str. 1

Appendix 2

AUTHOR’S ABSTRACT

SCIENTIFIC OUTPUT AND ACHIEVEMENTS

(in English)

PhD HALINA MARIA SIECZKOWSKA

Siedlce, 2014

2

1. Personal details:

Name and surname: Halina Maria Sieczkowska

Place of work and contact information: University of Natural Sciences and Humanities

Faculty of Natural

Department of Pig Breeding and Meat Science

Prusa 14; 08-110 Siedlce, Poland

Phone. 25/643-12-60;

2. Diplomas obtained, academic degrees:

22.06.1995 master of science (Msc) of zootechmology

Higher School for Agriculture and Pedagogy (actually University of Natural

Sciences and Humanities) in Siedlce,

Faculty of Agriculture (actually Faculty of Natural Sciences).

Title of the MSc Thesis: „The use of mixtures PP - the GROWER with part of

concentrates the field bean - rapeseed in the separated youngpigs'

nourishment” – supervision: Prof. PhD DSc. Barbara Klocek

08.03.2006 PhD of agricultural sciences In the field of zootechmology

University of Podlasie (actually University of Natural Sciences and Humanities)

in Siedlce; Faculty of Agriculture (actually Faculty of Natural Sciences);

Title of the PhD Thesis: „The opinion of usefulness of imported pigs of Danish

breed’s in the fatteners national freight production for needs of meat industry” –

work awarded; supervision: Prof. PhD DSc. Maria Koćwin – Podsiadła.

13.02.2012r. postgraduate diploma

Warsaw University of Life Sciences (WULS)

Faculty of Human Nutrition and Consumer Sciences

1-year post-graduate studies in range: The Systems of Management the Safety

and Quality Food

3. Information concerning employment in scintific institutions:

15. 02.1999 – 30.09.2006 assistant

Department of Pig Breeding and Meat Science,

Faculty of Agriculture (actually Faculty of Natural Sciences)

University of Podlasie (actually University of Natural Sciences

and Humanities in Siedlce)

od 01.10.2006 postdoctoral scientist

Chair of Pig Breeding and Meat Science,

University of Natural Sciences and Humanities in Siedlce

3

4. Indication of achievements forming the basis of the habilitation procedure

The scientific achievement pursuant to art. 16 item 2 of the Act of 14 March 2003 on

Academic Degrees and Title and on Degrees and Title in the Area of Art (Journal of Laws

No. 65, item 595, as amended) is the monographic series of scientific publications entitled:

“Genetic determinants of the quality of pork meat and its technological usefulness”

Publications included in the habilitation dissertation:

points

MSHE

IF

I.B.1

Sieczkowska H., Koćwin-Podsiadła M., Krzęcio E., Antosik K., Zybert

A., 2009. Quality and technological properties of meat from Landrace-

Yorkshire x Duroc and Landrace-Yorkshire x Duroc-Pietrain fatteners.

Polish Journal of Food and Nutrition Sciences, Vol. 59 (4), 329-333. Contribution – 75%: the originator of subject, part in carrying out the

investigations and the study of methodology, statistical study of results, leading

part in analysis and discussion of results as well as at editing of publication

9

[10]

-

I.B.2

Sieczkowska H., Koćwin-Podsiadła M., Krzęcio E., Zybert A., Antosik

K. 2007. Quality and technological usefulness of meat from fatteners of

Landrace and Landrace x Yorkshire Danish material lines. Scientific

Annals of Polish Society of Animal Production, 3 (4), 355-363. Contribution – 75%: the originator of subject, part in carrying out the

investigations and the study of methodology, statistical study of results, leading

part in analysis and discussion of results as well as at editing of publication

6

[7]

-

I.B.3

Sieczkowska H., Koćwin-Podsiadła M, Krzęcio E., Antosik K., Zybert

A., Włoszek E. 2009.Value slaughter and meat quality of (Landrace ×

Yorkshire) × Duroc; (Landrace × Yorkshire) × Hampshire. Scientific

Annals of Polish Society of Animal Production, 6 (4), 209-218.

Contribution – 70%: the originator of subject, part in carrying out the

investigations and the study of methodology, statistical study of results, leading

part in analysis and discussion of results as well as at editing of publication

6

[7]

-

I.B.4

Sieczkowska H., Koćwin-Podsiadła M., Zybert A., Krzęcio E., Antosik

K., Kamiński S., Wójcik E. 2010. The association between

polymorphism of PKM2 gene and glycolytic potential and pork meat

quality. Meat Science, 84, 180-185.

Contribution – 65%: the originator of subject, part in carrying out the

investigations and the study of methodology, statistical study of results, part in

analysis and discussion of results as well as at editing of publication

32

[40]

2,619

[2,754]

I.B.5

Sieczkowska H., Krzęcio E., Antosik K., Zybert A., Koćwin-Podsiadła

M., Kamiński S., Wójcik E., Romaniuk J., 2008. The accordance of RN-

phenotype with polymorphism of PKM2 gene and their relationship

with meat quality values of Landrace pigs. Scientific Annals of Polish

Society of Animal Production, 4 (3), 85-95.

Contribution wkład – 60%: the originator of subject, part in carrying out the

investigations and the study of methodology, statistical study of results, part in

analysis and discussion of results as well as at editing of publication

6

[7]

-

I.B.6

Ruść A., Sieczkowska H., Krzęcio E., Antosik K., Zybert A., Koćwin-

Podsiadła M., Kamiński S. 2011. The association between acyl-CoA

synthetase (ACSL4) polymorphism and intramuscular fat content in

(Landrace x Yorkshire) x Duroc pigs. Meat Science, 89, 440-443 Contribution wkład – 35%: the part in acceptance of subject, the part in

carrying out the investigations and the study of methodology, significant part in

statistical study of results, significant shares in analysis and discussion of

40

[40]

2,275

[2,754]

4

scores as well as at editing of publication

I.B.7

Sieczkowska H., Antosik K.,Zybert A., Krzęcio E. Koćwin-Podsiadła M.,

Kurył J., Łyczyński A. 2006. The influence of H-FABP gene

polymorphism on quality and technological value of meat from stress-

resistant porkers obtained on the basis of Danish pigs and sharing Duroc

blood. Animal Science Papers and Reports, Vol. 24, Suppl., 3, 259-

265.

Contribution wkład – 60%: the originator of subject, part in carrying out the

investigations and the study of methodology, statistical study of results, leading

part in analysis and discussion of results as well as at editing of publication

10

[25]

0,047

[0,918]

I.B.8

Sieczkowska H.,Zybert A., Krzęcio E., Antosik K., Koćwin-Podsiadła

M., Kurył J., Łyczyński A. 2006. The influence of H-FABP gene

polymorphism on quality and technological value of meat from stress-

resistant Landrace and Landrace x Yorkshire, porkers, obtained on the

basis of Danish pigs. Animal Science Papers and Reports,Vol. 24,

Suppl., 3, 251-258.

Contribution – 60%: the originator of subject, part in carrying out the

investigations and the study of methodology, statistical study of results, leading

part in analysis and discussion of results as well as at editing of publication

10

[25]

0,047

[0,918]

The total MSHE points and Impact Factor (IF) 119

[161]

4,988

[7,344]

Explanation: it the score without parentheses' was passed was and Impact Factor peaceably with year the

extradition of work. It score in square brackets was passed was and Impact Factor according to

at present valid score MNiSzW (with day 17.12.2013 r.);

Works I. B. 7 and I. B. 8 given in supplements periodicals . Animal Science Papers and Reports, then original

formative reviewed by 2 reviewers works peaceably from procedure valid at editing periodicals,

works these find oneself in datum feature Web of Science;

The statements of the co-authors of the above papers and their individual contributions are

given in Appendix 5.

5

A condensed discussion of publications included in the dissertation

In the recent years all over the world, and in Poland as well, a significant increase of

pork meat importance has been observed. Higher meat consumption, including pork, has been

caused by the increase in knowledge, awareness and consumer demands [Wood et al. 1994,

1996, Koćwin-Posiadła 1998, Koćwin-Podsiadła and Krzęcio 2004, Lisiak et al. 2011].

Changes in consumers' lifestyles in Poland and all over the world are connected with changes

of expectations of the meat market and its processed goods over the last 25 years.

Vandendriessche [2008] refered to them as three 'eras' in the evolution of consumers' demands

and changes in the meat industry within the last 25 years i.e. the quality era; quality and

health security and the quality of health security as well as health-enhancing properties of

meat.

Due to everything mentioned above, apart from the slaughter value, meat quality plays

a very crucial role in the production of animals on the hoof and is the key to the domestic

meat industry. Meat quality should be considered as a two-way aspect. The first direction

concerns the quality of raw pork for culinary meat, the other one – the quality and

technological usefulness of raw material for further processing [Andersen 2000]. National

meat industry requires the produced slaughter raw material to have high parameters of quality

in a broad sense, not only within the scope of high meatiness in the carcass, but mainly

physicochemical properties of meat determining its culinary or technological usefulness as

well as consumer acceptability. Moreover, meat industry in Poland prefers fatteners to be

slaughtered at higher body weights. Despite the fact that the meat from lighter carcasses

demonstrates a higher post-slaughter meatiness, it has a limited processing value [Borzuta

1999, Łyczyński et al. 2000, Krzęcio 2009].

The tendencies described above indicate a necessity to conduct complex analysis of

meat quality in a broad sense, its genetic determinants including breed group, hot carcass

weight and genes identified that significantly influence the quality of produced pork meat.

Starting from the research published by Ludwigsen [1953] – concerning the problem

of pale and exudative meat, up to the present there were many biological traits identified that

determined the quality of both raw and processed meat as far as microbiological condition,

physicochemical properties and the culinary and technological usefulness were concerned

[Kauffman 1996, Koćwin – Podsiadła and Krzęcio 2004, Huff-Lonergan and Lonergan 2007,

Koćwin-Podsiadła et al. 2009]

6

Basic indicators (properties), which determined culinary and technological usefulness of

meat, were among others; the level of acidity of the muscle tissue (pH), the indicator of

energetic changes (R1), electrical conductivity, meat brightness, drip loss from the muscle

tissue, water binding and holding capacity, processing and technological yield as well as

sensory properties of meat such as external appearance (colour and marbling – content of

intramuscular fat), texture (delicacy and juiciness), taste (taste and aroma) as well as chemical

composition of meat [Koćwin – Podsiadła et al. 2004a].

High quality of pork meat is conditioned by genetic factors ( 30%) such as breed and

genetic predispositions, sex, body weight and the degree of its burdening with many genes

determining meat quality [Koćwin-Podsiadła et al. 1993, De Vires et al. 1994, Koćwin-

Podsiadła 1998, Koćwin-Podsiadła et al. 2009]. The factors influencing meat quality to a big

extent are environmental factors (70%), such as conditions of animal rearing and pre-rearing

turnover [Podsiadła et al. 1993, Wajda 1996].

In scientific achievement constituting the basis for the habilitation procedure, I

characterised high quality meat and its genetic determinants focusing on the most important

values from the point of view of a consumer and a processor, such as: acidity, electrical

conductivity, drip loss from the muscle tissue during the whole time of the storage and its

nutritional value including the content of intramuscular fat – the main element determining

consumer liking. The evaluation was widened by the parameters of glycolytic and energetic

changes 45 min post mortem, as a basic determinant of the final quality of pork meat. The

physicochemical features mentioned above determining pork quality characterised meat of the

highest quality in a detailed way.

To increase the clarity of the achieved results recorded in particular scientific elaborations ( 8

papers) and presented in a form of this scientific achievement as a basis of the habilitation

procedure, the analysed problem was decided to be presented stage by stage in a complex

term starting from the values of traits of meat quality and its meaning, focusing on a wide

range of aspects, from technological usefulness to genetic determinants, including the ones at

the molecular level.

The analysis was conducted on highly meaty fatteners ( the content of meat in the carcass at

56-58%) of five breed groups : Landrace, Landrace x Yorkshire – (LxY), (Landrace x

Yorkshire) x Duroc - [(LxY)xD], (Landrace x Yorkshire) x (Duroc x Pietrain) -

[(LxY)x(DxP)], (Landrace x Yorkshire) x Hampshire- [(LxY)xH].

The level of acidity of the muscle tissue, which is expressed as pH value plays a very

important role in the course of glycolytic changes. The intensity of the changes in the muscle

tissue depends on the initial condition of glycolytic resources in vivo and directly after

7

slaughter. When an animal is slaughtered and bled, there is a failure in the oxygen transport ,

thus, the muscle tissue cannot function properly. High depletion of fosfocreatinine resources

(app. 70%) leads to a fast decrease in energy level ATP, and muscle glycogen decomposition

turns into anaerobic glycogenolysis. The final products of anaerobic glycogenolysis are lactic

acid and H+

ions. As a result of accumulation of lactic acid and H+

ions in the muscle tissue

post mortem and with lack of possibility to remove the products of metabolic changes from

the muscle tissue, there is a attenuation of pH of muscles. The rate and scope of the decrease

of pH post mortem determine the final quality and technological usefulness of meat [Scheffler

and Gerrard 2007, Koćwin-Podsiada 2009]. The reaction of the muscle tissue in living

animals is neutral, whereas after death it decreases progressively, final pH is achieved at

various times after slaughter up to 24-48 h post mortem. In muscles with a proper course of

glycogenolysis, pH drops gradually from 7,2-7,4, to achieve its final value characterising high

quality meat at the level of 5,5 – 5,7 after 24-48h. Meat acidity of the highest quality should

amount to 5,6-5,7 measured both in logissimus lumborum (LL) muscle [Koćwin-Podsiadła

1998, Koćwin-Podsiadła et al. 2004a, 2009] and semimebranosus muscle 24h post mortem

[Koćwin-Podsiadła et al. 2004a, 2009, Tomović et al. 2013].

As it was emphasised earlier, the final meat quality and the final value of acidity of the

muscle tissue were influenced by groups of environmental and genetic factors. The research

results containing the influence of genetic factors on the course of glycolytic changes

expressed by pH value and energetic changes expressed by R1 indicator were presented in the

following papers: I.B.1, I.B.2, I.B.3, I.B.4, I.B.5, I.B.6.

Publications I.B.1, I.B.2, I.B.3, I.B.4 confirmed the influence of breed groups on the degree

of acidity of the muscle tissue and the rate of the decrease of pH in various periods of storing

meat from 35 min to 144h post mortem. While conducting analysis of the correlations of two

breed groups representing final fatteners [(LxY)xD and (LxY)x(DxP)], it was proved that

animals with no share of Pietrain breed – (LxY)xD on the paternal side were characterised

by a lower intensity of glycolytic changes, expressed by a lower acidity of the muscle tissue

of longissimus lumborum (LL) up to 45 min post mortem and as a consequence also less

intense energetic changes expressed by a lower R1 factor and lower accumulation of lactic

acid 45 min after slaughter. The above results resulted in the frequency of occurrence of

faulty meat. In a group of threebreed fatteners, falty meat was not recorded, whereas in a

group of animals with the share of Pietrain breed on the paternal side, approximately 19% of

PSE meat was diagnosed, which was connected with the fact that Pietrain breed was burdened

with allele T at locus RYR 1 (28% of CT heterozygotes were diagnosed in relation to RYR1.

gene) [I.B.1.].

8

While analysing the degree of acidity of the muscle tissue 45 min post mortem, a very

significant conclusion came to mind – both for breeding and processin - to produce slaughter

raw material characterised by high quality of meat (with no faulty meat diagnosed),

threebreed crosses should be chosen with Duroc breed on the paternal side.

A very sifnificant issue for meat plants is the degree of meat acidity both 24h post mortem

and during the meat storage post mortem, up to 144h post mortem, when meat is available for

sale. The degree of acidity of the muscle tissue 24h after slaughter up to 144h post mortem is

differentiated by a breed group [I.B.3, I.B.4.], RN–

phenotype [I.B.5] and genotype of

candidate genes PKM2 [I.B.4, I.B.5.] as well as ACSL4 [I.B.6.]

Low acidity of the muscle tissue , so called pH ultimate (final) 24 and 48h post mortem below

5,5 indicates low culinary and technological usefulness of such meat and leads to the

occurrence of acid meat – characterised by high waste during thermal processing. Low pH

ultimate (<5,5), characterising acid meat is connected with Hampshire breed and burdening

of the breed with RN-

allele gene. The RN- allele symptom is noticeable when an animal is

alive by 40 to 70% higher glycogen in white muscles [Lṻndström et al. 1994, Przybylski et al.

1996]. The I.B.5 publication confirmed it. The paper [I.B.5] showed that animals burdened

with RN- allele, i.e. with RN

-/? phenotype, had higher acidity of the muscle tissue in

comparison to animals allele free: 24h (by app. 0,1 unit), 48h post mortem (by app. 0,08 unit)

and as a consequence a higher glycolytic potential 45 min post mortem, being the basis for

distinguishing RN-

phenotypes and glycogen content (higher by 60 umol/g and over 40

umol/g of the muscle tissue, respectively). As it was described above, the RN- allele occured

in Hampshire breed and its crossings. It can be assumed that the breeding group will

determine the final acidity of the muscle tissue, which was confirmed by I.B.3. Crossbred

fatteners with 50% share of Hampshire breed on the paternal side (LxY)xH, in comparison to

model fatteners (crossings with 50% of Duroc breed on the paternal side), were characterised

by faster glycolytic changes expressed by higher acidity of the muscle tissue 24h after

slaughter by app. 0,16 unit, which was confirmed by statistically proven higher glycolytic

potential (by app. 45 µmol/g) and higher glycogen content ( by app. 20 µmol/g). As a result ,

a lower nutritional value of meat was recorded (lower content of protein by app. 1,5%), lower

culinary value (lower content of the intramuscular fat by over 1%, higher drip loss by app.

1,5%) and lower processing value (lower indicator of the technological yield TY by app. 5 %)

of the meat from crossings with the share of Hampshire breed in relation to model fatteners

characterised by high quality meat - I.B.3.

Worthy of notice is that fatteners analysed in I.B.2 publication, i.e. Landrace maternal line

and its crossing with Yorkshire breed (LxY), had relatively low values of pH 24h post mortem

9

(5,53 for L and 5,55 for LxY), and as a consequence (as (LxY)xH fatteners analysed in

I.B.3) they had high drip loss from the LL muscle tissue as well as a high indicator of

technological yield TY in curing and thermal processing, which did not indicate that the breed

groups were burdened with RN- gene. It was reflected in lower value of glycolytic potential

and content of glycogen (in comparison to fatteners with the share of Hampshire breed–

I.B.3.) and in lack of carcasses with diagnosed acid meat [I.B.2.]. The presented degree of

acidity of the analysed fatteners of the Dutch maternal lines of the Polish Landrace PL and

the crossing of the Polish Landrace with the Polish Large White PLW was confirmed by the

research of Oksebjerg et al. 2000, Koćwin-Podsiadła et al. 2004b, Krzęcio et al. 2004]. The

acidity of the muscle tissue during its storage from 24 to 144h post mortem was also

influenced by the genotype of PKM2 gene [I.B.4.]. The PKM2 gene is the pyruvate kinase

gene of the muscles. Pyruvate kinase is one of the enzymes catalyzing the transfer of a

phosphate group from phosphoenolpyruvate (PEP) to the pyruvic acid in the Embden–

Meyerhof–Parnas (EMP pathway), reduced to lactic acid in anaerobic conditions. [Fontanesi

et al. 2003]. Thus, PKM2 gene is responsible for the final stage of glycogen decomposition in

the process of glycolysis , from pyruvate to lactic acid.

Paper I.B.4. confirmed statistical influence of PKM2 genotype on the course of glycolytic

changes expressed by the acidity of the LL muscle tissue 24 and 144h post mortem. Animals

bearing CC genetype of PKM2 gene were characterised by lower (more favourable) acidity

of the LL muscle 24h (by app. 0,07 unit) and 144h post mortem ( by app. 0,06 unit) in

comparison to fatteners with CT and TT genotype. The value of pH 24 and 144h post mortem

for animals with CC genotype of PKM2 gene turned out to be at high quality meat level and

amounted to 5,64 and 5,51 respectively. The tendency was confirmed by the course of

energetic changes expressed by R1 indicator and the content of lactic acid 45m post mortem

as well as by the value of glycolytic potential 45m post mortem also to the advantage of CC

genotype. It should be noted that the research was conducted on 243 fatteners representing

three breed groups: Landrace, LxY i (LxY)xD.

Publication I.B.4. confirmed a statistical interaction of the two studied factors of the

breed group and PKM2 genotype for the value of glycolytic potential and the content of

glycogen in the LL muscle 45min post mortem. What was particularly worth emphasising

were the lowest statistically recorded and confirmed values of glycolytic potential and the

content of glycogen only in the Landrace breed group of CC genotype at locus PKM2 in

relation to other research groups. The achieved results concerning the described interations

contributed to conducting a detailed analysis of the influence of PKM2 genotype on the

degree of acidity of the LL muscle tissue and other traits of meat quality (which will be

10

analysed in the further parts of the summary of professional accomplishments) in the breed

group of Landrace maternal line. The achieved results of the analysed interaction were

confirmed by acidity of the muscle tissue 96 and 144h post mortem as well as by the course

of glycolytic changes expressed by R1 indicator. A more favourable parameters within the

scope of research as well as a darker (more acceptable) colour of meat were recorded in

Landrace pigs of CC genotype in comparison to CT and TT genotypes of PKM2 gene [I.B.4.].

Additionally, a high conformity (89%) of PKM2 genotype with RN-

phenotype, which was

recorded in the purebred group of fatteners i.e. Landrace, was significant from the research

point of view [I.B.5.].

The acidity of the muscle tissue during meat storage from 48 up to 96h post mortem was also

influenced by a genotype of ACSL4 gene (long-chain acyl-CoA synthetase ) in the research

conducted on threebred fatteners (LxY)xD. Fatteners of AA genotype against ACSL4 gene

had a lower (more acceptable) acidity of the LL muscle tissue 48 and 96h after slaughter in

comparison to other groups (AG and GG) [I.B.6.].

Summing up the course of glycolytic changes expressed by the acidity of the muscle

tissue from the moment of slaughter through its whole time of storing, it was stated that the

most desirable and acceptable for a high quality meat is pH of the muscle tissue in fatteners

with 50% share of Duroc breed on the paternal side, the animals that are free of the allele

RYR1 T and RN

- gene of acid meat. Moreover, meat of the highest quality as far as acidity of

the muscle tissue during meat storage was concerned was obtained from animals with AA

genotype in relation to locus ACSL4 and CC at locus PKM2. Statistically confirmed lowest

values of glycolytic potential and the content of glycogen are particularly worth mentioning.

They were found only in the Landrace breed group of CC genotype at locus PKM2 in

comparison to other research groups [LxY and (LxY)xD]. Additionally, a high conformity

(89%) of PKM2 genotype with RN- phenotype, which was recorded in the purebred group of

fatteners i.e. Landrace, was significant from the research point of view, despite the fact that

the difference between extreme homozygotes of PKM2 gene for glycolytic potential

calculated in SD amounted to 0,64.

Electrical conductivity (EC) is a very crucial – easy to measure – parameter used to

evaluate meat quality. The evaluation of meat quality with the use of the parameter is based

on the phenomenon of correlations between electrical conductivity and the rate of glycolysis

and the changes of ions concentration in the intercellular space of the tissues [Feldhusen et al

1987]. Changes in electrical conductivity with time resulted from changes in the location of

water in muscle capillaries [Offer and Trinick 1988]. Electrical conductivity expressed by

mS/cm was a relevant method diagnosing variations in the quality of pork meat,

11

differentiating normal meat from exudative PSE meat and the meat regarded as the dripping

one, containing significantly higher amount of 'free' water dripping during post-slaughter

storage [Pospiech et al. 2002, Antosik et al. 2003, Koćwin –Podsiadła et al. 2004a]. Highly

significant , and almost the only one, factor differentiating electrical conductivity measured in

the LL muscle after slaughter is the breed. Statistically confirmed influence of the breed

group on electrical conductivity 2h after slaughter was described in I.B.1 and I.B.3. Both

papers confirmed that three-breed fatteners (with the share of Duroc breed on the paternal

side) – (LxY)xD were characterised by lower, thus, more favourable from the diagnostic

point of view, parameters within the scope of electrical conductivity measured 2h after

slaughter in comparison to four-breed crossings (with the share of DxP fatteners on the

paternal side) – I.B.1., as well as in relation to three-breed animals (with the share of the

Hampshire on the paternal side) – I.B.3.

The values of electrical conductivity achieved in a group of crossings with the share of

Duroc breed on the paternal side – (LxY)xD 2h after slaughter were low and amounted to

1,89 mS/cm in I.B.3. and 2,56 mS/cm in I.B.1. Worthy of notice was the fact that electrical

conductivity measured 2h post mortem was strictly connected with glycolytic and energetic

changes expressed by acidity of the muscle tissue during storage, the content of lactic acid 45

min post mortem and the indicator of energetic changes R1. The achieved results reflected the

proper conduct of the changes - I.B.1 and I.B.3. Moreover, electrical conductivity, beside the

breed group, was also influenced by H-FABP genotype identified with MspI endonuclease

in the research conducted on the fatteners with no share of Duroc breed, i.e. Landrace and

LxY. Lower values within electrical conductivity measured 2h after slaughter were recorded

in animals with AA genotype in relation to H-FABP/MspI gene [I.B.8.].

Summing up, high culinary and processing value of meat within the scope of electrical

conductivity (the indicator easily measurable on the slaughter line) may be achieved by

producing fatteners with the share of Duroc breed on the paternal side, whereas on the

maternal side they should include Landrace pigs and LxY crossings of AA genotype at locus

H-FABP/MspI.

A detailed analysis is required in the case of drip loss from the muscle tissue during

storage. Too much of free drip loss of the muscle juice is the main problem for the meat

industry concerning quality variations of pork raw material. Intensive drip loss from the

muscle tissue of pigs during the storage may be connected with huge financial loss ( due to

loss of meat weight), deterioration of the nutritional value, consumer acceptability ( limited

possibility of sale as a culinary meat) as well as the decrease of usefulness and technological

yield in meat processing [Huff - Lonergan and Lonergan 2007, Jennen et al. 2007]. According

12

to Joo et al. [1999] the meat of the highest quality as far as drip loss is concerned 48h post

mortem should achieve threshold values below 6,0% and in the case of stricter classification

(commonly applied in Europe) and presented by Bertram et al. [2000], the highest quality

meat (with no drip loss) should be characterised by the threshold value of ≤ 4,0%. Over the

recent years there has been an increase in the interest in determinants (both genetic and

environmental ones) as well as the consequences of occurrence of extensive drip loss from

the muscle tissue of fatteners. The problem has not been solved yet. There were numerous

attempts to analyse the factors determining intensive drip loss from the muscle tissue of pigs

[Offer and Knigt 1988, Honkavaara 1997, Bertram et al. 2000, Koćwin – Podsiadła and

Krzęcio 2004, Andersen et al. 2005, Fischer 2007, Krzęcio 2009]. In 2005, an international

conference concerning this problem was organised at the University of Bonn.

One of the most important genetic factors determining the amount of drip loss from the

muscle tissue is the breed. The problem was discussed in I.B.1. and I.B.3. The results

achieved in the papers concerning drip loss from the muscle tissue of fatteners clearly

indicated that most desirable, as far as the parameter was concerned, was the muscle tissue in

fatteners with 50% share of Duroc breed on the paternal side (LxY)xD. The achieved results

of the drip loss measured 48h post mortem in (LxY)xD breed group were confirmed

statistically and were at the level of normal meat (with no drip loss) and were lower by 2,5%

in relation to crossbred fatteners with 25% share of Pietrain breed -(LxY)x(DxP)- [I.B.1.]

and by app. 2% in comparison to the breed group with the share of Hampshire breed (LxY)xH

– [I.B.3.]. It should be noted that meat of animals with high drip loss from the LL muscle, i.e,

(LxY)xH crossings, had lower nutritional value expressed by the content of protein ( by over

1%) and lower usefulness of cured meat in thermal processing-TY (by 5%) than (LxY)xD

fatteners –[I.B.3.]. Values concerning the content of protein and the TY indicator in a group

of crossbred fatteners with the share of Hampshire breed on the paternal side resulted from

the burdening of the breed with RN- gene. The confirmation of the results were the analyses

conducted by a lot of scientific research teams stating that RN- phenotype occurred in

Hampshire breed and its crossings [Enfält et al. 1997, Lundström et al. 1996, Miller et al.

2000, Przybylski et al. 2000]. The phenotyne of RN-

gene (determined on the basis of

glycolytic potential of the LL muscle tissue 45min post mortem) was connected with a higher

(by app. 2%) drip loss from the muscle tissue in relation to animals with rn+rn+ genotype

free of the allele – [Bertram et al. 2000, Koćwin –Podsiadła and Krzęcio 2004]. A high level

of glycogen in the muscle tissue during slaughtering was favourable for quick glycolysis,

which led to more intense acidity of the muscle tissue and the degradation of muscle proteins

consequently resulting in the increase of drip loss from the LL muscle during storage [Monin

13

1994]. Scientists working on the problem of drip loss from the muscle tissue agreed that meat

derived from Duroc breed was characterised by the lowest drip loss [Aaslyng et al. 2003,

Young et al. 2005] and crossings with the share of Duroc breed on the paternal side

significantly contributed to the decrease of drip loss [Koćwin –Podsiadła and Krzęcio 2004,

Mörlein et al. 2007, Więcek et al. 2011]. On the other hand, taking into account pigs used in

commercial crossing to produce fatteners, Hampshire breed and the crossings with its share

had the highest drip loss of the muscle juice during storage [Aaslyng et al. 2003, Koćwin –

Podsiadła and Krzęcio 2004]. Genetic determinants of drip loss covered a wide range of

identified genes. Up till now, the correlation between drip loss and RYR1 and RN-

polymorphism was most widely discussed (the influence of RN- gene on the amount of drip

loss had already been described in the paper). As far as polymorphism in RYR1 gene was

concerned , it was stated that fatteners with TT genotype ( unfavourable for the traits of meat

quality including drip loss during storage) were characterised by the amount of drip loss from

the LL muscle tissue twice as much as of fatteners with CC genotype during storage

[Copenchafer et al. 2006]. The confirmation of the described tendency that porkers burdened

with RYR1 T allele produced meat of the highest amount of drip loss of the muscle juice

during storage was publication I.B.1. The paper stated that crossbred fatteners with 25% share

of Pietrain breed on the paternal side (LxY)x(DxP) had 28% of homozygotes bearing gene

RYR1 T allele. It proved that meat of crossing with the share of Pietrain breed (LxY)x(DxP)

was characterised by higher drip loss of meat juice 48h post mortem by over 2,5% than

crossbred fatteners with no share of the breed (free of the unfavourable T allele) (7,73% to

5,16%) - I.B.1. Although the programme of pig breeding and production in Poland aims at

elimination of RYR1T allele, which has an unfavourable influence on meat quality (including

drip loss during storage), from pig population, there were cases of pigs bearing the allele.

Kamiński et al. 2002 stated that there were 20% of CT heterozygous individuals in relation

to RYR1 gene. In the maternal breed Polish Landrace, the authors found 11% CT

heterozygotes and 2% TT homozygotes of RYR1 gene. Fadrejewski et al. 2008 identified 78%

animals of Pietrain breed with the unfavourable TT genotype and app. 17% CT heterozygotes

at locus RYR1. Jelińska et al. 2008 analysed the frequency of RYR1 genotypes in PLW, Duroc

and Hampshire and no individuals with T allele at locus RYR1 were found.

Moreover, the amount of drip loss was differentiated by the genotype of PKM-2 gene -

[I.B.4. and I.B.6.], by the genotype of HFABP gene identified by MspI endonuclease [I.B.8.]

and by Hinf I endonuclease [I.B.7.].

In the research conducted on Landrace, LxY and (LxY)xD fatteners, it was stated that

animals with CC genotype had lower drip loss of the muscle juice during storage 96 h and

14

144h post mortem (by 2% and by app. 2,5%, respectively) in relation to PKM2 gene – I.B.4.

As far as the amount of drip loss 96h post mortem was concerned, the correlation was also

confirmed by the research conducted only on the maternal breed Landrace. The meat derived

from animals with CC genotype of PKM2 gene was characterised by lower value of drip loss

96h after slaughter comparing to individuals with TT genotype [I.B.4., I.B.5.]. The achieved

results indicated that it was justified to include PKM2 gene in the breeding and selective

programme of Landrace breed.

Among the maternal breeds, Landrace and LxY genotype of H-FABP/Msp gene influenced

drip loss up to 48h post mortem to the advantage of animals with aa genotype to the AA

genotype pigs [I.B.8.]. Whereas, in crossbred pigs with the share of Duroc breed on the

paternal side, i.e. (LxY)xD i (LxY)x(DxP), the genotype of H-FABP/Hinf also influenced the

amount of the muscle juice loss up to 48h post mortem to the advantage of hh homozygotes

rather than Hh heterozygotes. It should be noted that herein Hinf I endonuclease of

homozygotes of HH genotype was not identified [I.B.7.]

On the basis of my own research and after analysing the results of other scientists with regard

to drip loss from the LL muscle tissue, it could be claimed that a model breed - Duroc breed

should be used on the paternal side in commercial crossing to produce high quality pork

concerning , very important for a consumer and a producer, the amount of leakage of muscle

juice while storing meat. Pietrain breed on the paternal side should also be eliminated (the

breed bearing RYR1 T allele, unfavourable for the quality of meat and leading to the increase

of the percentage of PSE meat) from the production and limiting crossings of Hampshire

breed (burdened with unfavourable RN- allele of RN gene of acid meat) were justified.

Moreover, achievements of molecular genetics should be included in breeding and selective

works concerning the identified PKM2 and H-FABP genes, selecting animals with CC at

locus PKM2 and AA at locus H-FABP/Msp mainly from the maternal line Landrace.

The most significant trait, from the point of view of consumer acceptability, is the

content of intramuscular fat in the muscle tissue. Intramuscular fat is a very important trait

significantly correlated with sensory properties of meat such as tenderness, juiciness and taste

[Fernandez et al. 1999]. Over the last years, pig breeders in many western European countries,

in Poland as well, have made a considerable progress regarding the improvement of muscility

of the produced porkers, lowering adiposity at the same time and as a consequence lowering

the intramuscular fat in the muscle tissue. Over the last 20 years, consumer preferences and

requirements changed and the interest was turned away from too lean or leathery meat (with

low content of intramuscular fat) or after thermal processing to the advantage of sensory

properties of meat, such as tenderness, juiciness and taste [Wood et al. 1994, Koćwin –

15

Podsiadła et al. 1998, Koćwin – Podsiadła et al. 2004a, Przybylski et al. 2007, Lisiak et al.

2011]. The improvement of meat quality by the increase of intramuscular fat is a crucial stage

modifying culinary pork quality [Wood et al. 1996, Koćwin-Podsiadła et al. 2004a].

According to Dutch and American reports, the content of intramuscular fat of the muscle

tissue at 2-3% was considered to be the optimal value for consumer acceptability as well as

for high quality pork [Wood et al. 1994, 1996]. Apart from the above mentioned traits

fulfilling consumer expectations as far as culinary and processing values of meat were

concerned, meat marbling, resulting from the optimal content of intramuscular fat, had a

positive influence on the force of cut and chewing [Wood et al. 1996, Koćwin-Podsiadła

1998, Koćwin – Podsiadła et al. 2004a]. The goal could be achieved by an appropriate choice

of breed crossings (f.e. the use of Duroc breed in commercial crossing) [I.B.1., I.B.3., I.B.4.],

slaughter at a higher body weight [I.B.1.], as well as by using H-FABP gene [I.B.7. i I.B.8.],

regarded as a gene of intramuscular fat, and ACSL4 gene [I.B.6.] in commercial crossing.

The presented results influencing the increase of intramuscular fat in the most valuable

carcass cuts were presented and analysed in the following papers: I.B.1, I.B.3., I.B.4., I.B.6.,

I.B.7. and I.B.8. Maternal breeds of Landrace and Yorksire and their crossings produce lean

meat of low content of intramuscular fat (approximately at 1,43%), which was confirmed by

the results achieved in I.B.2. Lean meat (low content of intramuscular fat) was also achieved

from paternal lines such as Pietrain and Hampshire breed. The alternative to the above

discussion was Duroc breed (100% resistant to stress). Duroc pigs are considered model ones

within the scope of meat marbling ( traits of high heritability coefficient at h2 = 0,4-0,5). The

trait was connected with high content of intramuscular fat in the muscle tissue [Sellier and

Monin 1994]. American data claimed that the content of intramuscular fat in the LD muscle

amounted to 5-8%. In Denmark , the breed underwent serious changes and the intramuscular

fat in the LD muscle was sigificantly lower and amounted to 2,5-3%. As it was mentioned

before, the content of intramuscular fat in the LD muscle at 2-3% was necessary for the

appropriate sensory meat properties (tenderness, taste and aroma). That was why, it was

advisable to use Duroc breed for crossing with breeds producing lean meat ( low content of

intramuscular fat content - IMF). The positive effects was observed in crossings with 25 and

50 % share of Duroc breed [Wood et al. 1996, Koćwin - Podsiadła 1998, Koćwin-Podsiadła

et al. 2004a]. The effect was confirmed in the following publications: I.B.1., I.B.3. and I.B.4.

Crossbred fatteners with 50% share of the Duroc breed on the paternal side were characterised

by the value of intramuscular fat close to the optimal one (2-3%) described by Wood et al.

[1996] in comparison to maternal lines of the Landrace and LxY (app. 2,2% with regard to

1,6% and 1,4%, respectively)- I.B.4., the crossbred Hampshire –(LxY)xH (app. 2,4% to

16

1,25%) - I.B.3. and the crossbred Pietrain on the paternal side – (LxY)x(DxP) (app. 2,10% to

1,44%) - I.B.1.

As it was presented before, a very important element positively influencing the content of

intramuscular fat in the LD muscle tissue was hot carcass weight. The problem was described

in I.B.1. and concerned crossings with 50% share of the Duroc breed on the paternal side. The

optimal content of intramucular fat was recorded in a group of fatteners of a higher hot

carcass weight – 90 kg with regard to fatteners that were 10kg lighter, i.e. 80 kg (app. 2,3% to

1,6% ). The fact was another very important element indicating and confirming the posibility

to produce fatteners (with 50% share of the Duroc breed) so as to achieve higher hot carcass

weight, according to the requirements set by the national meat industry aiming at the

production of high quality meat.

Another factor which has a positive influence on the intramuscular content in the LD

tissue is H-FABP gene, the gene of Heart Fatty Acid Binding Protein. FABP protein is

responsible for transporting fatty acids from cell membranes to the place of their β-oxidation

and may regulate concentration and lipids development as well as cell metabolic processes of

the heart muscle and skeletal muscles. Gerbens et al. 1997 analysed the biochemical function

performed by FABP protein hypothesised that H-FABP gene might be responsible for

intramuscular content in the muscle tissue and for pig adiposity. The hypothesis was

confirmed by the research of Pangas et al. 2006 and Zhao et al. 2009.

The research of Gerbens et al. conducted in 1999 as well as my own published in I.B.7.

confirmed the positive influence of H-FABP genotype identified by Hae III endonuclease

for the content of intramuscular fat in Duroc fatteners as well as the crossings with the Duroc

share [I.B.7.]. The paper I.B.7. described the research conducted on crossings ( resistant to

stress) with the share of Duroc breed on the paternal side. Significantly positive influence of

H-FABP/HaeIII gene on intramuscular fat was confirmed. The meat derived from fatteners

with dd genotype of H-FABP/Hae III gene was characterised by the highest content of

intramuscular fat (2,61%) in relation to other genotypes of the gene i.e. Dd and DD. The

difference between extreme homozygotes expressed in SD in the above described case

exceeded the value of 1SD and amounted to 1,03. It indicated that H-FABP/Hae III gene in

fatteners with the share of Duroc breed might be considered the main gene. On the other hand,

in fatteners without the share of Duroc breed, i.e. maternal lines of Landrace and LxY, no

significant relation between H-FABP genotype and the content of intramuscular fat was

observed [I.B.8.]. The confirmation of the results achieved in paper I.B.8 were analyses

carried out by Nechelberger et al. 2001.

17

The polymorphism of ACSL4 gene, taking part in the synthetase of ASCL4 lipids, the gene

of the long-chain synthetase of the expressed acetyl-CoA in such tissues as skeletal muscles,

fatback, heart and brain, was particularly interesting as far as the content of intramuscular fat

in the muscle tissue among three-breed fatteners – (LxY)xD was concerned [Mercade et al.

2006]. The influence of ASCL4 gene on the content of intramuscular fat in (LxY)xD fatteners

was presented in I.B.6. The fatteners of GG genotype against ACSL4 gene indicated

statistically confirmed optimal level of intramuscular fat (app. 2,5%) in relation to other

groups differentiated by ACSL4 genotype (1,95% for AA and 1,82 % for AG, respectively).

Summing up, the meat of the optimal content of intramuscular fat (2-3%) is derived

from three-breed fatteners with the share of Duroc breed on the paternal side (LxY)xD,

slaughtered at the hot carcass weight of 90 kg. The animals of Duroc breed and their crossings

within the diagnosed dd genotype (favourable for the content of intramuscular fat) at locus

H-FABP/HaeIII (the main gene concerning intramuscular fat) should be taken into account in

the selective and breeding programme of the production of fatteners in Poland aiming at

highest quality of meat. Moreover, GG genotype at locus ACSL4 may also be included in the

breeding and selective works.

Summary

On the basis of the achieved results presented in the publications constituting the scientific

achievement that are the basis for the habilitation procedure, the following cognitive and

utilitarian conclusions can be made that there is:

1. a possibility of proper use of the meat of fatteners produced in accordance with

current laws of the programme of commercial production, i.e. meaty fatteners

(56-58%) from three breed groups: (LxY)xD; (LxY)xH; (LxY)x(DxP), taking into

account:

1.1. reasonability of the preference of the commercial production of three-breed crossings

of fatteners with 50 share of Duroc breed on the paternal side- (LxY)xD, due to the

fact that high quality meat was achieved from the fatteners, taking into account both

current consumer requirements (acidity of the muscle tissue and drip loss during the

whole time of storing up to 144h, electrical conductivity in 120 min, the content of

intramuscular fat) and the expectations of the meat industry (technological yield of

meat during during and thermal procesing, content of total protein)

1.2. the need to limit three-breed crossings of fatteners with 50% share of Hampshire breed

on the paternal side – (LxY)xH in commercial production, due to serious losses

measured by drip loss of the muscle juice during the storage and a high percentage of

exudative meat (75%) as well as exceptionally low technological usefulness in

18

processing (TY-88%) at typical productions of cured thermally processed products,

both in Central Europe and in Poland. The alternative may be the possibility to use the

meat to produce raw products, smoked, provided that the meat is diagnosed early (up

to 35-45 min post mortem) (on-line) on the basis of confirmed glycolytic resources

such as glycolytic potential and glycogen.

1.3. the necessity to eliminate crossed fatteners with the share of Pietrain breed from the

commercial production, the breed resistant to stress (RYR1T RYR1

T) on the paternal

side- (LxY)x(DxP), due to the confirmed production of heterozygous fatteners (CT

against RYR1) with PSE meat symptoms

2. possibility to use achievements of molecular genetics in breeding and selective

works to improve the quality of pork meat:

2.1. in the population of pigs of maternal lines: Landrace and its crossings with

Yorkshire breed (LxY):

2.1.1. polymorphism of PKM2 and ACSL4 genes, with the preference of CC genotypes

rather than PKM2 gene and AA rather than ACSL4 gene determining typical for a

high quality meat acidity of the LL muscle tissue, both during the time of muscle

conversion into meat and during meat storing

2.1.2. polymorphism of H-FABP/MspI and PKM2 genes, with the preference of aa at locus

H-FABP/MspI and CC at locus PKM2 genotypes determining the limitations of drip

loss from the muscle tissue during storing.

2.2. in the population of paternal line of Duroc breed:

2.2.1. polymorphism of H-FABP/HaeIII and ACSL4, with the preference of dd genotypes

rather than H-FABP/Hae III gene and GG rather than ACSL4 gene highly

determining currently preferred and advised content of intramuscular fat (2-3%)

responsible for taste, flavour, juiciness and tenderness of meat.

The participation of numerous co-authors contributing to the one-subject cycle of publications

constituting scientific achievement that is the basis of the habilitation procedure results from a

type of conducted research: variety of the studied traits and conflicting dates of measurements

and, most of all, its interdisciplinary character of the research.

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43. Oksbjerg N., Petersen J. S., Sorensen I. L., Henckel P., Vestergaard M., Ertbjerg P., Moller

A. J. 2000. Long-term changes in performance and meat quality of Danish Landrace pigs: a study

on a current compared with an unimproved genotype. Animal Science., 71, 81-92

44. Pang W. J., Bai L., Yang G.S. 2006. Relationship among H-FABP gene polymorphism,

intramuscular fat content, and adipocyte lipid droplet content in main pig breeds with different

genotypes in western China. Acta Genetica Sinica. vol. 33, I. 6, 515-524

45. Pospiech E., Łyczyński A., Koćwin-Podsiadła., Krzęcio E., Grześ B., Zybert A. 2002. Facturs

influencing changes of electrical conductivity in m. Longiissimus dorsi of pigs. Annales of Animal

Science., 2, 349 352

46. Przybylski W. 2002. Wykorzystanie potencjału glikolitycznego mięśnia Longissimus dorsi w

badaniach nad uwarunkowaniem wybranych cech jakości mięsa wieprzowego. Rozprawa

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biochemistry controlling post mortem energy mrtabolism. Meat Science 77, 7-16

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56. Zhao S.M., Ren L.J., Chen L., Zhang X., Cheng M.L., Li W.Z., Zhang Y.Y., Gao S.Z. 2009.

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5. Description of other scientific and research achievements.

In 1990 I started MSc studies in the field of Zootechnics at the Faculty of Agriculture

of the Higher School of Agriculture and Pedagogy in Siedlce (at present Siedlce University of

Natural Sciences and Humanities). I completed the studies in 1995 with a very good result

and was awarded the master's degree in Zootechnics – teaching specialty. Having obtained the

diploma on 15th

February, I began my professional work at the Higher School of Agriculture

and Pedagogy in Siedlce (at present Siedlce University of Natural Sciences and Humanities)

as an assistant at the Department of Pig Breeding (presently Department of Pig Breeding and

Meat Science).Then, after being awarded the title of doctor engineer (8.03.2006), I started

work as an adjunct starting from October 2006. I have worked at this position up to the

present. On 22nd

February 2006, I was awarded the title of the doctor by the resolution of the

Council of the Faculty of Agriculture (at present Department of Natural Sciences) of the

University of Podlasie (at present Siedlce University of Natural Sciences and Humanities).

My doctoral dissertation entitled ”The opinion of usefulness of imported pigs of Danish

breed’s in the fatteners national freight production for needs of meat industry”and written

under the supervision of prof. Maria Koćwin-Podsiadła PhD was highly praised by the both

reviewers: prof. Władysław Migdał PhD and prof. Wiesław Przybylski PhD. In 2008, it was

awarded the third place in a contest for the best doctoral dissertation in the field of

zootechnical sciences organised by the Executive Board of Polish Society of Animal

Production. On 8th

March 2006, the Council of the Faculty of Agriculture of the University of

Podlasie awarded me the degree of Doctor of Natural Sciences in the field of Zootechnics. I

wish to emphasise that my scientific development is supervised by prof. Maria Koćwin-

Podsiadła PhD – the manager of the Department of Pig Breeding and Meat Evaluation. My

scientific and research interests concern the quality of pork material, its evaluation, genetic

determinants including the ones at the molecule level as well as possibilities of its

improvement considering both the point of view of a producer and a consumer. Due to a

broad scope of conducted research, its complexity and the variety of research methods used

most scientific analyses were conducted in research teams. The published scientific papers,

of which I am the co-author, are interdisciplinary in character. Owing to the fact that I had the

24

opportunity to work in the scientific team of prof. Maria Koćwin-Podsiadła, my scientific

achievements consist of the following streams of research:

A. Evaluation of usability of slaughter products as far as traits of slaughter

usefulness for the needs of national production of fatteners and meat industry are

concerned, as adjusted by such factors as breed and the weight of carcass:

(II.D.1.5., II.D.1.6., II.D.1.8., II.D.1.9., II.D.1.14., II.D.1.16., II.D.1.19., II.D.1.25.,

II.D.1.26., II.D.1.32., II.D.3.2.)

B. Evaluation of usability of staughter raw material within the scope of features of

meat quality for meat industry: (II.D.1.5., II.D.1.6., II.D.1.7., II.D.1.8., II.A.1.9.,

II.D.1.11., II.D.1.13., II.D.1.2.15., II.D.1.18., II.D.1.19., II.A.10., II.D.1.29.,

II.D.1.30., II.D.1.32., II.D.2.1.

C. Genetic determinants of the quality of pork raw material ( within the scope of

slaughter traits and meat quality) taking into account polymorphism and main

and candidate gene expression as well as intergenic interactions: (II.A.2., II.A.3.,

II.A.5., II.A.6., II.A.7.,II.A.8., II.A.9., II.A.11., II.A.12., II.A.13., II.A.14., II.A.15.,

II.A.16., II.A.17., II.D.1.12., II.D.1.17., II.D.1.20., II.D.2.1., II.D.1.27., II.D.4.1.16.,

II.D.4.1.27., II.D.2.3.)

D. Methods of diagnosing meat quality: (II.A.1., II.A.3., II.A.18., II.A.19., II.D.1.7.,

II.D.2.1., II.D.3.1., II.D.1.28., II.D.2.2., II.D.4.1.26., II.D.4.1.32., II.D.4.1.33.,

II.D.4.2.20., II.D.4.2.21.)

Ad. A. Evaluation of usability of slaughter products as far as traits of slaughter usefulness for the needs of

national production of fatteners and meat industry are concerned, as adjusted by such factors as

breed and the weight of carcass

The programme of domestic production of fatteners suggests that the final fattener should be a

crossing of three or four breeds and be characterised by high meatiness, stress resistance and

be slaughtered at the weight of hot carcass satisfactory both for the pork on the hoof

producers and processors of raw material.

The aim of the research stream was a complex analysis of pigs whose parental material came

from foreign nucleus breeding (mainly from Denmark – the country of high pig breeding

culture) within the traits of slaughter usefulness as well as evaluation of their usability in the

domestic commercial production of fatteners.

A profound characteristic and the evaluation of muscles and traits of carcass quality

comprised not only final fatteners but also maternal breeds as well as Duroc breed –

constituting a paternal component. The following published works are the confirmation of the

abovementioned: II.D.1.8., II.D.1.14., II.D.1.16., II.D.1.25., II.D.1.26., II.D.3.2. Particularly

important is paper II.D.1.25 whose aim was to evaluate the degree of musculity and quality

traits of fatteners of two maternal breeds (Landrace and its crossbreed with Yorkshire) for

which the initial generation was animals coming from Denmark, taking into account hot

carcass weight.

25

While summarising the results, it was stated that it was fully justified to use maternal line of

pigs imported from Denmark in domestic breeding and production of pigs, due to their full

resistance to stress as well as their high meatiness (56,5%) at low fluctuation (below 10%),

regardless of the hot carcass weight. Moreover, the increase of hot carcass weight by 10

kilograms (from 80 to 90 kg) within each of the studied breeding groups contributed to the

increase of the primary carcass cut, which must satisfy meat producers.

On the other hand, while evaluating Duroc gilts, whose parental material came from

Denmark, as far as muscle deposition and other traits of slaughter division were concerned,

Duroc gilts were characterised by similar meat content and meat weight in the carcass

(assessed at SKURTCH – Polish Pig Slaughter Performance Testing Station) in primary

carcass cuts, sightly lower backfat expressed as backfat thickness over shoulder and over back

taken from five measurements as well as bigger area of loin 'eye' in comparison to gilts from

breeding herds [II.D.1.29]. The research showed that Duroc breed, whose parental material

came from Denmark, was justified to be used as a paternal component in the production of

fatteners in Poland.

The research question also involved usefulness of final fatteners coming from various

crossbreeds in the domestic production of fatteners within slaughter traits [II.D.1.8., II.D.1.9.,

II.D.1.14., II.D.1.16., II.D.1.32., II.D.3.2.]. The analysis was conducted on fatteners whose

parental material came both from the domestic breeding and from the imported one.

Comparative characteristics comprised fatteners of the similar hot carcass weight from the

following breed groups:

Polish Landrace (PL)-23 x P; PL-23 x P-76; L x D – [II.D.1.9]

Landrace; LxY – groups constituting maternal component ; L x D – [II.D.1.8.]

Landrace; LxY – groups constituting maternal component; LxD; (LxY)xD;

(LxY)x(DxP); l.890- l.990xP – [II.D.1.16.]

Landrace; LxY – groups constituting maternal component; (LxY)xD – [II.D.1.14]

(LxY)xH; (LxY)xD - (paternal component coming from Denmark); (LxY)xD -

(paternal component coming from the domestic breeding); (LxY)x(DxP) – [II.D.1.32.]

After analysing different variants of crossbreeding, l. 890 turned out to be the most favourable

taking into account meatiness, morphological composition and carcass adiposity. It should be

emphasised that the fatteners were not observed to be free from the stress susceptibility gene

– RYR1 T allele, thus it eliminated the line (l.890) from the domestic commercial production

26

of fatteners to the advantage of three breed fatteners including Duroc breed on the paternal

side - (LxY)xD.

Crossbred fatteners (LxY)xD were characterised by high meat percentage of the carcass (app.

57%), significantly higher weight of meat in primary cuts, acceptable carcass adiposity

expressed as backfat thickness over shoulder and over back, quite long carcasses and a large

area of loin 'eye', and most of all, 100% stress resistance. One should also emphasise that

threebreed (LxY)xD crosses within the traits of slaughter usefulness were comparable to

fourbreed cross fatteners including highly meaty Pietrain breed (bearing RYR1T gene) -–

(LxY)x(DxP).

Summing up, the research described above can be used in domestic commercial production of

fatteners but only the one with three breed crosses based on the Duroc breed on the paternal

side, eliminating the variant of four breed crossing including the Pietrain breed on the paternal

side.

A very significant factor, as it was mentioned and described in II.D.1.25., within slaughter

traits in the commercial production of fatteners is the hot carcass weight. The problem was

analysed in the following papers: II.D.1.5.; II.D.1.6.; II.D.1.19.; II.D.1.26. Numerous

scientific research proved that slaughter weight of fatteners was in inverse proportion to

carcass adiposity expressed as backfat thickness and the weight of primary carcass cuts. In the

case of a negative relationship to the meat content in the carcass, slaughter of fatteners at

higher body weight would be less profitable. By contrast, the processors have the tendency to

require higher slaughter weight of fatteners to achieve more valuable material and easier to

develop. My research conducted on a great number of fatteners [II.D.1.5.] and crossbreds

whose parental material came from Denmark [II.D.1.19; II.D.1.6] proved that the increase in

the weight of hot carcass did not cause the decrease in meatiness and the growth of carcass

adiposity, however, it confirmed the abovementioned relationship in the case of meat weight

in the proper carcass cuts.

The paper of a particular value is II.D.1.26. The aim of the research was to evaluate, for the

needs of domestic meat industry, Danish crossbreeds coming from threebreed (LxY)xD

crosses (typical for commercial production in Denmark) and fourbreed (LxY)x(DxP) crosses

including the Pietrain breed on the paternal side (recommended for domestic commercial

production, within the scope of level of RYR1 burden, muscle deposition and morphological

composition of the carcass). On the basis of the achieved results, it was stated that the

production of fatteners based on the parental material from Denmark with the 50% share of

27

the Duroc breed on the paternal side (LxY)xD leading to the increase of body weight of more

than 90 kg mtc as it was required in Denmark was fully justified. The achieved high

meatiness (57%) as well as the increase in the weight of the most valuable primary cuts of

fatteners with the increase of hot carcass weight by 10 kg (from 80 to 90kg) was more

favourable in comparison to fatteners from fourbreed crosses with the 25% share of the highly

meaty Pietrain breed on the paternal side – (LxY)x(DxP).

The research showed that in the commercial production of fatteners it was possible to use

fourbreed (LxY)x(DxP) crosses, however, it was essential to finish fattening at a lower hot

carcass weight ( 80 kg). Prolonging the process of fattening and increasing the hot carcass

weight by 10 kg (from 80 to 90 kg) resulted in the decrease of the lean meat content in the

carcass by 2,5%. It was only justified in animals of the same group, resistant to stress, in

which the attenuation of meatiness was not observed with the increase of hot carcass weight

and the achieved percentage of meat in the carcass did not differ a lot from the meatiness of

three breed (LxY)xD crosses.

I would like to point out that the reseach results described above were applied practically in

meat factory belonging to Meat Plant SOKOŁÓW S.A.: „Usefulness of fatteners of various

commercial crossbreeds in the production of high quality pork”.

Ad. B. Evaluation of usability of staughter raw material within the scope of features of meat quality for

meat industry

Beside the slaughter value, a very important role for the domestic meat industry is played by

meat quality in a broad sense. As I mentioned in the description of the achievements

constituting the basis for the habilitation process, improving meat quality of pork raw

material in the meat industry is conducted in two directions. The first one concerns the quality

of raw pork intended for cooking, the other one focuses on quality and technological

usefulness of slaughter material intended for further processing.

The described research problems consist of a wide range of parameters used for the

evaluation of meat quality, taking into account such factors as breed and carcass weight. It

should be noted that quite a significant part of the research question, concerning the

assessment of technological usefulness of high quality meat was presented in a cycle of

publications on one subject constituting the basis for the habilitation procedure.

The first research aspect in question presented in a series of publications with my share in a

form of original creative works concerned the influence of breed on meat quality both for

cooking and meat processing industry [II.D.1.6., II.D.1.8., II.D.1.11., II.D.1.13.,

28

II.D.1.2.15.A., II.D.1.18., II.D.1.19., II.D.1.29., II.D.1.30., II.D.1.32.]. The conducted

research consisted of a detailed analysis of the usefulness of pork raw material within the

scope of meat quality of the following breed groups of fatteners (coming from different types

of the commercial crossing with the use of boars of breeds and lines from the domestic

nucleus breeding – Polish Landrace (PL)-23, Pietrain, Duroc, Line 990) – as well as lines and

breeds imported from France – Line P-76 and Denmark - Landrace, Yorkshire, Duroc) i.e. :

Landrace Dutch ; LxY; LxD; PL-23xP; PL-23xP-76; (LxY)xH; (LxY)xD; (LxY)x(DxP);

(LxY)x(PxD) and Line 890. Taking into consideration abovementioned types of crossings, the

most favourable, as far as traits of usefulness for cooking and for processing industry were

concerned, were three breed crosses, with 50% share of Duroc breed on the paternal side,

whose material came from Denmark. The meat of (LxY)xD fatteners showed 100% resistance

to stress, ideal traits typical for the meat of the proper quality parameters characterising its

nutrition value (high protein content), culinary usefulness (optimal intramuscular fat content,

low drip loss) as well as processing usefulness (the indicator of technological usefulness of

cured meat in thermal processing), no faulty meat was found in this group. It should be noted

that on the basis of the conducted comparative research between two groups of (LxY)xD

crosses with different origin of paternal component ( I – a group from the domestic breeding,

II- a group from Denmark), significant differences in the content of dry matter were recorded

(including protein), electrical conductivity – strictly connected with the lowest drip loss of the

muscle juice during meat storage and twice higher percentage of the highest quality meat to

the advantage of fatteners with the share of Duroc breed derived from Denmark [II.D.1.32].

Moreover, on the basis of the achieved research results, the production of fatteners with the

share of breeds with RYR1 T allele [PL-23xP, l.890, (LxY)x(DxP)] and fatteners with allele

RN gene of acid meat [(LxY)xH] for the needs of the meat industry should be stopped or at

least limited . II.D.1.15., II.DA.1.16., II.D.1.32.

The other research aspect in question presented in a series of publications with my share in a

form of original creative works concerned the influence of the carcass weight on the quality

traits of culinary meat and meat for the processing industry [II.D.1.5., II.D.1.6., II.D.1.14.,

II.D.1.19.]. The domestic meat industry expects the producer to make such raw material that

is characterised by high meatiness and high quality parameters within the scope of culinary

and processing usefulness. It also prefers to slaughter animals at higher body weight due to its

higher processing usefulness.

In the conducted research on the material of fatteners derived from mass number of fatteners

published in II.D.1.7., no statistical influence of the carcass weight on analysed traits of meat

29

quality (pH45, pH24 value of the LL muscle and colour brightness) was observed. However,

in the study conducted on the material of fatteners of Dutch breeds (LxD), it was found that

the meat of heavier fatteners (carcass weight of more than 90 kg) was characterised by a

slower glycolytic metabolism of 45 min post mortem [II.D.1.6.]. What was particularly

interesting was the fact that there was a relation between the amount of drip loss from the

muscle tissue during the storing and the carcass weight. It was statistically proved that when

hot carcass weight increased, the amount of drip loss from the muscle tissue significantly

attenuated during the storage, both in the research conducted on the material of mass number

of fatteners and fatteners with a known genotype (f.e. with the share of breeds of Dutch

origin) II.D.16., II.D.1.18., II.D.1.19. Additionally, the paper II.D.1.19. confirmed that when

the hot carcass weight increased, nutritional value of meat significantly increased as well and

was expressed as a higher content of dry matter and protein and higher meat processing value

expressed by higher indicator of cured meat in the thermal processing.

Summing up the described research stream, it can be stated that the achieved and

described research results indicated the possibilty to acquire pork raw material of very good

quality derived from animals with 50% share of Duroc breed on the paternal side for the meat

industry while conducting the slaughter at a higher hot carcass weight.

Ad. C. Genetic determinants of the quality of pork raw material ( within the scope of slaughter traits and

meat quality) taking into account polymorphism and main and candidate gene expression as well

as intergenic interactions

The research presented and described in sections A and B showed a complex diversity in the

quality of pork raw material within the slaughter traits and widely understood meat quality

between breed groups of fatteners and within the groups. Taking into account the influence of

slaughter weight, the results became the driving force to analyse the influence of other genetic

factors (beside breed and body weight) and to attempt to explain the reasons for the

phenomenon at the level of molecular genetics. It should be noted that a part of the research

conducted within the scientific stream and concerning the influence of polymorphism of

selected genes on physicochemical properties and technological usefulness of high quality

pork meat was used in my scientific achievement constituting the basis for conducting the

habilitation procedure.

The research problem studied within this research field was characterised by broad diversity.

Thus, various and latest methods and techniques were required to be used in conducting

complex tests. Due to the interdisciplinary character of the research, analyses were carried out

in a team of specialists in molecular genetics. Most of the original creative papers within the

30

research problem written and published with me as a co-author were conducted within two

projects where I was one of the researchers. My share in the study consisted of the analysis of

polymorphism of selected genes, its interpretation and content-related analysis of the

influence of the polymorphism of the genes on a wide range of traits concerning carcass and

meat quality and the effects of their interactions as well as technological usefulness of meat. It

should be emphasised that the pleiotropic character of the stress susceptibility gene – RYR1

was confirmed by the research of the scientific team of prof. Koćwin-Podsiadła et al. Its

significant favourable influence on the development of the muscle tissue and meat content in

the carcass with its simultaneous negative effect on the traits of meat quality leading to an

increased frequency of occurrence of PSE meat (pale, soft and exudative) deteriorating the

technological yield and processing usefulness was reflected in selective breeding which

eliminated pigs with allele T at locus RYR1 gene. The results of paper II.D.1.20 containing

my analyses confirmed the pleiotropic character of RYR1 gene described above. The aim of

the research was to evaluate phenotypic effect of RYR1 gene within quality traits of the

carcass and meat. The analysis was conducted on crosses with the share of Pietrain breed

(PLxPLW)x(DxP) and l.890. The analysis confirmed a positive effect of RYR1T

allele for

almost all analysed slaughter traits (except for the length of the midline of the carcass) as well

as deteriorating effect for the meat quality traits (connected with glycolytic and energetic

changes). The confirmation of the phenomenon described above was the frequency of

occurrence of PSE meat. In the group of homozygotes sensitive to stress (TT), 65 cases of

meat with PSE syndrome were recorded in comparison to 25% in animals with RYR1T allele

(CT) and only 10% of animals resistant to stress (CC).

The investigation conducted on the relation between polymorphism of RYR1 gene and

quality traits of the carcass and meat became a driving force to look for other polymorphic

forms of genes significant in the creation of both slaughter and meat quality traits. Within the

research project Nr PBZ-KBN-036/P06/2000/04 entitled “The effect of polymorphic forms of

selected genes on meatiness and functional and physico-chemical properties of the muscle

tissue of porkers” whose I am the co-author, numerous original creative papers were

published [II.A.2., II.A.5., II.A.6., II.A.7., II.A.8., II.A.9., II.A.11, II.A.12., II.A.13.,

II.A.14., II.D.1.12., II.D.1.17., II.D.4.1.27]. The publications confirmed the statistically

proven relation between the polymorphism of the genes responsible for muscle deposition and

a wide range of traits connected with the carcass quality and the genes responsible for the

intensity and range of glycolytic and proteolytic changes determining the meat quality taking

into account its culinary and processing usefulness:

31

A significant influence of genotype of each mutation of CAST gene identified by

HinfI, MspI and RsaI enzymes on tenderloin and ham weight was observed. Taking

into account both breeding and technological aspects, it was stated that there was a

positive influence of one type of the CAST gene on the increase of tenderloin weight

as well as a negative impact on ham weight while preserving an optimal meat content

in the carcass. The observed tendency suggested that the activeness of one molecular

calpastatin variants as calpain inhibitors depended on the muscle type (white muscles

– tenderloin, red muscles – ham). It was concluded that the CAST genotype could be

used in selection of pig lines for increased ham weight (animals of genotype BB at

loci CAST/HinfI and CAST/MspI) or loin weight (animals of genotype AA at loci

CAST/HinfI and CAST/MspI as well as BB at locus CAST/RsaI). – II.A.14.

A significant influence on the basic traits of the intensity of glycolytic changes

during meat maturation had the following parameters: glycolytic potential and the

content of glycogen (CAST/HinfI), the content of lactic acid, electrical conductivity 24

hours after slaughter (CAST/MspI) and intensity of energetic changes (IMP/ATP), the

content of total protein and technological yield of cured meat during the thermal

processing TY (CAST/RsaI) - II.A.5., II.D.1.17.

It was proved that there was a statistical relation between RN -phenotype and

CAST/MspI genotype concerning the amount of drip loss from the muscle tissue 144 h

post mortem, which was very important for consumers due to the fact that after that

time culinary meat was available for sale. - II.A.7.

A statistical relation between MYOG and CAST/RsaI genotypes for the tenderloin

weight was observed. The interaction may be used in selective breeding aimed at

increasing tenderloin weight in the carcass (preferred BB genotype to loci MYOG and

CAST/RsaI) II.A.14. However, no significant interaction was recorded between

genotypes MYOG and CAST/MspI both for the traits of the carcass quality and meat

quality - II.A.12 i II.A.13.

A significant influence of PRKAG3 gene on the following traits of the carcass

quality was observed: backfat thickness and the weight of hind ham and tenderloin

[II.A.8] as well as on the traits of meat quality: glycolytic potential, the content of

lactic acid, pH24 of LL muscles and the content of total protein [II.A.9]. Worthy of

notice is that it was statistically confirmed by the research (in 5 groups of pedegree

fatteners) that there was no relation between polymorphism of PRKAG3 gene –

32

announced in 2000 by Milan et al., as an RN gene of the acid meat and RN phenotype

[II.D.4.1.27]. The achieved research results indicated the necessity to look for other

genes determining the level of glycogen in the muscle tissue and the occurrence of

acid meat.

It was confirmed that there was a relation between polymorphism of H-FABP gene

and traits characterising carcass quality both in the research conducted on animals

with 100% restance to stress: with the share of Duroc breed on the paternal side and

with no share of Duroc breed [II.A.11.] and fatteners burdened with gene at locus

RYR1 T allele [II.A.2].

Significantly more relations, taking into account the breeding aspect, between H-

FABP gene at locus Hae III, Msp I and Hinf I and traits of adiposity and musculity of

the most valuable carcass cuts were recorded in the population of fatteners resistant to

stress, with no share of Duroc breed (Danish Landrace and LxY). The most favourable

in breeding view, i.e. the possibility for selective use, appeared to be AA genotype

indentified with MspI endonuclease. The animals with AA genotype compared with aa

fatteners were characterised by a lower carcass adiposity, longer carcasses and higher

weight of the tenderloin [II.A.11]. It should be noted that it was confirmed that there

was a relation between polymorphism of H-FABP gene and the traits of meat quality,

and in particular the content of intramuscular fat. The problem constituted one of the

main factors connected with genetic conditioning of high quality meat, which was

why the papers published were included in a cycle of publications on one subject

constituting the basis for the habilitation procedure.

Some of the research concerning the stream were carried out as a research project Nr PBZ-

KBN-113/06/2005/04 entitled: ”Polymorphism and expression of genes responsible for the

profile of glycolytic metabolism and the calpastatin gene as an endogenous inhibitor of the

protease system in porkers differing in meat quality“, where I was a researcher. In the study,

an attempt was undertaken to analyse the relation between polymorphism, the level of PKM2

and CAST genes and the meat quality of fatteners. Worthy of notice is the paper [II.A.17.]

published with my significant share that included content-related works (a significant share in

the analysis and discussion of the results and preparations to print) and conducting analyses.

The article stated that the level of the level of PKM2 and CAST genes did not explain the

relations between them and classes of meat quality differentiated by glycolytic potential and

drip loss irrespective of both the breed group and within the group. On the other hand, breed

33

group differentiated the level of PKM2 and CAST genes expression. Taking into account

PKM-2 gene, (LxY)xD crosses were observed to have a stronger expression than LxY crosses

strictly connected with the increase of the dry matter, including intramuscular fat and a more

favourable course of glycolytic and energetic changes in the initial stage of the conversion of

muscle into meat (pH45 i R1), leading to the occurrence of PSE meat symptoms. On the other

hand, CAST gene silencing in (LxY)xD fatteners showed in the improvement of the traits of

meat quality (R1 pH45 pH24, pH48), compared to Landrace pigs, resulting from the course of

glycolytic and energetic changes during meat maturation, typical for normal meat. As a

consequence, its culinary and technological value increased.

One should also mention research results presented at 53rd

International Congress of Meat

Science and Technology (ICoMST), which took place in Beijing in 2007. The study

concerned the analysis of intergenic interactions: GLUT4 (a gene from the primary phase of

the pathway of glycolytic changes) and PKM2 (a gene from the final phase of the pathway of

glycolytic changes). Statistically confirmed interaction of PKM2 and GLUT4 genes indicated

that polymorphism of GLUT4 gene differentiated the value of the glycolytic potential in

fatteners of genotype TT locus PKM2. Moreover, in animals with genotype TT locus PKM2,

2 groups of the same, high value of glycolytic potential were found (genotypes AA and BB at

locus GLUT4). However, they differed significantly in the intramuscular fat , total protein and

the value of acidity of the LL muscle tissue up to 45 min, and after that time up to 144h post

mortem – in drip loss and technological yield TY of the cured meat at the thermal processing

to the advantage of fatteners with the genotype BB at locus GLUT4 [II.D.4.1.16.]. The results

of the research described above should be an encouragement to look for further genetic

conditioning of the values of glycolytic potential in the muscle tissue of fatteners.

While conducting the research within the project mentioned before, I completed two short-

term internships at Institute of Genetics and Animal Breeding of the Polish Academy of

Sciences in Jastrzębiec (October 2006, November 2007), mastering my skills concerning

quantitative and qualitative analysis of DNA and mRNA in the muscle tissue of pigs. In

February 2009, I completed a course on PCR techniques and their uses organised by DNA-

Gdańsk in cooperation with Gdańsk University of Technology improving my qualifications in

the use of PCR/RFLP technique and other research methods concerning molecular genetics

to identify genes conditioning animal traits of usability.

Owing to my work in a scientific team of prof. Maria Koćwin – Podsiadła in cooperation

with a team of prof. Kamiński from University of Warmia and Mazury in Olsztyn , I

34

participated in innovative research, one of the first in our country, with the use of the

SNiPORK mini-array.

The aim of the research was to determine a group of genes, with the use of micro-array,

whose polymorphism was connected with an extreme drop loss (CYP21, SFRSI) and

glycolytic potential (DECR1, PPARG1, MCAR) of the LL muscle, both taking into

consideration the breed group and irrespective of it. The study helped to determine an initial

genetic model of a meaty fattener of high meat quality [II.A.14]. Owing to the use of the

innovative genotyping technique applying the method of micro-array, an attempt was

undertaken to check if there were differences in allele distributions in 52 SNPs, localized in

46 genes, chosen from literature as potentially influencing pork yield and quality in the Duroc

breed of various origin (Poland and Denmark) and different in meat quality. It was found that

27 SNPs had significantly different allele distributions [II.A.16].

During the research conducted in cooperation with prof. Kamiński from University of

Warmia and Mazury in Olsztyn, I completed a scientific internship at Department of Animal

Genetics of the Faculty of Animal Bioengineering (September 2006).

Ad. D. Methods of diagnosing meat quality

„ Methods of diagnosing pork meat quality” is a very important publication in my research

and scientific work. The aim of the paper was to look for precise, cheap and fast methods of

diagnosing faulty meat as well as the evaluation of the usefulness of physicochemical and

functional parameters used for the diagnosis. The main premise for searching the most

objective methods of diagnosis qualitative pork variations were:

high frequency of occurrence of faulty meat

the increase of consumer demands in terms of culinary value

the increase of the demands of the meat industry within the scope of culinary and

processing value of pork meat and a ready-made product

financial loss incurred by the meat industry due to lower quality of pork meat.

Together with the scientific team, in which I work, I actively participated in reasearch works

whose aim was to look for indicators of the quality of pork meat on the basis of the canonical

analysis. The indicators were measured along the line and during the cooling storage of

carcasses could be used for meat selection to culinary and processing purposes. The achieved

research results indicated that the possible parameters to be used in the conditions of meat

plants highly determining meat processing usefulness (in 40%) and culinary one (60%) were

electrical conductivity carried out 2 h after slaughter of animals and the acidity of the muscle

35

tissue measured 24 h after slaughter. Usefulness and effectiveness of the selected criteria

characterising culinary and technological value of pork including the content of intramuscular

fat, the content of total protein, water holding capacity, drip loss, meat lightness, cooking

meat loss, technological yield in curing and thermal processing [II.A.1.] The confirmed

possibilities of using measurements of electrical conductivity in industrial conditions to

evaluate usefulness of meat both for culinary and processing purposes were the consequence

of the research results presented in II.D.1.7. The aim of the study was to evaluate the

usefulness of electrical conductivity measured at various time intervals after slaughter in

diagnosing traits of pork quality, taking into account various breeding groups of pigs. The

statistically confirmed coefficients of simple phenotypic correlation between electrical

conductivity and traits of meat quality of various breed groups proved the usefulness of

measurements of the parameter in diagnosing the quality of pork meat, in particular in the

groups of pedigree pigs with genetic predispositions to produce PSE meat (l. 890). The

highest recorded number of statistically significant correlations between the value of electrical

conductivity measured after 2h post mortem and the analysed traits of meat quality, such as :

drip loss and water holding capacity in fatteners resistant to stress indicated possibilities of

differentiating the quality of normal meat for the needs of meat processing.

The methods used in the meat industry consist of pH measurements up to one hour and 24 h

after slaughter as well as indicating glycolytic and energetic parameters [II.A.1., II.D.4.1.32.,

II.D.4.2.15., II.D.4.2.16.]. The methods mentioned consisted of direct (on-line) or laboratory

meat measurement. However, they could not be a credible source of information for

technological purposes due to insufficient precision. Moreover, a prolonged period of the

research up to 24h after slaughter and its high cost limited the possibilities of quick diagnosis

of meat quality directly in the production process and required organisational changes of the

technological line. An alternative to the invasive analysis of meat quality and determining its

glycolytic and energetic changes might be the use of absorption spectroscopy and Raman

spectroscopy. In paper II.A.18, the usefulness of the selected parameters determined 45 min

post mortem, (contents of lactic acid and glycogen, pH and electrical conductivity measured

2h after slaughter) for evaluating pork quality was determined. It was proved that the content

of lactic acid and electrical conductivity 2h after slaughter of the LL muscle were more useful

for the pork quality evaluation. It was confirmed by the statistically significant correlations

among those parameters and the majority of the properties of the LL muscle. The statistically

significant negative simple phenotypic correlation between the content of lactic acid

determined 45 min post mortem and the pH45 value of the LL muscle (r = -0.72**) suggested

the usefulness of those parameters in evaluating the pork quality. The increase (45 min post

36

mortem) in the lactic acid content by 10 µmol/g of the muscle tissue contributed to the

decrease in pH45 of the LL muscle by as much as 0.1 unit. The above tendencies were very

important taking into consideration the course of glycolysis in the initial period after slaughter

(up to 1h), which proved that it was possible to use the parameters in diagnosing PSE meat.

However, statistically confirmed correlations between electrical conductivity 2h after

slaughter and the value of acidity of the muscle tissue (from 2h to 144h) post mortem as well

as recorded correlations between the content of glycogen 45 min after slaughter and the value

of acidity of the muscle tissue (from 2h to 144h) indicated the usefulness of the parameter in

the diagnostics of acid meat. The statistically confirmed correlations between electrical

conductivity 2h after slaughter with drip loss in the whole period of meat storage and water

holding capacity WHC and content of glycogen determined 45 min post mortem with the

above mentioned parameters (WHC, WN) indicated the possibility to be used for diagnosing

exucative meat. The presented results showed that a high dignostic value was attributed to the

components of glycolytic potential i.e. the value of lactic acid and the content of glycogen

measured 45 min after slaughter. High diagnostic value of glycolytic potential and its

components was confirmed by the research results published in the following papers:

II.A.19., II.D.4.2.25. The aim of the study was to determine the relation between glycolytic

potential measured in samples of the LL muscle 45 min after slaughter with the traits of meat

quality, including the system of carcass cooling. A strong correlation between glycolytic

potential and the level of acidity of the muscle tissue was statistically proved. It was stated

that the system of fast cooling lowered the pace of pH decrease (from 2 to 96h) after

slaughter. From the practical point of view, higher values of simple phenotypic correlation

coefficients were observed as well as higher values of regression between glycolytic potential

and the amount of drip loss during the storage of the muscle tissue (from 24 to 144h) after

slaughter in carcasses cooled in a conventional way in comparison to fast-cooled carcasses. It

might be the proof that fast-cooled carcasses were influenced by an additional, except for

glycolytic potential, factor determining the final value of drip loss, which was cold

shortening.

The results of the research within the diagnostic value of glycolytic potential and its

components: lactic acid and the content of glycogen measured in the samples taken from the

LL muscle 45 min post mortem in diagnosising quantitative variations of pork were

presented at International Congress of Meat Science and Technology (ICoMST), which took

place in Copenhagen in 2009 and Ghent in 2011 - II.D.4.1.26., II.D.4.1.32., II.D.4.1.33.

Taking into account presently used diagnostic methods of meat quality based on the following

criteria: pH, EC, L*, the most useful to explain the state of glycolytic and energetic resources

37

was the method currently used in Germany including 5 measurements: pH1, pH24, EC2, EC24.

L*. The achieved results indicated that variability of the mentioned constants of the method

was explained to a high extend at the metabolic level as an intensity of changes of only 3

parameters measured 45 min after slaughter i.e. IMP/ATP (R1), the content of glycogen and

accumulation of lactic acid [II.D.4.1.26., II.D.4.1.32., II.D.4.1.33., II.D.4.2.20., II.D.4.2.21.].

One of the most important indicators used in diagnosing pork quality is its nutritious value

expressed by the content of water, dry matter, total protein and intramuscular fat - the trait

determining good sensory properties of the obtained meat i.e. its tenderness, juiciness and

taste. One of the factors determining a precise evaluation of nutritious value on the basis of

chemical composition of the muscle tissue. A comparative analysis of two methods

determining a basic chemical composition of pork meat was conducted, the conventional

method (traditional analytical method) and a technique employing Near Infrared analysis in

the transmission mode (NIT) with the use of apparatus Infratec Meat Analyzer 1265. The

need to conduct such a type of research resulted from the fact that the traditional method ( still

used in laboratories) was not suitable to be applied in meat processing plants, due to the fact

that it was time-consuming and labour intensive. Thus, a necessity appeared to look for other

methods allowing faster evaluation of the composition content in meat. The achieved results

within the scope of the study were not very precise as far as the measurements of the content

of intramuscular fat in the muscle tissue were concerned while determining it with the use of

NIT method in comparison to the traditional one (Soxlett). Almost three times higher

estimation error of the intramuscular fat than acceptable by PN while using NIT method

discredited its large-scale application. However, NIT method could not be discredited as far

as evaluation of chemical elements, mainly total protein and water in meat and its processed

products were concerned. The above results were applied practically in meat factory

belonging to Meat Plant SOKOŁÓW S.A.: „Usefulness of the INFRATEC apparatus for

analysing the basic composition of meat in production conditions of the meat industry” and

„The value of porkers from different commercial crossing variants for the production of high

class pork”.

6. Publications included in the scientific achievement:

My current publishing achievement consists of 126 reference titles (8 of them represent one-

subject cycle of scientific publications that are the basis of the habilitation procedure)

including:

61 original creative professional works (including 8 that contribute the basis of the

habilitation procedure), 24 of which were published in journals distinguished by

Journal Citation Reports ( 4 of them constitute a one-subject cycle of publications that

38

are the basis of the habilitation procedure). In 16 of the published original creative

professional works I am the first author, whereas 37 original creative works were

published in English.

3 chapters in two book elaborations

2 popular-science works (I am the first author of 1 of them)

60 scientific communications and scientific works published in conference materials,

33 of which constitute the ones published in English in international conference

materials, including 10 presented at International Congress of Meat Science and

Technology – (ICoMST: 2004 - Helsinki; 2006 – Dublin; 2007 –Beijing; 2009-

Copenhagen; 2001- Ghent) and 1 at the European Federation for Animal Science

Annual Meeting (EAAP; 2009 – Barcelona). In 15 communications and scientific

works published in the conference materials I am the first author, 7 of which were

published in international materials.

2 implementations in a meat factory belonging to Meat Plant SOKOŁÓW S.A

a reasearcher of 2 research projects financed with external sources.

Scientific value of publishing achievements:

Total of points for publications according to the listing of MSHE due to the year of

publication - 605 pts (119 pts for a one-subject cycle of publications constituting the

basis for the habilitation procedure). After being awarded the title of a doctor - 490

pts.

Total of points for publications according to the current listing of MSHE (from

17.12.2013) - 1070 pts (161 pts for a one-subject cycle of publications constituting the

basis for the habilitation procedure). After being awarded the title of a doctor - 711

pts.

Summary Impact Factor (IF) according to the list of Journal Citation Reports (JRC)

due to the year of publication - 18,579 ( 4,988 for a one-subject cycle of publications

constituting the basis for the habilitation procedure)

Citation number according to Web of Science (WoSTM

Core Collection) – 36 (excluding

self-citing 32)

Citation number according to Web of Science ( All Databases) – 43 (excluding self-

citing 39)

Hirsch's Index according to the database of Web of Science (WoSTM

Core Collection)

– 3

Hirsch's Index according to the database Web of Science ( WoS All Databases) - 4

A full list of scientific and popularising works of which I am the author and a co-author as

well as my didactic and popularising activities is included in appendices 3 and 4.

39

SCIENTIFIC OUTPUT IN FIGURES (from regard the score and Impact Factor)

Scientific achievements Before doctoral thesis After doctoral thesis Total

NO. MSHE IF NO. MSHE IF NO. MSHE IF

I. Used In monographic series of publications 1. Original papers in journals in the JCR database

in the peer-reviewed scientific papers

supplements*

- - - 4

2

92 [130]

20 [50]

4,988

[7,344]

0,094

[1,836]

4

2

92 [130]

20 [50]

4,988

[7,344]

0,094

[1,836]

2. Original papers in other journals - - - 4 27 [30] - 4 27 [31] -

Total (I=1+2) - - - 8 119

[160]

4,988

[7,344]

8 119

[161]

4,988

[7,344]

II. Outside the monographic series of publications 3. Original papers in journals in the JCR database

in the peer-reviewed scientific papers

supplements*

1

-

10

[15]

-

0,129

[0,112]

-

19

12

311

[475]

150

[275]

13,462

[20,708]

5,42

[10,68]

20

12

321

[490]

150

[275]

13,591

[20,82]

5,42

[10,68]

4. Original papers in other journals

in the peer-reviewed scientific papers

supplements*

24

13

105

[336]

66

[215]

-

[8,406]a)

- [4,734] a)

9

-

56

[72]

-

-

[0,42] a)

-

33

13

161

[401]

66

[215]

-

[8,826]a)

-

[4,734]a)

Total original papers (II = 1 +2) 25 115

[351] 0,129

[8,406]a

28 367

[547] 13,462

[21,128] 53 482

[898] 13,591

[29,534]

5. Monographs and chapters in books 1 - - 2 - - 3 - -

6. Popular science works 1 - - 1 4 [4] - 2 4 [4] -

7. Communications and scientific papers including

international conference

8 - - 25 - - 33 - -

8. Communications and scientific papers including

national conference

10 - - 17 - - 27 - -

Total scientific papers (II=1+2+3+4+5+6) 45 115

[358]

0,129

[8,518]

73 371

[551]

13,462

[21,138]

118 486

[909]

13,591

[29,648]

Total ( I + II) 45 115

[358]

0,129

[8.518]

81 490

[711]

18,450

28.482

126 605

[1070]

18,579

[35,802] It obliging score in square brackets was passed was the number of points and IF peaceably MNiSzW (with day 17.12.2013 r.); without parentheses' with year of release of work peaceably; * reviewed by 2 reviewers

peaceably with valid at editing of periodical procedure; a) it concerns works which in year of release of work did not it be distinguish by JCR - JRC are in base at present

40

LIST OF JOURNALS

I

Journals

II III IV

Total (II+III)

Meat Science 2 2 4

Journal of Animal Breeding and Genetics - 1 1

Animal Science - 5 5

Fleischwirtschaft - 1 1

Animal Science Papers and Reports 2 14 16

Annals of Animal Science - 5 5

Żywność. Nauka. Technologia. Jakość - 7 7

Polish Journal of Food and Nutrition Sciences 1 3 4

Journal Central European Agricultural - 1 1

Roczniki Naukowe PTZ 3 9 12

Roczniki Naukowe Zootechniki - 1 1

Zeszyty Naukowe Przeglądu Hodowlanego - 3 3

Zeszyty Naukowe AR Kraków - 1 1

Przegląd Hodowlany - 1 1

Mięso i Wędliny - 1 1

Monographs and chapters in books - 3 3

Communications and scientific papers including

international conference

- 33 33

Communications and scientific papers including

national conference

- 27 27

Total 8 118 126

II - Used In monographic series of publications

III - Outside the monographic series of publications