Carcass characteristics and meat quality of purebred Pakchong 5 and crossbred pigs sired by Pakchong 5 or Duroc boar

Lertpatarakomol, R.; Chaosap, Chanporn; Chaweewan, Kamon; Sitthigripong, Ronachai; Limsupavanich, Rutcharin

doi:10.5713/ajas.18.0279

Cited by 8 publications

(14 citation statements)

References 27 publications

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“…Muscle mass (the proportion of lean meat) was higher in gilts (58.90 ± 1.82%) than in barrows (56.91 ± 2.72%) and very significant differences were recorded (p < 0.01). When comparing the lean meat percentage in the carcass of barrows compared to gilts, authors Lertpatarakomol et al (2019), Daumas et al (1998), Correa et al (2006), Václavková and Bečková (2009) and Vališ et al (2008) came to the same proportions as those established in our experiment. They found that the carcass of gilts contains more muscle than the carcass of barrows, but at various levels of statistical significance.…”

Section: Resultssupporting

confidence: 76%

“…The average value of the lightness parameter L* was 61.35 ± 5.31 in barrows in our research and 60.14 ± 4.94 in gilts. Lertpatarakomol et al (2019) gives L* values for gilts as 50.67 and for barrows as 53.16, and b* values for gilts as 11.67 and 12.08 for barrows, in his work. Vítek et al (2009) recorded a value of 61.88 in the L* parameter in a sample of pigs consisting of barrows and gilts.…”

Section: Resultsmentioning

confidence: 99%

“…As well as other factors, myoglobin content is also dependent on the breed, sex, type of muscle, movement (muscles used more often contain more myoglobin) and nutrition. A number of authors focused on the effect of breed and sex on the colour of pork: Lertpatarakomol et al (2019), Kima et al (2009), Ruusunen (2012), Corino et al (2008), Serrano et al (2008), Fortina et al (2005), Martin et al (2008) and others. Pork from purebred Duroc or from Duroc hybrids is usually darker than pork from Landrace or Yorkshire pigs Blanchard et al (1999), Newcom et al (2004), which is also related to the higher final pH of pork from the Duroc breed, as stated by some studies Candek-Potokar et al (1998), Newcom et al (2004).…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Genotype, Sex and Intramuscular Fat Content on the Colour of Pork

Sládek

Dračková

2020

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The goal of this experiment was to establish the effect of genotype, sex and intramuscular fat (IMF) content in the musculus longissimus lumborum et thoracis (MLLT) on the colour of pork. The values of meat colour parameters were balanced in both gilts and barrows without significant differences (p < 0.05). The average value of the lightness parameter L* was 61.35 ± 5.31 in barrows in our research and 60.14 ± 4.94 in gilts. The percentage of yellow spectrum b* ranged within a narrow zone of from 13.67 ± 2.14 (gilts) to 13.88 ± 2.02 (barrows). The colour saturation value (C*) for meat from barrows (14.42 ± 2,33) differed by just 0.21 from the meat from gilts (14.21 ± 2.51). The lightest meat with the highest L* value, was from pigs to be slaughtered with the highest IMF content (5.00 to 9.50%) 62.53 ± 4.26, or the group with a IMF content of 3.00 to 3.99% (62.12 ± 4.96). The lightness value was lowest (58.73 ± 5.43) in the group with the lowest IMF content (1.85 to 2.99%). To establish the effect of genotype on the colour of pork two hybrid combinations were monitored: (CLW × CL) × D and (CLW × CL) × (D × BL). Different paternal lines in the groups did not affect any of the meat colour indicators significantly.

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Section: Resultssupporting

confidence: 76%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Effect of Genotype, Sex and Intramuscular Fat Content on the Colour of Pork

Sládek

Dračková

2020

Acta Univ. Agric. Silvic. Mendelianae Brun.

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“…The backfat thickness was also higher in barrows (17.71 mm) than in gilts (16.55 mm). Lertpatarakomol et al (2019) measured higher values of backfat in both barrows and gilts in (Large W hite x Landrace) x Duroc pigs in comparison with our experiment. Qualitative indicators of carcass value in pigs of the hybrid combination (CLW x CL) x D were also addressed in their experiments by Ilavarasan and Abraham (2018) and Lei et al (2019).…”

Section: Methodssupporting

confidence: 46%

“…According to Miar et al (2014), the selection on suitable breeds of pig during hybridisation is a critical factor for improving the economic properties of pork. The lean meat content and fat tissue varies according to the slaughter weight of hybrid pigs, thereby changing the carcass value (Kim et al, 2005, Alvarez-Rodríguez and Teixeirab, 2019, Wang et al 2019, Lertpatarakomol, et al 2019. Factors, influencing the quality of carcases, are in many respects linked to three main factors, i.e.…”

Section: Introductionmentioning

confidence: 99%

Influence of Slaughter Weight, Sex and Intramuscular Fat Content of the MLLT on the Carcass Value of Hybrid Pigs

Sládek

2020

IJAR

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The aim of this study was to establish the impact of slaughter weight, sex and the intramuscular fat (IMF) content of the musculus longissimus lumborum et thoracis (MLLT) on the carcass value of (Czech Large White x Czech Landrace) x Duroc hybrid pigs. The average lean meat content was higher in gilts (56.51 %) than in barrows (55.89 %). Average IMF content was recorded as 3.76 % in barrows and 3.42 % in gilts. The slaughter weight of the pigs did have an impact on the IMF content of the MLLT. The higher average slaughter weight (121.61 kg or 120.68 kg) of pigs intended for slaughter was established in pigs with a higher average IMF content (3.52 % or 5.20 %). Neither sex nor slaughter weight affected the monitored indicators of meat colour. The IMF content of the MLLT had no significant impact on carcass value indicators.

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The Impact of the pH<sub>1</sub> Value and the Length of Carcass on the Quality of Slaughtered Pigs of the Hybrid Combination (CLW × CL) × D

Sládek¹

2020

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The goal of this thesis was to establish the impact of the pH1 value and the length of carcass on the quality of slaughtered pigs of the hybrid combination (CLW × CL) × D. The slaughtered pigs were divided into four groups depending on the measured pH1. The first group of pigs (n = 18) had pH1 value of less than 6.00, the second group included pigs (n = 53) with its value ranging from 6.00 to 6.20, the third group (n = 76) with pH1 values ranging from 6.21 to 6.40 and the fourth group included the most pigs (n = 103), with an established pH1 value higher than 6.40. The pigs were divided into the three following groups on the basis of carcass length: < 800 mm, 800–900 mm, > 900 mm. An average pH1 value of 6.36 was measured in the monitored group of slaughtered pigs in the present study. PSE defects were established in the meat of 4 dressed carcasses, which was 1.6% of all of the assessed slaughtered pigs. The average length of the dressed carcass in the pigs was determined on the level of 842 ± 4.05 mm. The average slaughter weight of the pigs fell along with increasing measured pH1 value. The highest average price per 1 kg of dressed carcass (44.50 ± 2.29 CZK) was established in pigs, which had a measured pH1 value ranging from 6.21 to 6.40. On the contrary, the lowest average price per 1 kg of dressed carcass (42.49 ± 4.30 CZK) was determined for pigs with the pH1 value of < 6.00. The average slaughter weight of the pigs increased along with the increasing values of the length of the dressed carcass.

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Carcass characteristics and meat quality of purebred Pakchong 5 and crossbred pigs sired by Pakchong 5 or Duroc boar

Cited by 8 publications

References 27 publications

The Effect of Genotype, Sex and Intramuscular Fat Content on the Colour of Pork

The Effect of Genotype, Sex and Intramuscular Fat Content on the Colour of Pork

Influence of Slaughter Weight, Sex and Intramuscular Fat Content of the MLLT on the Carcass Value of Hybrid Pigs

The Impact of the pH<sub>1</sub> Value and the Length of Carcass on the Quality of Slaughtered Pigs of the Hybrid Combination (CLW × CL) × D

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