are suitable for fresh meat consumption and for the production of cooked ham. In literature no data are available on meat quality parameters of Longissimus Dorsi (LD) muscle of medium-heavy swine. The quality of LD muscle of two Italian heavy pig genetic type slaughtered at a live weight of 130 kg was investigated. Three hundred pigs balanced for body weight and sex, half PIC 1050 x TOP D (PT) and half ANAS F1 (Italian Large White x Italian Landrace) x Duroc (AD), of initial weight of 60 ± 0.8 kg were selected from two different farms. Pigs were fed commercial diets on the basis of 9% of metabolic weight (LW0.75) and were slaughtered at a live weight of 135.4 ± 0.6 kg. Twenty pigs per genetic type (10 castrated males and 10 females) were randomly selected and LD muscle were sampled. Physical, chemical and sensory parameters were evaluated. Data were analyzed by two way ANOVA with genetic type and sex as the main factors (SPSS Inc., Chicago, IL). Sex affects some chemical and sensory parameters. Genetic type significantly affects physical and chemical meat quality parameters. These data are also evidenced by texture attribute of sensory evaluation. In particular the LD muscle from AD genetic type showed an higher (P<0.05) tenderness and juiciness and a lower (P<0.05) fibrousness and stringiness than PT genetic type. Also the global preference of the panelist resulted higher (P<0.05) for AD genetic type. Further studies are required to confirm the present data and to better characterize the medium heavy swine LD muscle.

Medium-heavy swine and quality of Longissimus Dorsi muscle: preliminary results / R. Rossi, G. Pastorelli, S. Ratti, C. Corino. - In: ITALIAN JOURNAL OF ANIMAL SCIENCE. - ISSN 1594-4077. - 12:Suppl. 1(2013), pp. C-034.14-C-034.14. (Intervento presentato al 20. convegno ASPA Congress tenutosi a Bologna nel 2013).

Medium-heavy swine and quality of Longissimus Dorsi muscle: preliminary results

R. Rossi
Primo
;
G. Pastorelli
Secondo
;
S. Ratti
Penultimo
;
C. Corino
Ultimo
2013

Abstract

are suitable for fresh meat consumption and for the production of cooked ham. In literature no data are available on meat quality parameters of Longissimus Dorsi (LD) muscle of medium-heavy swine. The quality of LD muscle of two Italian heavy pig genetic type slaughtered at a live weight of 130 kg was investigated. Three hundred pigs balanced for body weight and sex, half PIC 1050 x TOP D (PT) and half ANAS F1 (Italian Large White x Italian Landrace) x Duroc (AD), of initial weight of 60 ± 0.8 kg were selected from two different farms. Pigs were fed commercial diets on the basis of 9% of metabolic weight (LW0.75) and were slaughtered at a live weight of 135.4 ± 0.6 kg. Twenty pigs per genetic type (10 castrated males and 10 females) were randomly selected and LD muscle were sampled. Physical, chemical and sensory parameters were evaluated. Data were analyzed by two way ANOVA with genetic type and sex as the main factors (SPSS Inc., Chicago, IL). Sex affects some chemical and sensory parameters. Genetic type significantly affects physical and chemical meat quality parameters. These data are also evidenced by texture attribute of sensory evaluation. In particular the LD muscle from AD genetic type showed an higher (P<0.05) tenderness and juiciness and a lower (P<0.05) fibrousness and stringiness than PT genetic type. Also the global preference of the panelist resulted higher (P<0.05) for AD genetic type. Further studies are required to confirm the present data and to better characterize the medium heavy swine LD muscle.
Settore AGR/18 - Nutrizione e Alimentazione Animale
2013
Associazione scientifica di produzione animale
ASPA
https://www.tandfonline.com/doi/pdf/10.4081/ijas.2013.s1?needAccess=true
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/221916
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