The effects of weight and age at slaughter on the chemical composition of loin muscle (M. Longissimus Dorsi) in (Landrace x large white) x duroc pigs
1997
Candek-Potokar, M. (Agricultural Inst. of Slovenia, Ljubljana (Slovenia)) | Zlender, B. (Ljubljana Univ. (Slovenia). Biotechnical Fac.) | Bonneau, M. (Station de Recherches Porcines, L'Hermitage (France))
The respective influences of weight and age at slaughter on the quality of pork meat are still poorly established. The aim of the present experiment was to investigate the effects of an increase in age for a similar slaughter weight (obtained through feed restriction), or of an increase in both age and weight, on the chemical characteristics of the longissimus dorsi muscle. For that purpose, 4 groups of animals were compared according to a 2x2 factorial design. A total of 85 castrated males were either fed ad libitum or restricted 30% and slaughtered at either 100 or 130 kg live weight. Feed restriction elicited a reduction of intramuscular lipids (0.38-0.66 g/100 g) and a reduction of muscle collagen content (0.03-0.05 g/100 g). Increasing weight at slaughter by 30 kg resulted in a decrease in moisture (0.6-0.8 g/100 g), an increase in protein (0.2-0.5 g/100 g) and an elevation of lipid (0.24-0.52 g/100 g) contents in muscle. The reductions in lipid and collagen contents, resulting from an increase in age at the same weight, following feed restriction, may have a negative impact on meat quality. The increase in intramuscular lipids and the decreased water on protein ratio, resulting from an elevation of both age and weight at slaughter, should be beneficial for meat quality. Therefore, prescribing a minimum age at slaughter for a same weight, will not per se result in any improvement in meat quality. It may even have deleterious effects on muscle characteristics, when the animals must be restricted in order to meet the prescribed slaughter age requirement.
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