Quality of pig carcass and meat of different genotypes
Kvalitet trupa i mesa svinja različitih genotipova
Abstract
Objective of this paper was to present results of investigation of different genotypes on quality of pig carcass and meat. Dissection of four main carcass parts was performed (n=67) in order to present share of tissue in main carcass parts. The quality of pig carcasses was investigated on three genotypes: Swedish Landrace (ŠL/SL) and two hybrid combinations with Durroc and Pietrain (VJ/LW x ŠL/SL) x D and (VJ/LW x ŠL/SL) x P. Meat yield of pig carcass sides was determined by partial dissection and for Swedish Landrace it was 51,30%, and for three breed combination with Durroc 56,04% and for three breed combination with pietrain 58,55%. It was established that genotype of pigs in fattening influenced the quality of meat, since the three breed combination with Pietrain (genotype C) had the lowest share of free fat, the poorest colour and the lowest WBA, and hihger share of ashes compared to results obtained for other genotypes (1,22; 0,27; 46,50 and 1,17).
Cilj rada je bio da se prikažu rezultati ispitivanja uticaja različitih genotipova na kvalitet trupa i mesa svinja. Vršena je disekcija četiri glavna dela trupa, (n=67) da bi prikazali udeo tkiva u osnovnim delovima polutki. Tako je ispitivan kvalitet svinjskih trupova tri genotipa i to: jedna čista rasa, švedski landras (ŠL) i dve hibridne kombinacije sa durokom i pietrenom (VJ x ŠL) x D i (VJ x ŠL) x P. Mesnatost svinjskih polutki utvrđena parcijalnom disekcijom za švedski landras je iznosila 51,30%, trorasnu kombinaciju sa durokom 56,04% i trorasnu kombinaciju sa pietrenom 58,55%. Isto tako, ustanovljeno je da genotip svinja ima uticaj i na kvalitet mesa, jer je trohibridna kombinacija sa pietrenom (genotip C) imala najmanji udeo slobodne masti, najslabije izraženu boju kao i najmanju SVV, a veći udeo pepela u poređenju sa rezultatima ostalih ispitivanih genotipova (1,22; 0,27; 46,50 i 1,17).
Keywords:
pig / genotype / carcass quality / meat quality / svinja / genotip / kvalitet trupa / kvalitet mesaSource:
Biotechnology in Animal Husbandry, 2008, 24, 1-2, 77-86Publisher:
- Institute for Animal Husbandry, Belgrade
Funding / projects:
- Ministry of Science, Republic of Serbia, no. BTN 351008B: Biotehnologija i agroindustrija
Collections
Institution/Community
RIStocarTY - JOUR AU - Kosovac, Olga AU - Stanišić, Nikola AU - Živković, Branislav AU - Radović, Čedomir AU - Pejčić, Saša PY - 2008 UR - http://r.istocar.bg.ac.rs/handle/123456789/180 AB - Objective of this paper was to present results of investigation of different genotypes on quality of pig carcass and meat. Dissection of four main carcass parts was performed (n=67) in order to present share of tissue in main carcass parts. The quality of pig carcasses was investigated on three genotypes: Swedish Landrace (ŠL/SL) and two hybrid combinations with Durroc and Pietrain (VJ/LW x ŠL/SL) x D and (VJ/LW x ŠL/SL) x P. Meat yield of pig carcass sides was determined by partial dissection and for Swedish Landrace it was 51,30%, and for three breed combination with Durroc 56,04% and for three breed combination with pietrain 58,55%. It was established that genotype of pigs in fattening influenced the quality of meat, since the three breed combination with Pietrain (genotype C) had the lowest share of free fat, the poorest colour and the lowest WBA, and hihger share of ashes compared to results obtained for other genotypes (1,22; 0,27; 46,50 and 1,17). AB - Cilj rada je bio da se prikažu rezultati ispitivanja uticaja različitih genotipova na kvalitet trupa i mesa svinja. Vršena je disekcija četiri glavna dela trupa, (n=67) da bi prikazali udeo tkiva u osnovnim delovima polutki. Tako je ispitivan kvalitet svinjskih trupova tri genotipa i to: jedna čista rasa, švedski landras (ŠL) i dve hibridne kombinacije sa durokom i pietrenom (VJ x ŠL) x D i (VJ x ŠL) x P. Mesnatost svinjskih polutki utvrđena parcijalnom disekcijom za švedski landras je iznosila 51,30%, trorasnu kombinaciju sa durokom 56,04% i trorasnu kombinaciju sa pietrenom 58,55%. Isto tako, ustanovljeno je da genotip svinja ima uticaj i na kvalitet mesa, jer je trohibridna kombinacija sa pietrenom (genotip C) imala najmanji udeo slobodne masti, najslabije izraženu boju kao i najmanju SVV, a veći udeo pepela u poređenju sa rezultatima ostalih ispitivanih genotipova (1,22; 0,27; 46,50 i 1,17). PB - Institute for Animal Husbandry, Belgrade T2 - Biotechnology in Animal Husbandry T1 - Quality of pig carcass and meat of different genotypes T1 - Kvalitet trupa i mesa svinja različitih genotipova VL - 24 IS - 1-2 SP - 77 EP - 86 DO - 10.2298/BAH0802077K ER -
@article{ author = "Kosovac, Olga and Stanišić, Nikola and Živković, Branislav and Radović, Čedomir and Pejčić, Saša", year = "2008", abstract = "Objective of this paper was to present results of investigation of different genotypes on quality of pig carcass and meat. Dissection of four main carcass parts was performed (n=67) in order to present share of tissue in main carcass parts. The quality of pig carcasses was investigated on three genotypes: Swedish Landrace (ŠL/SL) and two hybrid combinations with Durroc and Pietrain (VJ/LW x ŠL/SL) x D and (VJ/LW x ŠL/SL) x P. Meat yield of pig carcass sides was determined by partial dissection and for Swedish Landrace it was 51,30%, and for three breed combination with Durroc 56,04% and for three breed combination with pietrain 58,55%. It was established that genotype of pigs in fattening influenced the quality of meat, since the three breed combination with Pietrain (genotype C) had the lowest share of free fat, the poorest colour and the lowest WBA, and hihger share of ashes compared to results obtained for other genotypes (1,22; 0,27; 46,50 and 1,17)., Cilj rada je bio da se prikažu rezultati ispitivanja uticaja različitih genotipova na kvalitet trupa i mesa svinja. Vršena je disekcija četiri glavna dela trupa, (n=67) da bi prikazali udeo tkiva u osnovnim delovima polutki. Tako je ispitivan kvalitet svinjskih trupova tri genotipa i to: jedna čista rasa, švedski landras (ŠL) i dve hibridne kombinacije sa durokom i pietrenom (VJ x ŠL) x D i (VJ x ŠL) x P. Mesnatost svinjskih polutki utvrđena parcijalnom disekcijom za švedski landras je iznosila 51,30%, trorasnu kombinaciju sa durokom 56,04% i trorasnu kombinaciju sa pietrenom 58,55%. Isto tako, ustanovljeno je da genotip svinja ima uticaj i na kvalitet mesa, jer je trohibridna kombinacija sa pietrenom (genotip C) imala najmanji udeo slobodne masti, najslabije izraženu boju kao i najmanju SVV, a veći udeo pepela u poređenju sa rezultatima ostalih ispitivanih genotipova (1,22; 0,27; 46,50 i 1,17).", publisher = "Institute for Animal Husbandry, Belgrade", journal = "Biotechnology in Animal Husbandry", title = "Quality of pig carcass and meat of different genotypes, Kvalitet trupa i mesa svinja različitih genotipova", volume = "24", number = "1-2", pages = "77-86", doi = "10.2298/BAH0802077K" }
Kosovac, O., Stanišić, N., Živković, B., Radović, Č.,& Pejčić, S.. (2008). Quality of pig carcass and meat of different genotypes. in Biotechnology in Animal Husbandry Institute for Animal Husbandry, Belgrade., 24(1-2), 77-86. https://doi.org/10.2298/BAH0802077K
Kosovac O, Stanišić N, Živković B, Radović Č, Pejčić S. Quality of pig carcass and meat of different genotypes. in Biotechnology in Animal Husbandry. 2008;24(1-2):77-86. doi:10.2298/BAH0802077K .
Kosovac, Olga, Stanišić, Nikola, Živković, Branislav, Radović, Čedomir, Pejčić, Saša, "Quality of pig carcass and meat of different genotypes" in Biotechnology in Animal Husbandry, 24, no. 1-2 (2008):77-86, https://doi.org/10.2298/BAH0802077K . .