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The effect of paternal breed on meat quality of progeny of Hampshire, Duroc and Polish Large White boars

J. Nowachowicz, G. Michalska, B. Rak, W. Kapelański

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Abstract

Three groups, each of 30 gilts being the progeny of Hampshire (H), Duroc (D) and Polish Large White (PLW) boars and PLW sows were analysed. In the samples of longissimus lumborum the pH1, meat colour lightness and soluble meat protein content were determined. The results indicated that meat quality of H x PLW pigs was lowered in respect to water holding ability and in consequence to lowering the technological yield.

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What this paper is about

Three groups, each of 30 gilts being the progeny of Hampshire (H), Duroc (D) and Polish Large White (PLW) boars and PLW sows were analysed. In the samples of longissimus lumborum the pH1, meat colour lightness and soluble meat protein content were determined. The results indicated that meat quality of H x PLW pigs was lowered in respect to water holding ability and in consequence to lowering the technological yield.

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Available abstract

Three groups, each of 30 gilts being the progeny of Hampshire (H), Duroc (D) and Polish Large White (PLW) boars and PLW sows were analysed. In the samples of longissimus lumborum the pH1, meat colour lightness and soluble meat protein content were determined. The results indicated that meat quality of H x PLW pigs was lowered in respect to water holding ability and in consequence to lowering the technological yield.

Key concepts: Breed, Lightness, Large white, Animal science, Biology, White (mutation), Longissimus, Genetics

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