Effect of lean meat proportion and gender on amino acid content in pork
2013
Okrouhla, M., Czech University of Life Sciences, Prague (Czech Republic). Faculty of Agrobiology, Food and Natural Resources | Stupka, R., Czech University of Life Sciences, Prague (Czech Republic) | Citek, J., Czech University of Life Sciences, Prague (Czech Republic) | Sprysl, M., Czech University of Life Sciences, Prague (Czech Republic) | Brzobohaty, L., Czech University of Life Sciences, Prague (Czech Republic) | Vehovsky, K., Czech University of Life Sciences, Prague (Czech Republic) | Kluzakova, E., Czech University of Life Sciences, Prague (Czech Republic)
The aim of this research was to evaluate the effect of lean meat proportion and gender on amino acid content in carcass parts loin and ham. A total of 116 finishing hybrid pigs commonly used in the Czech Republic were fattened. The pigs were divided into 6 groups according to three lean meat proportion criterion (more than 60.0%, 55.0 - 59.9% and 50.0 - 54.9%) and according to gender (barrows and gilts). The amino acids in the carcass part musculus longissimus lumborum et thoracis (MLLT) expect nonessential amino acid proline were not influenced by lean meat proportion and gender. Higher share of proline in MLLT had gilts with lean meat proportion 55.0 - 59.9% contrary to barrows with same lean meat proportion. Significantly the highest values of amino acids threonine (7.15%), phenylalanine (1.88%) and serine (6.28%) were detected in the carcass portion musculus semimembranosus (MS) in gilts with lean meat proportion more than 60.0% contrary to gilts from other two treatments. In addition, the values of valine, phenylalanine, serine, proline in barrows and threonine, valine, isoleucine, phenylalanine, aspartic acid, serine, glycine and alanine in gilts in MS increased with an increasing lean meat proportion.
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