Skeletal muscle characteristics in different breeds of pigs in relation to sensory properties of meat

Abstract

Fibre type composition, activities of enzymes used as indicators for oxidative (citrate synthase and 3-OH-acyl-coA dehydrogenase) and glycolytic (lactate dehydrogenase and triose phosphate dehydrogenase) capacity as well as glycogen and triglyceride levels were analysed on muscle biopsies (M. longissimus dorsi and M. gluteus medius) obtained preslaughter from pure breed Hampshire (n = 5), Swedish Landrace (n = 5) and Swedish Yorkshire (n = 5) pigs. The biopsied muscles were evaluated after slaughter for the sensory properties of the meat. Fibre type composition was similar in all breeds, whereas the metabolic profile differed. The Hampshire pigs had a significantly higher oxidative capacity, lower glycolytic capacity, and greater storage of both glycogen and triglycerides compared with the Yorkshire pigs. Values for the Swedish Landrace pigs were inbetween the other breeds. Tenderness of meat was significantly lower in the Yorkshire pigs compared with the other breeds. These results suggest that of the sensory properties of meat, tenderness seems to be especially related to the metabolic profile of the muscles in the living pig.