Influence of the Level of Sex Hormones in the Blood of Gilts on Slaughter Characteristics and Meat Quality
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
3. Results
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Progesterone < 10 | Progesterone ≥ 10 | Z | p | r | |||
---|---|---|---|---|---|---|---|
M | SD | M | SD | ||||
WBC (109/L) | 15.53 | 3.86 | 17.79 | 2.95 | 1.62 | 0.105 | 0.21 |
RBC (1012/L) | 7.86 | 0.72 | 8.05 | 0.44 | 0.64 | 0.520 | 0.10 |
HGB (g/dL) | 13.84 | 1.12 | 13.94 | 1.69 | 0.49 | 0.624 | 0.08 |
HCT (%) | 44.69 | 5.67 | 44.01 | 6.45 | 0.41 | 0.685 | 0.06 |
PLT (109/L) | 323.97 | 98.77 | 378.50 | 145.67 | 0.96 | 0.335 | 0.15 |
PCT (%) | 0.39 | 0.13 | 0.53 | 0.26 | 0.92 | 0.359 | 0.14 |
MCV (µm3 fL) | 56.84 | 4.27 | 54.50 | 5.50 | 1.09 | 0.278 | 0.17 |
MCH (pg) | 17.65 | 0.89 | 17.28 | 1.57 | 0.44 | 0.660 | 0.07 |
MCHC (g/dL) | 31.18 | 2.42 | 31.84 | 2.28 | 0.58 | 0.565 | 0.09 |
RDW (%) | 17.33 | 1.27 | 17.58 | 1.04 | 0.78 | 0.436 | 0.12 |
MPV (fL) | 10.71 | 1.65 | 11.74 | 2.08 | 1.13 | 0.261 | 0.19 |
PDW (fL) | 8.51 | 4.64 | 7.64 | 4.70 | 0.51 | 0.607 | 0.09 |
LYMPH (%) | 40.42 | 9.65 | 39.74 | 12.11 | 0.78 | 0.437 | 0.12 |
MONO (%) | 10.23 | 4.54 | 8.48 | 5.09 | 0.83 | 0.406 | 0.14 |
NEUT (%) | 48.64 | 11.18 | 51.79 | 12.30 | 0.81 | 0.417 | 0.13 |
LYMPH (109/L) | 5.88 | 2.08 | 7.15 | 3.16 | 1.03 | 0.302 | 0.16 |
MONO (109/L) | 1.50 | 0.61 | 1.38 | 0.77 | 0.59 | 0.554 | 0.10 |
NEUT (109/L) | 7.79 | 3.21 | 9.26 | 2.76 | 1.57 | 0.117 | 0.26 |
Glucose (mg/dL) | 105.41 | 17.70 | 110.67 | 42.74 | 0.42 | 0.672 | 0.09 |
P-LCR (%) | 26.72 | 4.05 | 24.50 | 4.69 | 0.74 | 0.459 | 0.19 |
Total protein (g/dL) | 6.67 | 0.33 | 5.73 | 0.67 | 2.50 | 0.012 | 0.56 |
Progesterone < 10 | Progesterone ≥ 10 | Z | p | r | |||
---|---|---|---|---|---|---|---|
M | SD | M | SD | ||||
Body weight (kg) Carcass weight (kg) | 128.88 100.66 | 16.01 15.44 | 127.82 99.97 | 13.99 14.40 | 0.26 0.05 | 0.74 0.957 | 0.32 0.01 |
Meatiness (%) | 56.82 | 2.71 | 54.13 | 4.24 | 2.32 | 0.021 | 0.30 |
Backfat thickness (mm) | 22.98 | 3.98 | 24.14 | 4.56 | 0.69 | 0.490 | 0.09 |
Intramuscular fat content (%) | 2.64 | 1.75 | 2.48 | 2.20 | 0.28 | 0.777 | 0.08 |
Progesterone < 10 | Progesterone≥ 10 | Z | p | r | |||
---|---|---|---|---|---|---|---|
M | SD | M | SD | ||||
Temp.45 loin (°C) | 37.49 | 1.87 | 36.92 | 1.66 | 1.31 | 0.190 | 0.17 |
Temp.45 ham (°C) | 39.28 | 1.39 | 38.59 | 2.05 | 0.78 | 0.435 | 0.10 |
pH45 loin (pH) | 6.20 | 0.24 | 6.04 | 0.41 | 1.72 | 0.085 | 0.22 |
pH45 ham (pH) | 6.17 | 0.28 | 6.16 | 0.31 | 0.18 | 0.858 | 0.02 |
PE90 loin (mS) | 3.68 | 0.75 | 3.53 | 0.59 | 0.88 | 0.379 | 0.11 |
PE90 ham (mS) | 3.92 | 1.08 | 3.81 | 0.54 | 0.06 | 0.956 | 0.01 |
pH24 loin (pH) | 5.68 | 0.32 | 5.54 | 0.23 | 1.60 | 0.110 | 0.21 |
pH24 ham (pH) | 5.68 | 0.28 | 5.65 | 0.31 | 1.12 | 0.262 | 0.14 |
PE90 loin (mS) | 4.44 | 1.58 | 4.31 | 1.68 | 0.48 | 0.634 | 0.06 |
PE90 ham (mS) | 4.48 | 1.78 | 5.15 | 1.75 | 1.30 | 0.193 | 0.17 |
Evaluation of bleeding of the colli muscle (point) | 1.44 | 0.54 | 1.19 | 0.48 | 1.57 | 0.116 | 0.20 |
Evaluation of bleeding of the diaphragm muscle (point) | 1.49 | 0.73 | 1.15 | 0.38 | 1.47 | 0.143 | 0.19 |
LH < 5 | LH ≥ 5 | Z | p | r | |||
---|---|---|---|---|---|---|---|
M | SD | M | SD | ||||
WBC (109/L) | 17.94 | 3.89 | 14.68 | 3.13 | 2.75 | 0.006 | 0.43 |
RBC (1012/L) | 8.14 | 0.70 | 7.73 | 0.61 | 2.18 | 0.029 | 0.35 |
HGB (g/dL) | 14.29 | 1.30 | 13.57 | 1.12 | 2.18 | 0.029 | 0.35 |
HCT (%) | 48.91 | 4.59 | 41.65 | 4.51 | 4.06 | 0.000 | 0.64 |
PLT (109/L) | 320.00 | 126.01 | 344.79 | 99.11 | 0.80 | 0.423 | 0.13 |
MCV (fL) | 60.13 | 2.16 | 53.88 | 4.00 | 4.37 | 0.000 | 0.69 |
MCH (pg) | 17.55 | 0.66 | 17.59 | 1.26 | 0.35 | 0.730 | 0.05 |
MCHC (g/dL) | 29.23 | 0.80 | 32.70 | 2.03 | 4.46 | 0.000 | 0.71 |
RDW (%) | 17.10 | 1.47 | 17.56 | 1.01 | 1.87 | 0.062 | 0.30 |
MPV (fL) | 9.86 | 0.46 | 11.54 | 1.95 | 3.45 | 0.001 | 0.57 |
PDW (fL) | 12.64 | 0.88 | 5.87 | 3.99 | 4.22 | 0.000 | 0.70 |
LYMPH (%) | 39.33 | 11.42 | 40.92 | 9.17 | 0.64 | 0.525 | 0.10 |
MONO (%) | 5.78 | 2.44 | 12.05 | 4.04 | 3.99 | 0.000 | 0.66 |
NEUT (%) | 53.55 | 12.86 | 47.03 | 9.96 | 1.53 | 0.127 | 0.25 |
LYMPH (109/L) | 7.02 | 2.65 | 5.55 | 1.95 | 1.75 | 0.079 | 0.28 |
MONO (109/L) | 1.03 | 0.39 | 1.71 | 0.62 | 3.29 | 0.001 | 0.54 |
NEUT (109/L) | 10.08 | 3.56 | 7.04 | 2.33 | 2.72 | 0.007 | 0.45 |
Glucose (mg/dL) | 106.06 | 24.04 | 106.75 | 4.65 | 0.62 | 0.539 | 0.14 |
P-LCR (%) | 26.46 | 4.18 | 25.63 | 4.57 | 0.34 | 0.737 | 0.08 |
Total protein (g/dL) | 6.46 | 0.53 | 6.83 | 0.28 | 1.47 | 0.141 | 0.33 |
LH < 5 | LH ≥ 5 | Z | p | r | |||
---|---|---|---|---|---|---|---|
M | SD | M | SD | ||||
Body weight Carcass weight (kg) | 130.12 102.66 | 18.41 17.35 | 126.9 97.88 | 12.43 11.58 | 2.41 1.41 | 0.162 0.158 | 0.31 0.18 |
Meatiness (%) | 57.30 | 3.13 | 54.94 | 2.97 | 3.47 | 0.001 | 0.45 |
Backfat thickness (mm) | 22.51 | 4.73 | 24.12 | 3.02 | 1.57 | 0.117 | 0.20 |
Intramuscular fat content (%) | 2.76 | 1.91 | 2.00 | 1.47 | 0.70 | 0.484 | 0.19 |
LH < 5 | LH ≥ 5 | Z | p | r | |||
---|---|---|---|---|---|---|---|
M | SD | M | SD | ||||
Temp. loin (˚C) | 36.04 | 2.18 | 38.04 | 1.14 | 2.97 | 0.003 | 0.38 |
Temp. ham (˚C) | 38.10 | 1.63 | 39.07 | 0.75 | 4.20 | 0.000 | 0.54 |
pH45 loin (pH) | 6.17 | 0.29 | 6.16 | 0.29 | 0.04 | 0.970 | 0.00 |
pH45 ham (pH) | 6.09 | 0.29 | 6.26 | 0.24 | 2.02 | 0.043 | 0.26 |
PE90 loin (mS) | 3.79 | 0.79 | 3.47 | 0.56 | 1.46 | 0.144 | 0.19 |
PE90 ham (mS) | 4.17 | 1.05 | 3.54 | 0.77 | 3.10 | 0.002 | 0.40 |
pH24 loin | 5.53 | 0.12 | 5.80 | 0.39 | 3.67 | 0.000 | 0.47 |
pH24 ham | 5.56 | 0.11 | 5.81 | 0.36 | 3.15 | 0.002 | 0.41 |
PE90 loin (mS) | 4.75 | 1.87 | 4.00 | 1.05 | 0.90 | 0.368 | 0.12 |
PE90 ham (mS) | 4.60 | 1.99 | 4.66 | 1.52 | 0.42 | 0.672 | 0.05 |
Evaluation of bleeding of the colli muscle | 1.18 | 0.39 | 1.63 | 0.58 | 3.27 | 0.001 | 0.42 |
Evaluation of bleeding of the diaphragm muscle | 1.13 | 0.34 | 1.76 | 0.82 | 3.45 | 0.001 | 0.45 |
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Tereszkiewicz, K.; Kulig, Ł.; Antos, P.; Kowalczyk, K. Influence of the Level of Sex Hormones in the Blood of Gilts on Slaughter Characteristics and Meat Quality. Animals 2023, 13, 267. https://doi.org/10.3390/ani13020267
Tereszkiewicz K, Kulig Ł, Antos P, Kowalczyk K. Influence of the Level of Sex Hormones in the Blood of Gilts on Slaughter Characteristics and Meat Quality. Animals. 2023; 13(2):267. https://doi.org/10.3390/ani13020267
Chicago/Turabian StyleTereszkiewicz, Krzysztof, Łukasz Kulig, Piotr Antos, and Karolina Kowalczyk. 2023. "Influence of the Level of Sex Hormones in the Blood of Gilts on Slaughter Characteristics and Meat Quality" Animals 13, no. 2: 267. https://doi.org/10.3390/ani13020267
APA StyleTereszkiewicz, K., Kulig, Ł., Antos, P., & Kowalczyk, K. (2023). Influence of the Level of Sex Hormones in the Blood of Gilts on Slaughter Characteristics and Meat Quality. Animals, 13(2), 267. https://doi.org/10.3390/ani13020267