Quality and technological properties of meat from Landrace-Yorkshire x Duroc and Landrace-Yorkshire x Duroc-Pietrain fatteners

• Published in: Polish journal of food and nutrition sciences Vol. 59; no. 4
• Main Authors: Sieczkowska, H, Kocwin-Podsiadla, M, Krzecio, E, Antosik, K, Zybert, A.,University of Podlasie, Siedlce (Poland). Dept. of Pig Breeding and Meat Science
• Format: Journal Article
• Language: English
• Published: 2009
• Subjects: BREEDS (ANIMALS); CALIDAD; CALIDAD DE PROCESAMIENTO; CARNE DE CERDO; CERDO; CHEMICOPHYSICAL PROPERTIES; GENE; GENES; GENETICA; GENETICS; GENETIQUE; http://www.fao.org/aos/agrovoc#c_1081; http://www.fao.org/aos/agrovoc#c_1521; http://www.fao.org/aos/agrovoc#c_29772; http://www.fao.org/aos/agrovoc#c_3214; http://www.fao.org/aos/agrovoc#c_3222; http://www.fao.org/aos/agrovoc#c_4788; http://www.fao.org/aos/agrovoc#c_6120; http://www.fao.org/aos/agrovoc#c_6400; http://www.fao.org/aos/agrovoc#c_7555; METHODE; METHODS; METODOS; PORCIN; PORK; PROCESSING QUALITY; PROPIEDADES FISICOQUIMICAS; PROPRIETE PHYSICOCHIMIQUE; QUALITE; QUALITE TECHNOLOGIQUE; QUALITY; RACE (ANIMAL); RAZAS (ANIMALES); SWINE; VIANDE PORCINE
• ISSN: 1230-0322; 2083-6007

The present study was aimed at evaluating _ for the domestic meat industry _ the crosses of Danish pig breeds, originating from mating Landrace-Yorkshire (LY) sows with Duroc or Duroc-Pietrain (DP) boars, as regards their burdening with RYR1 gene, as well as meat quality and technological value (including hot carcass weight). The studies were conducted on 64 porkers from two genetic groups: LYxD and LYxDP. Within each genetic group two weight classes were separated _ 80 kg and 90 kg hot carcass weight. The model values for physicochemical properties and the technological value of meat obtained from LYxD fatteners, irrespective of the weight class (80 kg or 90 kg), as well as the 100 per cent resistance of those animals to stress, fully justify their use for the commercial production of fatteners. In the national programme for commercial production the LYxDP crosses may also be used, though a preference should be made for slaughter at the higher hot carcass weight (90 kg) as a clear improvement was observed of the most important for the processing industry meat quality traits, expressed by the significantly lower drip loss during storage and higher technological yield (TY)