Influence of Genetic Type on the Quality of Pig Meat

Abstract

Aspects commonly found in the literature on meat quality of swine, shows the fact that, in a large number of qualitative peculiarities of muscle tissue, it can select the color and pH as some of the most important physical elements. These parameters are closely interdependent with biochemical processes that occur in the meat after slaughter. In this work, the research has been conducted on 40 samples, taken from the semimembranos muscles from breeds Large White, Landrace, Line S 345 Periş Duroc, Hampshire and Perhib, F1 hybrids (Large WhitexLandrace) xPietrain and F1 (Large WhitexLandrace) xSeghers for the determination of dry matter content of fat, protein, and fat quality (where they analyzed the consistency and index of iodine). Methods used to analyze the parameters listed are those in the literature. Age of the animals on slaughter was 183-185 days. Protein content ranged between 20,36% and 21, 27%, the report water/protein between 3,38 and 3,63. High values of protein content present breeds Large White (21.4) Landrace (21,41), LSP 345 Periş (21.1/13.1), Hampshire (21,03), followed by the Duroc breed (20,72). Percentage value of Duroc breed is due to the higher fat content (6.00). Of hybrids, a lower value provided the combination F1xPietrain. As regards the percentage of fat, the values are within the limits 4,32-6.00, which provides realization of flavour, succulence and tender degree. It must be noted in this point of view the breed Duroc (6), followed by the Large White breed (5).

Keywords

• genetic type
• pig meat
• quality