EFFECT OF HAL GENOTYPE ON NORMAL AND FAULTY MEAT FREQUENCY IN HYBRID FATTENERS
 
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Pol. J. Food Nutr. Sci. 2004;54(4):387–390
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ABSTRACT
This study involved an analysis of 119 hybrid fatteners. Blood was sampled directly after slaughter and was used for DNA analysis to identify individuals carrying the stress sensitivity gene HALn. Thereafter, the carcasses were dissected according to the Polish Station for Swine Slaughter Performance Inspection (SKURTCh). The following qualitative analyses were carried out: pH, meat lightness, water binding capacity, water-soluble protein content; additionally, Q11 quality index was evaluated. Moreover, the frequency of normal and faulty (partly-PSE and PSE) meat was estimated. Recessive homozygotes (nn) were characterised by higher carcass leanness and poorer meat quality (higher PSE rate) in comparison to dominant homozygotes (NN). The pigs of the heterozygous genotype (Nn) yielded the most normal meat with a lower rate of carcasses with partly PSE or PSE meat. Not all the pigs that were sensitive to stress (nn) displayed PSE meat symptoms, whereas faulty meat was observed in some genetically stress-resistant animals (NN).
ISSN:1230-0322