

Shen

Yuan

et al. 2019

Animals

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“…Color Warriss and Brown (1995) showed that the value of L* within the range of 49-60 for the longissimus dorsi muscle is perceived as desirable by consumers. An excessively pale meat color is undesirable consumers and also indicates the PSE meat defect (Warriss and Brown, 1995;Joo et al, 1999;Gajewczyk et al, 2014). Polish native breeds color is darkerfrom 43.88 to 54.94 (Table 4), than that observed in Polish Landrace -56.52 by Kasprzyk et al (2015), and53.07-54.26 (Wojtysiak andKaczor, 2011).…”

Section: Initial Ph Values Given In Tablementioning

confidence: 87%

Quality and Processability of Meat in Polish Native Pigs – A Review

Szulc,

Nowaczewski,

Skrzypczak

et al. 2024

Annals of Animal Science

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The primary aim of pig breeding efforts is to produce animals characterized by outstanding performance, including also fattening and slaughter performance traits. However, improved carcass leanness and reduced carcass fatness, especially intramuscular fat content, have led to a deterioration of pork quality and processability. Due to the growing frequency of meat defects and the limited potential use of such meat in the production of premium products this constitutes a considerable problem for the meat industry. The breeds superior in terms of meat quality are native pig breeds, such as those kept in Poland, i.e. Pulawska (Pul), Zlotnicka Spotted (ZS) and Zlotnicka White (ZW) pigs. The aim of this paper is to present a review of research results concerning quality and processability of meat produced by the Polish native pig breeds. The presented results indicate that pigs of local breeds exhibit a low level of performance traits (daily gain, carcass leaness, backfat thickness) while maintaining very good parameters of meat quality and processability (muscle composition and physical properties, fatty acids profile, sensory traits). Thus, they are used as a source material for premium products. In view of the small size of local populations and higher production costs in Poland it is a niche production. Therefore, the current aim of breeding indigenous breeds is both to maintain a safe population size and genetic diversity and to increase popularity of their meat and processed meat products among consumers. This objective is attained, among other things, thanks to efforts to reduce of cost on their production through optimization of environmental conditions and wider use of less expensive traditional feed formulations, which make it possible to fully utilize the potential of local pork resources.

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Influence of crossing Polish and foreign pig breeds on physicochemical traits of longissimus lumborum muscle

Cited by 2 publications

References 19 publications

High Altitude Adaptability and Meat Quality in Tibetan Pigs: A Reference for Local Pork Processing and Genetic Improvement

High Altitude Adaptability and Meat Quality in Tibetan Pigs: A Reference for Local Pork Processing and Genetic Improvement

Quality and Processability of Meat in Polish Native Pigs – A Review

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