Utilization of the Hampshire breed for final slaughter hybrid production
1994
Demo, P. | Fulop, L. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovakia))
Level of fattening capacity, slaughter value (in vivo and post mortem) and meat quality in crosses created by the use of Hampshire breed (L x H; L x H x Y; L x H x synthetic line) were tested. The experiment was performed under identical conditions of a station, from 30 to 110 kg live weight. The animals were fed ad libitum the commercial mixture (DNS content 13.7 %, lysine 0.7 %, fibre 4.5 %). The chosen slaughter traits were measured in vivo by the PIGLOG 105 or ALOKA SSD 210 DXII apparatus in hybrids one day before slaughter (Table II). Carcass dissection was performed according to the standard SN 46 61 64, and a detailed dissection (meat, fat, skin, bones) was done at the same time. A complex evaluation of the muscular substance was done with the index of meat quality (Demo et al. 1994). No significant differences in traits of fattening capacity in the evaluated combinations of crossing were found. The genotype group (L x H) x Y achieved a significantly higher representation of valuable lean cuts compared with both other evaluated groups. The share of lean meat content was determined from detailed dissection results in individual combinations as follows: L x H 52.3 %, (L x H) x SL 52.96 % and (L x H) x Y 57.02 %. Carcass classification according to the EUROP system in the given combinations (in class E) was as follows: 9.10 %, 41.66 % and 76.92 % (Table I). A similar tendency in lean meat content was confirmed also with in vivo methods (Table II). There were no significant differences in meat quality between the studied groups, with the exception of electrical conductivity 24 hours post mortem in musc. semimembranosus (Table III). The results suggest the Hampshire breed is potentially useful in creating slaughter hybrids. It is therefore necessary to continue the verification of various crossing combinations.
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