Professional paper
https://doi.org/10.31727/m.19.6.2
Pig genotypes for production of traditional durable meat products
Đuro Senčić
; Sveučilište J. J. Strossmayera, Poljoprivredni fakultet, Zavod za stočarstvo, Osijek
Danijela Samac
; Sveučilište J. J. Strossmayera, Poljoprivredni fakultet, Zavod za stočarstvo, Osijek
Abstract
Selection of pig genotype for meat production is of the primary relevance for the quality of traditional meat products. Not all pig genotypes are equally suitable for the production of durable meat products. The selection of the genotype is also dependent on the system of keeping the pig during the fattening. For fattening of pigs in open and semi-open systems, less productive and resistant breeds are suitable, and intensive fattening in the closed system is suitable for genotypes of pigs that provide good quality of carcasses and flesh as well as in larger body masses. The selection of the genotype of pigs significantly affects the productivity of fattening pigs (daily intake, food conversion), body (carcasses) and meat quality, and indirectly on the quality of durable meat products.
Keywords
traditional durable meat products; pig genotypes
Hrčak ID:
191051
URI
Publication date:
12.12.2017.
croatian german italian spanish
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