Characteristics and frequency of meat quality defects in boars, barrows and gilts
1999
Kortz, J. | Gardzielewska, J. | Karamucki, T. | Jakubowska, M. | Stolarek, T. | Natalczyk-Szymkowska, W.,Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation
In the experiment 71 pigs were used comprising 23 boars, 24 barrows and 24 gilts, hybrids of Polish Large White x Polish Landrance breeds. The surface area of the loin eye, quality of meat and frequency of meat defects were studied. Boars and gilts demonstrated larger surface area of the loin eye than barrows. Meat of boars had lower dry matter and fat contents compared with barrows as well as lower water holdig capacity, higher thermal drip and higher pH1, pHs and I2 values than barrows and gilts
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