Assessment of meat and carcass quality of pigs of different genotypes | Dažāda genotipa cūku gaļas un liemeņa kvalitātes vērtējums
2021
Jonkus, D., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture. Inst. of Animal Sciences | Degola, L., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture. Inst. of Animal Sciences | Jansons, I., Institute of Agricultural Resources and Economics, Priekuli, Priekuli Parish, Priekuli Municipality (Latvia)
The aim of the study was to evaluate the quality of pig carcasses, differences of meat chemical composition and fatty acid content, as well as cholesterol content in longissimus lumborum et thoracis muscle of different genotypes’ fattening pigs reared under the same conditions. The study used 28 fattening pigs divided into two groups. The first group included Latvian Landrace × Yorkshire pigs (M1) crossed with Duroc boars (M1 × DJ). In the second group, M1 pigs crossed with Pietren breed boars (M1 × PJ). Both groups of pigs were provided with the same composition of organic feed. The live weight of the pigs in groups did not differ significantly at the start of the study. The results showed that pig fattening and carcass quality indicators, including meat chemical composition, cholesterol and fatty acid content, were different in pigs with different genotypes. Significantly more lean meat in the carcasses (62.97 ± 0.21%) and less backfat thickness (10.60 ± 0.60 mm) were in M1 × PJ crossbred pigs (p is less than 0.001), but M1 × DJ fattening pigs had a higher carcass weight (79.83 ± 1.39 kg) and slaughter rate (71.13 ± 0.70%). Crossbred M1 × PJ pigs had significantly higher crude protein (22.11 ± 0.16%) of longissimus lumborum et thoracis muscle and lower fat (3.23 ± 0.41%) content (p is less than 0.05), as well as higher content of polyunsaturated fatty acids (681.00 ± 41.22 mg per 100 gE−1) and better ratio of polyunsaturated and saturated fatty acids (0.47 ± 0.05). Pigs of crossbred (M1 × DJ) had lower cholesterol content (43.68 ± 0.92 mg per 100 gE−1) and better meat pH (5.56 ± 0.05) in the muscle of longissimus lumborum et thoracis.
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