CARCASS AND MEAT QUALITY OF SELECTED FINAL CROSSBRED PIGS IN THE REPUBLIC OF CROATIA

• Main Authors: V. Margeta, Danica Hanžek
• Format: Article
• Language: English
• Published: Faculty of Agrobitechnical Sciences Osijek 2006-06-01
• Series: Poljoprivreda
• Subjects: pigs; crossbreeds; slaughtering traits; technological traits; PSE
• Online Access: http://poljoprivreda.pfos.hr/upload/publications/11_KRALIK.pdf

The objective of this research was to compare the quality of carcass and meat of selected pigs in Croatia. Investigation was carried out on 80 pigs, divided into three groups. Pigs from 1st and 2nd groups were three-way crossbreeds between Large White and Swedish Landrace on the dam side and Pietrain (1st group) and German Landrace (2nd group) on the sire side. 3rd group was created from pigs crossbreed between Large White and German Landrace of the dam side, and Pietrain on the sire side. Influence of crossbreeding on lean meat percentage, Fat/MLD ratio and portions of main parts in carcass (except for shoulder) was statistically significant (P<0.001). The highest portion of muscular tissue was obtained in the 3rd group (62.80%), followed by the 1st group (56.50%) and the 2nd one (52.33%). The 2nd group exhibited the best indicators of MLD technological properties (pH45, pH24, W.H.C. and color). Carcasses with lower lean meat percentage had better meat quality traits than those with higher lean meat percentage.