Selection effect on meat tissue deposition in relation to the activity of lysosomal enzymes in the pigs [Polish]

摘要

The research was carried out on Pietrain hogs and sows, as well as on Pietrain x F1 (sow pbz x boar wbp) crossbreeds and Pietrain x Duroc individuals. Separated piglets were fattened with full-dose feedstuff mixture. After slaughter linear measurements of the pigs' carcasses were made. Following this, carcasses were jointed and a detailed dissection of the right half-carcass was carried out. The mean value of the observed traits was calculated and the activity of the examined lysosomal enzymes (beta-glucuronidase, beta-glucosidase, N-acetyl-beta-glucosaminidase, acid phosphatase, alanine aminopeptidase, leucine aminopeptidase and cathepsin D) were measured in the kidney, liver, blood serum and leucocytes. The correlation coefficient was calculated for the value of the examined traits and the activity of the above mentioned lysosomal enzymes. The obtained results indicated that there are statistically confirmed values of rxy between the activity of the studied enzymes and some values of meat carcasses. Most correlation coefficients of lysosomal enzyme activity and selected carcass features (values) were statistically verified with reference to examined traits and to all examined tissues (organs). Notable is the fact that with the exception of leucine aminopeptidase in the liver, a high positive correlation between the activity of all examined enzymes was observed in relation to the amount of meat in the carcass and the percent of meat in the ham. A negative correlation between enzyme activity and the amount of fat in the carcass, dorsal fat, the mean thickness of fat and the mass of fat in the carcass has also been determined. [References: 38]