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Volume 49, issue 3
Arch. Anim. Breed., 49, 279–292, 2006
https://doi.org/10.5194/aab-49-279-2006
© Author(s) 2006. This work is distributed under
the Creative Commons Attribution 3.0 License.
Arch. Anim. Breed., 49, 279–292, 2006
https://doi.org/10.5194/aab-49-279-2006
© Author(s) 2006. This work is distributed under
the Creative Commons Attribution 3.0 License.

  10 Oct 2006

10 Oct 2006

Schlachtkörperzusammensetzung und Gewebebeschaffenheit von schweren Schweinen – II. Mitteilung: Merkmale der Fleisch- und Fettqualität

K. Fischer1, J. P. Lindner1, M. Judas2, and R. Höreth1 K. Fischer et al.
  • 1Bundesanstalt für Ernährung und Lebensmittel, Standort Kulmbach, Institut für Fleischerzeugung und Vermarktung, E.-C.-Baumann-Str. 20, 95336 Kulmbach, Germany
  • 2Lehr-, Versuchs- und Fachzentrum für Schweine, Schwarzenau, Stadtschwarzacher Straße 18, 97359 Schwarzach, Germany

Abstract. Title of the paper: Carcass and meat quality of heavy pigs. II. Characteristics of meat and fat quality The aim of the 2nd part of the study was to present the shifts concerning the meat quality in various important muscles and the fatty acid profile in the backfat associated with a prolonged fattening. In total, 63 male castrates and 60 females (Piétrain-NN*German Landrace) were randomized to three groups with different live weights at slaughter (110, 135, 160 kg). The pH values, measured at different points in time, were not influenced by the live weight class. However, electrical conductivity as well as drip loss traits of the M. longissimus dorsi increased slightly in the upper weight class, whereas the cooking loss declined marginally. With increasing live weight there was in general a small tendency to a darker meat and a clear enhancement of the a* values, based upon higher pigment concentrations. Moreover, the water content diminished slightly, whereas the intramuscular fat content did not rise significantly within the same sex. Compared with 110 kg live weight, the collagen content and the percentage of soluble collagen decreased at 160 kg live weight whereas shear force values remained unaffected. In the sensory evaluation, pork chops of the 135 kg class received numerically the best and those of the 160 kg the worst ratings, but the differences were small and only exceptionally significant. Considering the fatty acid profile in the course of a prolonged fattening, there is a shift to smaller proportion of polyenic fatty acids in favour of oleic and palmitic acid.

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