Effects of carcass weight on quality of major carcass cuts, their composition, and meat in Lithuanian slaughter pig population.docVIP

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Effects of carcass weight on quality of major carcass cuts, their composition, and meat in Lithuanian slaughter pig population.doc

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Effects of carcass weight on quality of major carcass cuts, their composition, and meat in Lithuanian slaughter pig population

ActaVeterinaria(Beograd),Vol.61,No.2-3,259-268,2011. DOI:10.2298/AVB1103259R UDK619:637.5.04/0.7 EFFECTSOFCARCASSWEIGHTONQUALITYOFMAJORCARCASSCUTS,THEIR COMPOSITION,ANDMEATINLITHUANIANSLAUGHTERPIGPOPULATION RAZMAITEVIOLETA*,RIBIKAUSKIENEDAIVA*andSTIMBIRYSA** *InstituteofAnimalScienceofVeterinaryAcademy,LithuanianUniversityofHealthSciences, Lithuania;**VeterinaryAcademy,LithuanianUniversityofHealthSciences,Lithuania (Received21stMay2010) The cut out and dissection data from 137 carcasses of the Lithuanianslaughterpigpopulationwereusedtostudytheimpactof carcassweightonthequalityofprimalcarcasscuts,theircomposition, andmeat.Theratioofgiltstobarrows,usedintheexperiment,was1:1, andthecarcasshotweightwasrecordedwithin45minpostmortemin fourgroups,coveringcarcassweightrange:under65kg,65.1-76.9kg, 77.0-85.9 kg, 86.0 kg and over. The study indicated that when the carcass weight increased there were increases in the proportion of hams, bellies and tenderloins (p0.05) and decreases in the proportionsofcarcasspartsoflowervalue(p0.001).Theincreasein the carcass weight decreased the proportion of bones in ham, loin, shoulder (p0.001) and belly (p=0.062). The highest proportions of leantissuesinthehams,loins,shouldersandbellieswereobtainedin thegroupof77.0-85.9kgcarcassweight.Meatcompositionwasnot affected by the carcass weight. CIE a* colour score increased (p0.05)from86kgweight,whereasCIEL*slightlytended(p=0.064) todecreasefrom77.0-85.9kgandover. Keywords:carcass,lean,meat,pigs,weight INTRODUCTION In Lithuania and other countries pig production made great strides to reduce the fat content and improve the leanness of pork. Knowledge of pig carcasscompositionanddevelopmentofbodycompositionduringgrowthare importanttoimprovetheefficiencyoftheproductionsystemandtoincreasethe profitonpresentpigproductionselectedforleantissue(DeLangeetal .,2003; Whittemoreetal.,2003;Landgrafetal.,2006).Decreasedcarcassfatnessplaysa great role in increasing primal cuts and subprimal cut yields and c