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CREATININE CONTENT IN PORCINE MUSCLES OF DIFFERENT LOCALIZATION

O. Kanyuka1, O. Tsebrzhinsky2

ekanyuka@mail.ru

1Institute of pig breeding and agroindustrial production The National Academy of Аgricultural Sciences of Ukraine Shvedska Mogila 1, Poltava, 36013,Ukraine, This email address is being protected from spambots. You need JavaScript enabled to view it.

2Poltava V.G. Korolenko National Pedagogical University Ostrogradsky St. 2, Poltava, Ukraine, 36003

Creatinine belongs to the chemical substances that are responsible for flavor and taste of meat products. Information from literature represents different creatinine quantities in the muscles of animals. This is caused by the usage of diverse methods, units of measurement and varied sampling. Therefore, for the unification, creatinine content was determined in micromole per kilogram (μmol/kg) weight of muscle (mass) of steam carcass. The aim of the research was to determine the creatinine level in the muscles of the pigs of breeds Landrace and Large White (barrows). The samples were taken from the muscles of the porcine steam carcasses: in the m. semimembranosus, m. longisimus dorsi, m. serratus ventralis, the m. rectus abdominis, pars costalis diafragmatis,the trapezius muscle. Creatinine was determined by the Jaffe reaction with picric acid under alkaline condition. The creatinine level in the muscles of pigs is within the limits 2.4–3.9 μmol/kg. The same high level of creatinine have m. semimembranosus and longissimus dorsi. The least amount of the substance is in Neck (ventral serratus muscle). Changing any factor reducing variability of creatinine quantities will be observed in the following order: diaphragm → neck → belly → longissimus → back → ham. The confidence interval (95 %) was set for creatinine quantity in the studied muscles. There is no significant difference by Mann-Whitney U-test among the majority of the muscles, but neck muscles are very different from the others. The correlation relations were detected in the following cases: ham–diaphragm rs=-0.658 (р≤0.05), ham–beck rs=0.667 (р≤0.05), diaphragm–beck rs=-0.833 (р≤0.01). Creatinine level in the corresponding muscles of pigs of breeds Landrace and Large White were close, except the diaphragm. The breed factor does not affect the all muscles of pigs (the difference between ham (p≤0.05), diaphragm and back (p≤0.01)). The live weight factor (within 96–112 kg) does not influence creatinine level in the muscle tissue of pigs.

Keywords: CREATININE, MUSCLE TISSUE, PIG, SEMIMEMBRANOSUS MUSCLE (HAM), LONGISSIMUS DORSI, M. SERRATUS VENTRALIS (NECK), THE M. RECTUS ABDOMINIS (BELLY), PARS COSTALIS DIAFRAGMATIS (DIAPHRAGM),THE TRAPEZIUS MUSCLE (BACK)

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