Meat quality of Pulawska breed pigs and image of longissimus lumborum muscle microstructure compared to commercial DanBred and Naima hybrids.

Anna Kasprzyk,Joanna Bogucka

doi:10.5194/aab-63-293-2020

Abstract

The objective of this article was the evaluation of selected properties of meat quality including the characteristics of longissimus lumborum (LL) muscle microstructure of Pulawska breed pigs and fatteners of the DanBred and Naima hybrids which are used in national meat production. Three genetic groups of fatteners were studied in the experiment: group I – DanBred hybrid; group II – Naima hybrid; and group III – the Pulawska breed. Pig fattening took place under the same environmental conditions from the starting weight of 30 kg 2 kg to 103–105 kg. For the analysis of muscle fibre characteristics and meat quality from each group, 30 animals were selected ( ). Physico-chemical properties and ultrastructure were evaluated in samples collected from the LL muscle. A statistically significant impact () of a genetic group on pH, content of water, protein and ash, as well as on the colour of meat, the number of STOs (slow-twitch oxidatives) and the diameter of FTG (fast-twitch glycolytic) muscle fibres, was found. Meat of the Pulawska breed, compared to DanBred and Naima, showed a statistically significant () higher (by 2.05 % and 2.49 %, respectively) nutritional value expressed as protein content and mineral components. Overall, these results imply better biological properties of Pulawska meat than DanBred and Naima hybrids. The higher STO and lower FTG found in muscles from Pulawska pigs might partially explain meat quality differences found between the breeds in the present study. The data of the current study indicated that meat quality characteristics and muscle microstructure of fatteners showed differences, and these differences may be used for alternative pork meat production for the consumer.

Highlights

Pork meat, when consumed in optimal quantities, is a good source of energy and shows a positive effect on the skin, eyes, nervous and skeletal systems, and mental condition (Singh et al, 2003, cited in Nistor et al, 2012)
The objective of the study is the evaluation of selected properties of meat quality, including characteristics of the microstructure of the longissimus lumborum muscle of Pulawska breed pigs and fatteners of the DanBred and Naima hybrids which are used in national meat production
When analysing the acidity of the longissimus lumborum (LL) muscle, a statistically significant (P

Summary

Introduction

Pork meat, when consumed in optimal quantities, is a good source of energy and shows a positive effect on the skin, eyes, nervous and skeletal systems, and mental condition (Singh et al, 2003, cited in Nistor et al, 2012). Many consumers believe that the quality of raw and processed meat has significantly deteriorated in recent years (Karpiesiuk et al, 2013; Miar et al, 2014). (2014) report on the problem of RSE (red, soft, exudative) and PFN (pale, firm, non-exudative) pork meat. This results, among other factors, from the intensive selection of pig breeds in terms of the accelerated growth of muscle tissue. Intensified synthesis of muscle protein may contribute to physiological changes which have negative consequences with respect to qualitative meat properties (De Vries et al, 1994; Miar et al, 2014). The causes and factors which contribute to this phenomenon still remain unclear

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