Calitatea cărnii şi grăsimii de porc în funcţie de genotip şi de masa corporală la sacrificarea animalelor

This paper presents the results of a comparative study of the physico-chemical properties of porkobtained from different pig breeds: Large White, Landrace and Moldavian meat type slaughtered at 1.2-20-80-130kg as well as the hybrids resulting from inbreeding and linebreeding (Estonian Bacon breed), Interracial breeding- Large White x Landrace, Large White x Hampshire; “Southern” meat type x Hampshire x Yorkshire, “Southern”meat type x Hampshire x Landrace. In the first months after birth, protein content in the meat of young swineincreases by 3% until the weight of 20 kg, then the percentage of protein is stabilized and further weight gaindoes not significantly influence the protein content. Authentic differences among the breeds were not recorded,but we should mention certain tendencies of increased protein content in different meat types. Water retentioncapacity of the studied genotypes increases with body weight gain. Also, there are differences between races,which show that while the body weight increases, water retention capacity of Large White breed is the highestand for Landrace, Estonian Bacon and Moldavian meat type – it is less. Meat acidity changes its direction towardits decrease as weight gain takes place. Water content in pork fat reduced by 16-18% by the weight of 20 kg upto 3-4% by the weight of 130 kg and the amount of fat increased from 77-78% to 93-94 % or by 20-22% when thebody weight increased. Inbreeding and linebreeding influenced the physico-chemical properties of meat andintramuscular fat content. The combinations Rondo x Tleimer, Tleimer x Rondo gave products whose muscletissue contained a smaller amount of fat compared to linebreeding. The cross Tleimer x Rondo produced meatwith an acidity of more than 5.5 indicating a good quality of the product. Pig hybrids resulting from the followingbreeding combinations: Large White, Landrace, Hampshire, Southern” meat type and Yorkshire - produced meatwith a protein content of 22-23%, intramuscular fat content of 5.02-5.33% and the pH of 5.58-5.65; indicatorsconfirming the high quality of the meat.