The analysis of selected physical and technological parameters of pork quality depending on intesity of the pigs growth in fattening

Abstract

Article Details: Received: 2020-10-30 | Accepted: 2020-11-27 | Available online: 2021-01-31 https://doi.org/10.15414/afz.2021.24.mi-prap.71-74 The experiment was conducted to compare the differences in the physical and technological quality of pork meat with different growth intensity. The pigs were divided in accordance with the average daily gain values as followed: a) the fast-growing group (R1> AGD + 0.5 SD), b) the medium-fast-growing group (R2= AGD ± 0.5 SD) and c) slow-growing group (R3< AGD - 0.5 SD). For group of gilts, we found a statistically significant difference (P ≤ 0.05) in the drip loss value between the fast-growing group and the medium-growing group and the fast-growing group compared to the slow-growing group of gilts. Between the fast-growing group and the medium-growing group, as well as between the fast-growing group and the slow-growing group of gilts, the differences in shear force value were statistically highly significant at the level of P ≤ 0.01. At the same time, in the colour of meat in redness \xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0(a* value) were found statistically significant differences between groups of barrows according to the growth rate at the level of P ≤ 0.05 and between fast and slow-growing gilts at the level of P ≤ 0.01 and medium and slow-growing gilts at the level of P ≤ 0.05. In addition, in the meat yellowness (b*) we also determined a statistically highly significant difference at the level of P ≤ 0.01 between the fastest-growing group and medium fast-growing barrows and a significant difference at the level of P ≤ 0.05 between the fast and slow-growing group of gilts. Keywords: fattening pigs, growth intensity in pig, pork quality References Brocks, L. et al. (1998).\xa0 Histochemical characteristics in relation to meat quality properties in the\xa0Longissimus lumborum\xa0of fast and lean growing lines of Large White pigs. Meat Science , 50(4), 411–420. 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