Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits.

DOMINIKA GUZEK,KRZYSZTOF GŁĄBSKI,DOMINIKA GŁĄBSKA,AGNIESZKA WIERZBICKA

doi:10.1590/0001-3765201620140679

Abstract

Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal treatment was expressed by Warner-Bratzler shear force and color analysis was obtained using CIE L*a*b* color system. No differences in sarcomere length, shear force as well as components of color values between pork meat originated from Polish Landrace breed and Polish Landrace x Duroc crossbreed were observed. Analysis of basic chemical composition revealed higher fat and lower ash contents in the case of meat of Polish Landrace breed animals. It was concluded that the actual impact of breed on meat characteristics is possibly altered by other factors. It may be suggested that influence of basic chemical composition on color of meat is breed-related.

Highlights

In the past, crossbreeding was primarily used mainly to increase total efficiency of pork production, such procedures could be associated with negative impact on meat palatability, tenderness (Lonergan et al 2001)
It was concluded that no statistically significant differences were observed between sarcomere length values for pork meat samples originated from both groups (p>0.05)
Shear force values, measured for meat samples derived from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals, are presented in Figure 3 (a) and Figure 3 (b), respectively

Summary

Introduction

In the past, crossbreeding was primarily used mainly to increase total efficiency of pork production, such procedures could be associated with negative impact on meat palatability, tenderness (Lonergan et al 2001). On the basis of various researches it was concluded that, among all meat quality traits, tenderness (Dilger et al 2010) and color (Lindahl et al 2006) are the most important sensory attributes of pork meat. Factors involved in determination of such sensory features may vary, but researches focused on analysis of tenderness variation in the case of major pork muscles and indicated the distinctive role of sarcomere length in creating texture of unaged pork muscles (Wheeler et al 2000). The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on the quality features of meat (including sarcomere length, shear force, basic composition and color) in reference to Polish Landrace breed

Objectives

Methods

Results

Discussion

Conclusion