Pork quality from pig genotypes of different fatness

Razmaitė, Violeta; Bajorinaitė, Aušra; Šveistienė, Rūta

doi:10.3920/978-90-8686-816-2

Use this url to cite publication: https://hdl.handle.net/20.500.12512/17020

Pork quality from pig genotypes of different fatness

Type of publication

Tezės kitame recenzuojamame leidinyje / Theses in other peer-reviewed publication (T1e)

Author(s)

Author	Affiliation
Razmaitė, Violeta	Gyvūnų veisimo ir reprodukcijos skyrius (U680700)
Bajorinaitė, Aušra	Gyvūnų auginimo technologijų institutas (U640300)
Šveistienė, Rūta	Gyvūnų veisimo ir reprodukcijos skyrius (U680700)

Title

Pork quality from pig genotypes of different fatness

V. Razmaitė, A. Bajorinaitė and R. Šveistienė

Publisher (trusted)

Wageningen Academic Publishers

Date Issued

Date
2015-08-31

Extent

p. 166-166.

Is part of

European Association for Animal Production Book of Abstracts : Book of Abstracts of the 66th Annual Meeting of the European Association for Animal Production : Warsaw, Poland, 31 August - 4 September 2015 / EAAP - European Federation of Animal Science ; Org. committee: H. Simianer, [et al.]. Wageningen : Wageningen Academic Publishers, 2015, vol. 21.

Version

Originalus / Original

Description

no. 11

Poster Session 13.

Session 13. Pork carcass; meat quantity or meat quality?.

eISBN: 978-90-8686-816-2

ISBN: 978-90-8686-269-6

Field of Science

Keywords (en)

Abstract (en)

In the recent years, the consumer demand for leaner pork has increased, and pig production made great strides to reduce the fat content and improve the leanness of pig carcasses. This resulted in symptoms of pork quality deterioration and decline in the pig numbers of fat local Lithuanian breeds. The objective of the study was to determine the influence of pig numbers of fat local Lithuanian breeds. The objective of the study was to determine the influence of pig fatness associated with the genotype in view of its implications for meat quality characteristics and consumer health. All pigs were slaughtered at the same time in an accredited abattoir. The samples of Longissimus dorsi muscle and backfat from the left side of conventional hybrids of selected Large White and Landrace, Lithuanian indigenous wattle and old type Lithuanian White were used. [...].