Wyniki wyszukiwania - Biblioteka Nauki

1

The effect of CAST and RYR1 polymorphisms on carcass and meat quality traits in Pietrain crossbred pigs

100%

Rybarczyk A. , Kmiec M. , Terman A. , Szaruga R.

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nr 3

EN

The aim of this study was to determine the effect of the calpastatin (CAST) and ryanodine receptor (RYR1) genes polymorphism on carcass and meat quality traits in Pietrain crossbred pigs. No significant differences in the traits examined were identified between pigs with the genotypes CT and CC at the locus RYR1. A significant association occurred between the polymorphisms CAST/PvuII and CAST/RsaI, and the traits characterizing the quality of carcass and composition of meat. Meat from pigs with the genotype AB CAST/PvuII had a significantly higher pH determined 24 and 48 h post mortem, lower drip loss, lower yellowness (b*) and a lower protein content compared to meat from pigs with the genotype AA. In addition, the meat from pigs with the genotype EF CAST/RsaI had a significantly higher pH 48 h post mortem, lower drip loss and lower yellowness (b*) than that of pigs with the genotype EE. The results indicate that several quality and composition traits of fresk meat from the offspring by Pietrain boars are significantly related to the CAST genotype.

2

Zależność między cechami użytkowości rzeźnej a cechami jakości i składem chemicznym mięsa tuczników PEN AR LAN

100%

Rybarczyk A. , Szaruga R. , Tarnowska A. , Najdowska I.

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2004

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nr 15

3

The correlation between slaughter value and quality and basic chemical composition of meat in PEN AR LAN fatteners

100%

Rybarczyk A. , Szaruga R. , Tarnowska A. , Najdowska I.

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nr 3

4

Miesnosc i jakosc miesa w zaleznosci od masy tuszy cieplej tucznikow PEN AR LAN pochodzacych z krzyzowania loch Naima z knurami P-76

100%

Rybarczyk A. , Szaruga R. , Natalczyk-Szymkowska W.

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2005

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tom 47

143-151

5

Poziom tluszczu srodmiesniowego w zaleznosci od cech rzeznych i jakosc miesa tucznikow mieszancowych po knurach rasy Pietrain

100%

Rybarczyk A. , Szaruga R. , Natalczyk-Szymkowska W.

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tom 42-43

109-117

6

The effect of RYR1 gene polymorphism and meat content of carcass on meat quality in crossbred Pietrain porkers

88%

Rybarczyk A. , Kmiec M. , Szaruga R. , Lepczynski A. , Natalczyk-Szymkowska W.

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nr 3

7

Muscling and meat quality in PIC hybrid fatteners as related to hot carcass weight

88%

Rybarczyk A. , Szaruga R. , Kmiec M. , Terman A. , Natalczyk-Szymkowska W.

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nr 3

8

Relationships between carcass slaughter value and meat quality and chemical composition traits in PIC hybrid porkers

75%

Rybarczyk A. , Szaruga R. , Kmiec M. , Jakubowska M. , Karamucki T. , Terman A.

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nr 2

9

Leptin gene (LEP) polymorphism in PIC hybrid fatteners free from stress susceptibility gene (RYR1T)

75%

Rybarczyk A. , Kmiec M. , Szaruga R. , Polasik D. , Terman A. , Natalczyk-Szymkowska W.

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tom 13

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nr 3

10

Wplyw dodatkow olejow roslinnych na jakosc mleka i wydajnosc mleczna krow

75%

Vovk S. , Kortz J. , Martyn M. , Pavkovyc S. , Szaruga R. , Rybarczyk A.

Folia Universitatis Agriculturae Stetinensis. Zootechnica

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2004

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tom 46

79-82

11

Effect of RYR1 genotype on carcass leanness and pork quality

75%

Kortz J. , Szaruga R. , Kapelanski W. , Kuryl J. , Rybarczyk A. , Natalczyk-Szymkowska W.

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nr 2

EN

The studies were carried out on 98 carcasses obtained from pure-bred Polish Landrace (PL) hogs, from crosses of (PL x Polish Large White) sows with Pietrain boars, as well as from crossbreds of Dutch breeds (Landrace x Large White) x Large White. The pigs were slaughtered as soon as they reached 103 kg of body weight, and during the slaughter blood samples were collected for DNA analysis in order to identify individuals carrying the stress-sensitivity gene (RYR1). The carcasses were dissected immediately after cooling. Samples of LD muscle from the right carcass, at the area of the 1st to 4th lumbar vertebra, were collected for pork quality evaluation, i.e. sensory analysis of raw meat, as well as pH1, pHk, and electric conductivity measurements. Moreover, drip loss, water-binding and meat plasticity were determined, and drip index as well as colour parameters were obtained.

12

The characteristics of meat quality in porkers obtained from crossing of dutch breeds [[Landrace x Large White] x Large White] and Polish breeds with Pietrain boars [[Polish Large White x Polish landrace] x Pietrain] as compared to purebred Polish Landrace porkers

75%

Kortz J. , Kapelanski W. , Szaruga R. , Rybarczyk A. , Bocian M. , Karamucki T. , Natalczyk-Szymkowska W.

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nr 2

13

Analiza jakości tuszy i mięsa tuczników z zaplecza surowcowego zakładów mięsnych "AGRYF" w Szczecinie

63%

Karamucki T. , Kortz J. , Szaruga R. , Jakubowska M. , Rybarczyk A. , Gardzielewska J. , Otolinska A. , Buryta B. , Natalczyk-Szymkowska W.

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2004

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nr 15

14

Correlation between meat water-soluble protein content and carcass and meat quality traits in fatteners differing in meatiness

63%

Karamucki T. , Kortz J. , Rybarczyk A. , Gardzielewska J. , Jakubowska M. , Natalczyk-Szymkowska W. , Otolinska A. , Szaruga R.

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nr 2

EN

Studies covered 180 carcasses of fatteners with an average carcass weight of 82.1 kg, approximate in type to Polish Large White (PLW) and Polish Landrace (PL), classified to the respective classes of EUROP system (36 carcasses each: 18 gilts and 18 boars) based on their meatiness estimated with the help of an Ultra-Fom 100 apparatus. It was found that water-soluble protein content (both in regard to meat weight and total protein content) was positively correlated (p≤0.05 and p≤0.01) with carcass weight and length and backfat thickness. Moreover, positive coefficients of correlation were found between meat water-soluble protein content and sensory evaluation of meat colour, wateriness and texture and water-binding capacity, dominant wavelength and colour saturation as well as meat quality indices: pHu, pHs and O11. In addition, negative coefficients of correlation were found between that trait and thermal drip value and meat colour lightness. Meat technological usefulness improved significantly with an increase in water-soluble protein content in meat and total protein with a simultaneous lessening of carcass musculature.

PL

Badaniami objęto 180 tusz tuczników o średniej masie tuszy 82,1 kg, zbliżonych pokrojem do rasy wielkiej białej polskiej (wbp) i polskiej białej zwisłouchej (pbz) zaliczonych po 36 tusz (18 tusz loszek i 18 tusz wieprzków) do poszczególnych klas systemu EUROP na podstawie mięsności oszacowanej za pomocą urządzenia Ultra-Fom 100. Stwierdzono, że zawartość procentowa białka rozpuszczalnego w wodzie (w odniesieniu do masy mięsa jak i do zawartości białka ogólnego) była dodatnio skorelowana (p≤0,05 i p≤0,01) z masą i długością tuszy oraz grubością słoniny (tab. 2) Ponadto odnotowano dodatnie współczynniki korelacji (p≤0,01) między zawartością w mięsie białka rozpuszczalnego w wodzie a oceną sensoryczną barwy, wodnistości i sprężystości mięsa oraz wodochłonnością, dominującą długością fali i nasyceniem barwy, a także wskaźnikami jakości mięsa: pHu pHs i Q11 (tab. 2). Stwierdzono równocześnie ujemne współczynniki korelacji tej cechy z wielkością wycieku termicznego i jasnością barwy mięsa. Wraz ze wzrostem udziału w mięsie i w białku ogólnym białka rozpuszczalnego w wodzie istotnie polepszała się przydatność technologiczna mięsa a równocześnie malało umięśnienie tusz (tab. 2).