Biotechnology in Animal Husbandry 2009 Volume 25, Issue 3-4, Pages: 161-172
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The effect of boars and sows on meat quality and calorific values in the progeny

Jukna V., Jukna Č., Pečiulaitienė N., Kaušilienė Meškinytė E.

In this article analysis data about boars and sows influence on progeny meat quality and calorific value are represented. In order to assess boar and sow influence on meat quality of their offspring, 144 animals were selected and investigated. For assay Large White, Yorkshire, Landrace and Lithuanian White pigs were selected. Six boars of each breed were selected. For analysis of each boar offspring of 3 sows was used. For each sow litter were evaluated by 2 offspring. The samples were taken from the musculus longissimus dorsi between twelve and last rib. For samples 500 - 550 g size of muscle was taken. The meat quality was evaluated 48 hours after slaughtering. The chemical composition, physical and technological properties of meat were estimated by using common accepted methods. Caloric value of meat was counted according Watt, Mersil (1975) formula. Experiments have shown that in offspring from analyzed pig breeds the highest correlation coefficients determined between calorific value of meat and dry matter, and protein content (p<0001). Between calorific value of meat and meat intramuscular fat content strong significant positive link was established only in the Landrace breed offspring (r = 0.56, p<0001). Dispersive analysis (ANOVA) showed, that the sows and boars had a major influence on offspring meat quality. The biggest statistically significant influence of boar estimated for offspring meat intramuscular fat percentage - 52.1 percentage (p ≤ 0001), and of sow for offspring meat redness (a *) - 37.7 percentage (p<0.05). And from all genetic factors only boar statistically significant influenced meat calorific value 21.9 percentage (p<0.05). Meanwhile, the offspring sex statistically significant had influence on the meat shear force kg/cm2 (p<0001), drip loss percentage 2.2 percentage (p<0.05) and water holding capacity 1.6 percentage (p<0.05). It is important to clarify the best combinations of boars and sows, because these combinations can ensure increase of high-quality pork in the country. .

Keywords: boars, sows, breed, meat quality, the calorific value

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