Carcass and meat characteristics ofha!othane susceptible and nori-susceptible pigs

Authors

  • Maria da Graça Pinheiro Instituto de Zootecnia, Divisão de Zootecnia Diversificada, Seção de Suinocultura, Nova Odessa, SP
  • Marcos Antonio Giannoni Universidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, Departamento de Melhoramento e Nutrição Animal, Jaboticabal, SP
  • Pedro Eduardo de Felício Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Departamento de Tecnologia de Alimentos, Campinas, SP
  • Fernando Gomes de Castro Júnior Instituto de Zootecnia, Divisão de Zootecnia Diversificada, Seção de Suinocultura, Nova Odessa, SP

Abstract

This work was carried out to compare halothane susceptible and non-suscetible pigs as to carcass and meat traits. Twenty barrows with an average live weight of 96.2 kg were slaughtered, ten pigs were halothane susceptible and 10 were non-susceptible. The results of the analysis showed that the susceptible pigs presented shorter carcass (P < 0.05), with a higher muscling (P < 0.05), higher loin-eye area (P < 0.01) and lower backfat percentage (P < 0.05), and a higher percentage of Psoas muscle (P < 0.05) than the non-susceptibie pigs. With regard to meat quality, the susceptible pigs showed meat with lower pH and water-holding capacity at 45 minutes after slaughtering (P < 0.01), paler, measured by reflectance at 640 nm (P < 0.05) and visual color evaluation (P < 0.05), with a higher cooking loss (P < 0.01) and tougher, measured by Warner Bratzier shear force (P < 0.05) than the non-susceptible. The susceptible animals had lower juiciness (P < 0.05) and tenderness (P < 0.01) scores than the non-susceptible pigs.

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Published

2014-01-29

Issue

Section

ANIMAL NUTRITION

How to Cite

Carcass and meat characteristics ofha!othane susceptible and nori-susceptible pigs. (2014). Bulletin of Animal Husbandry, 44(1), 81-82. http://35.198.24.243/index.php/bia/article/view/738

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