The estimation of pork carcass primal cuts value based on backfat thickness

The aim of the present study was to determine the effect of pork carcass backfat thickness on the dissection efficiency of four primal cuts (ham, loin, shoulder, belly),including correlation coefficients. The research material consisted of 80 pork carcasses. Backfat thickness (mm) was measured on cold half-carcasses using a vernier caliper at 6 points: at the first cervical vertebra (atlas), over shoulder at the thickest point, on the back, at the beginning, center, end of the gluteus medius muscle (CI, CII, CIII). On the basis of the average backfat thickness, measurements from 6 points were separated into two experimental groups: I (<25 mm); II (≥25 mm).Detailed dissection of the elements was performed to define mass (g): total,intermuscular fat, bones and lean meat. The significant effect of fat thickness on intermuscular fat content regardless of the cut was noted. Correlations between the average backfat thickness of 6 points and the total weight of the four main elements were calculated. In addition, the correlation coefficients were compared between the dissection elements and the average backfat thickness of 6 and 5 points. Higher backfat thickness determined the increase in the total mass of loin, shoulder and belly. A statistically proven correlation was shown between the average backfat thickness and the total mass of the analysed elements (r=0.293). When comparing the correlation coefficients of a different number of measurements a specific tendency was observed. Positive correlation coefficients were slightly higher for an average of 5 points of backfat thickness and negative correlation coefficients were slightly higher for an average of 6 points. Statistical differences between groups were recorded at the same level for the same parameters (P≤0.001 and 0.01<P≤0.05).The average backfat thickness of 6 points can be used as an indicator of the amount and quality of pork carcass primal cuts, with no adverse effects compared to standard 5 points

The effect of sex, carcass mass, back fat thickness and lean meat content on pork ham and loin characteristics

This study was designed to determine the ratio of ham and loin in half-carcasses and the tissue composition of these cuts. The research material consisted of 140 pig carcasses. The experimental materials were derived from the Polish commercial population of fattener pigs. Genetic material representing the most commonly slaughtered fatteners in Poland. Fatteners for the study came from several suppliers. All fatteners were kept in similar farms complying with principles of animal welfare. The right half-carcasses were divided into different groups, regardless of sex, half-carcass mass, back fat thickness and lean meat content class. Ham and loin obtained from carcasses were subjected to a detailed dissection, and the percentage of ham and loin in the carcass and the overall percentage of of the cuts in relation to the entire half-carcass were calculated. Gilts were characterized by a higher content of ham in half-carcasses than barrows (<i>P</i>  ≤ 0.01). The increase in back fat thickness reduced the content of ham in half-carcasses and increased the content of loin (<i>P</i> ≤ 0.01). A similar trend was shown for the lean meat content class parameter. Additionally, interaction (<i>P</i>  ≤ 0.01) between back fat thickness and meat content with respect to the percentage content of loin in carcasses was noted. Gilts were characterised by about a 1.38 % higher proportion of muscles in the ham (<i>P</i>  ≤ 0.05) and a 0.47 % lower proportion of intermuscular fat (<i>P</i>  ≤ 0.01). An average increase of five point in back fat thickness increases the amount of subcutaneous fat with skin (<i>P</i>  ≤ 0.01) and intermuscular fat (<i>P</i>  ≤ 0.01) and reduces muscle (<i>P</i>  ≤ 0.01) and bone (<i>P</i>  ≤ 0.05 and <i>P</i>  ≤ 0.01) levels. The interaction of percentage content of muscles in ham was observed (<i>P</i> = 0.04). The meat content class of carcasses did not only affect the level of bones in ham. It was confirmed that sex affected all the analysed dissection elements of the loin. Back fat thickness and meat content classes were present in almost identical amounts in loin tissues (<i>P</i>  ≤ 0.05 and <i>P</i>  ≤ 0.01). Half-carcass mass showed a strong negative correlation with bone content in ham and loin (<i>r</i> = &minus;0.35 and <i>r</i> = &minus;0.21, respectively). Back fat thickness and meat content strongly and inversely correlated with the content of ham and loin in half-carcasses (<i>r</i> = &minus;0.41 and <i>r</i> = 0.59 for back fat thickness; <i>r</i> = 0.66 and <i>r</i> = &minus;0.57 for lean meat content). Close and inverse correlations of back fat thickness and lean meat content were observed with regard to their content in ham and loin (<i>P</i>  ≤ 0.01)

The influence of boar breed and season on semen parameters

The aim of the present study was to demonstrate the influence of boar breed and season on semen parameters. The research material consisted of 31 boars: Polish Large White (PLW), Polish Landrace (PL), and Duroc × Pietrain (D × P), aged 8 to 24 months. The analysed material consisted of 1390 ejaculates, collected during the period January 2010 to October 2012. Semen samples were assessed in terms of semen volume (mL), sperm concentration (× 106 m/mL), total number of sperm (× 109), total number of live sperm (× 109) and number of insemination doses obtained from one ejaculate (n). In winter, an increase in sperm concentration was observed for the PLW breed. Moreover, an increase in the volume of semen produced for this breed was noted in summer and autumn. Differences between breeds for the total number of sperm and total number of live sperm were observed for the winter and spring periods. The largest semen volume was noted for the PLW breed (276.4 ± 9.66 mL). However, in the analysis of other sperm parameters, boars of this breed demonstrated the poorest results. The highest insemination dose was obtained from breed D × P in winter (26.0 ± 0.51). Correlation analyses indicated that PLW and D × P boars are the least resistant to higher ambient temperatures, and in summer and autumn this resulted in a reduction in sperm concentration (–0.26 and –0.20, respectively).Keywords: Breed, boars, ejaculate, season, semen qualit

Bloom Time Effect Depends on Muscle Type and May Determine the Results of pH and Color Instrumental Evaluation

The aim of this study was to determine the effect of 30 min bloom time and the type of muscle on pH and color parameters together with the possibility of estimating these measurements. The research material consisted of 270 samples from 6 muscle types: LD—Longissimus&nbsp;dorsi, LL—Longissimus lumborum, IL—Iliacus, SEM—Semimembranosus, CT—Cutaneous trunci, LTD—Latissimus dorsi. Measurements included pH and color of fresh pork at 0 min, and after 30 min bloom time. Bloom time influenced all analyzed parameters, although to a varying effect, depending on the muscle type. The lowest pH values were noted for dorsal-located muscles (LD, LL), then in the ham area (IL, SEM), and the highest values of the location on the side surface of the carcass (CT, LTD). The large increase in the proportion of L* and a* was observed for CT muscle (20–30%, the highest of all observed) and LTD (20–25%); for LD and LL the largest growth changes were observed for parameters b* (15–20%) and H* (20–30%). The lowest number of strong correlations was noted for LD and CT muscles, and the largest for SEM. A very good fit (R2 &gt; 0.90) of regression equations was achieved in 7 cases. The presented results are an important contribution to the rapid and precise instrumental evaluation of pH and color

The impact of season, parity and breed on selected reproductive performance parameters of sows

The aim of the study was to identify the detailed impact of the season, parity and breed on reproductive performance of sows. The experimental material consisted of 2100 sows, in 3 breed variants: 700 PL, 700 PLW, 700 crossbreeds PL × PLW. Sows were observed until parity 5. In the context of the breed, depending on the order of parity groups of 140 sows were isolated. Then, sows were divided in terms of farrowing season into subgroups numbering 35 sows. At the age of 8 months gilts were allocated for reproduction performance. The highest seasonal impact was noted for piglet birth weight (<i>P</i>&le;0.01). Parity had less effect only on the number of piglets weaned (<i>P</i>&le;0.05). Breed influenced to a lesser extent the number of piglets born live and weaned (<i>P</i>&le;0.05), while birth and weaning weight had greater importance for piglets (<i>P</i>&le;0.01). The interaction between the studied factors was also observed. The impact of season, parity and breed interdependence on the number of piglets born live were confirmed statistically (<i>P</i>&le;0.05). The analysis of piglet birth weight allowed the stronger interaction effect of parity × breed on this parameter to be noted (<i>P</i>&le;0.01). The analysis of variance for piglet weaning weight confirmed strong relations between all tested factors (<i>P</i>&le;0.01). Our study has shown that reproductive parameters can be strongly affected by season and parity. In addition, it must be emphasized that the impact of these factors was different for the studied breeds of sows

Analysis of the lifetime and culling reasons for AI boars

Abstract Background The aim of the study was to analyze the lifetime and culling reasons for boars used in insemination centers (AI centers). Methods The data collected from 355 culled boars from 1998 to 2013 included: age at start of semen collection, boar herd life, culling reason, daily gain and lean meat content, and number of ejaculates not meeting sales requirements after dilution. Culling reasons were divided into 7 groups: low semen value (LSV), low or lack of libido (LL), leg problems (LP), infectious diseases (ID), old age (OA), reduced demand for semen from the given boar (RD), and others (OT). Results The most common culling reasons for boars were LSV (23.7%) and RD (22.5%). It was observed that the lowest daily gains were noted in boars culled due to OA. Boars culled due to OA and RD were maintained in production for the longest time (over 1000 d), for LSV and ID retention was about 700 d, and due to LL below 400 d. The survival probability was over 0.9 until 1.5 yr, and just over 0.2 until 4 yr. The highest relative frequency was observed in the 36th and 42nd mo of life (over 16%). Hazard risk analysis revealed a more than 10 times higher risk of culling in the case of LL, ID or OT, in comparison to OA. Conclusions The results can be used as a direct point of reference for the identification of emerging problems in AI boar exploitation and the development of an appropriate culling policy in AI centers