Original scientific paper
INFLUENCE OF BOAR GENOTYPE ON MEATINESS OF PIG CARCASS AND QUALITY OF MUSCLE TISSUE
Gordana Kralik
; Poljoprivredni fakultet Sveučilišta J. J. Strossmayera u Osijeku, Osijek, Republika Hrvatska
Antun Petričević
; Poljoprivredni fakultet Sveučilišta J. J. Strossmayera u Osijeku, Osijek, Republika Hrvatska
Goran Kušec
; Poljoprivredni fakultet Sveučilišta J. J. Strossmayera u Osijeku, Osijek, Republika Hrvatska
Josip Fazekaš
; Svinjogojska farma "Senkovac" d.d. Slatina, Republika Hrvatska
Draženka Gutzmirtl
; Osijek, Republika Hrvatska
Ivo Gutzmirtl
; Poljoprivredni znanstveni centar Osijek, Republika Hrvatska
Abstract
The aim of the research was to determine the influence of boar genotype on pig carcass meatiness and quality of muscle tissue. Seventy pigs, offspring of Geman Landrace boars A, B, C, D and E were examined for that purpose. The share of meat was estimated by the following formula: M%=47,978+(26,0429 x S/M)+(4,5154 x Mo⁰•⁵)-(2,5018 x log S)-(8,4212 x S⁰•⁵ ); where M()=evaluated share of muscle tissue, S = fat thickness (mm), M = muscle thickness (mm). Qualitative indicators measured in this research were pH₁, pH₂, w.h.c. and color of meat (Göfo value). The meatiness of the progeny significantly depended on boar genotype (P<0,001): 49,66, 47,03, 49,05, 50,25 and 48,47%, respectively. Meat quality of the progeny was satisfactory.
Keywords
Hrčak ID:
164171
URI
Publication date:
20.3.1996.
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