Pork Quality of Two Lithuanian Breeds: Effects of Breed, Gender and Feeding Regimen

Razmaitė, Violeta; Juška, Remigijus; Leikus, Raimondas; Jatkauskienė, Virginija

doi:10.3390/ani11041103

Cited by 11 publications

(15 citation statements)

References 65 publications

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“…Different authors [12,17,20] found higher AI and TI indexes, but a lower h/H ratio for the meat of foals compared with those in the present study. Although horse meat showed a similar AI index and h/H ratio compared with the pork from Lithuanian pig breeds [54], it must be noted that horse meat demonstrated a considerably lower TI index.…”

Section: Fatty Acidsmentioning

confidence: 80%

Effect of Gender on Meat Quality from Adult Obsolescent Horses

Razmaitė

Šveistienė

Račkauskaitė

et al. 2021

Animals

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The objective of the study was to assess the influence of gender, age, and carcass weight on the properties of meat from adult horses slaughtered in Lithuania. M. pectoralis profundus of twenty-six obsolescent horses from 3 to 21 years of age were used in the experiment. Gender appeared to affect the horse meat properties. Stallions demonstrated (p < 0.01 and p < 0.05, respectively) lower content of dry matter and also considerably lower (p < 0.001 and p < 0.01) intramuscular fat content compared with mares and geldings and higher (p < 0.01) cholesterol content compared with mares. The meat of stallions showed the highest pH; however, a significant (p < 0.01) difference was obtained only in comparison with mares. Meat lightness (L*) and yellowness (b*) of stallions were lower (p < 0.05) compared with geldings. Meat toughness of stallions was also lower (p < 0.01) than the meat of mares and geldings. The highest (p < 0.05 and p < 0.01, respectively) proportion of total polyunsaturated fatty acids (PUFA), higher (p < 0.05) and more favorable PUFA/SFA ratio, and also the highest (p < 0.05) but least favorable n-6/n-3 PUFA ratio, were detected in the muscles of stallions compared with mares and geldings. The differences in horse ages did not exhibit any effect on the properties of M. pectoralis profundus. Despite the age differences at the decline of horse life, the properties of the horse meat exhibited good quality and showed that horse meat is potentially highly beneficial to human health.

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Section: Fatty Acidsmentioning

confidence: 80%

Effect of Gender on Meat Quality from Adult Obsolescent Horses

Razmaitė

Šveistienė

Račkauskaitė

et al. 2021

Animals

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“…Pork quality is defined as a sum of many significant quality characteristics, i.e., pH, water-holding capacity, colour, tenderness, taste, and shelf life, all of which are determined by genetic and environmental factors [2][3][4][5]. However, intensive selection of livestock animals has resulted in variety negative side effects, including poorer meat quality and lower disease resistance to pigs [6]. Since 2008, to ensure high meat quality, modern pig production technologies employ markerassisted selection (MAS), which facilitates reproductive exclusion of animals burdened with the stress-sensitivity gene (RYR1) that affects the incidence of PSE meat [7].…”

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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“…Some other authors have reported AI indexes [ 44 , 56 ] and similar [ 54 ] or higher TI indexes [ 42 ], but a lower h/H ratio [ 54 ]. Compared to pork [ 61 ], all lipid quality indices such as AI, TI indexes and h/H ratio of goose meat are more favourable for consumer health, however, if compared to horse meat [ 62 ], goose meat exhibits more favourable AI and h/H ratio. The peroxidizability index (PI) was higher ( p < 0.001) of IMF in the breast.…”

Section: Resultsmentioning

confidence: 99%

Present Conservation Status and Carcass and Meat Characteristics of Lithuanian Vištinės Goose Breed

Razmaitė

Šiukščius

Šveistienė

et al. 2022

Animals

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The aim of the present study was to identify the conservation status of Lithuanian local Vištinės goose breed and evaluate the carcass and meat quality characteristics in the breast and thigh depending on the sex. The status of the Lithuanian Vištinės goose breed was evaluated by monitoring of the birds, which are included in the breeding system. Twenty geese from the nucleus flock at the age of 10 weeks and reared using a commercial concentrate diet ad libitum were used for the carcass and meat quality evaluation. Due to fluctuations in the numbers of geese and reproduction of purebred birds on a largest scale from the nucleus flock, the status of Vištinės goose population remains critical-maintained. The difference in the live body weight between males and females was insignificant, whereas males showed higher carcass weight (p < 0.05), including the weight of breast, wings, thighs and neck. The sex did not affect the meat quality parameters, but the anatomical location of muscles has appeared to show a high effect. Thigh muscles had lower (p < 0.01 and p < 0.001, respectively) protein and cholesterol, and higher (p < 0.001) intramuscular fat contents compared with the breast. Thigh muscles also showed higher (p < 0.001 and p < 0.01, respectively) pH and EZ drip loss, but lower (p < 0.001) cooking loss compared with the breast. The breast was characterized by a higher (p < 0.001) shear of force and toughness with Warner–Bratzler test and higher (p < 0.001) hardness detected by texture profile analysis (TPA) compared with the thigh. Breast lipids had higher (p < 0.001) proportion of total saturated and polyunsaturated fatty acids, whereas the thigh was characterized by a higher proportion of monounsaturated fatty acids. Atherogenic (AI) and thrombogenic (TI) indexes were higher (p < 0.001) and hypocholesterolemic/hypercholesterolemic (h/H) ratio was lower (p < 0.001) and less favourable in the breast compared with the thigh. Despite the muscle type differences, goose meat of the local conserved breed exhibited good quality and expected enhancing impact on consumer health.

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Pork Quality of Two Lithuanian Breeds: Effects of Breed, Gender and Feeding Regimen

Cited by 11 publications

References 65 publications

Effect of Gender on Meat Quality from Adult Obsolescent Horses

Effect of Gender on Meat Quality from Adult Obsolescent Horses

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

Present Conservation Status and Carcass and Meat Characteristics of Lithuanian Vištinės Goose Breed

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