Analysis of Relationships Between Fattening and Slaughter Performance of Pigs and the Level of Intramuscular Fat (IMF) in Longissimus Dorsi Muscle

Abstract

Analysis of Relationships Between Fattening and Slaughter Performance of Pigs and the Level of Intramuscular Fat (IMF) in [Longissimus Dorsi] Muscle

The aim of the study was to determine the level of basic fattening and slaughter traits (growth rate, level of meatiness and fatness, age at slaughter) depending on different levels of intramuscular fat that determine different sensory perceptions of consumers. Subjects were 4430 gilts from pedigree farms, which were tested in performance stations. The breed composition of the animals was as follows (head): Polish Large White - 1240, Polish Landrace - 2083, Pulawska - 104, Hampshire - 35, Duroc - 152, Pietrain - 208, line 990 - 608. Animals were kept in individual pens and fed standard diets. Intramuscular fat (IMF) content of the [longissimus dorsi] muscle was determined by Soxhlet using the SOXTHERM SOX 406 system (Gerhardt). The level of IMF served as a basis for dividing the test animals into three groups: below 2% (group I), between 2% and 3% (group II) and above 3% (group III). Animal breed had the highest and highly significant effect on the level of all traits analysed. As regards age at slaughter and carcass meat percentage, an interaction was found between animal breed and the group factor determined based on IMF level (P≤0.001). The factor expressed as IMF group had no effect on the level of analysed traits (P>0.05). Therefore, the results of this analysis concerning the parameters obtained from live evaluation do not permit these data to be used in selection for improved IMF levels. The high rate of lean deposition in the modern breeds prevented genetic differences in the level of IMF to fully manifest themselves at a slaughter weight of about 100 kg. This unfavourable information leads one to look for other factors that determine variation of this trait.