Relationship between water-soluble protein level and carcass and slaughter value traits in pigs of different carcass weight and backfat thickness
1999
Karamucki, T. | Kortz, J. | Gardzielewska, J. | Jakubowska, M. | Natalczyk-Szymkowska, W.,Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation
The experimental material comprised 349 pigs, their exterior being similar to that of Polish Large White x Polish Landrance hybrids. Correlation between the level of water-soluble protein and carcass and slaughter value traits was studied in pigs groups of different carcass weight and backfat thickness. In the group of light-weight pigs and in that pigs of medium backfat thickness a significant (P less or equal 0.05) positive correlation was found between water-soluble protein content in meat and warm and cold carcass weights. Positive correlation was found in all groups of pigs between water-soluble protein content and dressing yield whereas a negative one between the content soluble protein and the carcass length in groups of pigs of different carcass weight. The level of water-soluble protein was negatively correlated with cooling loss in the group of heavy-weight pigs and in that with medium bacfat thickness. No statistically correlations, expect two cases, were found between water-soluble protein level and bacfat thickness
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