Medycyna Wet. 66 (8), 555-558, 2010
Babicz M., Kamyk P., Rejduch B., Kozubska-Sobocińska A., Stasiak A., Lechowski J.
Use of Pulawska breed pig for specific-quality pork production
The objective of the research was to analyze the slaughter value of Pulawska breed swine and crossbreeds with Hampshire and European wild boar (Sus scrofa scrofa) with a defined genotype of the ryanodine-receptor gene (RYR1). The study involved fatteners derived from crossing Pulawska pigs with a boar crossbred between Hampshire x wild boar. The Pulawska breed fatteners constituted the control. The studies included stress susceptibility gene RYR1. Subject to a genotype, the research material was assigned into the following four groups: group I - crossbred fatteners (CC/RYR1); group II – crossbred fatteners (TC/RYR1); group III – Pulawska fatteners (CC/RYR1); group IV – Pulawska fatteners (TC/RYR1). The animals were slaughtered in the Meat Plant according to the standard operating procedures, at the 78-80 kg body weight range. Back fat thickness was measured at 5 points in compliance with the protocol of the Pig Slaughter Utility Control Station. The primary cutting-up of half carcasses was carried out in accordance with the regulations of the meat industry. To determine the physical and chemical properties, the following were examined: loin (musculus longissimus lumborum) and ham samples (musculus adductor femoris) for pH1 and pH2 (measurements taken 45min and 24h postmortem, respectively), water holding capacity, meat color and basic chemical composition. The present investigations have indicated that the crossbred carcasses were characterized by thinner backfat. Regarding the primal cuts obtained from the crossbred carcasses, the higher weight of neck meat and shoulder blade was found, with a lower weight of loin and ham compared to purebred swine. The meat content in both most valuable cuts proved higher in the purebred fatteners (TC/RYR1). Meat from the crossbred pigs was characterized by lower water holding capacity. The highest content of dry mass and protein and the lowest fat level were stated in muscle tissue of Pulawska x (Hampshire x wild boar) crosses. No significant differences were recorded between the genotypes CC/RYR1 and TC/RYR1 in the carcass slaughter traits, meat quality and the basic chemical composition of meat.
Keywords: pig, Pulawska breed, crossing, slaughter value, RYR1 gene