Meat quality in pigs of Polish Large White (PLW) breed and its crossed with boars of Czech extremely meaty (CVM) breed
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. | Filipowicz, J.,Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation
In the search for a paternal component demonstrating the high meatiness to be used in crossing with HALn gene-free native sows, an attention was focused on boars of CVM meat breed. The study was aimed at determining the effect of line and sex on meat quality in PLW breed, both in barrows and gilts. The study was carried out on 57 pigs divided into two groups. In the first group there were 29 pigs being cross between CVM boars and PLW sows. The other group comprised 28 pigs of PLW breed. Meat quality was assessed by colour, sensory, physical and chemical traits as well as pH1, pHu, pHs and I2 indices. The study revealed that meat of CVM x PLW cross demostrated colorimetrically purer colour that was lighter and less table than in meat of pure PLW breed. Meat of CVM x PLW cross was found to have higher content of water soluble protein, compared with meat of PLW breed. Significant interaction of both experimental factors (genetic line x sex)as regards the content of water soluble protein results from its considerably lower content in meat of pure PLW breed. That may indicate a poorer meat quality in barrows from this group
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