Effect of weight and sex on intramuscular fat amounts in relation to the formation of selected carcass cuts in pigs
2008
Stupka, R.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky | Citek, J.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky | Sprysl, M.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky | Okrouhla, M.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky | Kures, D.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky | Likar, K.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky
The objective of this study was to examine the influence of weight and sex on fat amounts in relation to the formation of selected carcass cuts in final hybrid pigs (n=123) of various genotypes kept in the Czech Republic. The pigs were slaughtered at an average weight of 120.4 kg. They were divided into 5 weight categories. Tissue compositions of ham, joint, shoulder and neck were monitored with emphasis on the assessment of intramuscular fat content. Lean meat proportion decreased and fat proportion increased with increasing weight. The differences in the meat cuts tested were as follows: joint: 4.19%, ham: 3.9%, shoulder: 3.0%, neck: 2.31%. With increasing weight, a moderate increase in intramuscular fat occurred, whereas the differences between group 1 and 5 were as follows: 1.68% (ham), 0.58% (shoulder), 0.4% (joint) and 0.37% (neck). There were no significant differences between the two sexes in intramuscular fat content. As for the protein content no influence of live weight and sex was recorded.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Library of Antonin Svehla