Variation of protein content in meat from different categories of pigs
2012
Vidović, Vitomir (Faculty of Agriculture, Novi Sad (Serbia). Department of Animal Sciences) | Štrbac, Ljuba (Faculty of Agriculture, Novi Sad (Serbia). Department of Animal Sciences) | Lukač, Dragomir (Faculty of Agriculture, Novi Sad (Serbia). Department of Animal Sciences) | Stoisavljević, Aleksandar (PTK Panonija, Panonija (Serbia)) | Stupar, Milanko (Faculty of Agriculture, Novi Sad (Serbia). Department of Animal Sciences)
Quality evaluation of pig meat and forming of prices on the slaughter line is a prerequisite to the establishment of trust between farmers and slaughterhouses. The motive of these relationships is the profit for the farmers, performed via selection on meatiness (it is known that pig live weight gain per kg meat should require about 1.7 kg of concentrate, while live weight gain per kg of fat requires consumption of approximately 7.0 kg of feed). This enables farmers to make more money on saving of feed, while slaughterhouses buy more meat derived from animals of optimum quality (Vidovic et al, 2011a, 2011b). Today, the protein contents in pig meat play an important role in pig selection, the same as nutrition. In fact, it is this protein content trait which defines the quality of meat. All pig producers and meat processing companies define improvement of this as a main purpose. As we all know, proteins contain appropriate amino acids necessarily to optimize cell life and optimal mitosis and longevity of life in humans. Optimal criteria today for good quality meat is that it should contain a minimum of 23% protein content.
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