Carcass quality,physico-chemical parameters,muscle fibre traits and myosin heavy chain composition of m. longissimus lumborum from Pu?awska and Polish Large White pigs |
| |
| Affiliation: | 1. Department of Reproduction and Animal Anatomy, Agricultural University of Krakow, Al. Mickiewicza 24/28, 30-059 Kraków, Poland;2. Department of Animal Genetics and Breeding, National Research Institute of Animal Production, Balice, Poland;1. The Ohio State University, Department of Animal Science, United States of America;2. Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Australia;1. Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, Krakowska 1 st., 32-083 Balice, Poland;2. Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka 13 st., 20-950 Lublin, Poland |
| |
| Abstract: | In 54 Pu?awska pigs and 60 Polish Large White pigs (PLW), slaughtered at 30 and 100 kg body weight, carcass and meat quality of m. longissimus lumborum were studied. Analysis revealed that in both examined body weight groups, hot carcass weight, carcass yield percentage, meat content, and weight of ham and carcass ham percentage were significantly lower and backfat thickness higher for Pu?awska pigs compared to PLW pigs, while PLW pigs exhibited significantly longer carcasses, greater loin eye area, and, in the case of lighter pigs, smaller proportion of loin in the carcass. Muscles of Pu?awska pigs, in the lighter group, had higher IMF content and a* value, while in the heavier group they exhibited higher pH45, pH24 and a* values, lower L*, drip loss, WHC, and thermal loss compared with PLW pigs. PLW pigs had higher WB and hardness values and more glycolytic muscles characterised by higher TNF. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
