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Original scientific paper

Influence of pig body mass on meat and carcass quality of black slavonian pig

Đuro Senčić ; Faculty of Agriculture, University J.J. Strossmayer in Osijek, Trg Sv. Trojstva 3, 31000 Osijek
Danijela Butko ; Faculty of Agriculture, University J.J. Strossmayer in Osijek, Trg Sv. Trojstva 3, 31000 Osijek
Zvonko Antunović ; Faculty of Agriculture, University J.J. Strossmayer in Osijek, Trg Sv. Trojstva 3, 31000 Osijek
Josip Novoselec ; Faculty of Agriculture, University J.J. Strossmayer in Osijek, Trg Sv. Trojstva 3, 31000 Osijek

Fulltext: english, pdf (313 KB) pages 300-304 downloads: 545* cite
APA 6th Edition
Senčić, Đ., Butko, D., Antunović, Z. & Novoselec, J. (2008). Influence of pig body mass on meat and carcass quality of black slavonian pig. MESO: Prvi hrvatski časopis o mesu, X (4), 300-304. Retrieved from https://hrcak.srce.hr/35571
MLA 8th Edition
Senčić, Đuro, et al. "Influence of pig body mass on meat and carcass quality of black slavonian pig." MESO: Prvi hrvatski časopis o mesu, vol. X, no. 4, 2008, pp. 300-304. https://hrcak.srce.hr/35571. Accessed 7 Dec. 2021.
Chicago 17th Edition
Senčić, Đuro, Danijela Butko, Zvonko Antunović and Josip Novoselec. "Influence of pig body mass on meat and carcass quality of black slavonian pig." MESO: Prvi hrvatski časopis o mesu X, no. 4 (2008): 300-304. https://hrcak.srce.hr/35571
Harvard
Senčić, Đ., et al. (2008). 'Influence of pig body mass on meat and carcass quality of black slavonian pig', MESO: Prvi hrvatski časopis o mesu, X(4), pp. 300-304. Available at: https://hrcak.srce.hr/35571 (Accessed 07 December 2021)
Vancouver
Senčić Đ, Butko D, Antunović Z, Novoselec J. Influence of pig body mass on meat and carcass quality of black slavonian pig. MESO: Prvi hrvatski časopis o mesu [Internet]. 2008 [cited 2021 December 07];X(4):300-304. Available from: https://hrcak.srce.hr/35571
IEEE
Đ. Senčić, D. Butko, Z. Antunović and J. Novoselec, "Influence of pig body mass on meat and carcass quality of black slavonian pig", MESO: Prvi hrvatski časopis o mesu, vol.X, no. 4, pp. 300-304, 2008. [Online]. Available: https://hrcak.srce.hr/35571. [Accessed: 07 December 2021]
Fulltext: croatian, pdf (330 KB) pages 274-278 downloads: 1.382* cite
APA 6th Edition
Senčić, Đ., Butko, D., Antunović, Z. & Novoselec, J. (2008). Utjecaj tjelesne mase na kvalitetu polovica i mesa crne slavonske svinje. MESO: Prvi hrvatski časopis o mesu, X (4), 274-278. Retrieved from https://hrcak.srce.hr/35571
MLA 8th Edition
Senčić, Đuro, et al. "Utjecaj tjelesne mase na kvalitetu polovica i mesa crne slavonske svinje." MESO: Prvi hrvatski časopis o mesu, vol. X, no. 4, 2008, pp. 274-278. https://hrcak.srce.hr/35571. Accessed 7 Dec. 2021.
Chicago 17th Edition
Senčić, Đuro, Danijela Butko, Zvonko Antunović and Josip Novoselec. "Utjecaj tjelesne mase na kvalitetu polovica i mesa crne slavonske svinje." MESO: Prvi hrvatski časopis o mesu X, no. 4 (2008): 274-278. https://hrcak.srce.hr/35571
Harvard
Senčić, Đ., et al. (2008). 'Utjecaj tjelesne mase na kvalitetu polovica i mesa crne slavonske svinje', MESO: Prvi hrvatski časopis o mesu, X(4), pp. 274-278. Available at: https://hrcak.srce.hr/35571 (Accessed 07 December 2021)
Vancouver
Senčić Đ, Butko D, Antunović Z, Novoselec J. Utjecaj tjelesne mase na kvalitetu polovica i mesa crne slavonske svinje. MESO: Prvi hrvatski časopis o mesu [Internet]. 2008 [cited 2021 December 07];X(4):274-278. Available from: https://hrcak.srce.hr/35571
IEEE
Đ. Senčić, D. Butko, Z. Antunović and J. Novoselec, "Utjecaj tjelesne mase na kvalitetu polovica i mesa crne slavonske svinje", MESO: Prvi hrvatski časopis o mesu, vol.X, no. 4, pp. 274-278, 2008. [Online]. Available: https://hrcak.srce.hr/35571. [Accessed: 07 December 2021]

Abstracts
The research was conducted on pig carcasses and meat of 16 Black Slavonian pigs, fattened to approximately 130 kg body mass (group A), and 16 pigs of the same breed fattened to approximately 110 kg body mass (group B). Pigs were kept in the semi-outdoor system, with the same housing and feeding conditions. Dissection of right cooled pig carcasses (+4ºC) was conducted according to the modified method of Weniger et al. (1963). Meat quality was determined on the sample from M. longissimus dorsi, taken between the 13th and 14th rib. Body mass of pigs prior to slaughter (110.17 kg and 130.37 kg) significantly influenced the quality of Black Slavonian pig carcasses, but not the quality of their meat. Pigs with higher body mass (130.37 kg) had carcasses of different conformation (significantly higher relative share of yawl and abdominal rib part and a lower relative share of less worth parts and shoulder) and composition (a lower relative share of meat on shoulder and a higher relative share of meat on abdominal-rib part) in relation to pigs with lower body mass (110.17 kg). The meat contents in carcasses was almost equal (47.06 % and 47.16 %) in both analyzed groups of pigs. In terms of meat quality, that was usual, no significant differences (p>0.05) were determined between
the analyzed groups of pigs.

Keywords
Black Slavonian Pig; body mass; meat and carcass quality

Hrčak ID: 35571

URI
https://hrcak.srce.hr/35571

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