Articles | Volume 47, issue 5
10 Oct 2004
 | 10 Oct 2004

Einfluss der genetischen Herkunft auf die Mast- und Schlachtleistung, die Fleisch- und Fettqualität sowie das Fettsäurenmuster der Phospholipide von Mastschweinen

B. Volk, G. Biedermann, M. Kuhn, and C. Jatsch

Abstract. Title of the paper: Influence of different genetic origins on fattening and carcass performance, on quality of meet and fat as well as fatty acid pattern of phospholipids from pigs
For the purpose of comparing the fattening and carcass performance as well as the meat and fat quality of pigs the different genetic origins German Landrace (DL), Piétrain (Pi) and Duroc (Du) as well as the crossbreeds DL×Du, Pi×(DL×Du) and (Pi×Ha)×(DL×Du) were fattened from 30 to 105 kg liveweight. The pigs of three-breed cross indicate a higher fattening performance. The Piétrains fall of at fattening performance, however they shows highest lean content (MFA). The meat condition marks Piétrains as PSE suspected connected with the lowest content of intramuscular fat (IMF). Duroc pigs are ahead in every meat quality criteria. A exceptional position hold the three-breed cross pigs with strong marbling, however a insufficient conductivity. Fatty acid composition turn out to be unfriendly in Piétrains and cross breeding pigs with high MFA in due to high contents of polyenoic. Contrary to it Durocs achieve with lowest MFA the clearest marbling and with highest content on saturated fatty acids the best fat quality over all. The straight breed shows at phospholipids the highest content of polyunsaturated fatty acids.

For economical valuation of the genetic origins three index models were shown. By restriction on feed consumption and MFA, the Piétrains and the crossbreeds are clear ahead. The rank changes after adding the parameters of meat quality (IMF, LF24) for the benefit of German Landrace and Duroc, bond up with considerable devaluation of Piétrains. The additional consideration of fat quality (polyenoic) indicates no further variation in the gradation of the genetic origins.