G. Kuhn et al., INVESTIGATIONS INTO THE NUTRITIONAL-VALUE AND THE MEAT QUALITY OF PIGS OF VARIOUS ORIGINS, Die Fleischwirtschaft, 73(10), 1993, pp. 1180-1182
Investigations into the nutrient content of the meat cuts and into the
quality of the meat were carried out on 191 male and female fat pigs
of the following origins: Leicoma x rotation sow (LC x ROT), Schwerfur
t meat strain x (German large white x German Landrace) (SF x Fl), Piet
rain x (German large white x German Landrace) (PI x FI) and hybrid boa
r x (German large white x German Landrace) (HY x FI). The origin with
the highest proportion of muscle meat (PI x FI) had the highest crude
protein content and the lowest crude fat content in all meat cuts whil
st at the same time having the highest proportion of PSE meat. This wa
s combined with a structure with the largest muscle fibre diameters an
d a high proportion of white fibres in the loin musculature. The conne
ction between tissue composition in the carcase and nutrient content o
f the meat cuts was particulary close in the case of the belly, the lo
west values being obtained for the ham. Significant relationships betw
een carcase composition (tissue, nutrient content) and meat quality (p
H45, LF(conductivity)45) were found for the PI x FI pigs, the value be
ing r = 0.2-0.4.