Conference paper
BLACK SLAVONIAN PIG
Gordana Kralik
; Agricultural Faculty of University of J.J. Strmsmayer, Osijek, Republic of Croatia
Antun Petričević
; Agricultural Faculty of University of J.J. Strmsmayer, Osijek, Republic of Croatia
Sonja Jovanovac
; Agricultural Faculty of University of J.J. Strmsmayer, Osijek, Republic of Croatia
Đuro Senčić
; Agricultural Faculty of University of J.J. Strmsmayer, Osijek, Republic of Croatia
Abstract
Black Slavonian breed formation started in 1860 on husbandry of Karlo Pfeiffere in the vicinity of Osijek by crossing of Lasasta Mangulica and Berkshire boars and inserting Poland Chine pig blood from time to time a domestic autochtonous breed has been made. It was of better fattening and meat quality from the former used pig
breed. It is possible to differ more types (depending on Berkshire blood share) within the breed. It is nature, for reproduction in the age of 12 months. It can achieve average daily gain over 600 g by intensive fattening. According to our own reserches a fattened pig of 100 kg has a carcass weight at 81.05 kg, carcass length from tuberculum ossis pubis to the chranical edge of the first rib 67 cm, participation of muscie tissue 32,6%, fat tissue 48,2% and less valuable parts 9,2%.Indicator of qualitative meat characteristics are: pH₁, 6,5, pH₂ 5,6 W.b.c. (cm²) 5,1 colour 68 (Göffo). The Slavonian pigs contain in their meat 2,15 - 3,01% less water and aprox.
2,78 - 2,84% less protein compared to meaty types. This breed is disappearing (dying), but its scarce samples could stil be found in some Slavonian villages. From the economic, cultural, and historical point of view, our opinion is that this breed should be saved and protected.
Keywords
Hrčak ID:
163688
URI
Publication date:
23.11.1994.
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