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Mece, Croatia

Dadic M.,Ministry of Agriculture | Mikolin M.,Belje Inc. | Jerkovic I.,Belje Inc.
Acta Agriculturae Slovenica | Year: 2012

The investigation was carried out on 99 PIC pig carcasses (49 gilts and 50 barrows) divided into six groups according to their slaughter weight (120, 130, 140, 150, 160 and ≥170 kg), with the aim to investigate the influence of gender and slaughter weight on meat quality traits. At the slaughter line and in laboratory following meat quality traits were measured: initial and ultimate pH in MS and LD muscle, drip loss, EZ drip, colour parameters, cooking loss and instrumental tenderness. Out of all investigated meat quality traits, gender influenced only cooking loss, while differences between slaughter weight groups were found for almost all meat quality traits measured. However, increasing slaughter weight to ≥170.00 kg had no major benefit on technological meat quality traits. Source


Vargovic L.,Belje Inc. | Dadic M.,Ministry of Agriculture | Spaic R.,Belje Inc. | Sili V.,Belje Inc.
Acta Agriculturae Slovenica | Year: 2012

The present study was carried out on 99 pig carcasses originated from PIC hybrid pigs slaughtered in PIK Vrbovec slaughterhouse. Animals were reared in the same environmental conditions and fed the same diet. Carcasses were dissected using PIK commercial method of cutting and dissection. From the 4 main cuts, shoulder, ham, loin and ribs, main tissues were dissected: lean, subcutaneous fat with skin and bones, respectively. According to carcass weight, carcasses were divided into 6 weight groups as follows; 120 kg, 130 kg, 140 kg, 150 kg, 160 kg and 170 kg. The objective of this study was to explore the effect of carcass weight and gender on the distribution of commercially dissected lean, fat and bone tissues in the main parts of pig carcass and to analyse the same components between six weight groups. It is confirmed that the gender had a significant effect on fat content. Lean meat content was reduced with increasing carcass weight, while the fat content increases with higher carcass weights. Declining trend is found by observing the relative values of bone content with significant differences between the lightest and heaviest groups. Source


Knezevic D.,Croatian Food Agency | Durkin I.,Kralja petra Svacica 1d | Kusec G.,Kralja petra Svacica 1d | Kralik G.,Kralja petra Svacica 1d | Jerkovic I.,Belje Inc.
Agriculturae Conspectus Scientificus | Year: 2013

Study was carried out on 82 hybrid pigs with the aim to investigate influence of g.489C>T SNP of MYOD1 on carcass traits, meat quality and on chemical composition of longissimus dorsi muscle. Slaughter was carried out at approximately 110, 125 and 150 kg live weight. Carcass lengths from os pubis to atlas and from os pubis to 1st rib, ham length (from os calcaneus to os ichium) and its circumference, pH45 and pH24 at semimembranosus and longissimus dorsi muscles and electrical conductivity were determined at slaughter line. Loin eye and fat area according to Comberg (1978), CIE L*a*b* colour coordinates, drip loss by "bag method", cooking loss and shear force were measured in laboratory at longissimus dorsi muscle. Contents of intramuscular fat, protein, moisture and collagen were determined by FoodScan™ Meat Analyser. Pig DNA was isolated from animal tissue and genotyped for C489T substitution at MYOD1 gene. Genotype frequencies were 20.73%, 36.58% and 42.68% for CC, TT and CT, respectively. C489T mutation influenced all carcass traits, where CT genotype showed preferable values in carcass lengths, ham length, its circumference and loin eye area indicating its potential use as marker for improved pig carcass traits. Influence of C489T SNP was observed for pH45 in semimembranosus muscle and both pH45 and pH24 in longissimus dorsi muscle. The same genotype showed favourable values for all three traits. Source

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