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Performance and carcass, loin and ham quality in crossbreds from three terminal sire lines

(2020) MEAT SCIENCE. 167.
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Abstract
This study was designed to compare performance, carcass and meat quality of crossbred of a hybrid sow x three sire lines, i.e. stress positive Belgian Pietrain (BP), stress negative French Pietrain (FP) and Canadian Duroc (CD). BP offspring had a significantly higher carcass yield (p < .001) and lean meat content (p < .001) in comparison with FP, which was higher than CD. BP offspring had significantly lower pH (p < .05), water-holding capacity (WHC) (p < .001) and intramuscular fat (IMF) (p < .001) content in the loin compared to FP and CD, but these meat quality parameters, with the exception of pH, were superior for CD as compared to FP. In accordance with loin quality, pHi, pHu, WHC and IMF of BP were significantly lower (p < .05) compared to CD in the fresh and cooked ham. Most often, FP offspring could not be differentiated from the other offspring, with the exception of cooking loss of the cooked ham. Trained and consumer taste panels resulted in no significant differences (p > .1) in sensory attributes, however, consumers preffered CD based on ranking.
Keywords
Food Science, Gilts, Immunocastrated pigs, RYR1 gene, Belgian Pietrain, French Pietrain, Canadian Duroc, PIG MEAT QUALITY, ELECTRICAL-CONDUCTIVITY, PORK QUALITY, SENSORY CHARACTERISTICS, IMMUNOCASTRATED MALE, HALOTHANE GENOTYPE, SLAUGHTER, DUROC, FAT, ACCEPTABILITY

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MLA
Kowalski, Eline, et al. “Performance and Carcass, Loin and Ham Quality in Crossbreds from Three Terminal Sire Lines.” MEAT SCIENCE, vol. 167, 2020, doi:10.1016/j.meatsci.2020.108158.
APA
Kowalski, E., Vossen, E., Millet, S., Ampe, B., Callens, B., Van Royen, G., … Aluwé, M. (2020). Performance and carcass, loin and ham quality in crossbreds from three terminal sire lines. MEAT SCIENCE, 167. https://doi.org/10.1016/j.meatsci.2020.108158
Chicago author-date
Kowalski, Eline, Els Vossen, Sam Millet, Bart Ampe, Benedicte Callens, Geert Van Royen, Stefaan De Smet, and Marijke Aluwé. 2020. “Performance and Carcass, Loin and Ham Quality in Crossbreds from Three Terminal Sire Lines.” MEAT SCIENCE 167. https://doi.org/10.1016/j.meatsci.2020.108158.
Chicago author-date (all authors)
Kowalski, Eline, Els Vossen, Sam Millet, Bart Ampe, Benedicte Callens, Geert Van Royen, Stefaan De Smet, and Marijke Aluwé. 2020. “Performance and Carcass, Loin and Ham Quality in Crossbreds from Three Terminal Sire Lines.” MEAT SCIENCE 167. doi:10.1016/j.meatsci.2020.108158.
Vancouver
1.
Kowalski E, Vossen E, Millet S, Ampe B, Callens B, Van Royen G, et al. Performance and carcass, loin and ham quality in crossbreds from three terminal sire lines. MEAT SCIENCE. 2020;167.
IEEE
[1]
E. Kowalski et al., “Performance and carcass, loin and ham quality in crossbreds from three terminal sire lines,” MEAT SCIENCE, vol. 167, 2020.
@article{8671325,
  abstract     = {This study was designed to compare performance, carcass and meat quality of crossbred of a hybrid sow x three sire lines, i.e. stress positive Belgian Pietrain (BP), stress negative French Pietrain (FP) and Canadian Duroc (CD). BP offspring had a significantly higher carcass yield (p < .001) and lean meat content (p < .001) in comparison with FP, which was higher than CD. BP offspring had significantly lower pH (p < .05), water-holding capacity (WHC) (p < .001) and intramuscular fat (IMF) (p < .001) content in the loin compared to FP and CD, but these meat quality parameters, with the exception of pH, were superior for CD as compared to FP. In accordance with loin quality, pHi, pHu, WHC and IMF of BP were significantly lower (p < .05) compared to CD in the fresh and cooked ham. Most often, FP offspring could not be differentiated from the other offspring, with the exception of cooking loss of the cooked ham. Trained and consumer taste panels resulted in no significant differences (p > .1) in sensory attributes, however, consumers preffered CD based on ranking.},
  articleno    = {108158},
  author       = {Kowalski, Eline and Vossen, Els and Millet, Sam and Ampe, Bart and Callens, Benedicte and Van Royen, Geert and De Smet, Stefaan and Aluwé, Marijke},
  issn         = {0309-1740},
  journal      = {MEAT SCIENCE},
  keywords     = {Food Science,Gilts,Immunocastrated pigs,RYR1 gene,Belgian Pietrain,French Pietrain,Canadian Duroc,PIG MEAT QUALITY,ELECTRICAL-CONDUCTIVITY,PORK QUALITY,SENSORY CHARACTERISTICS,IMMUNOCASTRATED MALE,HALOTHANE GENOTYPE,SLAUGHTER,DUROC,FAT,ACCEPTABILITY},
  language     = {eng},
  pages        = {8},
  title        = {Performance and carcass, loin and ham quality in crossbreds from three terminal sire lines},
  url          = {http://dx.doi.org/10.1016/j.meatsci.2020.108158},
  volume       = {167},
  year         = {2020},
}

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