The analysis of selected physical and technological parameters of pork quality depending on intesity of the pigs growth in fattening

Acta Fytotechnica et Zootechnica

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Title The analysis of selected physical and technological parameters of pork quality depending on intesity of the pigs growth in fattening
 
Creator Bučko, Ondrej
Bahelka, Ivan
Hozáková, Katarína
Hellová, Dominika
Vavrišínová, Klára
Juhás, Peter
 
Description Article Details: Received: 2020-10-30 | Accepted: 2020-11-27 | Available online: 2021-01-31https://doi.org/10.15414/afz.2021.24.mi-prap.71-74The experiment was conducted to compare the differences in the physical and technological quality of pork meat with different growth intensity. The pigs were divided in accordance with the average daily gain values as followed: a) the fast-growing group (R1> AGD + 0.5 SD), b) the medium-fast-growing group (R2= AGD ± 0.5 SD) and c) slow-growing group (R3< AGD - 0.5 SD). For group of gilts, we found a statistically significant difference (P ≤ 0.05) in the drip loss value between the fast-growing group and the medium-growing group and the fast-growing group compared to the slow-growing group of gilts. Between the fast-growing group and the medium-growing group, as well as between the fast-growing group and the slow-growing group of gilts, the differences in shear force value were statistically highly significant at the level of P ≤ 0.01. At the same time, in the colour of meat in redness              (a* value) were found statistically significant differences between groups of barrows according to the growth rate at the level of P ≤ 0.05 and between fast and slow-growing gilts at the level of P ≤ 0.01 and medium and slow-growing gilts at the level of P ≤ 0.05. In addition, in the meat yellowness (b*) we also determined a statistically highly significant difference at the level of P ≤ 0.01 between the fastest-growing group and medium fast-growing barrows and a significant difference at the level of P ≤ 0.05 between the fast and slow-growing group of gilts.Keywords: fattening pigs, growth intensity in pig, pork qualityReferencesBrocks, L. et al. (1998).  Histochemical characteristics in relation to meat quality properties in the Longissimus lumborum of fast and lean growing lines of Large White pigs. Meat Science, 50(4), 411–420. DOI: 10.1016/s0309-1740(98)00053-9 Correa, J.A. et al. 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Iowa: Iowa State University.Wright, Ch. (2017). Variation in Pig Growth Rate and Live Weight. The pig site. Retrieved October 10, 2020 from https://www.thepigsite.com/articles/variation-in-pig-growth-rate-and-live-weightZammerini, D. et al. (2009). Effect of pig growth rate and health status on meat eating quality. Cambridge University Press, 2009(1), 103. DOI: https://doi.org/10.1017/S1752756200029422
 
Publisher Acta Fytotechnica et Zootechnica
 
Contributor Operational Programme Integrated Infrastructure within the project: Sustainable smart farming systems taking into account the future challenges 313011W112, cofinanced by the European Regional Development Fund and project KEGA 015SPU-4/2019
 
Date 2021-02-02
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion

 
Format application/pdf
 
Identifier http://www.acta.fapz.uniag.sk/journal/index.php/on_line/article/view/859
 
Source Acta Fytotechnica et Zootechnica; Vol 24 (2021): Problems and Risks of Animal Production::Invited Editor: prof. Ing. Marko Halo, PhD.
1336-9245
1336-9245
 
Language eng
 
Relation http://www.acta.fapz.uniag.sk/journal/index.php/on_line/article/view/859/pdf
 
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