THE EFFECT OF GENOTYPE AND SEX ON PORK QUALITY
2007
Marjeta Furman | Špela Malovrh | Sašo Sever | Milena Kovač
The effects of genotype and sex on the most important factors for technological meat quality were analyzed. In the experiment 63 gilts and 57 barrows of three different boar genotypes (44, 54 and 74) were included. Slaughter was carried out in two groups, the first was about 100 kg and the second group was about 125 kg of live weight. After the slaughter colour of meat, pH value, drip loss and conductivity were measured and intramuscular fat was defined in laboratory. Statistical analysis of data was done with statistical package SAS/STAT with last square method where procedure for general linear models (GLM) was used. The effects were genotype, sex and carcass weight as regression. The results showed that barrows had significant higher content of intramuscular fat than gilts at 100 kg (p=0.0019) and 125 kg (p<0.0001) of live weight, respectively. In other traits sex did not have an influence. Genotype had no effect on intramuscular fat content. Genotype 74 had darker meat (lower value L*) in both groups. Genotype 44 had significant higher value a* and value b*. There were no differences between genotype in pH and conductivity in the first group. In the second group genotype 44 had lower pH value as genotype 54 (p=0.0345) and genotype 74 (p=0.0188) and higher conductivity (p=0.0004 and p=0.0001) on m. longissimus dorsi. On m. semimembranossus genotype 54 had higher pH than genotype 44 (p=0.0160) and lower than genotype 74 (p=0.0148). Drip loss on both muscles was higher in genotype 44 in the first group and higher than genotype 74 in the second group.
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