Original scientific paper
Influence of pig body mass on meat and carcass quality of black slavonian pig
Đuro Senčić
; Faculty of Agriculture, University J.J. Strossmayer in Osijek, Trg Sv. Trojstva 3, 31000 Osijek
Danijela Butko
; Faculty of Agriculture, University J.J. Strossmayer in Osijek, Trg Sv. Trojstva 3, 31000 Osijek
Zvonko Antunović
; Faculty of Agriculture, University J.J. Strossmayer in Osijek, Trg Sv. Trojstva 3, 31000 Osijek
Josip Novoselec
; Faculty of Agriculture, University J.J. Strossmayer in Osijek, Trg Sv. Trojstva 3, 31000 Osijek
Abstract
The research was conducted on pig carcasses and meat of 16 Black Slavonian pigs, fattened to approximately 130 kg body mass (group A), and 16 pigs of the same breed fattened to approximately 110 kg body mass (group B). Pigs were kept in the semi-outdoor system, with the same housing and feeding conditions. Dissection of right cooled pig carcasses (+4ºC) was conducted according to the modified method of Weniger et al. (1963). Meat quality was determined on the sample from M. longissimus dorsi, taken between the 13th and 14th rib. Body mass of pigs prior to slaughter (110.17 kg and 130.37 kg) significantly influenced the quality of Black Slavonian pig carcasses, but not the quality of their meat. Pigs with higher body mass (130.37 kg) had carcasses of different conformation (significantly higher relative share of yawl and abdominal rib part and a lower relative share of less worth parts and shoulder) and composition (a lower relative share of meat on shoulder and a higher relative share of meat on abdominal-rib part) in relation to pigs with lower body mass (110.17 kg). The meat contents in carcasses was almost equal (47.06 % and 47.16 %) in both analyzed groups of pigs. In terms of meat quality, that was usual, no significant differences (p>0.05) were determined between
the analyzed groups of pigs.
Keywords
Black Slavonian Pig; body mass; meat and carcass quality
Hrčak ID:
35571
URI
Publication date:
1.9.2008.
Visits: 3.636 *