Meat Quality of Crossbred Porkers without the Gene RYR1 (T) Depending on Slaughter Weight.

The first aim of the study was to compare selected meat quality parameters in porkers without the gene RYR1(T)(ryanodine receptor gene). These were porkers slaughtered at 100 to 115 kg and 116 to 130 kg live weight. The second aim of the study was to determine the occurrence frequency of standard-quality meat (red, firm, nonexudative [RFIN]]) and the occurence frequency of defective meat (pale, soft, exudative [PSE] and acid, soft, exudative EASED. The analysis was conducted on the longissimus umborum muscle in 114 crossbred porkers. The porkers were a cross of Camborough 22 sows and boars from lines 337PIC (Pig Improvement Company), Norsvin Landrace and Pietrain. All of the animals were provided with identical environmental and nutritional conditions. The average weight of the slaughtered animals in the light and heavy groups was 110 kg and 122 kg, respectively. Both groups had the s ame average post-slaughter meatiness (56.5%). A statistical analysis of selected meat-quality parameters did not show any sign ificant differences between the weight groups. On the other hand, the classification based on carcass quality showed an occur ence frequency of defective meat in heavier crossbred porkers (116 to 130 kg) that was three times higher than in those cross bred animals which weighed 100 to 115 kg when slaughtered. In porkers without the gene. RYR1t(T), the defective meat types PSE and ASE occurred with a frequency of 17.54%.