The influence of selection for higher meatiness on the concentration of intramuscular fat in pork
2002
Mikule, V. | Cechova, M. | Sladek, L. (Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Chovu Hospodarskych Zvirat)
The aim of this study was to evaluate the intramuscular fat concentration in loin eye muscle of pure dam line pig breeds - Czech Large White (CLW, 56 pigs) and Landrace (L, 41 pigs). The average concentration of intramuscular fat was 0.71 % (CLW) and 0.85 % (L), the percentage of main cuts was 52.89 % (CLW) and 52.07 % (L), the backfat thickness 1.87 cm (CLW) and 1.75 cm (L). Coefficients of correlation were calculated between the studied parameters. The closest relation was found between the percentage of main cuts and backfat thickness in Landrace pigs (r=-0.85). Other negative relations were observed between the percentage of main cuts and the concentration of intramuscular fat. These relations indicate that the selection for better meatness negatively influences the concentration of intramuscular fat and thus the meat flavour.
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