Relationship between the water-soluble protein content and carcass traits, slaughter value and meat quality traits and indices in pigs from small and large commercial pig farms
1999
Karamucki, T. | Kortz, J. | Gardzielewska, J. | Jakubowska, M. | Natalczyk-Szymkowska, W.,Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation
Correlation between water-soluble protein content and carcass traits, slaughter value and meat quality traits and indices were studied in pigs from small (173 animals) and large commercial farms (176 animals). Conformation of the experimental pigs was similar to that of Polish Large White x Polish Landrance hybrids. Pigs from large commercial farms demonstrated a significant (P less or equal 0.01)positive correlation between water-soluble protein content and the live and carcass weight but a negative one in respect of weight loss during carcass cooling. However, in both groups of animals no significant correlation (either P less or equal 0.01 or P less or equal 0.05) was found between water-soluble protein level and backfat thickness. In pigs from small farms slightly higher occurrence of PSE meat and higher correlation coefficients between water-soluble protein level and pH1, pHs, I2 and Q11 meat quality indices were observed
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