Professional paper
Influence of crude pretein level in forage mixtures on pig meat and cascass quality of black slavonian pigs
Đuro Senčić
; Faculty of Agriculture Osijek, Trg sv. Trojstva 3
Danijela Samac
; Faculty of Agriculture Osijek, Trg sv. Trojstva 3
Zvonko Antunović
; Faculty of Agriculture Osijek, Trg sv. Trojstva 3
Josip Novoselec
; Faculty of Agriculture Osijek, Trg sv. Trojstva 3
Ivana Klarić
; Faculty of Agriculture Osijek, Trg sv. Trojstva 3
Abstract
The research was conducted on pig carcasses and meat from two groups (A and B) of Black Slavonian pigs (Croatian autochthonous,
endangered breed), fed with higher (group A) and lower (group B) level of crude proteins in forage mixtures, during two fattening
cycles (14%/12% and 12%/10%). In each group there were 16 pigs (8 gilts and 8 castrated male pigs).
Increase in the crude protein level in forage mixtures had a very signicant impact (p<0.01) on reduction of fat tissue share (34.55% :
39.09%) and on increase in muscle tissue share (47.10% : 46.11%) in pig carcasses, although not to a statistically signicant (p>0.05)
extent. Pig carcasses from group A, compared to those in group B, had a signicantly (p<0.01) higher share meat of ham (15.62% :
14.62%). Meat (MLD) of pigs from both of the groups was of very good quality, considering the analyzed indicators (pH1, pH2, water
holding capacity, colour). Pig meat from group A, compared to meat from pigs in group B, had a statistically signicant (p<0.05),
higher level of crude proteins (21.47% : 20.93%), a very signicantly (p<0.01) higher water content (70.62% : 65.70%), and lower level
of crude fat (6.89% : 12.34%), while no signicant dierences (p>0.05) were determined between the analyzed groups of pigs in terms
of ash content (1.02% : 1.02%).
Keywords
crude protein level; carcass quality; meat quality; Black Slavonian Pig
Hrčak ID:
61757
URI
Publication date:
1.1.2010.
Visits: 1.805 *