Review article

https://doi.org/10.33128/k.59.2.6

PIG NUTRITION IN PROLONGED FATTENING FOR THE PRODUCTION OF TRADITIONAL CURED MEAT PRODUCTS

Đuro Senčić ; Sveučilište J.J. Strossmayera, Poljoprivredni fakultet u Osijeku, Osijek, Hrvatska
Danijela Samac orcid.org/0000-0001-9277-3710 ; Sveučilište J.J. Strossmayer, Poljoprivredni fakultet u Osijeku, Osijek, Hrvatska

Abstract

In addition to pig genotype, feeding is another important factor for a successful breeding of pigs to larger body masses and for the production of traditional cured meat products (ham, prosciutto, sausage, kulen, etc.). The choice of pig feeding depends on pig genotype (fatty, intermediate or lean-type) and selection of a production system (open, semi-open, closed). The specific quality of fattening pigs and, consequently, the corresponding quality of traditional cured meat products is achieved through interaction of pig genotype and feeding methods.

Keywords

pig fattening; feeding; traditional cured meat products

Hrčak ID:

199263

URI

https://hrcak.srce.hr/199263

Publication date:

20.4.2018.

Article data in other languages: croatian

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