Effects of sex and gonadectomy on quality of pork

The paper investigated differences between sexes and the effect of gonadectomy (castration and ovariectomy) on the amount and composition of fat, intensity of lipid peroxidation, activity of antioxidant enzymes and quality of meat associated with technological properties and chemical composition present in large lumbar muscle (m. Psoas major) samples of pigs after fattening.
The research was conducted on fattening pigs of the Swedish Landrace breed. At four weeks old, the castration (5 males) and ovariectomy (5 females), as well as simulated castration (5 males) and simulated ovariectomy (5 females) were performed. The activity of glutathione peroxidase, superoxide dismutase, gamma-glutamy transferase and lactate dehydrogenase, as well as the concentrations of cholesterol, triglycerides, phospholipides and

At four weeks old, the castration (5 males) and ovariectomy (5 females), as well as simulated castration (5 males) and simulated ovariectomy (5 females) were performed.

The activity of glutathione peroxidase, superoxide dismutase, gamma-glutamy transferase and lactate dehydrogenase, as well as the concentrations of cholesterol, triglycerides, phospholipides and malondialdehyde were determined for each meat sample. Moreover, the effect of sex and castration or ovariectomy on the quality of meat associated with due technological properties and chemical composition was determined. Obtained results confirmed significant differences in the amount and composition of fat between sexes. Pig’s sex had no significant effect on the oxidative stability of muscles. In terms of gonadectomy, the results indicated that large lumbar muscles of ovariectomized females were affected by oxidative changes the most. According to the criteria established by Hofmann (1994) and Van Laack (2000), meat samples of ovariectomized females could based on pH results be considered PSE meat. The analysis of fat content indicated a significant difference between samples of ovariectomized females and other sample groups.

Pig’s sex had no significant effect on the oxidative stability of muscles. In terms of gonadectomy, the results indicated that large lumbar muscles of ovariectomized females were affected by oxidative changes the most. According to the criteria established by Hofmann (1994) and Van Laack (2000), meat samples of ovariectomized females could based on pH results be considered PSE meat. The analysis of fat content indicated a significant difference between samples of ovariectomized females and other sample groups.

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