Table 1. Characteristics of the pig, breeds, means ± SD.
| Traits | PL (n=8) | PUL (n=8) | ||
|---|---|---|---|---|
| Mean | SD | Mean | SD | |
| Daily gain (g) | 972A | 86.6 | 763B | 48.2 |
| Feed conversion (kg/kg) | 2.60A | 0.08 | 2.96B | 0.14 |
| Carcass yield % | 76.24 | 2.27 | 75.64 | 3.98 |
| Weight of loin (kg) | 6.19 | 0.57 | 5.65 | 0.50 |
| Weight of ham (kg) | 9.31a | 0.26 | 8.63b | 0.74 |
| Backfat thickness (cm) | 1.18a | 0.17 | 1.64b | 0.40 |
| Loin eye area (cm2) | 52.50 | 5.25 | 48.94 | 5.18 |
| Meat percentage % | 63.04a | 1.95 | 59.5 b | 2.80 |
| Longissimus dorsi muscle | ||||
| Meat exudation | 41.50A | 5.11 | 28.32B | 1.24 |
| Meat color | ||||
| Meat lightness | 55.08 | 2.21 | 53.72 | 1.74 |
| Meat redness | 16.70 | 1.19 | 16.16 | 0.81 |
| Meat yellowness | 2.16 | 0.99 | 2.25 | 0.62 |
| Intramuscular fat | 1.08 | 0.21 | 1.19 | 0.12 |
| pH45 | 6.33 | 0.18 | 6.32 | 0.19 |
| pH24 | 5.63 | 0.05 | 5.60 | 0.06 |
| Firmness by WB (cooked meat) | 122.58A | 14.7 | 57.7B | 3.21 |
| Toughness by WB (cooked meat) | 277.07A | 37.6 | 140.97B | 14.2 |
| Harness by TPA (cooked loin) | 6.95 | 2.7 | 5.01 | 2.05 |
| Semimembranosus muscle | ||||
| pH45 | 6.30 | 0.12 | 6.26 | 0.16 |
| pH24 | 5.64 | 0.04 | 5.62 | 0.05 |
| Firmness by WB (cooked meat) | 89.92a | 10.17 | 75.13b | 6.83 |
| Toughness by WB (cooked meat) | 203.91 | 39.72 | 180.30 | 35.86 |
| Harness by TPA (cooked meat) | 9.30 | 3.84 | 8.25 | 3.88 |
Abbreviation: SD– standard deviation, TPA–texture parameter analysis, WB– Warner-Bratzler, PL– Polish Landrace, PUL– Pulawska. Values with the same superscripts show significant differences between genotypes (A, B = P<0.01. a, b = P<0.05)