Pig carcass quality in relation to carcass lean meat proportion

Pulkrábek, J.; Pavlík, Jan; Vališ, L.; Vitek, M.

doi:10.17221/3904-cjas

Cited by 18 publications

(14 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The calculated percentage of lean meat in our study is widely in agreement with Pulkrabek et al (2006). However, Wiegand et al (2002) have found that dietary CLA did improve pig composition as measured by loin muscle area.…”

Section: Discussionsupporting

confidence: 88%

Dietary conjugated linoleic acid influences the content of stearinic acid in porcine adipose tissu

Stanimirovic¹,

Petrujkić²,

Delić³

et al. 2012

Vet. Med. - Czech

View full text Add to dashboard Cite

ABSTRACT:The present study was conducted in order to determine the effects of supplementation of a growingfinishing pig diet with 0.5% conjugated linoleic acid (CLA) on production characteristics and slaughter traits. Ninety-seven female Swedish Landrace pigs were used. The control group of animals was fed a regular diet (n = 49), while the experimental group of animals (n = 48) received a diet where part of the soybean oil was substituted with commercially enriched CLA oil (containing at least 56% of CLA isomers, 28% cis-9, trans-11 and 28% trans-10, cis-12). The experiment lasted 44 days; porkers were fed from an initial weight of 66.0 up until a final weight of 103.5 kg. Feed conversion ratio, carcass and ham weight, percentage of lean meat and subcutaneous fat tissue as well as intramuscular fat were recorded. The fatty acid content of ham intramuscular fat tissue was determined by HPLC. No statistically significant influence of CLA was observed, either on carcass and ham weight, or on fat percentage in subcutaneous and intramuscular tissue. Dietary CLA enrichment proved to increase the content of stearinic acid in intramuscular fat tissue, 17.29 ± 13.26 % in experimental and 15.87 ± 33.71 % in control group of pigs (P < 0.01). The obtained production results show no statistically significant changes in main production traits between the two groups of animals. The observed difference in the content of stearinic acid (P < 0.01) implies firmer fat tissue, which has a practical value in pig bacon fattening.

show abstract

Section: Discussionsupporting

confidence: 88%

Dietary conjugated linoleic acid influences the content of stearinic acid in porcine adipose tissu

Stanimirovic¹,

Petrujkić²,

Delić³

et al. 2012

Vet. Med. - Czech

View full text Add to dashboard Cite

show abstract

“…Over the last few years an increase in slaughter mass and average lean meat content of the carcass has been achieved (Lisiak et al, 2012). In agreement with the observations of other authors, we reported that the higher meat classes and lower average backfat thickness are associated with a decrease in the percentage of belly in the carcass (Stupka et al, 2004;Pulkrábek et al, 2006;Duziński et al, 2015), but with an increasing muscle mass and percentage of meat in belly (Lonergan et al, 2001). A belly muscle content >50% is considered a preferred feature in terms of production and consumption (Pulkrábek et al, 1998).…”

Section: Discussionsupporting

confidence: 92%

Factors affecting the tissues composition of pork belly

Duziński

Knecht

Lisiak

et al. 2015

Animal

View full text Add to dashboard Cite

Bellies derived from the commercial population of pig carcasses are diverse in terms of tissue composition. Knowledge of the factors influencing it and the expected results, permits quick and easy evaluation of raw material. The study was designed to determine the factors affecting the tissues composition of pork bellies and to estimate their lean meat content. The research population (n = 140 pig carcasses) was divided into groups according to sex (gilts, barrows), half-carcass mass (<40, 40 to 43.9, 44 to 46.9, ⩾ 47 kg) and lean meat content class: S (⩾60%), E (55% to 60%), U (50% to 55%), R (<50%). Bellies were subjected to a detailed dissection. Half-carcass mass affected the levels of all the analysed parameters. The only exception was the mass of the fat with the skin in the 40 to 43.9 kg group, for which the value did not differ statistically between the two groups <40 and 44 to 46.9 kg. Decrease in lean meat content affected the growth of the fat and skin mass in a linear way. No differences were observed between class S and E in terms of belly muscle mass. A 0.37% higher share of belly in the half-carcass was found for barrows ( P < 0.001), although bellies issued from barrows were characterized by a higher proportion of fat with skin compared with gilts ( P = 0.02). Interactions were observed between sex and half-carcass mass, so the sex of heavy half-carcasses becomes an important determinant for conditioning the muscle content. Equations were calculated and allow a fast and highly accurate determination of the lean meat content in bellies, suggesting they may be used directly in the production line.

show abstract

“…Although no significant differences (P>0.05) were determined in terms of meat contents in carcasses, pigs of higher body mass had a very significantly (P<0.01) bigger relative share of abdominal-rib part meat in carcasses, as well as a smaller relative share of ham meat in carcasses, but this was not statistically significant (P>0.05). Pulkrabek et al (2006). In researches of crossbreds of Great Yorkshire, Swedish Landrace and Pietren fattened to 90.30 kg, 100.40 kg, 110.130 kg 120.50 kg and 130.20 kg body mass, Senčić et al (2005) determined that as final body mass of fattened pigs was increasing, a relative share of ham meat in carcasses was decreasing to a statistically significant extent , as well as a relative share of back and shoulder meat, but not statistically significant (P>0.05).…”

Section: Resultsmentioning

confidence: 99%

Impact of live weight on the quality of pigs halves and meat of the large white breed

et al. 2011

View full text Add to dashboard Cite

Abstract:The research was conducted on pig carcasses and meat of 12 pigs breed big Yorkshire fattened to approximately 125 kg body mass (group A), and 12 pigs of the same breed fattened to approximately 108 kg body mass (group B). Pigs were kept in the semi-outdoor system, with the same housing and feeding conditions. Meat quality was determined on the sample from M.longissimus dorsi, taken between the 13th and 14th rib. Body mass of pigs prior to slaughter 125..22 kg. and 108. 52 kg.) significantly influenced the quality of pigs breed big Yorkshire carcasses , but not the quality of the meat.Pigs with higher body mass (125.22 kg) had carcasses of different conformation (significantly higher relative share of yawl and abdominal rib -part and a lower relative share of less worth parts and shoulder) and composition (a lower relative share of meat on shoulder and a higher relative share of meat on abdominal-rib part) in relation to pigs with lower body mass (108.52 kg). The meat contents in carcasses was almost equal (47.04 % and 47.20%) in both analyzed groups of pigs. In terms of meat quality, that was usual, no significant differences (p>0.05) were determined between the analyzed groups of pigs.

show abstract

Pig carcass quality in relation to carcass lean meat proportion

Cited by 18 publications

References 3 publications

Dietary conjugated linoleic acid influences the content of stearinic acid in porcine adipose tissu

Dietary conjugated linoleic acid influences the content of stearinic acid in porcine adipose tissu

Factors affecting the tissues composition of pork belly

Impact of live weight on the quality of pigs halves and meat of the large white breed

Contact Info

Product

Resources

About