0.857
IF5
0.900
IF
Q3
JCR
0.92
CiteScore
0.405
SJR
Q2
SJR
20
MNiSW
165.24
ICV
ORIGINAL PAPER
 
CC-BY 4.0
 
 

Analysis of variability of plasma leptin and lipids concentration in relations to glycolytic potential, intramuscular fat and meat quality in P76 pigs

W. Przybylski 1  ,  
E. Olczak 1,  
D. Jaworska 1,  
S. Niemyjski 3,  
 
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
J. Anim. Feed Sci. 2009;18(2):296–304
Publish date: 2009-03-20
KEYWORDS
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.
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
 
CITATIONS (1):
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
ISSN:1230-1388