Impact of Live Weight on the Quality of Pigs Halves and Meat of the Large White Breed

Kuzelov, Aco and Taskov, N and Angelkova, Tanja and Atanasova, Elena and Mladenov, M (2011) Impact of Live Weight on the Quality of Pigs Halves and Meat of the Large White Breed. In: Biotechnology in Animal Husbandry.

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The research was conducted on pig carcasses and meat of 12
pigs breed big Yorkshire fattened to approximately 125 kg body mass (group A),
and 12 pigs of the same breed fattened to approximately 108 kg body mass (group
B). Pigs were kept in the semi-outdoor system, with the same housing and feeding
conditions. Meat quality was determined on the sample from M.longissimus dorsi,
taken between the 13th and 14th rib. Body mass of pigs prior to slaughter 125..22
kg. and 108. 52 kg.) significantly influenced the quality of pigs breed big
Yorkshire carcasses , but not the quality of the meat.
Pigs with higher body mass (125.22 kg) had carcasses of different
conformation (significantly higher relative share of yawl and abdominal rib -part
and a lower relative share of less worth parts and shoulder) and composition (a
lower relative share of meat on shoulder and a higher relative share of meat on
abdominal-rib part) in relation to pigs with lower body mass (108.52 kg). The
meat contents in carcasses was almost equal (47.04 % and 47.20%) in both
analyzed groups of pigs. In terms of meat quality, that was usual, no significant
differences (p>0.05) were determined between the analyzed groups of pigs.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: Big Yorkshire, body mass, meat and carcass quality
Subjects: Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Aco Kuzelov
Date Deposited: 14 Nov 2012 14:11
Last Modified: 19 Jun 2013 07:55

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