MEAT PRODUCTION OF PIGS CROSSES WITH RYR1СС AND MSTNCC (TAQ I) GENOTYPES

R. Stoikova-Grigorova, K. Stefanova, M. Ignatova, P. Marinova

Резюме: The study was conducted with female pigs crosses - Youna ♀ х Pietrain boars, with RYR1ССи MSTNCC (TAQ I) genotypes. Genotyping by searches locus was performed by polymerase chain reaction method (PCR method) and the analysis of the polymorphism of the restriction fragment lengths (RFLP). The average pre-slaughter weight was 100 kg (± 5 kg), processing the carcass - skinned, without head and feet. Full dissection of the left half carcass and physicochemical analysis of m. Longissimus dorsi (m. LD) and m. Semimembranosus (m. SM) was made. In the study was found
61.93% lean meat and 15.21% of subcutaneous fat, with relative part of valuable parts of the carcass leg, loin, shoulder and ribs - respectively 28%, 18.47%, 14.09% и 11.54%. The physicochemical traits of both studied muscles were normal for pork meat, the content of intramuscular fat in m. LD was 2.22% and in m. SM – 2.71%, that could improve the taste of the meat. The water holding capacity of the muscles is indicator for pale, soft and exudative meat. The absence of RYR1 ТТ and СТ and of MSTN ТТ and СТ genotypes in analyzed loci is not a sufficient guarantee for a good carcass and meat quality.

Ключови думи: meat quality; myostatin; pig; ryanodine receptor gene

Дата на публикуване: 2019-01-28