Effects of genetic line on the quality of meat produced by purebred Polish Large White (PLW) porkers and by PLW crossed with Czech genetic lines
1999
Kortz, J.,Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation | Czarnecki, R.,Szczecin Agricultural University (Poland). Dept. of Pig Breeding | Lachowicz, K.,Szczecin Agricultural University (Poland). Dept. of Meat Technology | Rybarczyk, A. | Gardzielewska, J. | Karamucki, T.,Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation
The study was aimed at finding out to what degree - in the meat supplied by crosse between the PLW pigs bred at Zootechnical Experimental Station at Kolbacz and the Czech CVM and J-HYB - the genetic line characteristic affect meat quality indices used to assess the rate of PSE and DFD. The study involved 87 porkers divided into two experimental groups and a control. One experimental group consisted of 30 pigs obtained from crossing J-HYB boars with PLW sows. The other experimental group consisted of 29 pigs resulting from crossing CVM boars with PLW sows. The cotrol consisted of 28 purebred PLW pigs. The prokers were individually kept and fed twice a day, the balance diet offered at requirement being increased with age. The pigs were kept from the initial, body weight of 30 kg to the final weight of 100 +- 2 kg. The porkers were slaughtered at the ZD Kolbacz experimental abattoir. The carcasses were dressed on the day following slaughter at the Szczecin Agricultural University's MASAR facility. Meat quality was assessed from the following indices: pH1, pHu, pHs, and I2. The study showed that crossing the PLW pigs with Czech lines resulted in improved technological suitability and consumer quality of the meat. The lowest quality meat was obtained from the purebred PLW pigs
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