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

Downloads

Download data is not yet available.
Abstract
4
PDF
2

Downloads

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

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Authors who publish with this journal agree to the following terms:

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).