Bulgarian Journal of Agricultural Science
Array ( [session_started] => 1638845507 [LANGUAGE] => EN [LEPTON_SESSION] => 1 )
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FACTORS WITH AN INFLUENCE ON A CONTENT OF INTRAMUSCULAR FAT IN PORK MEAT
L. Sladek, V. Mikule
Abstract: The aim of the study was to find out factors with an influence on a content of intramuscular fat in tested carcass pig hybrids (Czech Large White x Czech Landrace) x Duroc (CLW x CL) x D and (Czech Large White x Czech Landrace) x (Duroc x Belgian Landrace) (CLW x CL) x (D x BL). An influence of hybrid combination, sex, slaughter weight and lean meat content on a content of intramuscular fat (IMF) in musculus longissimus lumborum et thoracis (MLLT) was studied in an experiment with 60 tested carcass pigs. A statistical very highly conclusive difference P≤0.001 was found in measured values of IMF between both hybrid combinations (CLW x CL) x D (2.71%) and (CLW x CL) x (D x BL) (1.95%). Higher content of IMF in MLLT was determined in hogs (2.55%) in comparison to gilts (2.11%). The highest number of carcass pigs (21) was in weight group 110 –
119.9 kg with highest average IMF content on a level of 2.42%. The lowest content of IMF (2.18 %) in MLLT it was determined in pigs from weight group under 100 kg. The highest representation of carcass pigs (28.3%) it was in an animal group with 2.01 – 2.5% of IMF. The fewest animals (15%) were in group with content of IMF in MLLT more than 3.01%. The highest lean meat percentage (59.90%) was determined in a group of carcass pigs with a content of IMF 1.5% and less. On the contrary the lowest average lean meat percentage (57.26%) was determined in carcass pigs with a content of IMF 3.01 and more.
Keywords: back fat thickness; intramuscular fat; lean meat portion; pork meat; slaughter weight
Date published: 2017-10-10
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