ORIGINAL PAPER
Analysis of variability of plasma leptin and lipids concentration in relations to glycolytic potential, intramuscular fat and meat quality in P76 pigs
 
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1
Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer Science, Department of Engineering and Catering Technology, Nowoursynowska 159C, 02-787 Warszawa, Poland
 
2
Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer Science, Department of Dietetics, Nowoursynowska 159C, 02-787 Warszawa, Poland
 
3
PenArLan, Spółdzielcza 2a, 64-100 Leszno, Poland
 
4
Quality of Animal Products INRA, 63122 Saint Genés Champanelle, France
 
 
Publication date: 2009-03-20
 
 
Corresponding author
W. Przybylski   

Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer Science, Department of Engineering and Catering Technology, Nowoursynowska 159C, 02-787 Warszawa, Poland
 
 
J. Anim. Feed Sci. 2009;18(2):296-304
 
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ABSTRACT
The aim of the study was the analyse of the variability and relationship between plasma leptin and lipids concentration, glycolytic potential, intramuscular fat and meat quality in P76-PenArLan hybrids pigs. The research was carried out on 30 pigs (18 boars and 12 gilts). In blood plasma, taken in vivo, leptin, triglycerides, total and HDL cholesterol were measured. Slaughter value of carcass was evaluated by CGM apparatus. On the basis of pH value, meat colour and natural drip loss, meat quality was estimated. Intramuscular fat and glycolytic potential was also determined. Obtained results showed a significant inversely relationship between: a. plasma leptin level and backfat thickness and b. between intramuscular fat and glycolytic potential in muscle. Cluster analysis showed that studied pigs had been divided into three metabolic type groups differed significantly in plasma leptin, triglycerides, total and LDL cholesterol concentration, backfat thickness, glycolytic potential and drip loss.
 
CITATIONS (4):
1.
Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality
Wiesław Przybylski, Damian Kaczor, Elżbieta Żelechowska, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Kinga Boruszewska, Urszula Jankiewicz
Journal of Food Science
 
2.
Biosensors in Evaluation of Quality of Meat and Meat Products – A Review
Barbara Sionek, Wiesław Przybylski, Krzysztof Tambor
Annals of Animal Science
 
3.
Applications of Biosensors for Meat Quality Evaluations
Barbara Sionek, Wiesław Przybylski, Anita Bańska, Tomasz Florowski
Sensors
 
4.
The effect of dietary halloysite supplementation on the performance and meat quality of pigs and some air indices in piggery
Małgorzata Nadziakiewicz, Marcin Lis, Piotr Micek
Scientific Reports
 
ISSN:1230-1388
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