Does meatiness of pigs depend on the level of gastro-intestinal parasites infection?

The aim of the present paper was to determine an influence of the presence and a level of intestine parasites infection on the quality of pork carcass expressed by the content of meat in carcass (meatiness) in pigs. The experimental part of the study was conducted on pigs farm produced in a closed cycle. The population in the study included 120 fattening pigs maintained in two keeping systems: group I--60 individuals kept on slatted floor, and group II--60 individuals kept on deep litter. All the experimental animals were treated in the same manner. The analysed fatteners were slaughtered in Meat Processing Plant when their body mass reached 110 kg, and the post-slaughter assessment was conducted according to the EUROP classification of pigs carcass using the Ultra-Fom 300 device. The study concerning the internal parasites were conducted basing on coproscopic quantitative McMaster method. As a results, the eggs of three nematode taxa were isolated and identified: Oesophagostomum spp., Ascaris suum and Strongyloides ransomi. Overall prevalence of infection of fatteners kept on litter was lower (25%±11.2) as compared to those kept on slatted floor (38.3%±12.6), however the differences were not statistically significant (χ(2)=2.465; df=1; P=0.116). The mean value of meatiness for pigs free from parasites was 53.68, while in the case of infected pigs the meatiness was statistically lower and was 52.12 (t=2.35; P=0.02). The analysed pigs were classified into three categories and conducted analysis of an influence of parasites on meatiness demonstrate the relationship that is statistically significant. The analysis of correlation between meatiness and an average number of helminth eggs also demonstrated the negative, statistically significant, relationship (F=5.52; P=0.020), i.e. in fatteners with higher EPG value the meatiness was lower.