Evaluation of meat efficiency of two combination of pig crossing
1997
Paska, I.
Two groups of the pig hybrids (BU x BM) x IVM and (BU x BM) x (Pn x Ha), each group containing 20 pigs, are compared. Significant parameters of carcass side quality and of meat quality were studied using STN 46 6164 (national standard Performance recording and progeny testing of pigs). Results were evaluated statistically and some differences were verified by Student t-test. It was observed that the hybrids (BU x BM) x (Pn x Ha) had better results in all traits. When evaluated by the EUROP system, they had 55.29% of net muscularity on the average, and 47.7% of animals were classified into the E grade and 53.3% into the U grade. The backfat thickness of these pigs was 0.23 cm less in comparison with the other tested group (2.33 and 2.56 cm, respectively; P less than or equal to 0.05). The abundance of muscularity in belly was equal, 10.96 and 10.83%, respectively; but that of muscularity in valuable lean cuts was about 2.20% higher in the hybrids (BU x BM) x (Pn x Ha) - P less than or equal to 0.05. The differences in meat quality were minimum but better in the (BU x BM) x (Pn x Ha) hybrids, for example, pH1 45, p.m. 6.6, or 5.5, and cholesterol in meat 60.01, or 58.18 mg 100 g * (-1) of meat
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