Evaluation of three pig crossbreed types with respect to strategies to improve the meat quality: MHS genotype rather than crossbreed type influences drip loss

摘要

While focussing on drip loss, the aim of this investigation was to evaluate routine parameters of technologicalmeat quality, conductivity, pH for prediction of drip loss and means to discriminate superior carcasses suitablefor premium meat programs at slaughter. Thus, 534 carcasses of three commercially available crossbred pigswere examined and effects of crossbreed type and stress susceptibility type (MHS genotype NN or NP) oncarcass traits and meat quality characteristics were evaluated. The animals were produced and slaughtered undercommercial conditions. Finally we simulated a meat quality program based on electrical conductivitymeasurements that aimed at exclusion of inferior carcasses in terms of drip loss.NN carcasses yielded 2 % less drip loss compared to NP carcasses. Comparing the crossbreds, breed S pigsappeared most favourable because of lowest drip. Most probably that is due to the 25 % Duroc proportion of thatcrossbred compared to 0 % Duroc in the competitive crossbreds. Of all quality indicators obtained, conductivitymeasured 24 h p.m. (EC24) was closest related to drip loss. Above all breeds, a remarkable decrease of drip canbe achieved by application of EC24 measurements and corresponding sorting of the carcasses. Therefore, toestablish a meat quality program, careful consideration of crossbred, MHS genotype and discrimination ofsuperior carcasses at slaughter based on EC24 measurements is recommended.