title: Meat quality, some hematological and biochemical parameters in the blood of finishing pigs assigned to different carcass conformation classes in the SEUROP system.
abstract: The results of laboratory analyses, including the proximate composition, physicochemical and sensory properties of meat from the studied pigs, point to its high processing suitability and eating quality. Hematological indicators in the blood of the analyzed animal groups were within the reference ranges, excluding MCHC levels which were somewhat elevated. Significant differences were observed in Hb, HCT, MCV, MCH, MCHC and WBC values, subject to the meat content of the carcass. Biochemical parameters such as glucose concentrations, ALT and AST activity levels varied considerably between groups, and average ALT values somewhat exceeded the norm for the species. These results, including significant variations in selected parameters, can probably be attributed to homeostatic changes in pigs during intensive growth.
authors.affiliation: Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland. katarzyna.smiecinska@uwm.edu.pl
authors.forename: K
authors.initials: K
authors.lastname: Smiecińska
authors.forename: W
authors.initials: W
authors.lastname: Sobotka
authors.forename: T
authors.initials: T
authors.lastname: Daszkiewicz
authors.forename: N
authors.initials: N
authors.lastname: Hnatyk
authors.forename: E
authors.initials: E
authors.lastname: Fiedorowicz
mesh_terms: D000818:Animals; D001823:Body Composition; D008460:Meat / Q000592:standards*; D013552:Swine / Q000097:blood