Slaughter value and meat quality in the Polish native Złotnicka

Animal Science Papers and Reports vol. 24 (2006) Supplement 1, 7-13
Institute of Genetics and Animal Breeding, Jastrzębiec, Poland
Presented at the Conference
“Genetic and Breeding Research on Pigs
with Special Reference to Indigenous Breeds”
organized to commemorate the 10th anniversary
of the death of Professor Stefan Alexandrowicz
20-21 October 2005, Poznań, Poland
Slaughter value and meat quality
in the Polish native Złotnicka Spotted pig
Wojciech Kapelański1, Janusz T. Buczyński2, Maria Bocian1
1
Department of Pig Breeding, University of Technology and Agriculture,
Mazowiecka 28, 85-084 Bydgoszcz, Poland
2
Department of Pig Breeding and Production, Agricultural University of Poznań,
Wołyńska 33, 60-637 Poznań, Poland
Considered were 20 gilts and 17 castrated males of the Złotnicka Spotted (ZS) native Polish breed
of pigs with the live body weight of about 97 kg. Analysed was quality of both carcass and meat.
Backfat thickness (sexes pooled) averaged 3.24 cm (±0.55). Meat content of carcass was 44.69%
(±3.36) and 64.65% (±3.36) of ham. Special attention was paid to pH1, meat colour saturation and
lightness, the content of muscle pigments, water holding capacity, and frequency of meat defects.
The results obtained allow to consider the ZS pig as producer of high-quality meat products.
KEY WORDS: meat quality / pigs / slaughter value / Złotnicka Spotted pig
Over recent years a major change in the attitude towards the importance and
value of native breeds of animals took place, both in Poland and abroad. Although
they account for a small share of the livestock population, their importance for the
preservation of biodiversity and genetic variation is very high and needs special care
and protection [Folejewski 1938, Walkiewicz et al. 2002]. Złotnicka Spotted pigs
W. Kapelański et al.
exemplify the preservation of specific quantitative and qualitative productive traits
that make them stand out from the intensively improved pig breeds of today. This
mainly concerns the worse feed conversion rate, higher fat and lower meat content of
carcass and high quality of meat [Kapelański et al. 1999, Rak et al. 1999].
The aim of this study was to prove the utility of Złotnicka Spotted pig in producing
meat products of high quality.
Material and methods
Thirty-seven Złotnicka Spotted (ZS) pigs (20 gilts and 17 castrated males) were
reared and fattened under standard conditions and slaughtered at about 97 kg live
body weight according to the meat industry standards.
A day after slaughter, the quality of carcasses was evaluated according to a
simplified method used by Pig Testing Stations [Różycki 1996]. Due to some
differences in the live body weight among gilts at slaughter, the backfat thickness,
leaf fat thickness and loin eye area were adjusted to 100 kg slaughter weight with the
method described by Beattie et al. [1999].
Meat quality traits were determined in the longissimus lumborum (LL) muscle.
For measurement of pH1 a portable pH-meter was used, while ultimate pH (pHu) was
measured in an aqueous suspension of muscle tissue. Sensory assessment of meat
accounted for its colour, consistency, and water content [Clausen and Thomsen
1956]. Minced meat colour was measured with Spekol 11 spectrophotometer with
a reflectance attachment and colour parametres were calculated from the regression
equations developed by Różyczka et al. [1968]. Water holding capacity (WHC) was
determined with the filter-paper method of Grau and Hamm [1956] and expressed as a
per cent of loose water of meat. Moreover, the content of muscle pigments in the form
of hematin was determined after Hornsey [1956]. Based on the results obtained, meat
quality was graded following the procedures devised by Grajewska et al. [1984].
Statistical evaluation and estimation of significant differences were carried out
using the computer programme STATISTICA 5.5 PL, 2000.
Results and discussion
Slaughter traits of ZS pigs are presented in Table 1. Body weight at slaughter
and carcass weight showed some variation, especially among gilts, due to difficulty
of finding a sufficient number of weaners of similar weight at the start of fattening.
Therefore, some traits, such as backfat thickness, leaf fat weight and loin eye area,
were adjusted to 100 kg live body weight at slaughter.
Carcass fatness as determined by backfat thickness and weight of leaf fat was
smaller in gilts than in castrated males. Mean backfat thickness was 2.95 cm in gilts
and 3.34 cm in castrated males (P<0.05). After adjustment to 100 kg body weight it
Genetic and Breeding Research on Pigs with Special Reference to Indigenous Breeds
Table 1. Slaughter value indicators of Złotnicka Spotted pigs
Trait
Gilts
Numer of animals
Body weight before slaughter (kg)
Hot carcass weight (kg)
Dressing percentage
Carcass length (cm)
Mean backfat thickness
from 5 measurements (cm)
Mean backfat thickness
from 5 measurements (cm)*
Leaf fat (kg)*
Loin eye area (cm2)*
Meat content of carcass according
to Pig Testing Stations
kg
%
20
94.12±16.02
75.96±11.90
80.94±2.13
1.20±4.45
Castrated
males
Overall mean
1
101.09±8.72
0.1±5.55
80.09±2.41
81.91±2.55
3
97.32±13.48
78.19±9.72
0.55±2.2
1.53±3,6
2.95a±0.53
3.34b±0.52
3.13±0.55
3.1±0.53
0.99A±0.22
35.5±6.22
3.32±0.52
1.22B ±0.1
32.09±5.47
3.24±0.55
1.10±0.23
33.97±6.07
16.3±2.2
45.63±3.21
16.5±1.44
43.5±3.2
16.60±1.93
44.69±3.36
aA...
Within rows means bearing different superscripts differ significantly at: small letters –
P≤0.05; capitals – P≤0.01.
*Adjusted for 100 kg body weight [Beattie et al. 1999].
was 3.17 and 3.32 cm respectively, while weight of leaf fat was 0.99 kg in gilts and
1.22 kg in castrated males (P<0.01).
Carcass muscling was characterized based on loin eye area and meat weight
and meat content of carcass according to the methods applied by Polish Pig Testing
Stations (SKURTCh). Loin eye area in terms of 100 kg body weight at slaughter
averaged 33.97 cm2 and corresponded to the data reported by Rak et al. [1999]. The
weight of meat of primary cuts was found similar in gilts and castrated males and
averaged 16.60 kg. In terms of carcass weight, meat content of carcass was 45.63%
in gilts and 43.57% in castrated males (Tab. 2). Mean rear ham content of carcass
was 21.74%, which corresponded to the data reported by Buczyński et al. [2001] for
crosses sharing 75% ZS.
The meat of ZS pigs was characterized by very good quality (Tab. 3), confirming
earlier reports [Janicki and Walczak 1954, Janicki and Kortz 1973, Bocian 1999,
Kapelański et al. 1999]. This can partially be attributed to the fact that ZS is of a
lard type [Ratajszczak and Buczyński 1997] in which a fairly slow rate of growth
and late somatic maturity may favourably affect the properties of muscle tissue. This
is reflected, among others, in a significantly higher content of muscle pigments and
in a darker, more desirable colour of meat [Janicki and Kortz 1973, Bocian 1999].
W. Kapelański et al.
Table 2. Results of ham dissection
Gilts
Castrated
males
Overall mean
7.89±1.09
6.86±0.94
4.55±0.69
66.23A±2.95
1.79A±0.33
26.09A±3.0
0.52a±0.06
7.67±0.90
21.0±1.1
8.39±0.87
.2±0.4
4.56±0.53
62.79B±2.
2.14B±0.36
29.32B±3.10
0.5b±0.09
7.89±0.61
21.66±1.4
.12±1.01
7.05±0.91
4.56±0.61
64.65±3.36
1.95±0.38
2.5±3.45
0.55±0.0
.±0.
21.4±1.44
Trait
Weight of ham with shank (kg)
Weight of ham without shank (kg)
Meat weight of ham (kg)
Meat content of ham (%)
Backfat weight of ham with skin (kg)
Backfat content of ham with skin (%)
Bone weight of ham with skin (kg)
Bone content of ham with skin (%)
Ham content of carcass (%)
aA...
Within rows means bearing different superscripts differ significantly at: small letters –
P≤0.05; capitals – P≤0.01.
Table 3. Meat quality indicators
Trait
pH1
pHu
Sensory assessment
colour (score)
wateriness (score)
consistency (score)
Objective assessment
dominant wavelength (nm)
colour saturation (%)
colour lightness (%)
WHC (% loose water)
muscle pigments (μg hematin/g)
normal meat (%)*
Gilts
Mean
6.51±0.46
5.45±0.06
6.54±0.30
5.43±0.06
6.52±0.39
5.44±0.06
2.9±0.23
3.0±0.13
2.±0.1
2.±0.3
2.8±0.29
2.±0.20
2.±0.32
2.9±0.23
2.8±0.19
55.±2.05
21.3±3.01
21.38±1.98
21.29±2.53
54.01±11.50
100
55.±1.34
22.02±1.89
21.54±3.89
22.19±3.31
53.43±12.06
100
55.±1.4
21.92±2.53
21.45±2.97
21.70±2.91
53.22±11.60
100
*With no defects (per cent of animals tested).
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Castrated
males
Genetic and Breeding Research on Pigs with Special Reference to Indigenous Breeds
Preliminary studies performed in the 1970s revealed that ZS pigs had a higher content
(%) of muscle red fibres than Pietrains [Janicki 1970], which may suggest a more
oxidative nature of metabolic changes in the muscle tissue, beneficial for desirable
meat quality traits [Henckel et al. 1997, Karlsson et al. 2000].
ZS pigs possess traits that qualify them for production of traditional hams (e.g. of
Parma or Bologna type) requiring a maturation period of over 12 months. Fabri and
Bergonzini [1981] reported that purebred ZS heavy fatteners and ZS crossbreds were
useful for production of cold meats.
The majority of Polish studies evaluating carcasses and meat of ZS crossbreds
indicate the beneficial effect of ZS when used in two-breed and three-breed crossing
[Buczyński et al. 1997, Kapelański et al. 1999]. The use of ZS in crossing with other
breeds, especially Pietrain, guarantees the meat of high quality.
It is concluded that the results presented here confirm the possibility of using
Złotnicka Spotted pigs in a breeding programme aimed at producing valuable
slaughter raw material, meeting the high technological and processing requirements
for production of traditional ham of high quality.
REFERENCES
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13. JANICKI M.A., KORTZ J., 1973 − Wodnistość mięsa u mieszańców świń pietrain i złotnickiej
pstrej (Watery meat in Pietrain x Zlotnicka Spotted pigs). In Polish, summary in English. Zeszyty
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i rzeźnej świń rasy pietrain oraz złotnickiej pstrej ocenianych w latach 1969 i 1997 (Comparison of
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21. WALKIEWICZ A., KASPRZYK A., BABICZ M., 2002 − Rodzime rasy świń w Polsce. Materiały
Sesji naukowej w 50 rocznicę śmierci prof. Tadeusza Vetulaniego „Zagadnienia bioróżnorodności
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Materials from Scientific Session „Problems of Biodiversity in Animal Science” organized to
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2002.
Wojciech Kapelański, Janusz T. Buczyński, Maria Bocian
Wartość rzeźna i jakość mięsa świń rasy złotnickiej pstrej
Streszczenie
Badania przeprowadzono na 20 loszkach i 17 wieprzkach rasy złotnickiej pstrej ubitych przy masie
ciała około 97 kg. Porównano wskaźniki wartości rzeźnej tuszy i jakości mięsa loszek i wieprzków. Z
uwagi na niezbyt wyrównaną masę ciała loszek przy uboju, dokonano standaryzacji grubości słoniny, sadła
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Genetic and Breeding Research on Pigs with Special Reference to Indigenous Breeds
i powierzchni oka polędwicy, przeliczając uzyskane wyniki na 100 kg masy ciała. Mniejsze otłuszczenie
wyrażone grubością słoniny wykazano u loszek niż u wieprzków (3,17 wobec 3,32 cm), natomiast masa
sadła wynosiła 0,99 kg u loszek i 1,22 kg u wieprzków (P<0,01). Umięśnienie tuszy kształtowało się
na poziomie 45,63% u loszek i 43,57% u wieprzków. Masa mięsa wyrębów podstawowych u loszek
i wieprzków była zbliżona i wynosiła średnio 16,60 kg. Udział masy szynki zadniej w tuszy wynosił
średnio 21,74%. Mięso charakteryzowało się bardzo dobrą jakością.
Uzyskane wyniki wskazują na możliwość zastosowania i wykorzystania świni złotnickiej pstrej w
programie hodowlanym, ukierunkowanym na uzyskanie wartościowego materiału rzeźnego, odpowiadającego
wysokim wymogom technologicznym. Mięso nadaje się do produkcji wysokiej jakości szynki tradycyjnej
o długim okresie dojrzewania.
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