Effect of Rearing System Conditions of Fatteners on Meat Quality and Profile of Fatty Acids in M. Longissimus Dorsi

Karpiesiuk, Krzysztof; Kozera, Wojciech; Bugnacka, D.; Falkowski, J.

doi:10.15193/zntj/2013/88/039-050

Cited by 6 publications

(9 citation statements)

References 12 publications

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“…The higher the water content and the smaller the water absorption are, the brighter the meat colour will be; thus this type of meat has a reduced suitability for processing. According to Karpiesiuk et al (2013), it is related to muscle structure which does not let the light penetrate into deeper meat layers, which results in the intensive reflection of light and thus in the high brightness (L * ) of colour. Meat of the Pulawska breed fatteners showed a different brightness (compared to the DanBred and Naima breeds) and intensity of red colour (compared to DanBred).…”

Section: Resultsmentioning

confidence: 99%

“…Pork meat, when consumed in optimal quantities, is a good source of energy and shows a positive effect on the skin, eyes, nervous and skeletal systems, and mental condition (Singh et al, 2003, cited in Nistor et al, 2012. However, many consumers believe that the quality of raw and processed meat has significantly deteriorated in recent years (Karpiesiuk et al, 2013;Miar et al, 2014). Apart from typical defects such as PSE (pale, soft, exudative), ASE (acid, soft, exudative) and DFD (dark, firm and dry), Tomović et al (2014) also report on the problem of RSE (red, soft, exudative) and PFN (pale, firm, non-exudative) pork meat.…”

Section: Introductionmentioning

confidence: 99%

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Meat quality of Pulawska breed pigs and image of longissimus lumborum muscle microstructure compared to commercial DanBred and Naima hybrids

Kasprzyk

Bogucka

2020

Arch. Anim. Breed.

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Abstract. The objective of this article was the evaluation of selected properties of meat quality including the characteristics of longissimus lumborum (LL) muscle microstructure of Pulawska breed pigs and fatteners of the DanBred and Naima hybrids which are used in national meat production. Three genetic groups of fatteners were studied in the experiment: group I – DanBred hybrid; group II – Naima hybrid; and group III – the Pulawska breed. Pig fattening took place under the same environmental conditions from the starting weight of 30 kg ± 2 kg to 103–105 kg. For the analysis of muscle fibre characteristics and meat quality from each group, 30 animals were selected ( 1:1 ). Physico-chemical properties and ultrastructure were evaluated in samples collected from the LL muscle. A statistically significant impact (P<0.01) of a genetic group on pH45, content of water, protein and ash, as well as on the colour of meat, the number of STOs (slow-twitch oxidatives) and the diameter of FTG (fast-twitch glycolytic) muscle fibres, was found. Meat of the Pulawska breed, compared to DanBred and Naima, showed a statistically significant (P<0.01) higher (by 2.05 % and 2.49 %, respectively) nutritional value expressed as protein content and mineral components. Overall, these results imply better biological properties of Pulawska meat than DanBred and Naima hybrids. The higher STO and lower FTG found in muscles from Pulawska pigs might partially explain meat quality differences found between the breeds in the present study. The data of the current study indicated that meat quality characteristics and muscle microstructure of fatteners showed differences, and these differences may be used for alternative pork meat production for the consumer.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Meat quality of Pulawska breed pigs and image of longissimus lumborum muscle microstructure compared to commercial DanBred and Naima hybrids

Kasprzyk

Bogucka

2020

Arch. Anim. Breed.

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“…It is also worth emphasizing that the more light the meat is, the more PSE it is and the lower water holding capacity it has. This is determined by muscle structure, which prevents penetration of light into deeper layers of meat, as a result of which the reflection of light is high and thus colour lightness (L*) is high (KARPIESIUK et al 2013). The colour of meat is also influenced by muscle fibre composition.…”

Section: Resultsmentioning

confidence: 99%

Muscle Fibre Characteristics and Physico-Chemical Parameters of <I>m. semimembranosus</I> 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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“…There are still divergences in the results of many studies about the influence of rearing conditions and feeding regime on carcass traits and quality of pig meat (Enfält et al, 1997;Klont et al, 2001;Millet et al, 2005;Jordan et al, 2008;Lebret, 2008;Karpiesiuk et al, 2013;Lebret et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Production performance of pigs reared in different systems and fed increased energy content diets with or without green alfalfa

Kozera¹,

Karpiesiuk²,

Bugnacka³

et al. 2016

SA J. An. Sci.

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The objective of this study was to determine the effects of various feeding and housing systems on fattening performance, slaughter value and biochemical serum parameters in growing-finishing pigs. The experimental material comprised 90 growing-finishing pigs, divided into six groups of 15 animals that were diverse in terms of rearing (with or without free access to outdoor runs) and feeding systems (fed increased metabolizable energy (ME) content diets with or without green alfalfa). Different feeding regimes and rearing systems had no significant effects on most fattening results and the carcass traits of the pigs except for daily water and diet intake and feed/gain ratio. Daily water intake was lower in pigs fed complete diets plus green alfalfa forage. Low-density lipoprotein (LDL) cholesterol concentrations were statistically lower in the blood serum of Groups 3 and 6 than in Groups 2 and 4. High-density lipoprotein (HDL) cholesterol levels were significantly higher in the serum of Group 6, compared with other groups. Group 3 had significantly higher triglycerides levels compared with Groups 1, 2, 4, 5 and 6. Taking into consideration all these dependencies, it could be assumed that feeding regime and rearing with access to outdoor runs might improve not only blood lipid profile, but also the dietetic value of pork. It seems that feeding a complete diet with increased ME, plus green alfalfa forage and rearing indoors with free access to outdoor runs, gave the best results. ______________________________________________________________________________________

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Effect of Rearing System Conditions of Fatteners on Meat Quality and Profile of Fatty Acids in M. Longissimus Dorsi

Cited by 6 publications

References 12 publications

Meat quality of Pulawska breed pigs and image of longissimus lumborum muscle microstructure compared to commercial DanBred and Naima hybrids

Meat quality of Pulawska breed pigs and image of longissimus lumborum muscle microstructure compared to commercial DanBred and Naima hybrids

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

Production performance of pigs reared in different systems and fed increased energy content diets with or without green alfalfa

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