master's thesis
Influence of sex and leanness on quality traits of hybrid pigs

Tamara Dumančić (2013)
Sveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Zavod za Specijalnu zootehniku
Metadata
TitleUtjecaj spola i udjela mišićnog tkiva na svojstva kakvoće hibridnih svinja
AuthorTamara Dumančić
Mentor(s)Ivona Đurkin Kušec (thesis advisor)
Abstract
Istraživanje je provedeno na 145 polovica (73 kastrata i 72 nazimice) PIC T1 tovljenika. Svinje su hranjene jednakom smjesom, sa ad libitum pristupom hrani i vodi te su držane u jednakim mikroklimatskim uvjetima do svoje završne mase. Kad su dosegle klaoničku masu od 110 kg svinje su transportirane u klaonicu PIK u Vrbovcu gdje su žrtvovane.Nakon klanja trupovi su rasječeni na polovice te razvrstani u trgovačke klase na način kako to propisuje Pravilnik o kakvoći svinjskih trupova i polovica (NN 02/09, 144/10 i 03/11). Na liniji klanja i u laboratoriju utvrđena su slijedeća svojstva polovica i kvalitete mesa: duljine polovica „a“ i „b“; duljina i opseg buta, debljina mišića i leđne slanine prema „DT“ metodi, , pH45 i pH24 u m. longissimus dorsi i m. semimembranosus, boja mesa (CIE L* a* b*), otpuštanje mesnog soka, kalo kuhanja, instrumentalna nježnost (WBSF). Nakon izračuna udjela mišićnog tkiva u polovicama, polovice su razvrstane u trgovačke klase prema SEUROP sustavu. Usporedbom kvalitete trupova oba spola utvrđeno je da su kastrati imali signifikantno (P<0,05) veću debljinu slaninu, dok je debljina mišića bila povoljnija kod nazimica.Viša mesnatost utvrđena je kod nazimica. Spol životinje je vrlo visoko značajno (P<0,001) utjecao na pH vrijednosti mjerene 24 h post mortem u butu i m.longissimus dorsi, kao i na boju mesa i na otpuštanje mesnog soka. Trgovačka klasa je vrlo visoko značajno (P<0,001) utjecala na sva mjerena svojstva trupa. Pri tome je klasa S imala je najveću mesnatost i debljinu mišića te najmanju debljinu slanine. Značajne razlike između trgovačkih klasa utvrđene su jedino u parametrima boje (CIE L* a* b*).
Keywordspigs sex meatiness classification grades
Parallel title (English)Influence of sex and leanness on quality traits of hybrid pigs
Committee MembersGoran Kušec
Danijela Samac
GranterSveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Lower level organizational unitsZavod za Specijalnu zootehniku
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Animal Husbandry
Study programme typeuniversity
Study levelgraduate
Study programmeZootechnique; specializations in: The Nutrition of Domestic Animals, Hunting and Beekeeping, Special Zootechnique
Study specializationSpecial Zootechnique
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2013-09-09
Parallel abstract (English)
The research was carried out on 145 carcasses (73 barrows and 72 gilts ) of PIC (Pig Improvement Company) T1 fatteners. All pigs were fed same diet with ad libitum access to food and water. They were also housed under same microclimatic conditions until they reached their final weight. After obtaining slaughter weight (110 kg), they were transported to PIK slaughterhouse in Vrbovec where they were exaughinated. After exaughination, carcasses were dressed and sorted into classification grades according to Croatian regulations (NN 02/09, 144/10 i 03/11). At the slaughter line and in laboratory following measures of carcass and meat quality traits were taken: carcass lengths „a“ and „b“, ham length and its circumference, muscle and fat thickness according to “Two points” method, pH45 and pH 24 at m. longissimus dorsi and m. semimembranosus, meat color (CIE L* a* b*) parameters, drip loss, cooking loss and shear force (WBSF). After calculating lean meat content the carcasses were sorted in classes according to SEUROP classification system. Barrows had significantly (P<0,05) higher fat thickness and gilts had higher muscle thickness.Higher meatiness was observed in gilts.Highly significant (P<0,001) infuence of gender was observed for both pH values measured 24 h post mortem in ham and longissimus muscle, and drip loss.Gender also highly influenced (P<0,001) meat color.Classification grade had highly significant (P<0,001) influence on all measured carcass traits with S class having highest meatiness and muscle thickness and lowest ham thickness. Significant differences between classification grades was observed only in colour parameters (CIE L* a* b*).
Parallel keywords (Croatian)svinje spol mesnatost trgovačka klasa.
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Notediplomski rad
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:151:398635
CommitterLjiljana Vučković Vizentaner