Pork and pork fat quality depending on the genotype and body weight at slaughtering | Calitatea carnii si grasimii de porc in functie de genotip si masa corporala la sacrificarea animalelor.
2013
Rotaru, I., Universitatea Agrara de Stat din Moldova, Chisinau (Republic of Moldova)
This paper presents the results of a comparative study of the physico-chemical properties of pork obtained from different pig breeds: Large White, Landrace and Moldavian meat type slaughtered at 1.2-20-80-130 kg as well as the hybrids resulting from inbreeding and linebreeding (Estonian Bacon breed), Interracial breeding - Large White x Landrace, Large White x Hampshire; “Southern” meat type x Hampshire x Yorkshire, “Southern” meat type x Hampshire x Landrace. In the first months after birth, protein content in the meat of young swine increases by 3% until the weight of 20 kg, then the percentage of protein is stabilized and further weight gain does not significantly influence the protein content. Authentic differences among the breeds were not recorded, but we should mention certain tendencies of increased protein content in different meat types. Water retention capacity of the studied genotypes increases with body weight gain. Also, there are differences between races, which show that while the body weight increases, water retention capacity of Large White breed is the highest and for Landrace, Estonian Bacon and Moldavian meat type _ it is less. Meat acidity changes its direction toward its decrease as weight gain takes place. Water content in pork fat reduced by 16-18% by the weight of 20 kg up to 3-4% by the weight of 130 kg and the amount of fat increased from 77-78% to 93-94 % or by 20-22% when the body weight increased. Inbreeding and linebreeding influenced the physico-chemical properties of meat and intramuscular fat content. The combinations Rondo x Tleimer, Tleimer x Rondo gave products whose muscle tissue contained a smaller amount of fat compared to linebreeding. The cross Tleimer x Rondo produced meat with an acidity of more than 5.5 indicating a good quality of the product. Pig hybrids resulting from the following breeding combinations: Large White, Landrace, Hampshire, Southern” meat type and Yorkshire - produced meat with a protein content of 22-23%, intramuscular fat content of 5.02-5.33% and the pH of 5.58-5.65; indicators confirming the high quality of the meat
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