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.: Home > Animal Science Papers and Reports > 2007 > Volume 25 Number 4 > Wojciech Kapelaٌski1,**, Salomea Grajewska1, Stanis³aw Wajda2, Maria Bocian1, Jolanta Kapelaٌska1

Meat characteristics as related to changes in body weight during lactation and post-weaning period of primiparous sows

Wojciech Kapelaٌski1,**, Salomea Grajewska1, Stanis³aw Wajda2, Maria Bocian1, Jolanta Kapelaٌska1
1 Department of Pig Breeding, University of Technology and Life Sciences in Bydgoszcz, Mazowiecka 28, 85-084 Bydgoszcz, Poland 2 Department of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Osztyn, Poland
Abstract :

Meat properties were compared in three groups of first-litter sows, differing in body weight loss
during a 21-day lactation. The weight loss was 3.53% in group A (n=16), 6.95% in group B (n=42) and 12.53% in group C (n=12). No significant differences between sow groups were identified for the meat pH, electric conductivity, colour, water-holding capacity and basic chemical composition. The mean values obtained showed that the meat was of good quality. Meat tenderness and partly juiciness received lower scores in the group of sows with the highest body weight loss (P<0.01). The effect was also studied of body weight gain from weaning to slaughter on meat traits considered.. During this period, animals showed a small weight loss (-1.60 kg, n=15), a moderate weight gain (2.63 kg, n=37) or a high weight gain (9.44 kg, n=18). Drip loss was the only parametre to be unfavourably correlated with body weight gain after weaning (P<0.01). The simple correlations calculated between meat properties and the productive characteristics of sows showed favourable relationship between body weight and meat colour (P<0.05), and between water holding capacity and greater intramuscular fat content (P<0.01). Considerable lactational loss (LL) was unfavourably related to meat colour, fat content of meat, and meat tenderness and juiciness. The high body weight gain from weaning to slaughter increased drip loss and made the cooked meat less desirable (P<0.01).

Keywords :
primiparous sows / reproductive performance / meat quality

Date Deposited : 08 Aug 2011 12:47

Last Modified : 08 Aug 2011 12:47

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Volume 25, Number 4, - 2007

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