Meat Quality and Fatty Acid Profile of Pork and Backfat from an Indigenous Breed and A Commercial Hybrid of Pigs

Nevrkla, Pavel; Kapelański, W.; Václavková, Eva; Hadaš, Zdeněk; Cebulska, Aleksandra; Horký, Pavel

doi:10.1515/aoas-2017-0014

Cited by 40 publications

(55 citation statements)

References 7 publications

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“…The drip loss value was higher (P ≤ 0.01) in the H pigs than in the PB breed by 1.3 %. The observation performed by Nevrkla et al (2017) on Prestice Black-Pied pig and a four-breed hybrid document that the PB pigs have thicker layer of backfat by nearly 8 mm when compared to the observed hybrid and also their lean meat content was lower by 6 % and their intramuscular fat content (IMF) was higher by 8 %. The value of drip loss was higher in the hybrid by 2.20 %.…”

Section: Resultsmentioning

confidence: 92%

“…The analyses performed by Tang et al (2008), Kasprzyk et al, 2015 andNevrkla et al, 2017 lead to conclusion that pig breeds which are currently not used for commercial production may be a certain alternative for modern breeds as they represent qualities that might be lacking in the modern breeds, particularly higher resistance and higher meat quality (texture, fat content, more favourable pH, etc.) at the same time.…”

Section: Introductionmentioning

confidence: 99%

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Growth and Meat Quality of Prestice Black-Pied and (Landrace × Large White) × Duroc Pigs

Nevrkla¹,

Václavková²,

Horký³

et al. 2018

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The objective of the performed experiment was to evaluate growth performance and selected carcass traits and meat quality parameters in pigs of a native Czech breed Prestice Black-Pied pig (PB) and a commercial hybrid (H) used for meat production. The observation included 40 pigs, 20 pigs of the native breed PB and 20 pigs of the hybrid combination. The PB piglets showed higher (P ≤ 0.05) birth weight than the H piglets. The lifetime weight gain was higher (P ≤ 0.01) in the H pigs than in the PB pigs. The results also showed higher (P ≤ 0.01) backfat thickness in the PB breed than in the H pigs. Lean meat content was higher (P ≤ 0.01) in the hybrid pigs than in the PB breed. Higher (P ≤ 0.01) values of intramuscular fat content were found in the PB pigs than in the H pigs. Drip loss value was higher (P ≤ 0.01) in the H pigs by 1.3 % than in the PB pigs. The PB pigs showed more favourable (P ≤ 0.05) values of pH 45,24 in comparison with the hybrid pigs.

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Section: Resultsmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Growth and Meat Quality of Prestice Black-Pied and (Landrace × Large White) × Duroc Pigs

Nevrkla¹,

Václavková²,

Horký³

et al. 2018

Acta Univ. Agric. Silvic. Mendelianae Brun.

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“…This breed is characterized by strong conformation, good maternal qualities, adaptability, longevity, and resistance to diseases. Compared with modern breeds selected for high production performance, the PBP has slower growth rates, lower lean meat percentages, and higher carcass fatness [2]. Similar to other indigenous European pig breeds, the PBP has a higher amount of intramuscular fat, which is typically beneficial for meat tenderness and juiciness [2,3].…”

Section: Introductionmentioning

confidence: 98%

Effect of an Outdoor Access System on the Growth Performance, Carcass Characteristics, and Longissimus lumborum Muscle Meat Quality of the Prestice Black-Pied Pig Breed

Dostálová

Svitáková

Bureš

et al. 2020

Animals

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The effect of an outdoor-access vs. conventional indoor system on the growth, carcass characteristics, and longissimus lumborum muscle (LL) meat quality was evaluated in 24 Prestice Black-Pied pigs, during the growing-finishing period. Two groups received the same complete diet and were housed separately under conventional indoor conditions, with only one group having full access to pasture (350 m2/pig). The animals showed acceptable growth rates (outdoor vs. indoor, average of 740 g/d vs. 700 g/d), feed intake (average of 2700 g/d), and feed conversion ratios (FCR) (average of 3.3 vs. 3.5). The rearing system significantly affected the fatty acid composition of the LL. Outdoor pigs had lower ratios of n − 6/n − 3 polyunsaturated fatty acids, saturation indexes, atherogenic indexes, and thrombogenic indexes, compared with indoor-raised pigs. No differences were recorded in carcass characteristics, physical meat quality traits (pH45, pH24, drip loss, water holding capacity), or the chemical composition of the meat (crude protein, cholesterol, intramuscular fat, hydroxyproline, and tocopherol). The sensory analysis of grilled LL muscle found that outdoor pigs received lower evaluation scores for tenderness, juiciness, and chewiness, but had a better overall acceptance compared to pigs reared indoors.

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“…Berkshire pigs, as a traditional breed, have been renowned for their superior meat quality since their meat contains a great proportion of neutral lipid fatty acids and marbling fat (Wood et al., ), accordingly, making it a widely accepted breed in recent centuries in the premium pork market of East Asia (Jeong et al., ). On the other hand, the Duroc breed is used as a terminal sire when fattening pigs are produced (Suzuki, Shibata, Kadowaki, Abe, & Toyoshima, ); this modern breed and their hybrids have both an excellent growth rate, more intramuscular fat and higher lean meat content in carcass than traditional pig breeds such as Berkshire (Nevrkla et al., ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the four breeds in synthetic line of Jiaxing Black Pigs and Berkshire for meat quality traits, carcass characteristics, and flavor substances

Zhang

Song

et al. 2019

Animal Science Journal

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To investigate breed characteristics and the effect of hybridization of Jiaxing Black Pig (JBP) with Western breeds, the carcass and meat quality traits and flavor substances such as inosinic acids (IMP), intramuscular fat (IMF) in longissimus muscle (LM) from five breeds including JBP, Berkshire, Berkshire × JBP (BJBP), Duroc × Berkshire × JBP (DBJBP), Duroc × Landrace × JBP (DLJBP) were compared in this study. It was found that water holding capacity (WHC) of LM in JBP was significantly higher than that in the other strains (p < 0.01). Dressing out percentage and lean percentage of JBP were both significantly lower than those in the others (p < 0.01) in connection with their lighter carcass weight and higher subcutaneous fat percentage (p < 0.01). Heterosis was realized in DJBP, DBJBP, and DLJBP since their carcass weight, lean percentage, and loin eye muscle area (LEMA) were markedly higher when compared to JBP, whereas lower than those in Berkshire. Among the breeds, the content of IMF and IMP in the LM of JBP were the highest. These traits were also palpably improved in the crossbreds, especially for DBJBP, of which pork was considered outstanding for containing the most abundant essential amino acids (EAA) and total amino acids (TAA).

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Meat Quality and Fatty Acid Profile of Pork and Backfat from an Indigenous Breed and A Commercial Hybrid of Pigs

Cited by 40 publications

References 7 publications

Growth and Meat Quality of Prestice Black-Pied and (Landrace × Large White) × Duroc Pigs

Growth and Meat Quality of Prestice Black-Pied and (Landrace × Large White) × Duroc Pigs

Effect of an Outdoor Access System on the Growth Performance, Carcass Characteristics, and Longissimus lumborum Muscle Meat Quality of the Prestice Black-Pied Pig Breed

Evaluation of the four breeds in synthetic line of Jiaxing Black Pigs and Berkshire for meat quality traits, carcass characteristics, and flavor substances

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