title: Meat Quality of Crossbred Porkers without the Gene RYR1 (T) Depending on Slaughter Weight.
abstract: The first aim of the study was to compare selected meat quality parameters in porkers without the gene RYR1 (T) (ryanodine receptor gene). These were porkers slaughtered at 100 to 115 kg and 116 to 130 kg live weight. The second aim of the study was to determine the occurrence frequency of standard-quality meat (red, firm, nonexudative [RFN]) and the occurence frequency of defective meat (pale, soft, exudative [PSE] and acid, soft, exudative [ASE]). The analysis was conducted on the longissimus lumborum muscle in 114 crossbred porkers. The porkers were a cross of Camborough 22 sows and boars from lines 337PIC (Pig Improvement Company), Norsvin Landrace and Pietrain. All of the animals were provided with identical environmental and nutritional conditions. The average weight of the slaughtered animals in the light and heavy groups was 110 kg and 122 kg, respectively. Both groups had the same average post-slaughter meatiness (56.5%). A statistical analysis of selected meat-quality parameters did not show any significant differences between the weight groups. On the other hand, the classification based on carcass quality showed an occurence frequency of defective meat in heavier crossbred porkers (116 to 130 kg) that was three times higher than in those crossbred animals which weighed 100 to 115 kg when slaughtered. In porkers without the gene RYR1 (T) , the defective meat types PSE and ASE occurred with a frequency of 17.54%.
authors: School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland .
authors: Grażyna
authors: G
authors: Czyżak-Runowska
authors: School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland .
authors: Janusz
authors: J
authors: Wojtczak
authors: School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland .
authors: Andrzej
authors: A
authors: Łyczyński
authors: School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland .
authors: Jacek
authors: J
authors: Wójtowski
authors: School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland .
authors: Maria
authors: M
authors: Markiewicz-Kęszycka
authors: Computer Laboratory of Faculty of Animal Breeding and Biology, Poznań University of Life Sciences, Poznań 60-637, Poland .
authors: Daniel
authors: D
authors: Stanisławski
authors: Department of Pig Breeding and Production Technology, University of Life Sciences in Lublin, Lublin 20-950, Poland .
authors: Marek
authors: M
authors: Babicz
keywords: Acid Meat; Crossbreds; PSE; RYR1T Gene; Slaughter Weight
references: Meat Sci. 2000 Jul;55(3):309-14
references: 22061288
references: Meat Sci. 2003 Dec;65(4):1325-33
references: 22063776
references: Meat Sci. 2010 Dec;86(4):938-44
references: 20728282
references: Meat Sci. 2006 Jan;72(1):91-9
references: 22061378
references: Meat Sci. 1998 Sep;50(1):13-9
references: 22060804
references: Meat Sci. 2002 Dec;62(4):463-72
references: 22061754
references: J Anim Sci. 2003 Oct;81(10):2448-56
references: 14552371
references: J Anim Sci. 1996 May;74(5):934-43
references: 8726723
references: J Anim Sci. 1996 May;74(5):925-33
references: 8726722
references: J Anim Sci. 2004 Feb;82(2):526-33
references: 14974552
references: Meat Sci. 2003 Jul;64(3):219-37
references: 22063008
references: J Anim Sci. 1999 Feb;77(2):408-15
references: 10100670
references: Meat Sci. 1999 Jun;52(2):205-11
references: 22062373
references: J Anim Breed Genet. 2007 Nov;124 Suppl 1:12-8
references: 17988246
references: Science. 1991 Jul 26;253(5018):448-51
references: 1862346