Muscle glycogen level and meat quality in pigs of different halothane genotypes

• Published in: Meat science 1995, Vol.40 (1), p.121-125
• Main Authors: Kocwin-Podsiadla, Maria, Przybylski, W., Kuryl, Jolanta, Talmant, A., Monin, G.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; Life Sciences; Meat and meat product industries
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/0309-1740(94)00018-3

The halothane genotype of 22 Polish landrace pigs was determined using halothane test and blood typing. Eight homozygous normal (NN), eight hetero-zygotes (Nn) and six homozygous recessive (nn) were identified. The levels of glycogen and lactate were measured in biopsy samples taken from the longissimus lumborum using a shot biopsy technique. pH (pH 1) and IMP/ATP ratio (R) were determined at 30 min after slaughter, while pH, meat colour and water holding capacity were determined on the day after slaughter. The halothane genotype did not affect intra vitam glycogen level. The nn pigs had a higher R value and lower pH 1 than both Nn and NN animals. Heterozygous animals were intermediate between both homo-zygotes for biopsy lactate level and meat colour. The lactate content of biopsy samples was significantly correlated with pH 1 ( r = −0·68; P < 0·01), R ( r = 0·68; P < 0·01), meat colour ( r = 0·57; P < 0·01) and water holding capacity ( r = 0·45; P · 0·05).