Sensory and Technological Meat Quality in Carriers and Non- carriers of the RN-Allele in Hampshire Crosses and in Purebred Yorkshire Pigs

摘要

The effect of the dominant RN~- allele on technological and sensory meat quality of loin and ham from pigs, crossbred from Landrace × Yorkshire sows and one Hampshire sire heterozygous for the RN~- allele was studied. The non-carriers of the RN~- allele and the purebred Yorkshire pigs were similar regarding most of the technological traits. In com- parison with the RN~- carriers, they had higher values for pH_u, Napole yield, dry matter and protein content, but lower values for drip loss, filter paper wetness, cooking loss, internal reflectance, residual glycogen and glycolytic potential.