Meat quality in gilts and barrows of Polish Large White (PLW) and its crossed with boards of J-HYB genetic line and CVM breed
1999
Kortz, J.,Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation | Czarnecki, R.,Szczecin Agricultural University (Poland). Dept. of Pig Breeding | Lachowicz, K.,Szczecin Agricultural University (Poland). Dept. of Meat Technology | Gardzielewska, J. | Rybarczyk, A. | Karamucki, T. | Kaszkowiak, K.,Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation
The study was aimed at determinig the effect of hog genotype and sex on meat quality in PLW pigs hybrids of J-HYB genetic line and CVM boars with PLW sows. The experiment was carried out on 87 pigs divided into three groups. The first one comprised 30 animals being a cross between J-HYB boars and PLW sows. In the second group there were 29 pigs obtained by crossing CVM boars with PLW sows. The control group contained 28 pigs of pure PLW breed. The experimental findings demonstrated that paternal components of the Czech genetic line crossed with PLW sows brought about an improvement of meat quality. The most beneficial effect of the studied male genetic lines on meat quality was noted in a cross between CVM boars and PLW sows followed by that between J-HYB boars and PLW sows. Meat of pure PLW pigs demonstrated poorest quality. In gilts 57 percent normal meat, 43 percent defective meat and a greater tendency to the occurrence of PSE meat (5.55 percent) were found. On the other hand, no cases of DFD meat were observed in gilts. Barrows demonstrated lower content (48.8 percent) of normal meat in the carcass and a certain tendency to DFD meat (2.33 percent), however, a lower occurrence of PSE meat (2.33 percent) when compared with gilts
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