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Meat and carcass quality of heavy muscled Belgian slaughter pigs as influenced by halothane sensitivity and breed

Published online by Cambridge University Press:  02 September 2010

S. de Smet
Affiliation:
Department of Animal Production, Faculty of Agricultural and Applied Biological Science, University of Gent, Proefhoevestraat 10, 9090 Melle, Belgium
H. Pauwels
Affiliation:
Ministry of Agriculture, Van Thorenburglaan 14, 9860 Schelderwindeke, Belgium
I. Vervaeke
Affiliation:
Department of Animal Production, Faculty of Agricultural and Applied Biological Science, University of Gent, Proefhoevestraat 10, 9090 Melle, Belgium
D. Demeyer
Affiliation:
Department of Animal Production, Faculty of Agricultural and Applied Biological Science, University of Gent, Proefhoevestraat 10, 9090 Melle, Belgium
S. de Bie
Affiliation:
Lokerse Vleesveiling cuba, Oude Bruglaan 53, 9160 Lokeren, Belgium
W. Eeckhout
Affiliation:
National Institute of Animal Nutrition, Scheldeweg 68, 9090 Gontrode, Belgium
M. Casteels
Affiliation:
National Institute of Animal Nutrition, Scheldeweg 68, 9090 Gontrode, Belgium
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Abstract

In order to investigate the antagonism between meat quantity and quality, halothane-positive (HP) and -negative (HN) Belgian Landrace pigs (B) and Pietrain × Belgian Landrace crosses (PB) were compared for several carcass and meat quality traits. They originated from three commercial farms and were slaughtered in a commercial abattoir. Carcass quality was determined by a SKGlI-device. Meat quality traits were measured on the warm and cold carcass, and on a loin slice. HP and PB pigs showed better carcass quality, and inferior meat quality, compared with HN and B pigs respectively. No significant halothane sensitivity × breed interaction was apparent for most traits. Sex did not affect meat quality. Slaughter day variance was considerable. The inverse relationship between lean content or conformation score and meat quality was generally more pronounced in the HP group compared to the HN group (except for drip and cooking losses). Irrespective of halothane status, carcass conformational score was more negatively related to meat quality than was lean content.

Type
Research Article
Copyright
Copyright © British Society of Animal Science 1995

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References

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