Carcass, Meat Quality and Histochemical Traits of m. longissimus lumborum from Złotnicka Spotted Pigs and Commercial Pigs

Bocian, M.; Wojtysiak, Dorota; Jankowiak, Hanna; Cebulska, Aleksandra; Kapelański, W.; Migdał, Władysław

doi:10.3409/fb60_3-4.181-187

Cited by 18 publications

(18 citation statements)

References 22 publications

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“…Polish indigenous breeds achieved middle values, but crossbreed Ma × Du had higher back-fat thickness (P < 0.001). These results are in agreement with findings reported by Grzeškowiak et al (2009), Jankowiak et al (2009 and Bocian et al (2012). Wojtyšiak and Poltowicz (2014) showed that Pulawska had lower value of loin eye area, but higher back-fat thickness than their crossbreeds.…”

Section: Resultssupporting

confidence: 93%

Effect of pig genotypes from Slovak and Polish breeds on meat quality

et al. 2018

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Abstract. Nowadays, meat and meat products from indigenous pig breeds are desired by consumers for their high sensory quality. For that reason, the trend to use indigenous pig breeds for production of these products has widened. The aim of this study was to compare physical and chemical parameters of Musculus longissimus dorsi (MLD) as well as content of cholesterol and fatty acid profiles among Mangalitsa, the crossbreed Mangalitsa × Duroc, and pig meat breed Slovak Large White with Polish indigenous breeds Pulawska and Zlotnicka spotted. In the study, 48 pigs were used. The pigs were divided into 5 groups of different genotypes: Mangalitsa breed (n = 9), the crossbreed Mangalitsa × Duroc (n = 9), Slovak Large White -SLW (n = 10), Zlotnicka spotted (n = 10) and Pulawska (n = 10). The pigs were reared under intensive conditions, and they were fed by an ad libitum system with complete feed mixtures. The fattening period lasted from 30 to 100 kg of live weight. The SLW had the highest average daily gain with the lowest feed intake compared to Mangalitsa, the crossbreed Ma × Du and Polish indigenous breeds (P < 0.001). SLW had the highest meat content in the carcass while Mangalitsa had the lowest (P < 0.001). Mangalitsa and their crossbreed Ma × Du had the highest fat content in the carcass, but the SLW and Polish indigenous pig breeds had the lowest fat content in the carcass (P < 0.001). As regards the physical properties of MLD, the Polish indigenous pig breeds achieved the highest values of pH 45 min post mortem, the lowest drip loss values, the lowest colour values of CIE L * and the highest values of CIE b* compared to other genotypes in the experiment (P < 0.001). However the meat of crossbreed Ma × Du had pale, soft and exudative (PSE)-like conditions due to the low pH 45 min post mortem, the high values of drip loss and CIE L * . The crossbreed Ma × Du and Polish indigenous pig breeds had the highest content of intramuscular fat in MLD compared to Mangalitsa and SLW (P < 0.001). The cholesterol content in MLD was the highest in Polish pig breeds and the lowest in SLW (P < 0.001). Regarding the fatty acid content in the meat, intramuscular fat (IMF) from Zlotnicka spotted was significantly the most polyunsaturated with the highest percentages of C18:2n-6, C20:5n-3 and C22:6n-3, and it had the lowest percentages of monounsaturated fatty acids (MUFAs) as well as contents of C18:1cis-9 and C18:1trans-11 compared to other genotypes (P < 0.001). IMF from Slovak Large White was the most saturated and monounsaturated with the highest content of C18:1cis-9, and it has the lowest percentages of polyunsaturated fatty acids (PUFAs) in IMF compared to genotypes in the study (P < 0.001). From the results, it follows that the Polish indigenous pig breeds are more suitable for the breeding and production of special meat products due to acceptable fattening and carcass parameters as well as the meat quality. As regards fatty acid composition of meat, the direct influence between fatty acid composition in diet and in Muscu...

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Section: Resultssupporting

confidence: 93%

Effect of pig genotypes from Slovak and Polish breeds on meat quality

et al. 2018

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“…The present results are typical of local breeds and meat-type breeds (RUUSUNEN & PUOLANNE 1997;SERRA et al 1998;BOGUCKA & KAPELAÑSKI 2005;RYU et al 2008;WOJTYSIAK 2014). The effect of breed on muscle microstructure has also been confirmed by BOCIAN et al (2012), who reported that m. longissimus lumborum in Z³otnicka Spotted pigs has a significantly higher proportion of type I fibres and a lower proportion of type IIB fibres compared to the commercial crossbreeds. According to K£OSOWSKA and FIELDIER (2003), the proportion of individual muscle fibre types has a genetic background and is characteristic of different breeds and crossbreds.…”

Section: Resultssupporting

confidence: 86%

“…The effect of breed on drip loss value was observed by many authors. BOCIAN et al (2012) found that the meat from Z³otnicka Spotted pigs had lower drip loss compared to the meat of commercial crossbreeds. Similarly, JANKOWIAK et al (2009) noted lower drip loss in the meat of purebred pigs compared to the crossbreeds.…”

Section: Resultsmentioning

confidence: 95%

Muscle Fibre Characteristics and Physico-Chemical Parameters of m. semimembranosus from Puławska, Polish Large White and Pietrain Pigs

Wojtysiak

Górska

Wojciechowska

2016

folia biol (krakow)

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The aim of the study was to compare muscle fibre parameters and quality of m. semimembranosus in pigs. The experiment was conducted with 18 Pu³awska pigs, 24 Polish Large White (PLW) pigs, and 24 Pietrain pigs slaughtered at 105 kg body weight. The results obtained indicate that the breed of pigs has a significant effect on both muscle fibre composition and vascularization. The muscles of Pu³awska pigs are the most oxidative, as evidenced by the greatest number of capillaries and the highest percentage of type I and IIA fibres compared to the muscle of PLW and Pietrain pigs. In turn, the most glycolytic muscles (highest percentage of type IIB fibres, poorest vascularization as well as the greatest diameters of muscle fibres of all types under analysis) were noted in Pietrain pigs. Analysis of the physico-chemical parameters of the meat showed the lowest pH 45 , a* and IMF, as well as the highest L*, drip loss and shear force values in Pietrain pigs compared to Pu³awska and PLW pigs. Significantly higher IMF, and a* values, as well as lower drip loss, shear force and L* values were observed in Pu³awska pigs.

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“…In many countries native pig breeds can provide suitable material for the good-quality products from pork that are more frequently demanded by consumers at present ( Serrano et al, 2008 ). One possible way to improve pork quality is to put greater emphasis on native breeds of pigs ( Bocian et al, 2012 ). Ruusunen et al (2012) stated that the biggest differences in carcass and meat quality traits are usually found when comparing pigs of two genetically different pig breeds, i.e.…”

Section: Introductionmentioning

confidence: 99%

Carcass Traits and Meat Quality of Prestice Black-Pied Pig Breed

Matoušek

Kernerová

Hyšplerová

et al. 2015

Asian Australas. J. Anim. Sci

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The objective of the study was to evaluate fattening performance, carcass value and meat quality in pigs of Prestice Black-Pied breed in relation to slaughter weight (SW) and gender (barrows and gilts, resp.). Pigs were divided into weight categories: SW1 (75 to 99.9 kg), SW2 (100 to 109.9 kg) and SW3 (110 to 130 kg) and all individual traits were analyzed by the general linear model procedure (SAS 9.3). Average SW of each weight group was as follows: SW1 94.2 kg, SW2 105.8 kg, and SW3 115.2 kg. Differences among average backfat thickness of 36.07 mm in SW1, 40.16 mm in SW2, and 43.21 mm in SW3 were significant (p<0.01). Lean meat content was 48.94% (SW1), 48.78% (SW2), and 48.76% (SW3). Pigs were slaughtered at average weight of 105.7 kg for barrows and 104.4 kg for gilts. Average backfat thickness for barrows was 40.90 mm and 38.72 mm for gilts (significant difference p<0.05). Lean meat content was 48.75% in barrows and 48.91% in gilts. The values of pH45, characterizing the meat of very good quality. The loin in SW3 was darker than the muscles of SW1 and SW2. Drip loss was the lowest in SW1 (1.96%), compared to the highest drip loss in SW3 (2.59%). Content of intramuscular fat was 2.68% in SW3, 2.79% in SW2, and SW1 had the lowest content 2.47%. The values of pH45, colour lightness and drip loss were similar in both genders. However barrows had higher intramuscular fat content by 0.31% than gilts (p<0.05).

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Carcass, Meat Quality and Histochemical Traits of m. longissimus lumborum from Złotnicka Spotted Pigs and Commercial Pigs

Cited by 18 publications

References 22 publications

Effect of pig genotypes from Slovak and Polish breeds on meat quality

Effect of pig genotypes from Slovak and Polish breeds on meat quality

Muscle Fibre Characteristics and Physico-Chemical Parameters of <I>m. semimembranosus</I> from Puławska, Polish Large White and Pietrain Pigs

Carcass Traits and Meat Quality of Prestice Black-Pied Pig Breed

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