Original scientific paper

LEANNESS AND CARCASS COMPOSITION OF PIGS IN CROATIA

Robert Ukmar ; Žito d.o.o
Ivona Đurkin ; Poljoprivredni fakultet, Zavod za specijalnu zootehniku
Gordana Kralik ; Poljoprivredni fakultet, Zavod za specijalnu zootehniku
Antun Petričević ; Poljoprivredni fakultet, Zavod za specijalnu zootehniku
Goran Kušec ; Poljoprivredni fakultet, Zavod za specijalnu zootehniku
Zlata Maltar ; Poljoprivredni fakultet, Zavod za specijalnu zootehniku

Abstract

This study was performed on 146 pig carcasses, selected
on the basis of back fat thickness measured at the
position for “Two Points” method as described by the Croatian
Regulation on Quality of Pig Carcasses on Slaughterhouse-
line (National Gazette, No. 119/99). There was
no stratification based on carcass weight. The leanness of
pig carcasses was determined in three manners: estimation
by the instrumental and “Two Points” method, as well
as by applying dissection method. Dissection was performed
as prescribed by the current EU legislation, which
enforces the so called EU reference method. The results
have shown that the estimated share of muscle tissue in
pig carcasses was lower than the share of muscle tissue
objectively determined by the EU reference method of dissection.
Statistically significant differences (p< 0.05) were
determined between the leanness objectively determined
by dissection and the leanness estimated by the “Two
Points” method. This indicates the need for establishing
new coefficients in the equation for estimating muscle
tissue in pig carcasses for the mentioned method. The
study has found that the greatest share of pig carcasses
consists of the leg, then loin, shoulder and belly. In four
dissected parts of the carcass, the highest share of muscle
tissue is in the leg, followed by the shoulder, loin and
belly. The highest share of total fat tissue is in the belly,
whereas its lowest share is found in the leg. The highest
share of bones is in the loin, and the lowest in the belly.
Detailed shares of tissue from the dissected parts of pig
carcass in its total mass are also shown. The classification
of pig carcasses into commercial classes according to
SEUROP system by both methods of estimation, as well
as by the method of dissection, determined that the evaluation
methods classify around 15% of all pig carcasses
to S class, whereas the EU reference method classifies
as much as 27,40% of pig carcasses into the same class.
The method of “Two Points” classified approximately 72%
of carcasses to medium- quality commercial classes (E
and U), whereas the dissection method determined that
58% of pig carcasses belong to these classes. It has been
concluded that the Republic of Croatia needs changes
in formulae for estimation of the lean percentage in pig
carcasses. The best way to do that would be to use the
methodology prescribed in the EU.

Keywords

pigs, leanness; carcass composition; methods of estimation

Hrčak ID:

45993

URI

https://hrcak.srce.hr/45993

Publication date:

1.11.2008.

Article data in other languages: croatian

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