title: Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits.
abstract: Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal treatment was expressed by Warner-Bratzler shear force and color analysis was obtained using CIE L*a*b* color system. No differences in sarcomere length, shear force as well as components of color values between pork meat originated from Polish Landrace breed and Polish Landrace x Duroc crossbreed were observed. Analysis of basic chemical composition revealed higher fat and lower ash contents in the case of meat of Polish Landrace breed animals. It was concluded that the actual impact of breed on meat characteristics is possibly altered by other factors. It may be suggested that influence of basic chemical composition on color of meat is breed-related.
authors.affiliation: Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska str., 02-776 Warsaw, Poland, University of Warsaw, Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer Sciences, Warsaw , Poland.
authors.forename: Dominika
authors.initials: D
authors.lastname: Guzek
authors.affiliation: Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska str., 02-776 Warsaw, Poland, University of Warsaw, Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer Sciences, Warsaw , Poland.
authors.forename: Dominika
authors.initials: D
authors.lastname: Głąbska
authors.affiliation: Department of Microbial Biochemistry, Institute of Biochemistry and Biophysics, Polish Academy of Sciences (PAS-PAN), 5a Pawinskiego str., 02-106 Warsaw, Poland, Polish Academy of Sciences, Institute of Biochemistry and Biophysics, Department of Microbial Biochemistry, Warsaw , Poland.
authors.forename: Krzysztof
authors.initials: K
authors.lastname: Głąbski
authors.affiliation: Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS- SGGW), 159c Nowoursynowska str., 02-776 Warsaw, Poland, University of Warsaw, Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer Sciences, Department of Technique and Food Development, Warsaw , Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Wierzbicka
mesh_terms: D000818:Animals; D005260:Female; D008297:Male; D000069466:Red Meat / Q000592:standards*; D012518:Sarcomeres; D000068618:Selective Breeding; D013552:Swine