INFLUENCE OF BOAR GENOTYPE ON MEATINESS OF PIG CARCASS AND QUALITY OF MUSCLE TISSUE
| Autor: | Gordana Kralik, Antun Petričević, Goran Kušec, Josip Fazekaš, Draženka Gutzmirtl, Ivo Gutzmirtl |
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| Jazyk: | chorvatština |
| Rok vydání: | 1996 |
| Zdroj: | Stočarstvo : Časopis za unapređenje stočarstva Volume 50 Issue 1 |
| ISSN: | 1848-9044 0351-0832 |
| Popis: | Cilj istraživanja bio je ustanoviti utjecaj genotipa nerasta na mesnatost svinjskih polovica i kakvoću mišićnog tkiva. U tu svrhu ispitano je sedamdeset potomaka nerasta A, B, C, D i E, pasmine njemački landras. Za procjenu udjela svinjskog mesa u polovicama upotrebljen je obrazac: M(%) = 47,978 + (26,0429 x S/M) + (4,5154 x √M)-(2,5018 x logS) - (8,4212 x √S); gdje je M(%) = procijenjeni udio mišićnog tkiva, S - debljina slanine (mm), M = debljina mišića (mm). Od kvalitativnih pokazatelja mišićnog tkiva istražene su vrijednosti pH₁, i pH₂, sp.v.v. i boja mesa (Göfo-vrijednost). Mesnatost potomaka statistički je vrlo značajno (P The aim of the research was to determine the influence of boar genotype on pig carcass meatiness and quality of muscle tissue. Seventy pigs, offspring of Geman Landrace boars A, B, C, D and E were examined for that purpose. The share of meat was estimated by the following formula: M%=47,978+(26,0429 x S/M)+(4,5154 x Mo⁰•⁵)-(2,5018 x log S)-(8,4212 x S⁰•⁵ ); where M()=evaluated share of muscle tissue, S = fat thickness (mm), M = muscle thickness (mm). Qualitative indicators measured in this research were pH₁, pH₂, w.h.c. and color of meat (Göfo value). The meatiness of the progeny significantly depended on boar genotype (P |
| Databáze: | OpenAIRE |
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