Influences with an effect on a level of pH1 of pork meat in studied hybrid pig combination (CLW x CL) x (D x BL)
2012
Sladek, L., Mendelova Univ., Brno (Czech Republic)
The aim of this study was to evaluate the influence of sex, father, slaughter weight and lean meat percentage in pig carcasses on pH1, and to determine the occurrence of PSE meat in hybrid pigs ((CLW x CL) x (D x BL), n=277). The average pH1 value was 6.31. Higher average pH1 value was determined in gilts in comparison with barrows (6.33 vs. 6.29). PSE meat was found in 7.22 % of slaughtered pigs (12 barrows and 8 gilts). The differences between the two sexes in both pH1 value and PSE meat occurrence were not significant. The values of pH1 decreased with increasing slaughter weight. Thus, the average pH1 value in pigs slaughtered at 80 kg or less was 6.43, in pigs slaughtered at 130 kg or more it was 6.19. Increased lean meat percentage in carcasses led to increased pH1 values. The lowest average pH1 (6.13) was determined in pigs with 49.9 - 45.0 of lean meat percentage. On the contrary, the highest pH1 (6.44) was determined in pigs with 60 or higher lean meat percentage. The differences in pH1 values between different classes of carcasses classified according to their lean meat content were significant.
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