Investigations of factors influencing the level of subcutaneous and intramuscular fat in swine carcasses

• Autorzy: Grzeskowiak E. , Lisiak D. , Borys A. , Borzuta K. , Janiszewski P. , Strzelecki J.

Warianty tytułu

PL

Badanie czynnikow ksztaltujacych poziom tluszczu podskornego oraz srodmiesniowego w tuszach wieprzowych

• Języki publikacji: EN

Abstrakty

EN

The authors determined the impact of carcass weight, genotype, sex, and nutrition on the degree of musculature and subcutaneous fattening as well as the level of intramuscular fat in fatteners obtained from market purchase. From among the examined weight groups, carcasses of heavy fatteners were characterized by poorer meatiness, thicker back fat and greater muscle fat content. The evaluation of the examined fattener genotypes revealed a significantly greater fattening of the muscles of crossbreds with 50% proportion of boars of the Duroc breed and purebred pigs than three- and four-breed fatteners obtained using Hampshire and Pietrain breeds. The investigations confirmed better musculature and lower fat content of gilts in comparison with hogs. Moreover, the performed experiments also showed a significant influence of traditional feeding on the reduction of meatiness and increased fattening in comparison with the animals which were fed Grower and Finisher mixtures.

PL

Określono wpływ masy tusz, genotypu, płci i żywienia na stopień umięśnienia i otłuszczenia podskórnego tusz oraz poziom tłuszczu śródmięśniowego w mięśniach tuczników ze skupu rynkowego. Spośród badanych grup wagowych tusze tuczników ciężkich charakteryzowały się niższą mięsnością, grubszą słoniną i większym przetłuszczeniem mięśni. Ocena badanych genotypów tuczników wykazała istotnie większe przetłuszczenie mięśni mieszańców z 50% udziałem knurów rasy duroc i świń czystorasowych niż u tuczników trój i czterorasowych z udziałem rasy hampshire i pietrain. Potwierdzono lepsze umięśnienie i mniejsze otłuszczenie tusz loszek w porównaniu z wieprzkami. Wykazano istotny wpływ żywienia tradycyjnego na obniżenie mięsności i większe otłuszczenie tusz w stosunku do osobników żywionych mieszanką paszową Grover i Finiszer.

Słowa kluczowe

EN

pig; carcass; intramuscular fat; fat; subcutaneous fat; fat level; factor investigation; genotype; carcass weight; sex

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 4[A]
• Opis fizyczny: p.213-218,ref.

Twórcy

autor

Grzeskowiak E.

• Meat and Fat Research Institute in Warsaw, Glogowska 239, 60-111 Poznan, Poland

autor

Lisiak D.

autor

Borys A.

autor

Borzuta K.

autor

Janiszewski P.

autor

Strzelecki J.

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