Differences in carcass traits, meat quality and chemical composition between the pigs of different CAST genotype
I. Djurkin Kušec A , G. Kušec A C , R. Vuković B , E. Has-Schön B and G. Kralik A
+ Author Affiliations
- Author Affiliations
A Faculty of Agriculture in Osijek, Josip Juraj Strossmayer University of Osijek, Osijek 31000, Croatia.
B Department of Biology, Josip Juraj Strossmayer University of Osijek, Osijek 31000, Croatia.
C Corresponding author. Email: gkusec@pfos.hr
Animal Production Science 56(10) 1745-1751 https://doi.org/10.1071/AN14732
Submitted: 1 August 2014 Accepted: 15 May 2015 Published: 27 July 2015
Abstract
The study was carried out on 89 Pig Improvement Co. (PIC) pig carcasses, with the aim to investigate the differences between three CAST loci in carcass and meat-quality traits, as well as chemical composition of longissimus dorsi (LD) muscle. The differences among genotypes at CAST/HinfI locus were significant in all carcass traits measured, where AB genotype exhibited preferable values in carcass lengths, ham length, muscle thickness, loin eye area, fat thickness and fat area. Among meat-quality traits analysed, genotypes at CAST/HinfI locus differed in pH45 in SM muscle, both pH24 in semimembranosus (SM) and LD muscles, as well as luminosity; genotypes at CAST/MspI differed in pH24 and EC24 measured at LD muscle and in red colour intensity, level of yellowness and hue angle; while genotypes at CAST/RsaI differed in pH45 and EC45 in SM muscle, pH24 in LD muscle, paleness and redness, as well as in shear force and calpain activity. EF genotype at this locus exhibited the highest pH values and the lowest CIE L*, with more pronounced red colour, but also highest shear force and lowest calpain activity values. Furthermore, significant differences in chemical composition of LD muscle were found only among genotypes at CAST/RsaI loci, where FF genotype had the lowest intramuscular fat and the highest relative share of protein.
Additional keywords: CAST genotype, calpain activity, carcass composition, meat quality, pig.
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