Vidiki kakovosti klavnih polovic in mesa prašičev v prihodnosti

Abstract

In future production, swine carcasses should not only be lean but also homogeneous in weight and shape. Extreme conformation should be avoided. Classification systems will have to be non invasive, objective, evaluate proportions and also composition of whole sale cuts. Porcine meat quality is genetically determined by two major factors. Stress susceptibility (MHS) and the “Hampshire – factor” (RN) can nowadays easily be detected and eradicated in selection programs. MHS homozygous negative genotypes are essential for a high standard in meat quality. Even though intramuscular fat contents are negatively correlated with leanness the relation is not that close that both of them could not be combined at a reasonable level in one population in particularly if crossbreeding is applied. It is most likely that in near future the market and the consumer will require such actions. Transparency of the entire production line is one of the further essential demands in meat quality assurance.Klavne polovice prašičev naj bi v prihodnosti ne bile samo puste ampak tudi enake po masi in obliki. Izogibali naj bi se pretirani omišičenosti. Način razvrščanja naj ne bi bil hiter pač pa objektiven, z izvrednotenjem deleža in sestave celih tržnih kosov. Kakovost prašičjega mesa je genetsko določena z dvema glavnima dejavnikoma. Občutljivosti na stres (MHS) in “Hampshire-faktorja” (RN) sedaj ni težko določiti, zato ju je možno izločiti s selekcijskimi programi. Negativni MHS homozigotni genotipi omogočajo visoko kakovost mesa. Čeprav je vsebnost intramuskularne maščobe v negativni korelaciji z deležem mesa, ta povezava ni tako tesna, da obeh lastnosti ne bi mogli kombinirati na zadovoljivi ravni v isti populaciji še posebej z uporabo križanja. Zelo verjetno je, da bodo v bližnji prihodnosti trg in porabniki zahtevali takšne lastnosti mesa. Preglednost celotne proizvodne linije bo v prihodnje ena od zahtev pri zagotavljanju kakovosti mesa