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: 2021-01-31 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. (2006).  Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rates.  Meat Science, 72(1),  91–99. DOI: 10.1016/j.meatsci.2005.06.006 Duan, Y. et al. (2018). Effects of slaughter weight and growth rate on the longissimus muscle metabolic characteristics, and pork sensory quality in pigs of two sexes. Canadian Journal of Animal Science, 98(2), 213–220., L. and Svendsen. J. (2002). Degree of competition at feeding differentially affects behavior and performance of group-housed growing-finishing pigs of different relative weights. Journal of Animal Science, 80(2), 376–383., Y. et al. (2016). Identifying factors contributing to slow growth in pigs. Journal of Animal Science, 94(5), 2103–2116., R. (1993). Breeding for meat quality in pigs. Landbouwuniversiteit: Wageningen University & Research.Latorre, M.A. et al. (2008).  The relationship within and between production performance and meat quality characteristics in pigs from three different genetic lines. Livestock Science,  115(2–3), 258–267., Y. 2015. Indicators of Slow Growing Pigs. Swine Scientist. Retrieved October 10, 2020 from, P.M. et al. (2004). Within litter variation in muscle fiber characteristics, pig performance, and meat quality traits. Journal of Animal Science, 82(2), 414–421. ·  DOI: 10.2527/2004.822414x Nissen, P.M. et al. (2009).  Pig meat quality predicted by growth rate at farm level. Acta Agriculturae Scandinavica, Section A – Animal Science, 59(3), 167–172., N. et al. (2000). Long-term changes in performance and meat quality of Danish Landrace pigs: a study on a current compared with an unimproved genotype. Animal Science, 71(Part: 1), 81–92.Quentin, M. et al. (2003).  Growth, carcass composition and meat quality response to dietary concentrations in fast-, medium-and slow-growing commercial broilers. Animal Research, 52(1), 65-77. DOI: 10.1051/animres:2003005Quiniou, N. et al. (2002). Variation of piglets’ birth weight and consequences on subsequent performance. Livestock Production Science, 78(1), 63–70. DOI: 10.1016/S0301-6226(02)00181-1Stupka, R. et al. (2013). Chov zvířat. Praha : Powerprint.Suzuki, K. et al. (2005). Genetic parameter estimates of meat quality traits in Duroc pigs selected for average daily gain, longissimus muscle area, backfat thickness, and intramuscular fat content. Journal of Animal Science, 83(9), 2058–2065. DOI: 10.2527/2005.8392058x Wagner, C. (2007).  Influence of selection for improved growth rate on pork quality. Iowa: Iowa State University.Wright, Ch. (2017). Variation in Pig Growth Rate and Live Weight. The pig site. Retrieved October 10, 2020 from, D. et al. (2009). Effect of pig growth rate and health status on meat eating quality. Cambridge University Press, 2009(1), 103. DOI:
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

Format application/pdf
Source Acta Fytotechnica et Zootechnica; Vol 24 (2021): Problems and Risks of Animal Production::Invited Editor: prof. Ing. Marko Halo, PhD.
Language eng
Rights Copyright (c) 2021 Acta Fytotechnica et Zootechnica

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