Meat quality in two hybrid slaughter lines of pigs

Jandásek, J.; Gál, Robert; Ingr, I.; Sladek, MA; Poul, F.

doi:10.17221/4303-cjas

Cited by 5 publications

(4 citation statements)

References 8 publications

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“…Armero et al (2002) and Oliver et al (2003) documented the highest content of IMF -2.89% in Duroc breed. Jandásek et al (2004) found out even 3.34% IMF in the hybrid combination (LW D × L) x D and 3.01% in the hybrid combination (LW D × L) × LW S . On the contrary, Mikule et al (2001) reported the IMF content 0.71/0.85% in the breed LW/L.…”

Section: Fatmentioning

confidence: 91%

Amino acid composition of pig meat in relation to live weight and sex

Okrouhlá¹,

Stupka²,

Čítek³

et al. 2006

CZECH J ANIM SCI

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The objective of this study was to find out the amino acid composition of pig meat in relation to live weight and sex. In total 80 (40 barrows/40 gilts) finishing pigs of the final hybrid kept in the Czech Republic [(CL × CLW) × (D × PN)] = [(Czech Landrace × Czech Large White) × (Duroc × Pietrain)] were used in this experiment. The pigs were slaughtered at the average age of 168–171 days after birth, at the average live weight of 112.2 kg. The samples of meat were taken from the musculus longissimus lumborum et thoracis (MLLT) 24 hours post mortem and subsequently subjected to the chemical analysis. As for the essential and semi-essential amino acids (EAA/SEAA), the highest content was found out in lysine, leucine and arginine. Among the nonessential amino acids (NEAA) glutamic and aspartic acid were present. The highest values of threonine (6.81%), isoleucine (6.13%), leucine (9.21%), lysine (10.54%), arginine (7.88%), serine (6.13%), glutamic acid (15.65%), glycine (6.04%) and alanine (6.25%) were found out in gilts, of valine (6.36%) and proline (5.56%) in the group of barrows with the highest live weight, i.e. 115.1 kg and more. The highest value of phenylalanine (1.34%) was measured in the group with the lowest live weight. The indirect dependence between the content of amino acids and live weight was determined only for valine in gilts. The influence of live weight was found in proline and the influence of sex as statistically significant on the probability level P  0.05 was found in lysine. The highest/lowest values of water content in barrows as well as in gilts were measured in the group of 115.1 kg and more/105.1–115 kg live weight. A decreasing tendency of the content of intramuscular fat (IMF) was recorded with the increasing live weight. The values of water content, IMF and ash content were found to be significant on the probability level P  0.05 and P  0.01. In barrows with the growth of live weight the content of crude proteins also increased. In gilts the content of crude proteins reached the point of inflexion already in the group of 105.1–115 kg live weight. In the values of crude protein content the influence of live weight was not significant. With the growth of live weight the content of ash also slightly increased.  

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Section: Fatmentioning

confidence: 91%

Amino acid composition of pig meat in relation to live weight and sex

Okrouhlá¹,

Stupka²,

Čítek³

et al. 2006

CZECH J ANIM SCI

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“…Especially important for increasing the economic efficiency of industrial meat production is the use of animals with high genetic potential, aimed at reducing the level of feed costs per unit of live weight gain. Gourmet food products can be obtained only from high-quality environmentally friendly raw materials [7,14].…”

Section: Resultsmentioning

confidence: 99%

A new approach to sustainable pork production through the use of innovations in feeding

Nikolaev

Slozhenkina

Горлов

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The aim of the research was to assess the quality indicators of pork from two or three pedigree pig hybrids imported from Denmark during industrial feeding. 3 groups of piglets were formed, 20 heads each at the age of 2 months. In the course of the research, zootechnical, biochemical, physicochemical and mathematical methods of analysis were used. The resulting digital material was processed by the method of variational statistics, taking into account the Styudent’s confidence criterion, using the software package Mikrosoft Excel. It was found that the two and three breed hybrids were characterized by high gains in growth, and reached 100 kg of live weight earlier than pure breed analogs of the Landrace breed. Their carcasses also contained more muscle tissue by 1.0 and 1.7%, the ratio of muscle tissue to fat tissue was higher by 0.16 and 0.29%, respectively. Pork obtained from two and three breed hybrids contained more tryptophan and oxyproline in comparison with purebred animals which may indicate its greater biological value. Thus, meat raw materials obtained from two- and three-breed hybrids during industrial cultivation are leaner in comparison with purebred animals, which is preferable for food production.

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“…For example, the presence of Pietrain breed in crossbreeds (especially 50%) leads to an increase in the amount of meat in the carcasses, but often causes a de-terioration in meat quality, including its pH, WHC, and colour [Florowski et al 2006]. On the other hand, the use of the Duroc breed in commercial cross-breeding (especially at 50%) reduces the proportion of meat in the carcasses and increases the backfat thickness [Blanchard et al 1999, Edwards et al 2003, Šimek et al 2004, Li et al 2013, and has a positive effect on the quality of meat, most often as an increase in intramuscular fat [Jandásek et al 2004] and, as a result, an improvement in meat tenderness, greater WHC, and a darker colour [Šimek et al 2004], often accompanied by a higher pH.…”

Section: Introductionmentioning

confidence: 99%

Meat quality of crossbred pigs with various percentage of Pietrain and Duroc breeds (E and U classes in the Europ system)

Karamucki¹,

Jakubowska²

2021

Acta Sci. Pol. Zootech.

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This study comprised 160 meat samples (m. longissimus lumborum) from 160 abattoir carcasses of pigs representing 4 groups of crossbreeds: group I – ♀ (Deutsche Landschwein × Deutsche Edelschwein) × ♂ (Pietrain), group II – ♀ (Polish Large White × Polish Landrace) × ♂ (Duroc × Pietrain), group III – ♀ (Polish Landrace) × ♂ (Duroc × Pietrain), group IV – ♀ (Landrace × Yorkshire) × ♂ (Duroc). Each group consisted of 40 carcasses (20 of which were each class E and U). After slaughter, hot carcass weight, backfat thickness, longissimus lumborum muscle thickness, and the percentage of meat in the carcass (Sydel CGM) were determined on the processing line, and after 48 hours in the laboratory – the colour characteristics of the meat (lightness – L*, redness – a*, yellowness – b*, chroma – C*, and hue angle – h°), water holding capacity (WHC), pH48, and the percentage of dry matter, total protein, fat, and ash. The highest a*, b* and C*, the lowest pH48, and the highest level of dry matter were found in meat from group I (50% Pietrain pigs). The lowest L*, lowest WHC, and the highest pH48 were found in meat from group IV (50% Duroc pigs). No significant differences were found between E and U classes in L*, h°, WHC, pH48, nor in the percentage of dry matter, total protein, fat, or ash in meat. In conclusion, meat quality characteristics were mainly significantly influenced by the type of commercial cross-breeding, and the influence of the class of carcass was mostly insignificant.

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Meat quality in two hybrid slaughter lines of pigs

Cited by 5 publications

References 8 publications

Amino acid composition of pig meat in relation to live weight and sex

Amino acid composition of pig meat in relation to live weight and sex

A new approach to sustainable pork production through the use of innovations in feeding

Meat quality of crossbred pigs with various percentage of Pietrain and Duroc breeds (E and U classes in the Europ system)

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