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MESO: Prvi hrvatski časopis o mesu, Vol. 23. No. 4., 2021.

Izvorni znanstveni članak

https://doi.org/10.31727/m.23.4.3

Yield and quality of fat pigs (Mangalitsa), semi-fat (Black slavonian pig) and meaty (Landrace) breeds

Đuro Senčić ; Fakultet agrobiotehničkih znanosti, Sveučilište J. J. Strossmayera, OSijek, Hrvatska
Danijela Samac orcid id orcid.org/0000-0001-9277-3710 ; Fakultet agrobiotehničkih znanosti, Sveučilište J. J. Strossmayera, OSijek, Hrvatska
Zvonko Antunović ; Fakultet agrobiotehničkih znanosti, Sveučilište J. J. Strossmayera, OSijek, Hrvatska
Mario Škrivanko ; Hrvatski veterinarski institut, Vinkovci, Hrvatska

Puni tekst: hrvatski pdf 279 Kb

str. 322-328

preuzimanja: 205

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Sažetak

The yield and meat quality of pigs Mangalitsa (fat type), Black Slavonian Pig (semi-fat type) and landrace (meat type), approximately of the same body weight (105 kg) and from the same fattening conditions, were investigated. Mangalitsa and Black Slavonian Pigs had less meatiness of halves (37.50 % and 45.50 %, respectively) if compared to Landrace (56.49 %). The meat of Mangalitsa and Black Slavonian Pig had normal values of pH24 (5.70 and 5.81), as well as the meat of Landrace (5.86), but a better ability to bind water (4.00 cm2 and 4.34 cm2 ), more intense red color a* (12.00 and 17.30), higher fat content (8.00% and 6.97 %), and less water (70.64 % and 67.78 %) than Landrace meat (6.99 cm2 , a* = 10.50, 1.71 %, 73.10 %). Black Slavonian pig meat and landrace meat had a significantly higher protein content than mangulica meat (24.18 % : 24.09 %: 20.36 %). Mangalitsa and Black Slavonian Pig meat also had better sensory properties (color, marbling, firmness, juiciness, odour and taste) if compared to Landrace meat

Ključne riječi

meat quality; Mangalitsa; Black Slavonian Pig; Landrace

Hrčak ID:

261537

URI

https://hrcak.srce.hr/261537

Datum izdavanja:

15.7.2021.

Podaci na drugim jezicima: hrvatski španjolski njemački talijanski

Posjeta: 1.394 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 31 May 2021

Date accepted: 24 June 2021

Publication date: 14 August 2021

Volume: 23

Issue: 4

Pages: 322-328

DOI: 10.31727/m.23.4.3

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Original scientific paper

Keywords:

Keyword: kvaliteta mesa

Keyword: mangulica

Keyword: crna slavonska svinja

Keyword: landras

Keywords:

Keyword: meat quality

Keyword: Mangalitsa

Keyword: Black Slavonian Pig

Keyword: Landrace

Keywords:

Keyword: Fleischqualität

Keyword: Mangalitsa

Keyword: Schwarzes slawonisches Schwein

Keyword: Landrasse

Keywords:

Keyword: calidad de carne

Keyword: raza Mangalitsa

Keyword: cerdo negro de Eslavonia

Keyword: raza Landrace

Keywords:

Keyword: qualità della carne

Keyword: mangalica

Keyword: maiale nero di Slavonia

Keyword: landrace

Prinos i kvaliteta mesa svinja masne (mangulica), polumasne (crna slavonska svinja) i mesne (landras) pasmine

Translated Title (en): Yield and quality of fat pigs (Mangalitsa), semi-fat (Black slavonian pig) and meaty (Landrace) breeds

Translated Title (de): Ertrag und qualität der fetten (Mangalitsa), halbfetten (Schwarzes slawonisches schwein) und fleischigen (Landrasse) schweinerassen

Translated Title (es): Rendimiento y calidad de la carne de cerdos grasos (la raza Mangalitsa), semigrasos (el cerdo negro de Eslavonia) y las razas carnosas (la raza Landrace)

Translated Title (it): Produttività e qualità della carne suina di razza grassa (mangalica o mangalitsa), semigrassa (maiale nero di Slavonia) e carnosa (landrace)

Đuro Senčić[1]

Danijela Samac[1]

Email: dsamac@fazos.hr

Zvonko Antunović[1]

Mario Škrivanko[2]

 

[1] Fakultet agrobiotehničkih znanosti, Sveučilište J. J. Strossmayera, OSijek, Hrvatska

[2] Hrvatski veterinarski institut, Vinkovci, Hrvatska

Abstract

Istraživan je prinos i kvaliteta mesa svinja mangulice (masni tip), crne slavonske (polumasni tip) i landrasa (mesni tip), približno istih tjelesnih masa (105 kg) i iz istih uvjeta tova. Mangulica i crna slavonska svinja imale su manju mesnatost polovica (37,50 % odnosno 45,50 %) nego li landras (56,49 %). Meso mangulice i crne slavonske svinje imalo je normalne vrijednosti pH24 (5,70 i 5,81), kao i meso landrasa (5,86), ali bolju sposobnost vezanja vode (4,00 cm2 i 4,34 cm2), intenzivniju crvenu boju a* (12,00 i 17,30), veći sadržaj masti (8,00 % i 6,97 %), te manje vode (70,64 % i 67,78 %) nego li meso landrasa (6,99 cm2 , a* = 10,50, 1,71 %, 73,10 %). Meso crne slavonske svinje i meso landrasa imalo je značajno veći sadržaj proteina od mesa mangulice (24,18 % : 24.09 % : 20,36 %). Bolja senzorna svojstva (boja, mramoriranost, čvrstoća, sočnost, miris i okus) također je imalo meso mangulice i crne slavonske svinje u odnosu na meso landrasa.

Translated Abstract

The yield and meat quality of pigs Mangalitsa (fat type), Black Slavonian Pig (semi-fat type) and landrace (meat type), approximately of the same body weight (105 kg) and from the same fattening conditions, were investigated. Mangalitsa and Black Slavonian Pigs had less meatiness of halves (37.50 % and 45.50 %, respectively) if compared to Landrace (56.49 %). The meat of Mangalitsa and Black Slavonian Pig had normal values of pH24 (5.70 and 5.81), as well as the meat of Landrace (5.86), but a better ability to bind water (4.00 cm2 and 4.34 cm2 ), more intense red color a* (12.00 and 17.30), higher fat content (8.00% and 6.97 %), and less water (70.64 % and 67.78 %) than Landrace meat (6.99 cm2 , a* = 10.50, 1.71 %, 73.10 %). Black Slavonian pig meat and landrace meat had a significantly higher protein content than mangulica meat (24.18 % : 24.09 %: 20.36 %). Mangalitsa and Black Slavonian Pig meat also had better sensory properties (color, marbling, firmness, juiciness, odour and taste) if compared to Landrace meat

Translated Abstract

Es wurden die Ausbeute und Fleischqualität von Schweinen der Rasse Mangalitsa (Fetttyp), Schwarzes slawonisches Schwein (Halbfetttyp) und Landrasse (Fleischtyp), mit annähernd gleichem Körpergewicht (105 kg) und aus gleichen Mastbedingungen, untersucht. Die Rassen Mangalitsa und Schwarzes slawonisches Schwein hatten weniger Fleischgehalt in den Schweinehälften (37,5 % bzw. 45,5 %) im Vergleich zur Landrasse (56,49 %). Das Fleisch der Rassen Mangalitsa und Schwarzes slawonisches Schwein hatte normale pH24-Werte (5,70 und 5,81), ebenso wie das Fleisch der Landrasse (5,86), aber eine bessere Fähigkeit, Wasser zu binden (4,00 cm2 und 4,34 cm2 ), eine intensivere rote Farbe a* (12,00 und 17,30), einen höheren Fettgehalt (8,00 % und 6,97%) und weniger Wasser (70,64 % und 67,78 %) als das Fleisch der Landrasse (6,99 cm2 , a* = 10,50, 1,71 %, 73,10 %). Das Fleisch vom Schwarzen slawonischen Schwein hatte einen signifikant höheren Proteingehalt als das Fleisch der Mangalitsa (24,18 %: 20,3 %). Die Rassen Mangalitsa und Schwarzes slawonisches Schweinefleisch hatten auch bessere sensorische Eigenschaften (Farbe, Marmorierung, Festigkeit, Saftigkeit, Geruch und Geschmack) im Vergleich zum Landrassenfleisch.

Translated Abstract

Fue investigado el rendimiento y la calidad de la carne de cerdos de la raza Mangalitsa (cerdo graso), de cerdo negro de Eslavonia (cerdo semigraso) y de la raza Landrace (cerdo carnoso), aproximadamente del mismo peso corporal (105 kg) y de las mismas condiciones de engorde. Los cerdos de raza Mangalitsa y el cerdo negro de Eslavonia tenían menos carnosidad de los canales (37,5 % y 45,5 %, respectivamente) que la raza Landrace (56,49 %). La carne de cerdo Mangalitsa y del cerdo negro de Eslavonia tenía valores normales de pH24 (5,70 y 5,81), así como la carne de la raza Landrace (5,86), pero mejor capacidad de retención de agua (4,00 cm2 y 4,34 cm2 ), color rojo más intenso a * (12,00 y 17,30), mayor contenido de grasa (8,00 % y 6,97 %) y menos agua (70,64 % y 67,78 %) que la carne de la raza Landrace (6,99 cm2 , a * = 10,50, 1,71 %, 73,10 %). La carne de cerdo negro de Eslavonia tenía un contenido de proteína significativamente más alto que la carne de la raza Mangalitsa (24,18 %: 20,36 %). La carne de cerdo Mangalitsa y de cerdo negro de Eslavonia también tenían mejores propiedades sensoriales (el color, el veteado, la firmeza, la jugosidad, el olor y el sabor) en comparación con la carne de la raza Landrace.

Translated Abstract

Lo studio ha riguardato la produttività e la qualità delle carni del maiale di razza mangalica (tipo grasso), del maiale nero di Slavonia (tipo semigrasso) e del maiale di razza landrace (tipo carnoso), a parità di massa corporea (105 kg) e condizioni d’allevamento. Le mezzene del maiale di razza mangalica e del maiale nero di Slavonia sono risultate meno carnose (rispettivamente con il 37,5 ed il 45,5 %) delle mezzene del maiale di razza landrace (col 56,49 %). La carne del maiale di razza mangalica e del maiale nero di Slavonia ha evidenziato un pH24 nella norma (5,70 e 5,81), un po’ come la carne del maiale landrace (5,86), ma una miglior capacità di legare l’acqua (4,00 cm2 e 4,34 cm2 ), un colore rosso più intenso a* (12,00 e 17,30), una maggior percentuale di grassi (8,00 % e 6,97 %) e una minor percentuale d’acqua (70,64 % e 67,78 %) rispetto alla carne del maiale di razza landrace (6,99 cm2 , a* = 10,50, 1,71 %, 73,10 %). La carne del maiale nero di Slavonia ha evidenziato una percentuale di proteine di gran lunga superiore rispetto alla carne del maiale di razza mangalica (24,18 % : 20,36 %). La carne del maiale di razza mangalica e la carne del maiale nero di Slavonia hanno evidenziato migliori proprietà sensoriali (colore, marezzatura, tenerezza, succosità, odore e sapore) della carne del maiale di razza landrace.

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