Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2002
Volume 5
Issue 1
Topic:
Animal Husbandry
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Rybarczyk A. , Kortz J. , Pietruszka A. , Czarnecki R. , Karamucki T. , Jakubowska M. , Natalczyk–Szymkowska W. 2002. MEAT QUALITY CHARACTERISTICS OF HYBRID FATTENERS OBTAINED FROM THREE- AND FOUR-WAY CROSSINGS WITH CONTRIBUTION OF PIETRAIN BOARS OR CROSSES OF PIETRAIN WITH DUROC AND LINE 990, EJPAU 5(1), #03.
Available Online: http://www.ejpau.media.pl/volume5/issue1/animal/abs-03.html

MEAT QUALITY CHARACTERISTICS OF HYBRID FATTENERS OBTAINED FROM THREE- AND FOUR-WAY CROSSINGS WITH CONTRIBUTION OF PIETRAIN BOARS OR CROSSES OF PIETRAIN WITH DUROC AND LINE 990

Artur Rybarczyk, Jerzy Kortz, Arkadiusz Pietruszka, Roman Czarnecki, Tadeusz Karamucki, Małgorzata Jakubowska, Wanda Natalczyk–Szymkowska

 

ABSTRACT



Meat quality was examined in 120 fatteners in 5 experimental groups. The analysis included meat quality traits of hybrid pigs, which had been obtained from crossing Polish Large White × Polish Landrace sows with boars of the following breeds and crosses: Pietrain (P), L.990 × Pietrain (LP), Pietrain × L.990 (PL), Duroc × Pietrain (DP), Pietrain × Duroc (PD). The studies demonstrated that the fatteners sired by Pietrain boars (P) were characterised by the highest meatiness, though attained worse meat quality in relation to those from hybrid sires that had 25% of Pietrain blood. It was also demonstrated that the combining ability in reciprocal crossing had no significant influence on the difference in meat quality between the groups LP and PL, as well as DP and PD. In the whole studied material, the meat of barrows had higher intramuscular fat content and brighter colour compared to that of gilts.

Key words: pigs, reciprocal crossing, meat, quality.