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.: Home > Animal Science Papers and Reports > 2004 > Volume 22 Number 3 > Libor Slلdek, Marie بechovل, Vladimيr Mikule

The effect of weight at slaughter on meat content of carcass and meat quality in hybrid pigs*

Libor Slلdek, Marie بechovل, Vladimيr Mikule
Department of Animal Breeding, The Gregor Mendel University of Agriculture and Forestry, Zemىdىlskل 1, 613 00 Brno, Czech Republic
Abstract :

Crossbred fatteners were used from two multibreed crossing combinations: [(Czech Large White پ~ Landrace) پ~ (Pietrain پ~ Hampshire)] . combitation A (n=258), and [(Czech Large White پ~ Landrace) پ~ (Duroc پ~ Hampshire)] . combination B (n=249). In both combinations the dams were F1 crosses (Czech Large White پ~ Landrace). The mean live weight of fatteners at slaughter was 111.6 and 112.7 kg in A and B combination, respectively. Fatteners of each combination were divided into six slaughter live weight groups (from 80 to 130 kg). With increasing slaughter weight the backfat thickness increased and lean meat content of carcass showed the linear declining tendency. Significant differences appeared in lean meat content of carcass between the live weight groups. In combination A the difference (P.0.001) was shown in lean meat content between fatteners slaughtered at 94.9 and 125.3 kg live weight (56.07 vs 53.4%). In combination B the difference (P.0.001) in lean meat content of carcass appeared between pigs slaughtered at 106.6 and 125.7 kg live weight (56.3 vs 53.9 %). Highly significant (P.0.001) positive correlation was determined between live weight at slaughter and depth of Longissimus dorsi muscle (0.327) or backfat thickness (0.450). High negative correlation (-0,907) was determined between backfat thickness and lean meat content of carcass.

Keywords :
backfat / lean meat / longissimus dorsi / muscle depth / pigs / slaughter weight

Date Deposited : 11 Aug 2011 10:40

Last Modified : 11 Aug 2011 10:40

Official URL: http://www.ighz.edu.pl/

Volume 22, Number 3, - 2004

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