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Effect of weight and sex on intramuscular fat amounts in relation to the formation of selected carcass cuts in pigs

Author

Listed:
  • R. Stupka

    (Department of Animal Husbandry, Czech University of Life Sciences in Prague, Prague, Czech Republic)

  • J. Čítek

    (Department of Animal Husbandry, Czech University of Life Sciences in Prague, Prague, Czech Republic)

  • M. Šprysl

    (Department of Animal Husbandry, Czech University of Life Sciences in Prague, Prague, Czech Republic)

  • M. Okrouhlá

    (Department of Animal Husbandry, Czech University of Life Sciences in Prague, Prague, Czech Republic)

  • D. Kureš

    (Department of Animal Husbandry, Czech University of Life Sciences in Prague, Prague, Czech Republic)

  • K. Líkař

    (Department of Animal Husbandry, Czech University of Life Sciences in Prague, Prague, Czech Republic)

Abstract

The objective of this study was to examine the influence of weight and sex on fat amounts in relation to the formation of selected carcass cuts in final hybrid pigs commonly kept in the Czech Republic. During the experiment 123 hybrid pigs of various genotypes were tested. The pigs were slaughtered at an average weight of 120.4 kg and dissected in detail. The tested pigs were divided into 5 weight categories, while the tissue composition of ham, joint, shoulder and neck was monitored with emphasis on the assessment of IMF content. A decrease in the lean meat proportion was shown, as well as an increasing fat proportion with increasing weight: for the joint the difference was 4.19%, for the ham 3.9%, shoulder 3.0%, and neck 2.31%. With increasing weight, a moderate increase in intramuscular fat occurred, whereas the differences between group 1 and 5 were: 1.68% for the ham, 0.58% (shoulder), 0.4% (joint) and 0.37% (neck). Concerning the influence of sex, barrows had statistically insignificant intramuscular fat content compared with gilts (excluding the neck). As for the protein content in the monitored carcass cuts, no influence of live weight and sex was recorded.

Suggested Citation

  • R. Stupka & J. Čítek & M. Šprysl & M. Okrouhlá & D. Kureš & K. Líkař, 2008. "Effect of weight and sex on intramuscular fat amounts in relation to the formation of selected carcass cuts in pigs," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 53(12), pages 506-514.
    • Handle: RePEc:caa:jnlcjs:v:53:y:2008:i:12:id:366-cjas
    DOI: 10.17221/366-CJAS
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    References listed on IDEAS

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    1. J. Pulkrábek & J. Pavlík & L. Vališ & M. Vítek, 2006. "Pig carcass quality in relation to carcass lean meat proportion," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 51(1), pages 18-23.
    2. M. Okrouhlá & R. Stupka & J. Čítek & M. Šprysl & E. Kluzáková & M. Trnka & L. Štolc, 2006. "Amino acid composition of pig meat in relation to live weight and sex," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 51(12), pages 529-534.
    3. I. Bahelka & E. Hanusová & D. Peškovičová & P. Demo, 2007. "The effect of sex and slaughter weight on intramuscular fat content and its relationship to carcass traits of pigs," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 52(5), pages 122-129.
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    Cited by:

    1. M. Škrlep & N. Batorek & M. Bonneau & M. Prevolnik & V. Kubale & M. Čandek-Potokar, 2012. "Effect of immunocastration in group-housed commercial fattening pigs on reproductive organs, malodorous compounds, carcass and meat quality," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 57(6), pages 290-299.
    2. M. Šprysl & J. Čítek & R. Stupka, 2010. "Interaction of selected production indicators of the economics of pork production," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 55(1), pages 1-10.
    3. J. Čítek & R. Stupka & M. Okrouhlá & K. Vehovský & L. Brzobohatý & M. Šprysl & L. Stádník, 2015. "Effects of dietary linseed and corn supplement on the fatty acid content in the pork loin and backfat tissue," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 60(7), pages 319-326.
    4. Q.L. Xu & G.W. Tang & Q.L. Zhang & Y.K. Huang & Y.X. Liu & K. Quan & K.Y. Zhu & C.X. Zhang, 2011. "The FABP4 gene polymorphism is associated with meat tenderness in three Chinese native sheep breeds," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 56(1), pages 1-6.
    5. L. Houška & M. Wolfová & I. Nagy & Z. Csörnyei & I. Komlósi, 2010. "Economic values for traits of pigs in Hungary," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 55(4), pages 139-148.

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