engleski

Differences in carcass traits, meat quality and chemical composition between the pigs of different CAST genotype

The study was carried out on 89 PIC (Pig Improvement Company) pig carcasses with the aim to investigate the differences between three CAST loci on carcass and meat quality traits, as well as chemical composition of longissimus dorsi muscle. The differences between genotypes at CAST/HinfI locus were significant in all carcass traits measured, where AB genotype exhibited preferable values in carcass lengths, ham length, muscle thickness, loin eye area, fat thickness and fat area. Among meat quality traits analysed, genotypes at CAST/HinfI locus differed in pH45 in SM muscle, both pH24 in SM and LD muscle, as well as luminosity ; genotypes at CAST/MspI differed in pH24 and EC24 measured at LD muscle and in red colour intensity, level of yellowness and hue angle ; while genotypes at CAST/RsaI differed in pH45 and EC45 in SM muscle, pH24 in LD muscle, paleness and redness, as well as in shear force and calpain activity. EF genotype at this locus exhibited the highest pH values and the lowest CIE L* with more pronounced red colour, but also highest shear force and lowest calpain activity values. Furthermore, significant differences in chemical composition of LD muscle was found only between genotypes at CAST/RsaI loci, where FF genotype had the lowest IMF and the highest relative share of protein.

pig ; CAST polymorphism ; carcass traits ; meat quality ; calpain activity ; chemical composition

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