Influence of sex and castration on carcass and meat quality parameters in pigs
Аутори
Dokmanović, MarijaGlamočlija, Nataša
Tomović, Vladimir
Todorović, Milica
Marković, Radmila
Pantić, Srđan
Baltić, Milan Ž.
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The objective of this study was to
determine the effect of sex and castration on
carcass and meat quality parameters. The
experiment was conducted on 100 commercial
market pigs (53 barrows, 31 gilts and 16 boars)
derived from crossing Naima sows with hybrids P-
76 PenArLan boars. Within carcass quality
parameters were measured hot carcass weight, fat
carcass thickness at two points (on the back and at
the sacrum) and meatiness (in percentages and
kilograms). Meat quality measurements were
carried out on muscle Longissimus dorsi (LD).
Value of pH and temperature were measured 60
minutes (pH60min and t60min) and 24 hours post
mortem (pH24h). Marbling and sensory color were
assessed after 24 hours post mortem using the
scaling method. Results showed that lean meat
content was significantly lower in barrows (43.14
%) compared to gilts (44.17 %) and boars (45.06
%). Fat carcass thickness was significantly the
highest in barrows and significantly the lowest in
boars. Val...ues of pH (pH60min and pH24h),
temperature, marbling and sensory color did not
differ among compared groups. This suggests that
boars had a slight advantage in carcass quality
while differences in meat quality were not
pronounced among compared groups.
Кључне речи:
barrow / gilt / boar / carcass quality / meat qualityИзвор:
International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013, 2013, 194-197Издавач:
- Belgrade : Institute of Meat Hygiene and Technology
Финансирање / пројекти:
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
Напомена:
- Proceedings
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Dokmanović, Marija AU - Glamočlija, Nataša AU - Tomović, Vladimir AU - Todorović, Milica AU - Marković, Radmila AU - Pantić, Srđan AU - Baltić, Milan Ž. PY - 2013 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3849 AB - The objective of this study was to determine the effect of sex and castration on carcass and meat quality parameters. The experiment was conducted on 100 commercial market pigs (53 barrows, 31 gilts and 16 boars) derived from crossing Naima sows with hybrids P- 76 PenArLan boars. Within carcass quality parameters were measured hot carcass weight, fat carcass thickness at two points (on the back and at the sacrum) and meatiness (in percentages and kilograms). Meat quality measurements were carried out on muscle Longissimus dorsi (LD). Value of pH and temperature were measured 60 minutes (pH60min and t60min) and 24 hours post mortem (pH24h). Marbling and sensory color were assessed after 24 hours post mortem using the scaling method. Results showed that lean meat content was significantly lower in barrows (43.14 %) compared to gilts (44.17 %) and boars (45.06 %). Fat carcass thickness was significantly the highest in barrows and significantly the lowest in boars. Values of pH (pH60min and pH24h), temperature, marbling and sensory color did not differ among compared groups. This suggests that boars had a slight advantage in carcass quality while differences in meat quality were not pronounced among compared groups. PB - Belgrade : Institute of Meat Hygiene and Technology C3 - International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 T1 - Influence of sex and castration on carcass and meat quality parameters in pigs SP - 194 EP - 197 UR - https://hdl.handle.net/21.15107/rcub_veterinar_3849 ER -
@conference{ author = "Dokmanović, Marija and Glamočlija, Nataša and Tomović, Vladimir and Todorović, Milica and Marković, Radmila and Pantić, Srđan and Baltić, Milan Ž.", year = "2013", abstract = "The objective of this study was to determine the effect of sex and castration on carcass and meat quality parameters. The experiment was conducted on 100 commercial market pigs (53 barrows, 31 gilts and 16 boars) derived from crossing Naima sows with hybrids P- 76 PenArLan boars. Within carcass quality parameters were measured hot carcass weight, fat carcass thickness at two points (on the back and at the sacrum) and meatiness (in percentages and kilograms). Meat quality measurements were carried out on muscle Longissimus dorsi (LD). Value of pH and temperature were measured 60 minutes (pH60min and t60min) and 24 hours post mortem (pH24h). Marbling and sensory color were assessed after 24 hours post mortem using the scaling method. Results showed that lean meat content was significantly lower in barrows (43.14 %) compared to gilts (44.17 %) and boars (45.06 %). Fat carcass thickness was significantly the highest in barrows and significantly the lowest in boars. Values of pH (pH60min and pH24h), temperature, marbling and sensory color did not differ among compared groups. This suggests that boars had a slight advantage in carcass quality while differences in meat quality were not pronounced among compared groups.", publisher = "Belgrade : Institute of Meat Hygiene and Technology", journal = "International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013", title = "Influence of sex and castration on carcass and meat quality parameters in pigs", pages = "194-197", url = "https://hdl.handle.net/21.15107/rcub_veterinar_3849" }
Dokmanović, M., Glamočlija, N., Tomović, V., Todorović, M., Marković, R., Pantić, S.,& Baltić, M. Ž.. (2013). Influence of sex and castration on carcass and meat quality parameters in pigs. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 Belgrade : Institute of Meat Hygiene and Technology., 194-197. https://hdl.handle.net/21.15107/rcub_veterinar_3849
Dokmanović M, Glamočlija N, Tomović V, Todorović M, Marković R, Pantić S, Baltić MŽ. Influence of sex and castration on carcass and meat quality parameters in pigs. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013. 2013;:194-197. https://hdl.handle.net/21.15107/rcub_veterinar_3849 .
Dokmanović, Marija, Glamočlija, Nataša, Tomović, Vladimir, Todorović, Milica, Marković, Radmila, Pantić, Srđan, Baltić, Milan Ž., "Influence of sex and castration on carcass and meat quality parameters in pigs" in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 (2013):194-197, https://hdl.handle.net/21.15107/rcub_veterinar_3849 .