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Stockbreeding : Journal of Animal Improvement, Vol. 73 No. 1-2, 2019.

Original scientific paper

https://doi.org/10.33128/s.73.1-2.1

INFLUENCE OF GENOTYPE ON CARCASS AND MEAT QUALITY OF CRNA SLAVONSKA PIG BREED AND THEIR CROSSBRED WITH DUROC REARED UNDER EXTENSIVE PRODUCTION SYSTEM

Kristina Gvozdanović orcid id orcid.org/0000-0002-1989-2630 ; Fakultet agrobiotehničkih znanosti Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Josip Kundid ; Fakultet agrobiotehničkih znanosti Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Vladimir Margeta ; Fakultet agrobiotehničkih znanosti Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Dalida Galović orcid id orcid.org/0000-0002-2162-3499 ; Fakultet agrobiotehničkih znanosti Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Polonca Margeta ; Fakultet agrobiotehničkih znanosti Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Žarko Radišić ; Fakultet agrobiotehničkih znanosti Sveučilište J. J. Strossmayera, Osijek, Hrvatska

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Abstract

The aim of the study was to investigate influence of genotype on carcass composition and meat quality of Black Slavonian fattening pigs reared in extensive keeping conditions. Present study was conducted on 40 pigs divided into two groups regarding the genotype; Black Slavonian (CS, n=20) and crossbreds of Black Slavonian and Duroc (CSxD, n=20). Pigs were slaughtered at the age of 550. Carcass and meat quality traits were collected: carcass weight, carcass length) measure „a“ and „b“), muscle (m) and backfat (s) thickness, as well as ham length and circumference, pH45 and pH24 in m.semimembranosus and m.longissimus dorsi, meat color (CIE L*a*b*), cooking loss and WB shear force. The results showed that crossing the Black Slavonian pigs with Duroc resulted in production of crosses with longer carcass and ham circumference. Moreover, pure Black Slavonian pigs had higher backfat thickness and lover muscle thickness than crossbred pigs. Genotype had no significant influence on carcass traits from both groups of pigs. Statistically significant influence of genotype was reported for pH24 (P<0.001) measured in m. semimembranosus, CIE a* meat color (P<0.01), cooking loss (P<0.001) and instrumental tenderness (P<0.01).

Keywords

pigs; meat quality; rearing system; Black Slavonian pig breed; Duroc

Hrčak ID:

226987

URI

https://hrcak.srce.hr/226987

Publication date:

21.10.2019.

Article data in other languages: croatian

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