Ivan Jurić

Blood serum metabolites and meat quality in crossbred pigs experiencing different lairage time

Abstract Pigs of two crosses: A (♀ Duroc × ♂Swedish Landrace) × ♂Pietrain (n=24) and B (♀ Swedish Landrace × ♂Large White) × ♂Pietrain (n=26) were used to investigate the effects of different lairage time (2 and 24 hours) on levels of stress and meat quality traits. No direct effect of lairage time on cortisol, lactate, electrolytes and meat quality parameters was observed. However, after long lairage time, pigs showed lower level of glucose and higher CK, AST and ALT activity. Crossbred B pigs exposed to short lairage time, showed higher blood lactate, sodium, and potassium level, higher drip loss and lower pHi, whereas there were no significant differences between the crossbreeds in the long lairage group. The results indicate that long lairage time decreases blood glucose level and produces signs of muscle damage. In the short lairage period, the crossbreed B showed a higher response to pre-slaughter handling affecting the meat quality.

Fatty acid composition of muscle and adipose tissue of beef cattle

Abstract The fatty acid (FA) composition of muscle and adipose tissue was investigated in intensively fed beef cattle. Heifers had more intramuscular fat with higher proportion of monounsaturated FA, while bulls had higher proportion of polyunsaturated FA (PUFA). The same was found in adipose tissue accompanied by higher proportion of saturated FA (SFA) in bulls. The PUFA/SFA ratio was close to recommendation for human diet only in bulls’ muscle, while n-6/n-3 PUFA ratios were generally higher than recommended. The observed FA variability between sexes was due to the differences in fatness. To improve the nutritional value, the n-3 PUFA in beef should be increased.

The effect of MC4R polymorphism on carcass composition and meat quality traits in pigs slaughter at different live weights

Abstract Commercial crossbred pigs slaughtered at different live weights were used to investigate the effect of G1426A polymorphism in the melanocortin-4 receptor (MC4R) gene on carcass composition and meat quality traits. The significant effect of G/A substitution on backfat thickness (BF; P<0.01) was observed in pigs slaughtered at high live weight (123.0±6.5kg), but not in pigs slaughtered at low live weight (99.1±3.7kg). That was accompanied by tendency of decrease (P<0.10) in estimated lean meat percentage (LMP). The BF was higher and LMP was lower in AA compared to GG genotype (P<0.01). Meat quality traits were not affected by MC4R genotype. These results suggest that GG genotype could be favourable in pigs slaughtered at higher live weights due to lower BF and higher LMP.

Influence of ham weight, trimming and pressing on Istrian dry - cured ham seasoning loss

Abstract Influence of raw ham weight, trimming form and pressing on seasoning weight loss of Istrian dry-cured hams were studied. Swine thighs were shaped traditionally with skin and subcutaneous fat removed. The pelvis bones were left in the ham (B hams) or experimentally deboned (boneless or BL hams). After trimming the raw hams were weighted and classified into the weight classes. The hams were pressed after dry salting with different loads. High seasoning weight loss (46.31 %) of Istrian hams was expected due to raw ham skinning. However, deboning had no influence on differences in seasoning weight loss. Significantly higher weight loss of light class hams suggest to use raw hams heavier than 10 kg and 9 kg after B and BL dressing, respectively. There was no significant press load effect on seasoning weight loss.