THE RELATIONSHIP BETWEEN CARCASS, MEAT AND EATING QUALITY OF 3 PIG GENOTYPES

被引：30

作者：

CASTEELS, M ^{[1
]}

VANOECKEL, MJ ^{[1
]}

BOSCHAERTS, L ^{[1
]}

SPINCEMAILLE, G ^{[1
]}

BOUCQUE, CV ^{[1
]}

机构：

[1] SEGHERS HYBRID,B-9255 BUGGENHOUT,BELGIUM

来源：

MEAT SCIENCE | 1995年 / 40卷 / 02期

关键词：

D O I：

10.1016/0309-1740(94)00053-A

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The relation between the intrinsic carcass and meat quality and the organoleptical characteristics of three genotypes of pigs was studied. rn total 411 pigs, consisting of 121 BL-genotype pigs, 115 hybrids (Seghers Hybrid) and 175 Large White-genotype pigs, were screened Slaughter day and genetic background had a great impact on the intrinsic meat quality parameters. The factor 'slaughter day' implies the stunning method besides the total specific transport and slaughter conditions. Whatever the genetic background is, halothane susceptibility is obviously the crucial factor. Selection against the halothane gene positively influences the intrinsic and sensory meat quality parameters. This study also suggests that an increase in the intramuscular fat content, if desirable in the interest of the sensory meat quality, can be achieved without deterioration of the zootechnical performance and the carcass quality of the pigs.

引用

页码：253 / 269

页数：17

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