کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5792543 1109640 2012 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Carcass and meat quality traits of four different pig crosses
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Carcass and meat quality traits of four different pig crosses
چکیده انگلیسی

The study compared properties of Finnish Landrace × Yorkshire crossbred sows mated with Finnish Landrace (FL), Norwegian Landrace (NL), Norwegian Duroc × Norwegian Landrace (NDL), or Swedish Hampshire (SH) boars. The focus was to study the cross-sectional area of loin, cross-sectional area and number of muscle fibres, loin colour and pH value as well as the ratio of water to protein in the loin.The four studied crosses were quite similar having only small differences in carcass and meat quality. The carcass lean content was the lowest in NDL. The loins of FL and NL were longer than the loins of NDL and of SH. The cross-sectional area of loin was the largest in SH. The loin of FL was lighter in colour and the loin of SH was redder than the loins of the other crosses studied. The protein content was lower and the ratio of water to protein higher in loin of SH than in the other crosses.

► In this study we compare the properties of different pig crosses. ► Carcass and meat quality are considered. ► Only small differences are found in the studied properties between the crosses.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 90, Issue 3, March 2012, Pages 543-547
نویسندگان
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