Meat quality in two hybrid slaughter lines of pigs
J. Jandásek, R. Gál, I. Ingr, M. Sládek, F. Poulhttps://doi.org/10.17221/4303-CJASCitation:Jandásek J., Gál R., Ingr I., Sládek M., Poul F. (2004): Meat quality in two hybrid slaughter lines of pigs. Czech J. Anim. Sci., 49: 220-225.
We evaluated two hybrid slaughter lines, progeny of hybrid parent gilts (LW × L) and D or LW – sire line terminal boars. Within two trials (with a six-month interval between them) the data on 40 animals were acquired; 20 hybrid pigs were sired by Duroc and 20 by LW terminal boars. Post-mortem changes were described by pH, conductivity, redox potential, remission and drip loss. Dry matter, intramuscular fat and myoglobin content were determined. Sensory tests evaluated aroma, flavour and texture. The results can be summarised as follows: post-mortem changes were adequate to normal quality meat. Remission values, drip loss and intramuscular fat content were higher in the hybrids sired by D. The hybrids sired by LW showed higher values of myoglobin content and their meat had better aroma. Total sensory evaluation was in favour of the hybrid progeny of D. The differences between the two trials could be explained by the use of different sires, the interval between the trials (6 months), impact of season and slight differences in feeding technique. However, the majority of the values fell within the category “optimal” quality of pork, therefore this trend in hybridisation could become one of the possible ways of pig breeding in the Czech Republic.Keywords:
pig; breed; slaughter hybrid; meat; quality