AI Summary & Key Takeaways
AI InsightThe most profitable parameters were observed in crossbred fatteners ¾ PLW ¼ PL and ¾ PL ¼ PLW.
📌 3 Key Takeaways
Abstract
The aim of this study was an assessment of physicochemical traits characterizing the longissimus lumborum muscle in fatteners originating from an application of various variants of commodity crossbreeding with a contribution of 2 Polish and 2 foreign breeds. The research material was collected from the right half-carcass from 180 crossbred fatteners selected randomly from a technological group (60 heads in each), with a division of gilts and hogs. The meat was subjected to laboratory examinations according to the procedures and requirements of the Association of Official Agricultural Chemists International. Pig breeds used in the crossbreeding affected the values of the examined physicochemical traits significantly from a culinary and technological point of view. Crossbred fatteners from the backcrossing, compared to 4-breed single crossing, were characterized by statistically significantly higher dry matter content in the longissimus lumborum muscle and higher water-holding capacity. In terms of fat and collagen content in the muscle, the crossbred fatteners from the backcrossing demonstrated poorer parameters compared to 4-breed crossbreds. Statistically significant differences in the range of muscle color determinants were noted between the groups of fatteners. The most profitable parameters were observed in crossbred fatteners ¾ PLW ¼ PL and ¾ PL ¼ PLW.
Özet
The aim of this study was an assessment of physicochemical traits characterizing the longissimus lumborum muscle in fatteners originating from an application of various variants of commodity crossbreeding with a contribution of 2 Polish and 2 foreign breeds. The research material was collected from the right half-carcass from 180 crossbred fatteners selected randomly from a technological group (60 heads in each), with a division of gilts and hogs. The meat was subjected to laboratory examinations according to the procedures and requirements of the Association of Official Agricultural Chemists International. Pig breeds used in the crossbreeding affected the values of the examined physicochemical traits significantly from a culinary and technological point of view. Crossbred fatteners from the backcrossing, compared to 4-breed single crossing, were characterized by statistically significantly higher dry matter content in the longissimus lumborum muscle and higher water-holding capacity. In terms of fat and collagen content in the muscle, the crossbred fatteners from the backcrossing demonstrated poorer parameters compared to 4-breed crossbreds. Statistically significant differences in the range of muscle color determinants were noted between the groups of fatteners. The most profitable parameters were observed in crossbred fatteners ¾ PLW ¼ PL and ¾ PL ¼ PLW.