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

Kasprzyk, Anna; Bogucka, Joanna

doi:10.5194/aab-63-293-2020

Cited by 19 publications

(28 citation statements)

References 36 publications

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“…However, for example, Parunović et al [41] found higher cholesterol content (by 15.8%) in the meat of Mangalitsa than in the meat of Swedish Landrace. Our observations did not prove an effect of genotype on muscle fiber diameter, however, it is evident that muscle fibers in the meat of CH pigs are stronger, which is related to a higher lean meat content [42]. In the present study, meat oxidation was affected by genotype on Day 3 and Day 6 after the slaughter.…”

Section: Physical and Chemical Characteristics Of Musculus Longissimus Lumborum Et Thoraciscontrasting

confidence: 90%

The Indigenous Prestice Black-Pied Pig Breed Differs from a Commercial Hybrid in Growth Intensity, Carcass Value and Meat Quality

2021

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The study was designed for the comparison of barrows and gilts of two contrasting genotypes in terms of growth ability, carcass value and meat quality. A total of 76 pigs (from 7 ± 1 kg to 95 ± 6 kg) of the indigenous breed Prestice Black-Pied (PB) and the commercial hybrid of Large White × Landrace × Large Whitesireline (CH) were included in this study. The groups were balanced regarding genotype and sex. Live weight at the age of 79 days (p < 0.001), live weight at slaughter (p < 0.01), average daily gain (p < 0.001), weight of carcass and left carcass side (p < 0.05) and ham proportion (p < 0.001) were higher in the CH group. The values of the given parameters were higher in barrows than in gilts. The effect of genotype and sex interaction was observed in lean meat content (p < 0.05) and backfat thickness (p < 0.01). The CH gilts showed the highest lean meat content and the lowest backfat thickness compared to the lowest values in the PB barrows. The value of pH45 (p < 0.01) and intramuscular fat content were higher in the PB group. The lightness (p < 0.001), yellowness (p < 0.01), drip loss (p < 0.05) and protein content were lower in the PB group. Higher values of lightness (p < 0.05), yellowness (p < 0.05) and cholesterol content (p < 0.05) were observed in the boars. Oxidative stability of the meat (malondialdehyde content) was more favorable in the PB pigs. The effect of genotype and sex interaction was confirmed for the pH24 value (the highest value was found in the PB barrows and the lowest in the CH barrows, p < 0.001) and for the dry matter content (lowest in the PB gilts and highest in the CH barrows, p < 0.05). Overall, the PB pigs were characterized by inferior growth and carcass parameters, however, with more favorable parameters for meat quality.

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Section: Physical and Chemical Characteristics Of Musculus Longissimus Lumborum Et Thoraciscontrasting

confidence: 90%

The Indigenous Prestice Black-Pied Pig Breed Differs from a Commercial Hybrid in Growth Intensity, Carcass Value and Meat Quality

2021

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“…Muscle acidification 45 min after slaughter (pH 1 ) and ultimate acidification (pH u ) are key factors that determine the quality of pork [2,[9][10][11][12]. Muscle pH measurements 45 min after slaughter (pH 1 ) are used to predict meat quality and its classification in respect to PSE (pale, soft, exudative), normal, and DFD (dark, firm, dry) types [13].…”

Section: Introductionmentioning

confidence: 99%

“…The values of meat acidification measured 45 min after slaughter lower than 5.8 as typical of PSE meat, values from 5.8 to 6.0 as characteristic of semi-PSE meat, and values above 6.0 as characteristic of normal meat. Limit values of pH 1 measurements are used by most researchers as meat quality classification criteria [8,10,[12][13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

The relationship between acidification (pH) and meat quality traits of polish white breed pigs

Jankowiak

Cebulska

Bocian

2021

Eur Food Res Technol

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The paper presents the results of a study on the relationship between acidification (pH) and standard quality characteristics of the meat of Polish Large White × Polish Landrace pig crossbreds. The meat for the study was obtained from 184 F1 Polish Large White × Polish Landrace fatteners from a herd free of the stress-sensitivity gene. The obtained results were analysed in groups formed according to the meat’s measured pH45 values (≤ 6.3; 6.3–6.7; > 6.7) and pHu values (≤ 5.3; 5.3–5.6; > 5.6). Increasing measured pH45 values were paralleled by greater water-holding capacity and plasticity, lower drip loss, darker colour L* as assessed visually and with equipment, and greater content of muscle pigments (P < 0.01) of the evaluated meat. Higher pHu values had a more pronounced impact on WHC, free drip loss, tenderness, water content, and colour parameters: a*, b*, chroma C* (P < 0.01), and hue angle ho (P < 0.05). The obtained simple correlations between pH45 and pHu acidity and meat-quality characteristics indicate that the measured pH45 value was correlated more closely than ultimate acidification (P < 0.01) with visually assessed colour intensity, tactilely assessed meat hardness, colour lightness L* (P < 0.01), hue angle ho (P < 0.05), and muscle pigment content. On the other hand, pHu was more strongly correlated with water-holding capacity, drip loss, meat tenderness as well as water and protein content (P < 0.01).

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“…Pork accounts for nearly 40% of the global production and consumption of meat [ 1 ]. It is a source of complete protein and significant amounts of easily assimilated iron, zinc, selenium, copper, and vitamins from the B group, as well as bioactive compounds [ 2 , 3 , 4 ]. The content of fat and its fatty acid profile are nutritionally essential [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Carcass Composition and Quality of Meat of Pulawska and Pulawska x PLW Crossbred Pigs Fed Rations with Naked Oats

Milczarek¹

2021

Animals

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The study aimed to determine the impact of a 60% inclusion of naked oats in feed rations for Pulawska pigs and Pulawska x Polish Large White (PLW) crossbreds on the fattening performance, carcass composition, and meat quality. It was demonstrated that—independent from their diet—Pulawska pigs showed a daily weight gain about 14.5% lower (p ≤ 0.05), with about 15% higher feed conversion rate. The experimental factors showed no impact on the dressing percentage, meatiness, and backfat thickness, except that the “eye” of the loin was significantly smaller (by 4.55 cm2) in Pulawska pigs. There was no interaction effect (diet/breed) for the pigs’ performance results and carcass composition. A 60% inclusion of naked oats in the pigs’ diet did not affect the weight of primal cuts in the right-side half-carcass. Compared to Pulawska pigs, crossbreds featured a significantly lower weight of bacon and ribs (by 1.17 kg) but a higher (p ≤ 0.05) weight of fillet (by 1.0 kg) and ham with shin (by 0.43 kg). The diet had no impact on the evaluated muscles, except a reduction (by 2.3 points) in colour lightness (L) of musculus semimembranosus in fattening pigs receiving feed rations with a 60% share of oats. Both muscles in Pulawska pigs showed significantly better (p ≤ 0.05) water-holding capacity and reduced colour lightness (L) in comparison to crossbred pigs. Moreover, the longissimus lumborum muscle of Pulawska pigs had a higher chroma (C) and a lower hue (H). The contents of essential nutrients in the evaluated muscles did not depend on the pigs’ diet and breed, except that a higher by 0.3% (p ≤ 0.05) intramuscular fat content was found in the longissimus lumborum muscle of Pulawska pigs. Neither of the experimental factors showed significant impact on the total saturated fatty acids (SFA) and total unsaturated fatty acids (UFA), or on neutral or hypocholesterolemic (DFA) and hypercholesterolemic fatty acids (OFA) in the evaluated muscles. The muscles of Pulawska x PLW pigs contained more (by 1.77% FA in the longissimus lumborum and 1.16% in the semimembranosus) polyunsaturated fatty acids (PUFA) than the muscles of the Pulawska breed (p ≤ 0.05). In addition, naked oats included in the pigs’ diet increased (p ≤ 0.05) the share of PUFA in intramuscular fat. The muscles of Pulawska pigs, in comparison to the muscles of crossbreds, showed a significantly improved ratio: by 66% and 69% in the longissimus lumborum and the semimembranosus muscles, respectively. To sum up, a 60% inclusion of naked oats is recommended in the rations of both Pulawska pigs and Pulawska x PLW crossbreds, since it allows satisfactory carcass composition and meat quality to be maintained. Pulawska pigs had worse productivity ratios but showed improved meat quality traits in terms of the n-6/n-3 ratio.

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

Cited by 19 publications

References 36 publications

The Indigenous Prestice Black-Pied Pig Breed Differs from a Commercial Hybrid in Growth Intensity, Carcass Value and Meat Quality

The Indigenous Prestice Black-Pied Pig Breed Differs from a Commercial Hybrid in Growth Intensity, Carcass Value and Meat Quality

The relationship between acidification (pH) and meat quality traits of polish white breed pigs

Carcass Composition and Quality of Meat of Pulawska and Pulawska x PLW Crossbred Pigs Fed Rations with Naked Oats

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