Blood serum biochemical indices of different categories of pigs by qualitative composition of muscle tissue
Journal Title: Біологія тварин - Year 2017, Vol 19, Issue 4
Abstract
The article presents the results of studies of biochemical parameters of blood serum in young pigs taking into account their distribution into categories according to physico-chemical properties and chemical composition of muscle tissue. Stages of scientific research work were: selection of young pigs of large white breed at 2.5–3 months of age, control fattening of young pigs to reach live weight of 100–110 kg, control slaughter and selection of longest muscle back, research of physical and chemical properties and chemical composition of the m. Longissimus dorsi. Blood samples were taken from the animals of the experimental group at the age of 5 months, the biochemical parameters of the blood serum were examined taking into account the content of total protein and cholesterol, albumin and globulin concentrations, activity of alkaline phosphatase, Aspartate aminotransferase (ASAT) and alanine aminotransferase (ALT). It has been established that young pigs of the category “low quality” of meat in terms of moisture retention, tenderness and intramuscular fat content are characterized by a higher total protein content (by 0.67–6.73 g/l), activity, compared to peers of the “high quality” category Asat (Ast) (by 0.06–0.31 mmol/h/l) and alkaline phosphates (by 4.89–47.56 units/l). The quantity of samples of high quality with respect to water retention capacity is 8.0 %, the intensity of coloring is 20.0 %, the content of intramuscular fat is 16.0 %, and the tenderness is 8.0 %. Reliable correlation coefficients were established for the following pairs of characteristics: “softness × cholesterol content” (r=0.420±0.1892, tr=2.22) and “color intensity, extinction × 1000 × activity of alkaline phosphates (r = –0.483±0.1826, tr=2.64).
Authors and Affiliations
V. I. Khalak, O. S. Grabovska, I. V. Luchka, G. G. Denys
Keywords
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- DOI 10.15407/animbiol19.04.064
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