EFFECT OF CARCASS MEATINESS LEVEL ON MEAT QUALITY OF PIGS MONOMORPHIC AT GENES RYR1 AND LEP
 
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Pol. J. Food Nutr. Sci. 2009;59(4):325–328
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ABSTRACT
The studies were carried out on 114 carcasses of hybrid porkers after Camborough 22 sows and PIC 337 boars classified in classes of the EUROP system.The carcasses of PIC pigs free from stress susceptibility gene (CC/RYR1) and monomorphic at the leptin gene (TT T3469C and GG G2728A) classified into meatiness class S, E and U differed significantly in respect of meatiness and backfat thickness but did not differ significantly in respect of weight. Meat coming from the carcasses classified into class S contained significantly less intramuscular fat than that from the carcasses classified into class U, with its content being an optimum in all meatiness classes. No significant differences were found however in the content of dry matter, total protein and ash in meat from the carcasses classified into S, E and U classes. Meat from the carcasses classified into class S was characterised by a significantly larger free drip than that from the carcasses classified into class E but no significant differences were observed between mean values of pH24 and pH48, water-holding capacity, thermal drip, water-soluble protein content and meat colour parameters. Despite the lack of significant differences between mean values of most meat quality traits examined, a higher frequency of PSE and partly PSE meat in carcasses with meatiness over 60% (class S) may point to an unfavourable effect of high meatiness on the quality of meat.
ISSN:1230-0322