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REZULTS OF THE FIRST TEST CONDUCTED WITHIN THE PROJECT OF DEVELOPING A DOMESTIC MEATY SWINE TYPE 1. MEAT YIELD OF THE SWINE CARCASSES
Gordana Kralik
; Poljoprivredni fakultet, Zavod za stočarstvo-Osijek, Republika Hrvatska
Antun Petričević
; Poljoprivredni fakultet, Zavod za stočarstvo-Osijek, Republika Hrvatska
Branko Petrović
; Poljoprivredni fakultet, Zavod za stočarstvo-Osijek, Republika Hrvatska
Jadranka Klaić
; BELJE PIK- Darda, Republika Hrvatska
Karlo Plac
; BELJE PIK- Darda, Republika Hrvatska
Sažetak
The objective of this investigation was to determine the quality of swune carcasses of a Large White, the cross-breeds between the Large Yorkshire and the Swedish Landrace the cross-breeds between the above-mentioned combinations and other meaty swine types, and of the Hypor swine. The meatiness of the carcasses was determined according to the Regulations, using the HGP method and according to the dissection by Weniger. The results indicate that the Hypor swine types had the highest meatiness (41,94%, 51,15% i 56,98%, respectively), whereas the lowest meatiness was found in the Large White (39,06% , 45,41% i 51,32%, respectively).
According to the Regulations, the HGP method and dissection by Weniger, the meatiness of the swine carcasses obtained from various cross-breeding combinations ranges from 40,18% to 41,22%, from 48,32% to 49,53% and from 53,10% to 56,76% respectively.
From the results obtained, it can be concluded that the cross-breeds which were used in this investigation and bred at our farms, give almost as high meat yield as the Hypor hybrids.
Ključne riječi
Hrčak ID:
162151
URI
Datum izdavanja:
28.5.1991.
Posjeta: 618 *