Meat performance and meat quality in different genotypes of F1 generation gilts
2002
Sevcikova, S. | Koucky, M. | Lastovkova, J. (Vyzkumny Ustav Zivocisne Vyroby, Prague-Uhrineves (Czech Republic))
The results of carcass evaluation and analytical examination as well as the sensory properties of meat were studied in gilts of hybrid combinations of Large White x Landrace (LWxL) and Norway Landrace x Landrace (NLxL), n=2x10 animals. The average slaughter live weight was 114 kg for LWxL and 110 kg for NLxL. The proportion of valuable lean cuts was significantly higher in NLxL (51.66 %) than in LWxL gilts (46.84 %). The SEUROP classification of meatiness (two-point method) showed that the NLxL gilts had a significantly higher proportion of lean meat (58 %), being included in class E, than the LWxL gilts (class U, 51 %). A significant difference between the LWxL and NLxL combinations was recorded in the proportion of fatty parts in the dressed carcass: 16.80 % vs. 9.85 % and in the concentration of intramuscular fat: 19.18 g/kg vs. 15.98 g/kg. The NLxL combination had a significantly higher value of shrinkage loss within 2 hours than LWxL (5.27 vs. 3.07 %). The pH24 values remained within the range of standard pork in both groups. The results of sensory evaluation, except juiciness, were better for the LWxL than for the LWxL gilts.
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