Meat quality in pigs of Polish Large White breed and its crosses with boards of J-HYB Czech genetic line
1999
Kortz, J.,Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation | Czarnecki, R.,Szczecin Agricultural University (Poland). Dept. of Pig Breeding | Gardzielewska, J.,Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation | Lachowicz, K.,Szczecin Agricultural University (Poland). Dept. of Meat Technology | Rybarczyk, A. | Jakubowska, M. | Rybak, J.,Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation
The effect of genetic and sex on quality of porcine meat from gilts and barrows of PLW breed and cross between J-HYB genetic line and PLW was studied. Fifty eight pigs used in the experiment were divided into two groups (1) cross of J-HYB genetic line boars with PLW sows (30 animals) and (2) pigs of PLW breed pure (28 animals). Meat quality was estimated by colour, sensory physical and chemical traits as well as pH1, pHu, pHs and I2 indices. Meat of PLW pigs demonstrated lower parameters of saturation stability and lightness of colour, whereas meat of gilts in both groups exhibited better quality than that of barrows. The paternal component of the J-HYB genetic line crossed with PLW breed brought about better consumer and technological quality of meat compared with that of pure PLW breed
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