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.: Home > Animal Science Papers and Reports > 2008 > Volume 26 Number 4 > Katarzyna Œmieciٌska1*, Stanis³aw Wajda1, Wojciech Kapelaٌski2

The effect of carcass weight of primiparous sows on their slaughter value and quality of meat

Katarzyna Œmieciٌska1*, Stanis³aw Wajda1, Wojciech Kapelaٌski2
1 Department of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland 2 Department of Pig Breeding, University of Technology and Life Sciences in Bydgoszcz, Mazowiecka 28, 85-084 Bydgoszcz, Poland
Abstract :

Seventy carcasses were assessed of sows slaughtered 31 days after the first farrowing. The carcasses
were divided into three weight groups: less than 115 kg (n=24), from 115 to 125 kg (n=21) and
above 125 kg (n=25). Generally, a rise in carcass weight was followed by an increase in backfat
thickness and in loin eye area. However, significant intergroup differences were identified in
this respect only between sows with the lowest carcass weight and those of the other two groups.
An increase in carcass weight was also accompanied by a higher belly and backfat content
of carcass and by external fat content of ham, with simultaneous lower proportion of neck in
the carcass and of bones and meat content of ham. Meat from the lightest carcasses (up to 115
kg) showed significantly lowest dry matter and fat content. In the remaining two groups, the dry
matter and fat contents of meat were higher and comparable. The content of the other chemical
components as well as the values of physico-chemical traits of pork were similar in all groups. Meat
from the heaviest carcasses received higher scores for tenderness and juiciness.

Keywords :
carcass / meat / primiparous sows / slaughter value

Date Deposited : 08 Aug 2011 11:07

Last Modified : 08 Aug 2011 11:07

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Volume 26, Number 4, - 2008

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