Cargando…
Meat Quality of Crossbred Porkers without the Gene RYR1(T) Depending on Slaughter Weight
The first aim of the study was to compare selected meat quality parameters in porkers without the gene RYR1(T) (ryanodine receptor gene). These were porkers slaughtered at 100 to 115 kg and 116 to 130 kg live weight. The second aim of the study was to determine the occurrence frequency of standard-q...
Autores principales: | , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2015
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4341085/ https://www.ncbi.nlm.nih.gov/pubmed/25656204 http://dx.doi.org/10.5713/ajas.14.0518 |
_version_ | 1782359115641651200 |
---|---|
author | Czyżak-Runowska, Grażyna Wojtczak, Janusz Łyczyński, Andrzej Wójtowski, Jacek Markiewicz-Kęszycka, Maria Stanisławski, Daniel Babicz, Marek |
author_facet | Czyżak-Runowska, Grażyna Wojtczak, Janusz Łyczyński, Andrzej Wójtowski, Jacek Markiewicz-Kęszycka, Maria Stanisławski, Daniel Babicz, Marek |
author_sort | Czyżak-Runowska, Grażyna |
collection | PubMed |
description | The first aim of the study was to compare selected meat quality parameters in porkers without the gene RYR1(T) (ryanodine receptor gene). These were porkers slaughtered at 100 to 115 kg and 116 to 130 kg live weight. The second aim of the study was to determine the occurrence frequency of standard-quality meat (red, firm, nonexudative [RFN]) and the occurence frequency of defective meat (pale, soft, exudative [PSE] and acid, soft, exudative [ASE]). The analysis was conducted on the longissimus lumborum muscle in 114 crossbred porkers. The porkers were a cross of Camborough 22 sows and boars from lines 337PIC (Pig Improvement Company), Norsvin Landrace and Pietrain. All of the animals were provided with identical environmental and nutritional conditions. The average weight of the slaughtered animals in the light and heavy groups was 110 kg and 122 kg, respectively. Both groups had the same average post-slaughter meatiness (56.5%). A statistical analysis of selected meat-quality parameters did not show any significant differences between the weight groups. On the other hand, the classification based on carcass quality showed an occurence frequency of defective meat in heavier crossbred porkers (116 to 130 kg) that was three times higher than in those crossbred animals which weighed 100 to 115 kg when slaughtered. In porkers without the gene RYR1(T), the defective meat types PSE and ASE occurred with a frequency of 17.54%. |
format | Online Article Text |
id | pubmed-4341085 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) |
record_format | MEDLINE/PubMed |
spelling | pubmed-43410852015-03-01 Meat Quality of Crossbred Porkers without the Gene RYR1(T) Depending on Slaughter Weight Czyżak-Runowska, Grażyna Wojtczak, Janusz Łyczyński, Andrzej Wójtowski, Jacek Markiewicz-Kęszycka, Maria Stanisławski, Daniel Babicz, Marek Asian-Australas J Anim Sci Article The first aim of the study was to compare selected meat quality parameters in porkers without the gene RYR1(T) (ryanodine receptor gene). These were porkers slaughtered at 100 to 115 kg and 116 to 130 kg live weight. The second aim of the study was to determine the occurrence frequency of standard-quality meat (red, firm, nonexudative [RFN]) and the occurence frequency of defective meat (pale, soft, exudative [PSE] and acid, soft, exudative [ASE]). The analysis was conducted on the longissimus lumborum muscle in 114 crossbred porkers. The porkers were a cross of Camborough 22 sows and boars from lines 337PIC (Pig Improvement Company), Norsvin Landrace and Pietrain. All of the animals were provided with identical environmental and nutritional conditions. The average weight of the slaughtered animals in the light and heavy groups was 110 kg and 122 kg, respectively. Both groups had the same average post-slaughter meatiness (56.5%). A statistical analysis of selected meat-quality parameters did not show any significant differences between the weight groups. On the other hand, the classification based on carcass quality showed an occurence frequency of defective meat in heavier crossbred porkers (116 to 130 kg) that was three times higher than in those crossbred animals which weighed 100 to 115 kg when slaughtered. In porkers without the gene RYR1(T), the defective meat types PSE and ASE occurred with a frequency of 17.54%. Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2015-03 /pmc/articles/PMC4341085/ /pubmed/25656204 http://dx.doi.org/10.5713/ajas.14.0518 Text en Copyright © 2015 by Asian-Australasian Journal of Animal Sciences |
spellingShingle | Article Czyżak-Runowska, Grażyna Wojtczak, Janusz Łyczyński, Andrzej Wójtowski, Jacek Markiewicz-Kęszycka, Maria Stanisławski, Daniel Babicz, Marek Meat Quality of Crossbred Porkers without the Gene RYR1(T) Depending on Slaughter Weight |
title | Meat Quality of Crossbred Porkers without the Gene RYR1(T) Depending on Slaughter Weight |
title_full | Meat Quality of Crossbred Porkers without the Gene RYR1(T) Depending on Slaughter Weight |
title_fullStr | Meat Quality of Crossbred Porkers without the Gene RYR1(T) Depending on Slaughter Weight |
title_full_unstemmed | Meat Quality of Crossbred Porkers without the Gene RYR1(T) Depending on Slaughter Weight |
title_short | Meat Quality of Crossbred Porkers without the Gene RYR1(T) Depending on Slaughter Weight |
title_sort | meat quality of crossbred porkers without the gene ryr1(t) depending on slaughter weight |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4341085/ https://www.ncbi.nlm.nih.gov/pubmed/25656204 http://dx.doi.org/10.5713/ajas.14.0518 |
work_keys_str_mv | AT czyzakrunowskagrazyna meatqualityofcrossbredporkerswithoutthegeneryr1tdependingonslaughterweight AT wojtczakjanusz meatqualityofcrossbredporkerswithoutthegeneryr1tdependingonslaughterweight AT łyczynskiandrzej meatqualityofcrossbredporkerswithoutthegeneryr1tdependingonslaughterweight AT wojtowskijacek meatqualityofcrossbredporkerswithoutthegeneryr1tdependingonslaughterweight AT markiewiczkeszyckamaria meatqualityofcrossbredporkerswithoutthegeneryr1tdependingonslaughterweight AT stanisławskidaniel meatqualityofcrossbredporkerswithoutthegeneryr1tdependingonslaughterweight AT babiczmarek meatqualityofcrossbredporkerswithoutthegeneryr1tdependingonslaughterweight |