Influence of Cold Stress on the Chemical Composition of Carcass to Mangalica pigs

Monica Pârvu, Alexandru T. Bogdan, Ioana Cristina Andronie, Violeta Elena Simion, Adriana Amfim

Abstract


The purpose of the experiment was to evaluate the chemical composition of meat of Mangalica and Large Whitepigs. The animals were raised in alternative system and exposed to 8-11°C. The initial weight at was 100 kg.Preparation of the carcass was made after the classical method. Linear measures were made on warm carcass. Thechemical composition of meat was determined to Longissimus dorsi muscle. The protein content of meat wasdeterminate by Tecator - Kyltec Auto Analyze and fat content by Soxtec System HT. Data were statistically analyzedby ANOVA method. Comparative with Large White breed, at Mangalica pigs, the fat thickness was significantlyhigher by 93% (p≤0.001) and the water content of meat was lower by 8.6%. The fat content of meat was higher with117% and cholesterol content was reduced with 32%, the differences being significant.

Keywords


chemical composition of meat; Mangalica

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LUCRARI STIINTIFICE ZOOTEHNIE SI BIOTEHNOLOGII (SCIENTIFIC PAPERS ANIMAL SCIENCE AND BIOTECHNOLOGIES)

ISSN print 1841 - 9364
ISSN online 2344 - 4576
ISSN-L  1841 - 9364
(former ISSN 1221-5287, E-ISSN 1841-9364)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Semiannual
PUBLICATION LANGUAGE: English
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Banat´s University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara
Faculty of Animal Science and Biotechnologies
300645, Timişoara, Calea Aradului 119, Romania

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