Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat

Authors

  • Mykola Povod Department of Feed Technology and Animal Feeding, Sumy National Agrarian University, Sumy, Ukraine.
  • Olekasndr Mykhalko Department of Feed Technology and Animal Feeding, Sumy National Agrarian University, Sumy, Ukraine.
  • Oleksandr Kyselov Department of Biochemistry and Biotechnology, Sumy National Agrarian University, Sumy, Ukraine.
  • Victor Opara Department of Feed Technology and Animal Feeding, Sumy National Agrarian University, Sumy, Ukraine.
  • Valery Andreychuk Department of Technology of Livestock Production of Polesie National University, Zhytomyr, Ukraine.
  • Yevheniia Samokhina Department of Breeding and Selection of Animals and Water Bioresources, Sumy National Agrarian University, Sumy, Ukraine.

Keywords:

Color intensity; marbling; meat quality; pre-slaughter weight; water holding capacity

Abstract

Objective: The article aimed to study the relationship between the physico-chemical qualities of pig meat and their pre-slaughter weights.  Materials and Methods: In this study, 60 pigs were reared for fattening under the same condi­tions of keeping and feeding, slaughtered, and used to sample the longest back muscle meat with pre-slaughter weights of 110 and 130 kg. The samples were evaluated according to generally accepted methods for assessing the physico-chemical qualities in pig meat.  Results: Samples of meat from animals slaughtered at 130 kg had higher values for marbling – by 2.0 points or 5.24% (p < 0.01), active acidity pH in ham muscles – by 0.20 pH or 3.57% (p < 0.01), and the longest muscle of the back – by 0.10 pH or 1.82% (p < 0.001). The pre-slaughter weight factor substantially affected the pH of ham muscles at 10.35% and on the marbling of meat in the longest back muscle at 13.31%. Pigs slaughtered at 110 kg had a greater increase in the color intensity of the meat and an increase in its water holding capacity. At a pre-slaughter weight of 130 kg, increasing the marbling and decreasing the softness of the flesh demonstrated a modest, adverse relationship.  Conclusion: The findings support the use of pre-slaughter weight management to enhance pork quality.

J. Adv. Vet. Anim. Res., 8(3): 521-533, September 2021

http://doi.org/10.5455/javar.2021.h542

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Published

2021-09-25

How to Cite

Povod, M., Mykhalko, O., Kyselov, O., Opara, V., Andreychuk, V., & Samokhina, Y. (2021). Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat. Journal of Advanced Veterinary and Animal Research, 8(3), 521–533. Retrieved from https://banglajol.info/index.php/JAVAR/article/view/76969

Issue

Vol. 8 No. 3 (2021)

Section

Original Articles

License

Copyright (c) 2021 Mykola Povod, Olekasndr Mykhalko, Oleksandr Kyselov, Victor Opara, Valery Andreychuk, Yevheniia Samokhina

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