Meat quality of Pulawska breed pigs and image of longissimus lumborum muscle microstructure compared to commercial DanBred and Naima hybrids
| Autor: | A. Kasprzyk, J. Bogucka |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Archives Animal Breeding, Vol 63, Pp 293-301 (2020) |
| Druh dokumentu: | article |
| ISSN: | 0003-9438 2363-9822 |
| DOI: | 10.5194/aab-63-293-2020 |
| Popis: | 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 ( 1:1 ). Physico-chemical properties and ultrastructure were evaluated in samples collected from the LL muscle. A statistically significant impact (P<0.01) of a genetic group on pH45, 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 (P<0.01) 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. |
| Databáze: | Directory of Open Access Journals |
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