Carcass and meat quality of the heavy pig of Large White breed
1992
Grandi, A. (Perugia Univ. (Italy). Istituto di Zootecnica Generale)
120 Large White pigs (60 castrated and 60 females) were studied for the evaluation of carcass and meat characteristics. Some of the animals were slaughtered in autumn and some in winter, at a live weight of 150 kg. Backfat thickness, weight of lean joints, and the total of lean and fatty joints were measured on each carcass. The meat was examined by colour, drip loss, chemical composition and gross energy. The results revealed minimal seasonal influences, however, sex acted on numerous parameters. In particular, backfat thickness and fatty joint yields were greater in the barrows. The gilts predominated in both the loin yield and the total of lean joints. As for meat quality, the barrows demonstrated significantly higher values for luminosity and crude lipids, while the females showed greater drip loss and crude protein. In conclusion, the percentages obtained placed the gilts in class U and the barrows in class R, using the EEC approved equations for the determination of lean meat content in carcasses
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