Meat Quality of Crossbred Porkers without the Gene Depending on Slaughter Weight
The first aim of the study was to compare selected meat quality parameters in porkers without the gene RYR1T (ryanodine receptor gene). These were porkers slaughtered at 100 to 115 kg and 116 to 130 kg live weight. The second aim of the study was to determine the occurrence frequency of standard-qua...
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| Format: | Article |
| Language: | English |
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Asian-Australasian Association of Animal Production Societies
2015-03-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
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| Online Access: | http://www.ajas.info/upload/pdf/ajas-28-3-398.pdf |
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| author | Grażyna Czyżak-Runowska Janusz Wojtczak Andrzej Łyczyński Jacek Wójtowski Maria Markiewicz-Kęszycka Daniel Stanisławski Marek Babicz |
| author_facet | Grażyna Czyżak-Runowska Janusz Wojtczak Andrzej Łyczyński Jacek Wójtowski Maria Markiewicz-Kęszycka Daniel Stanisławski Marek Babicz |
| author_sort | Grażyna Czyżak-Runowska |
| collection | DOAJ |
| description | The first aim of the study was to compare selected meat quality parameters in porkers without the gene RYR1T (ryanodine receptor gene). These were porkers slaughtered at 100 to 115 kg and 116 to 130 kg live weight. The second aim of the study was to determine the occurrence frequency of standard-quality meat (red, firm, nonexudative [RFN]) and the occurence frequency of defective meat (pale, soft, exudative [PSE] and acid, soft, exudative [ASE]). The analysis was conducted on the longissimus lumborum muscle in 114 crossbred porkers. The porkers were a cross of Camborough 22 sows and boars from lines 337PIC (Pig Improvement Company), Norsvin Landrace and Pietrain. All of the animals were provided with identical environmental and nutritional conditions. The average weight of the slaughtered animals in the light and heavy groups was 110 kg and 122 kg, respectively. Both groups had the same average post-slaughter meatiness (56.5%). A statistical analysis of selected meat-quality parameters did not show any significant differences between the weight groups. On the other hand, the classification based on carcass quality showed an occurence frequency of defective meat in heavier crossbred porkers (116 to 130 kg) that was three times higher than in those crossbred animals which weighed 100 to 115 kg when slaughtered. In porkers without the gene RYR1T, the defective meat types PSE and ASE occurred with a frequency of 17.54%. |
| first_indexed | 2024-12-22T08:25:05Z |
| format | Article |
| id | doaj.art-5c2bcc9c6f874fdda8fd9ecca02eb84a |
| institution | Directory Open Access Journal |
| issn | 1011-2367 1976-5517 |
| language | English |
| last_indexed | 2024-12-22T08:25:05Z |
| publishDate | 2015-03-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Asian-Australasian Journal of Animal Sciences |
| spelling | doaj.art-5c2bcc9c6f874fdda8fd9ecca02eb84a2022-12-21T18:32:38ZengAsian-Australasian Association of Animal Production SocietiesAsian-Australasian Journal of Animal Sciences1011-23671976-55172015-03-0128339840410.5713/ajas.14.051823107Meat Quality of Crossbred Porkers without the Gene Depending on Slaughter WeightGrażyna Czyżak-RunowskaJanusz WojtczakAndrzej ŁyczyńskiJacek WójtowskiMaria Markiewicz-Kęszycka0Daniel Stanisławski1Marek Babicz2 School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, .Ireland Computer Laboratory of Faculty of Animal Breeding and Biology, Poznań University of Life Sciences, Poznań 60-637, .Poland Department of Pig Breeding and Production Technology, University of Life Sciences in Lublin, Lublin 20-950, .PolandThe first aim of the study was to compare selected meat quality parameters in porkers without the gene RYR1T (ryanodine receptor gene). These were porkers slaughtered at 100 to 115 kg and 116 to 130 kg live weight. The second aim of the study was to determine the occurrence frequency of standard-quality meat (red, firm, nonexudative [RFN]) and the occurence frequency of defective meat (pale, soft, exudative [PSE] and acid, soft, exudative [ASE]). The analysis was conducted on the longissimus lumborum muscle in 114 crossbred porkers. The porkers were a cross of Camborough 22 sows and boars from lines 337PIC (Pig Improvement Company), Norsvin Landrace and Pietrain. All of the animals were provided with identical environmental and nutritional conditions. The average weight of the slaughtered animals in the light and heavy groups was 110 kg and 122 kg, respectively. Both groups had the same average post-slaughter meatiness (56.5%). A statistical analysis of selected meat-quality parameters did not show any significant differences between the weight groups. On the other hand, the classification based on carcass quality showed an occurence frequency of defective meat in heavier crossbred porkers (116 to 130 kg) that was three times higher than in those crossbred animals which weighed 100 to 115 kg when slaughtered. In porkers without the gene RYR1T, the defective meat types PSE and ASE occurred with a frequency of 17.54%.http://www.ajas.info/upload/pdf/ajas-28-3-398.pdfAcid MeatCrossbredsPSE GeneSlaughter Weight |
| spellingShingle | Grażyna Czyżak-Runowska Janusz Wojtczak Andrzej Łyczyński Jacek Wójtowski Maria Markiewicz-Kęszycka Daniel Stanisławski Marek Babicz Meat Quality of Crossbred Porkers without the Gene Depending on Slaughter Weight Asian-Australasian Journal of Animal Sciences Acid Meat Crossbreds PSE Gene Slaughter Weight |
| title | Meat Quality of Crossbred Porkers without the Gene Depending on Slaughter Weight |
| title_full | Meat Quality of Crossbred Porkers without the Gene Depending on Slaughter Weight |
| title_fullStr | Meat Quality of Crossbred Porkers without the Gene Depending on Slaughter Weight |
| title_full_unstemmed | Meat Quality of Crossbred Porkers without the Gene Depending on Slaughter Weight |
| title_short | Meat Quality of Crossbred Porkers without the Gene Depending on Slaughter Weight |
| title_sort | meat quality of crossbred porkers without the gene depending on slaughter weight |
| topic | Acid Meat Crossbreds PSE Gene Slaughter Weight |
| url | http://www.ajas.info/upload/pdf/ajas-28-3-398.pdf |
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