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Volume 45, issue 3
Arch. Anim. Breed., 45, 237–245, 2002
https://doi.org/10.5194/aab-45-237-2002
© Author(s) 2002. This work is distributed under
the Creative Commons Attribution 3.0 License.
Arch. Anim. Breed., 45, 237–245, 2002
https://doi.org/10.5194/aab-45-237-2002
© Author(s) 2002. This work is distributed under
the Creative Commons Attribution 3.0 License.

  10 Oct 2002

10 Oct 2002

Content of lipid components in m. longissimus dorsi of progeny of the boars descending from reciprocal crossing of the Pietrain and Duroc breeds

E. Jacyno, A. Pietruszka, A. Kołodziej, and R. Czarnecki E. Jacyno et al.
  • Department of Pig Breeding, University of Agriculture, Dr Judyma 10 str., 71-460 Szczecin, Poland

Abstract. The study has been carried out on 72 fatteners being the offspring of crossbreed sows x Pietrain boars (group I) and hybrid boars of the ♂ Pietrain x ♀ Duroc breeds (group II) and, on the ♀ Duroc x ♂ Pietrain breed (group III). In m. longissimus dorsi, the content of dry matter, protein, intramuscular fat and total cholesterol has been determined. In the intramuscular fat of the muscle, the composition of the fatty acids has been determined.

The hybrid boars with the participation of the Duroc breed (groups II and III) caused the increase (P ≤ 0.01) of the intramuscular fat and of total cholesterol in m. longissimus dorsi of their offspring, in comparison with the progeny of the Pietrain boars. However, the bigger quantity of those components (P ≤ 0.01) has been ascertained in the muscle of progeny of the hybrid boars, where the Duroc breed was in the position of the father (group III), in comparison with the reverse combination (group II). The intramuscular fat of the m. longissimus dorsi of progeny of the hybrid boars D x Pi (group III), contained more (P ≤ 0.01) SFA and less (P ≤ 0.01) UFA, including PUFA, in comparison with the progeny of the Pi boars (group I) and of the hybrid boars Pi x D (group II). The content of the aforementioned acids in fat of the muscles of the fatteners from the groups I and II, was similar. The gilts were characterised by better meatiness (P ≤ 0.01) and they contained less (P ≤ 0.01) intramuscular fat and of total cholesterol in m. longissimus dorsi, in comparison with the barrows. The fat of the gilts muscle contained less (P ≤ 0.01) of SFA and more (P ≤ 0.01) of PUFA, in comparison with barrows.

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