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Effect of boar line on fattening performance and carcass and meat quality of Zlotnicka White pigs

cris.virtual.author-orcid0000-0002-8952-5457
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cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
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cris.virtual.author-orcid0000-0002-9204-5534
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cris.virtualsource.author-orcid23ce75bb-cc0c-4e48-88f0-d1803c6c0d4b
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cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid9107a3d6-a60a-4353-ad9c-465de2211a83
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe aim of this study was to analyse levels of fattening and slaughter traits of Zlotnicka White (ZW) pigs along with the basic quality and texture parameters of their meat. The experiment included 111 gilts of the ZW breed, which completed their control fattening from 25 to 100 kg body weight. The experimental material was divided into 6 groups, each from different boar. Levels of fattening and slaughter traits were assessed along with the basic quality and texture parameters of the longissimuss lumborum and semimembranosus muscles. Values of these traits were compared between the groups of fatteners sired by different boars. It was shown that ZW pigs exhibit average daily weight gains of 702 g, high feed conversion ratio (FCR = 3.36 kg), considerable backfat thickness (2.19 cm) and carcass leanness at approx. 53%. For values of these traits significant differences were found between the groups of fatteners after different sires. Meat was characterized by lightness (L* = 55.3) and a considerable share of the red colour (a* = 15.6). The observed acidification level was typical of high quality of meat. The intramuscular fat level was lower than previously recorded for this breed, while cooking loss was slightly higher. For muscle texture parameters in most cases no significant effect of the boar was found for the investigated traits, except for chewiness, which both for musculus longissimuss lumborum and m. semimembranosus were higher in the case of boar V compared to the other groups.
dc.affiliationWydział Medycyny Weterynaryjnej i Nauk o Zwierzętach
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Hodowli Zwierząt i Oceny Surowców
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.contributor.authorSzulc, Karolina
dc.contributor.authorSzyndler-Nędza, M.
dc.contributor.authorTyra, M.
dc.contributor.authorLisiak, D.
dc.contributor.authorKurtenkov, A.
dc.contributor.authorNowicki, J.
dc.contributor.authorNowaczewski, Sebastian
dc.date.access2025-12-16
dc.date.accessioned2025-12-16T11:31:30Z
dc.date.available2025-12-16T11:31:30Z
dc.date.copyright2025-11-24
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographybibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if1,5
dc.description.number4
dc.description.points100
dc.description.versionfinal_published
dc.description.volume34
dc.identifier.doi10.22358/jafs/204376/2025
dc.identifier.eissn2719-8448
dc.identifier.issn1230-1388
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6413
dc.identifier.weblinkhttps://www.jafs.com.pl/Effect-of-boar-line-on-fattening-performance-and-carcass-nand-meat-quality-of-Zlotnicka,204376,0,2.html
dc.languageen
dc.relation.ispartofJournal of Animal and Feed Sciences
dc.relation.pages603-612
dc.rightsCC-BY-NC
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enfattening traits
dc.subject.enmeat quality
dc.subject.ennative pig
dc.subject.enslaughter traits
dc.subject.entexture parameters
dc.subject.enZlotnicka White
dc.titleEffect of boar line on fattening performance and carcass and meat quality of Zlotnicka White pigs
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue4
oaire.citation.volume34