Carcass, meat and fat quality characteristics of Ukrainian Red White Belted pigs compared to other commercial breeds

Authors

  • I. BANKOVSKA
  • J. SALES

Keywords:

Red White Belted pigs, carcass characteristics, meat quality, fat traits

Abstract

Carcass composition, and pH and electrical conductivity, were compared among Red White Belted (n = 10), Landrace (n = 9) and Large White (n = 10) pigs commercially reared and slaughtered at a live weight between 108 and 118 kg. Carcass yield was lower (P <0.05) in Red White Belted pigs (70.97 %) compared to Landrace (72.72 %) or Large White (72.83 %). At both the withers and between the 6th and 7th thoracic vertebrae, Red White Belted pigs presented greater (P <0.05) backfat measurements (45.80 and 33.70 mm, respectively) compared to Landrace (35.11 and 22.89 mm, respectively) or Large White (37.20 and 23.90 mm, respectively). Greater (P <0.05) pH values were measured at 24 hours post-mortem in the musculus longissimus thoracis et lumborum of Red White Belted pigs compared to Landrace. No differences (P >0.05) were detected in proximate composition (moisture, protein, fat, ash) of pork or in fat characteristics (moisture, melting point, refraction index) among pig breeds (fi ve pigs per breed analysed).

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Published

2015-03-31

Issue

Vol. 48 No. 1 (2015)

Section

Articles