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

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

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 4[A]

213-218

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.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Borys A.

1 Borzuta K.

1 Grzeskowiak E.

1 Janiszewski P.

1 Lisiak D.

1 Strzelecki J.

1 2007

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