Abstract
In the paper, lean meat and quality of meat from pigs of 5 different genotypes were investigated: pure Landrace breed (L), genotype A; two hybrid combinations (Large Yorkshire x Landrace) x Duroc (LY x L) x D, genotype B; (Large Yorkshire x Landrace) x Pietrain (LY x L) x P, genotype C; and tow recurrent mating combinations: (Large Yorkshire x Landrace) x Large Yorkshire (F1x LY, genotype D) and (Large Yorkshire x Landrace) x Landrace (F1 x L, genotype E). Relevant indicators of lean meat were analyzed early post mortem and by method of partial dissection on cooled left carcass sides according to recommendation of EU. By analysis of obtained results it was established that the best indicator of lean meat of pig carcass sides mass of muscle tissue in four main parts. This conclusion derives from the fact that fatteners (genotype C) which had the greatest mass of muscle tissue in four main parts (15,33kg) also had the highest lean meat share in leg, shoulder, back-loin part (BLP) and belly-rib part (BRP) (69,67%, 57,71%, 54,42% and 44,99%) and highest share of muscle tissue in carcass sides when any of the mentioned investigation methods was applied (51,23 and 60,73%) compared to fatteners of other investigated genotypes. The quality of meat was investigated by determination of its technological quality and chemical composition of the MLD. Technological quality and chemical composition of MLD meat exhibited significant (*p<0,05) differences in WBC and pigment content between genotypes B and C, as well as B and E. Average values for content of ashes and share of pigments corresponds with average values characterizing muscles of normal properties. By analysis of obtained results we can conclude that fatteners of genotype E had the highest meat yield in carcass sides, but of slightly lower quality, which indicates the need for further work on improvement of meat quality. .
Highlights
Lean meat, i.e. quality of pig carcasses, which is one of the measures present in the selection program, is expressed by percentage of meat, and for this purpose different selection schemes are applied with the same objective (Ducos, 1994, cit. po Le Roy, 2002).Indicators of lean meat are indicators of quality of pig carcasses and include various types of measurements, on different locations and carried out in different ways
Carcass side lean meat was evaluated in two ways: 1. On warm carcass sides, using FOM apparatus (Petrović et al, 1997), and data obtained on thickness of fat tissue and diameter of M. longissimus dorsi were determined on following measuring points: LF = thickness of fat tissue in millimeters, measured 8 cm off the medial carcass line, between 3rd and 4th lumbar vertebrae, from the caudal-cranial position
- The best indicator of the lean meat of pig carcass sides is mass of muscle tissue in four major parts
Summary
Indicators of lean meat are indicators of quality of pig carcasses and include various types of measurements, on different locations and carried out in different ways. Most of the measurements represent fat content and are used as indirect evaluation of lean meat of pig carcasses. Po Moeller-u, 2001) for invasive method, measured back fat thickness on live and slaughtered animals. Authors have established high correlation of this measures on live and slaughtered animals (r=0,80). Po Moeller, 2001) and Hazel and Kline Back fat thickness measured by ultrasound was in high correlation with back fat thickness on carcass, and total fat tissue in slaughtered carcass. By introduction of ultrasound measuring it was possible to evaluate lean meat on live animals with great certainty
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