Amino acid composition of pig meat in relation to live weight and sex
2006
Okrouhla, M. | Stupka, R. | Citek, J. | Sprysl, M. | Kluzakova, E. | Trnka, M. | Stolc, L.
In total 80 (40 barrows/40 gilts) hybrid pigs [(Czech Landrace x Czech Large White) x (Duroc x Pietrain)] were used to determine the effect of body weight and sex on the amino acid (AA) composition of pork meat. The pigs were slaughtered at the average live weight of 112.2 kg. The samples of meat were taken from the musculus longissimus lumborum et thoracis 24 hours post mortem. As for the essential and semi-essential AA, the highest concentrations were found out for lysine, leucine and arginine. Among the nonessential AA, glutamic and aspartic acids were present. The highest values of threonine (6.81%), isoleucine (6.13%), leucine (9.21%), lysine (10.54%), arginine (7.88%), serine (6.13%), glutamic acid (15.65%), glycine (6.04%) and alanine (6.25%) levels were found out in gilts. The highest values of valine (6.36%) and proline (5.56%) levels in the group of barrows with the highest live weight, i.e. 115.1 kg and more. The highest value of phenylalanine (1.34%) was measured in the group with the lowest live weight. An indirect dependence between AA concentration and live weight was determined for valine in gilts. The live weight also affected proline concentrations and water content, and in barrows, it influenced also crude proteins. The sex significantly influenced lysine concentrations. A decreasing tendency of the content of intramuscular fat (IMF) was recorded with the increasing live weight, whereas ash concentrations slightly increased.
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