Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat.

Autor:	Povod M; Department of Feed Technology and Animal Feeding, Sumy National Agrarian University, Sumy, Ukraine., Mykhalko O; Department of Feed Technology and Animal Feeding, Sumy National Agrarian University, Sumy, Ukraine., Kyselov O; Department of Biochemistry and Biotechnology, Sumy National Agrarian University, Sumy, Ukraine., Opara V; Department of Feed Technology and Animal Feeding, Sumy National Agrarian University, Sumy, Ukraine., Andreychuk V; Department of Technology of Livestock Production of Polesie National University, Zhytomyr, Ukraine., Samokhina Y; Department of Breeding and Selection of Animals and Water Bioresources, Sumy National Agrarian University, Sumy, Ukraine.
Jazyk:	angličtina
Zdroj:	Journal of advanced veterinary and animal research [J Adv Vet Anim Res] 2021 Sep 25; Vol. 8 (3), pp. 521-533. Date of Electronic Publication: 2021 Sep 25 (Print Publication: 2021).
DOI:	10.5455/javar.2021.h542
Abstrakt:	Objective: The article aimed to study the relationship between the physico-chemical qualities of pig meat and their pre-slaughter weights. Materials and Methods: In this study, 60 pigs were reared for fattening under the same conditions of keeping and feeding, slaughtered, and used to sample the longest back muscle meat with pre-slaughter weights of 110 and 130 kg. The samples were evaluated according to generally accepted methods for assessing the physico-chemical qualities in pig meat. Results: Samples of meat from animals slaughtered at 130 kg had higher values for marbling - by 2.0 points or 5.24% ( p < 0.01), active acidity pH in ham muscles - by 0.20 pH or 3.57% ( p < 0.01), and the longest muscle of the back - by 0.10 pH or 1.82% ( p < 0.001). The pre-slaughter weight factor substantially affected the pH of ham muscles at 10.35% and on the marbling of meat in the longest back muscle at 13.31%. Pigs slaughtered at 110 kg had a greater increase in the color intensity of the meat and an increase in its water holding capacity. At a pre-slaughter weight of 130 kg, increasing the marbling and decreasing the softness of the flesh demonstrated a modest, adverse relationship. Conclusion: The findings support the use of pre-slaughter weight management to enhance pork quality. Competing Interests: The authors certify that there is no conflict of interest with any financial organization regarding the material discussed in the manuscript. (Copyright: © Journal of Advanced Veterinary and Animal Research.)
Databáze:	MEDLINE
Externí odkaz:	Zobrazit plný text záznamu