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. (2002). Effect of various protein feeds on carcass traits, meat quality and fatty acid composition of backfat of gilts and barrows. Ann. Anim. Sci., Suppl., 2: 277-281. Walkiewicz A., Wielbo E., Matyka S., Babicz M., Dziubak A., Tochman L. (2001). Effect of pig somatic development on a cholesterol content and fatty acid composition in pork (in Polish). Zesz. Nauk. AR we Wrocławiu, Konf. XXXI, 405: 255-261. Wasilewski P. D., Nowachowicz J., Michalska G., Bucek T., Lynch B., Mullen A. M. (2011). Fatty acid profile of Longissimus dorsi muscle of crossbred pigs fed with


This study evaluated the effect of intramuscular fat (IMF) content on the quality of pig carcass and meat. One hundred and twenty right half-carcasses of crossbred pigs (Pietrain × Duroc boars and Polish Large White × Polish Landrace sows) from a commercial farm were divided into two groups depending on the content of IMF in the longissimus muscle (LM): LIMF - lower content (mean 2.05% IMF; 28 gilts and 30 barrows) and HIMF - higher content (mean 3.08% IMF; 32 gilts and 30 barrows) were used. Pigs with a higher IMF content in LM (HIMF group) had a significantly lower (P≤0.01) percentage of lean meat in carcass, loin muscle area, level of polyunsaturated fatty acids (PUFAs) and PUFAs/SFAs ratio, whereas backfat thickness, content of cholesterol in LM, levels of saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) were significantly greater (P≤0.01) than those in pigs with lower IMF content (LIMF group).


Clinoptilolite (Cp) is the most common and suitable natural zeolite type for many commercial and industrial applications. Recent studies have also shown a high potential of clinoptilolite in various medical applications. The aim of our study was to evaluate the effect of long-term peroral administration of clinoptilolite on appetites, the consistency of faeces, and the histopathology of the intestines of growing pigs. Fourteen Landrace × Large White crossbred pigs of both genders, a few days after weaning (12.95 kg b. w.), were divided into two equal groups. The control group was fed with a basal feed mixture, and the experimental group with a feed mixture supplemented with 2 % of natural zeolite (the commercial preparation “ZeoFeed”). The appetite, clinical state and consistency of the faeces were assessed every day. The blood samples were collected on days 0, 21, and 42 of the experiment. Histological examinations of the intestines from the control and experimental animals were carried out at the end of the experiments. The supplementation of 2 % Cp did not affect neither the appetite nor the clinical state of the pigs. The faecal consistency score in the experimental animals was 18.82 % lower than that of the control piglets. The histopathological evaluations showed protective evidence of the Cp on the intestinal tract wall in the duodenum and jejunum.


The aim of the study was to examine the assimilability of organic and inorganic selenium supplied as an additive to pig feed. The influence of both selenium forms on pig slaughter value as well as on the physicochemical and sensory characteristics of meat was also examined (experiment I). An attempt to establish the distribution of selenium in the body of experimental fatteners was made (experiment II). Experiment I was performed on 20 carcasses of crossbred pigs of (Polish Large White × Polish Landrace) × Duroc genotype and experiment II was carried out on 45 samples of longissimus and semimembranosus muscles taken from fatteners of the same genotype (PLW × PL × Duroc). The results obtained indicated that selenium supplementation in the diet had no impact on slaughter performance, meat quality and most physicochemical and sensory characteristics of meat. Selenium was found to have no significant effect on meat colour. The meat water holding capacity (WHC) was lower in the group of pigs fed organic selenium. The highest selenium concentration was found in the semimembranosus muscle of fatteners receiving the inorganic selenium additive.


The aim of the study was to estimate the effects of different levels of alfalfa protein concentrate (APC) supplementation on pig performance, carcass value and meat quality. The experiment was conducted on 50 crossbred pigs (PL × PLW) × Duroc of 29.0±0.5 kg initial body weight, which were divided into four treatment groups. Control (C) group was fed standard mixtures, groups E15 and E30 were fed with 1.5% or 3.0% APC additive, respectively. In group E30P the animals received feed including 3.0% APC for 14 days, followed by 14 treatment-free days. The production results were based on AGD, FCR, FI. Some slaughter traits and carcass value were measured. Determinations were carried out for physicochemical properties of fresh and thermally treated m. longissimus. The tissue samples (backfat, m. longissimus, liver, heart) were collected to analyze the fatty acid profile and cholesterol content. The recorded ADG was by 4.8% higher and FCR by 4.3% lower in E30P group as compared to control. The loin eye area was larger than in group C by 7.0% and by 8.3% in groups E30 and E30P, respectively. Carcass meatiness was also higher in groups E30 and E30P as compared to control, by 5.0% and 5.6%, respectively. The higher (P≤0.05) TPA parameters (hardness, chewiness and gumminess), as compared to control, was characteristic of the meat from animals receiving 3.0% APC. The lowest cholesterol content in the tissue samples (backfat, m. longissimus, liver) was recorded in group E30 (1.01, 0.51, 3.19 mg/g, respectively). Better fatty acid composition in backfat and m. longissimus was observed after 3.0% APC introduction into fatteners diet.


A total of 72 crossbred pigs [(Landrace × Yorkshire) × Duroc] with an average initial BW of 51.59±1.59 kg were used in this 10-wk feeding trial to investigate the effects of different dietary n-6:n-3 polyunsaturated fatty acids (PUFA) ratios in finishing pigs. Pigs were randomly allotted to 3 dietary treatments (each n=24) with 6 replications and 4 pigs per pen (2 barrows and 2 gilts). Pigs were fed a corn-soybean meal-based diets formulated by replacing soybean oil with linseed oil to achieve n-6:n-3 close to 5:1, 10:1 and 15:1, respectively. The growth performance, carcass traits and meat quality parameters (meat color, sensory evaluation, cooking loss, drip loss, pH, longissimus muscle area and water holding capacity) were not influenced (P>0.10) by various dietary n-6:n-3 ratios. Pigs fed dietary n-6:n-3 PUFA ratios of 5:1 had a lower (P<0.05) serum total cholesterol, LDL cholesterol and triglyceride levels. The concentrations of n-3 PUFA , including C18:3n-3, C22:5n-3 and C22:6n-3 were improved (P<0.05) in the longissimus dorsi muscles of pigs fed dietary n-6:n-3 PUFA ratios of 5:1. Furthermore, pigs fed dietary n-6:n-3 PUFA ratio of 5:1 decreased (P<0.05) the n-6 concentrations (C18:2n-6 and C20:4n-6) of longissimus dorsi muscles. In conclusion, lowering the dietary n-6:n-3 ratios to 5:1 could be beneficial for the blood lipid profiles, and improve the nutritional value of pork, without adverse effect on growth performance and meat quality parameters that are related to the consumer acceptance.

., Skrlep M., Piasentier E., Calamai L., Franci O., Candek - Potokar M. (2015). The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscle of the Slovenian dry-cured ham Kraški pršut. Meat Sci., 100: 58-68. Salvatori G., Filetti F., Di Cesare C., Maiorano G., Pilla F., Oriani G. (2008). Lipid composition of meat and backfat from Casertana purebred and crossbred pigs reared outdoors. Meat Sci., 80: 623-631. Strzelecki J., Borzuta K., Grześkowiak E., Janiszewski P., Lisiak D., Buczyński J.T. (2006

[Lithuanian White pigs]. Vilnius. 299 pp. (in Lithuanian). Michalska, G., Nowachowicz, J., Bucek, T., Wasilewski, D. (2007). Fat and meat content of crossbred pigs came from reciprocal crossing of Polish Large White and Polish Landrace breed. Animal Science , 1 , pp. 84--85. Mikelėnas, A., Štuopytė, N. (2000). Kiaulių skerdienos kokybės ir ūkiškai naudingų požymių koreliacija [Correlation between carcass and farming quality of pigs]. Veterinarija ir Zootechnika , 11 (33), 53--56. (in Lithuanian). Nicholas, F.W. (1996). Selection within populations. In: Introduction to

). Fatty acid composition of Celta pig breed as influenced by sex and location in the carcass. J. Sci. Food Agri., 92: 1311-1317. Maiorano G., Cavone C., Paolone K., Pilla F., Gambacorta M., Manchisi A. (2007). Effects of slaughter weight and sex on carcass traits and meat quality of Casertana pigs reared outdoors. Ital. J. Anim. Sci., 6, Suppl. 1: 698-700. Morales J.I., Cámara L., Berrocoso J.D., Lópes J.P., Mateos G.G., Serrano M.P. (2011). Influence of sex and castration on growth performance and carcass quality of crossbred pigs from 2 Large White sire lines. J. Anim

/Citac Conference. Measurement Uncertainty and Traceability Working Group. Recent developments in measurement uncertainty. Lisbon, 6-7.06.2011. Book of Abstracts, P-13. Korzeniowski W., Ostoja H., Jarczyk A. (1992). Cholesterol content of muscle and fat of purebred and crossbred pigs. (in Polish). Med. Weter., 48 (10): 464-465. Mazalli M.R., Sawaya A.C.H.F., Eberlin M.N., Bragagnolo N. (2006). HPLCmethod for quantification and characterization of cholesterol and its products in eggs. Lipids, 41 (6): 615-622. Pietras M., Barowicz T., Pieszka M. (2002). The effect of feeding sows