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CORRELATION AMONG SLAUGHTERING QUALITY OF PIG CARCASSES OF DIFFERENT GENOTYPES

Đuro Senčić ; Poljoprivredni fakultet Sveučilišta J. J. Strossmayera u Osijeku, Osijek, Republika Hrvatska
Antun Petričević ; Poljoprivredni fakultet Sveučilišta J. J. Strossmayera u Osijeku, Osijek, Republika Hrvatska
Gordana Kraik ; Poljoprivredni fakultet Sveučilišta J. J. Strossmayera u Osijeku, Osijek, Republika Hrvatska
Sonja Jovanovac ; Poljoprivredni fakultet Sveučilišta J. J. Strossmayera u Osijeku, Osijek, Republika Hrvatska

Sažetak

Among some indicators for pig carcasses quality there is stronger or weaker phenotype correlation. From the basic pig carcasses quality indicators (fat thickness, MLD area, fat: meat ratio, length, scope and ham index) in the shongest correlation with the meat ness of carcasses (by dissection) for all analized genotypes, fat: meat ratio back cross section were (Large White r=0,77***, Swedish Landrace r=-0,86***, Line 1 r=-0,73***, Line 3 r=-0,70***) the best pig carcass meatiness indicators. Muscle tissue shares of all basic carcasses part were in medium to very strong and statistically significant correlation with muscle tissue share in carcasses for all analized genotypes. The strongest correlation with muscle tissue share in carcasses for Large White was ham muscle tissue share (r=0,90***), for Swedish Landrace and Line 3 back musle tissue (r=0,87***, r=0,71***, respectively) and for Line 1 neck muscle tissue (r=0,73***).

Ključne riječi

Hrčak ID:

164419

URI

https://hrcak.srce.hr/164419

Datum izdavanja:

23.4.1996.

Podaci na drugim jezicima: hrvatski

Posjeta: 928 *