The influence of slaughter weight and sex on the muscle fibers formation in pigs
2012
Citek, J., Ceska Zemedelska Univ., Prague (Czech Republic) | Stupka, R., Ceska Zemedelska Univ., Prague (Czech Republic) | Sprysl, M., Ceska Zemedelska Univ., Prague (Czech Republic) | Okrouhla, M., Ceska Zemedelska Univ., Prague (Czech Republic) | Brzobohaty, L., Ceska Zemedelska Univ., Prague (Czech Republic)
The aim of this study was to assess the effects of slaughter weight and sex on lean meat content in pig carcasses and muscle fibres characteristics (area, diameter, perimeter and circularity). The study included 216 pigs divided into 3 groups according to their slaughter weight. The groups were characterised based on the carcass weight as W1 = 75.0 kg, W2 = 87.4 kg and W3 = 99.4 kg. The observed lean meat content was higher in gilts than in barrows. This difference increased with increasing carcass weight. The values of muscle characteristics evaluated increased with increasing carcass weight in both barrows and gilts. In the group of pigs with low slaughter weight, fibre area and diameter were higher in barrows than in gilts. With increased carcass weight, there was a significant difference in the values of fibre area and diameter between gilts and barrows, with gilts reaching higher values. Generally speaking, the higher the lean meat share in animals, the higher the expected muscle fibre areas.
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