engleski

Carcass and meat quality of purebred Black Slavonian pigs and crossbreds with Duroc

The aim of the study was to investigate the influence of breed and sex on carcass and meat quality traits of purebred Black Slavonian pigs and their crossbreds with Duroc. The study included 30 purebred Black Slavonian pigs and 30 crossbred pigs with Duroc (both experimental groups with equal number of gilts and barrows) reared under extensive keeping conditions. Feeding was based on cereal mixture (50% corn, 30% barley, 10% oats, 10% soybean) supplemented with alfalfa. During the winter period, pigs were fed alfalfa hay. When pigs reached a predetermined slaughter weight of approximately 130 kg, they were transported to the commercial abattoir and slaughtered after stunning with CO2 (90%). At the slaughter line following carcass traits were measured: carcass weight, carcass lengths, muscle and backfat thickness, surfaces of LD (longissimus dorsi) muscle and belonging backfat, as well as ham length and circumference. Meat quality traits measured included pH values and electric conductivity (at m. semimembranosus and LD muscle), meat colour (L*a*b*), cooking loss and instrumental tenderness. Crna slavonska purebreds had significantly higher backfat surface, as well as ham length and circumference. Breed did not influence other carcass traits. Purebred Black Slavonian pigs had higher pH45 values in LD muscle and pH24 values in SM muscle than crossbred pigs. Also, they exhibited lower L* values and higher a* values in SM than the crossbreds. However, the experimental groups did not differ in L* values measured in LD muscle, while crossbreds had higher a* values in the same muscle compared to purebred animals. Significant effect of sex was found for carcass length (both a and b), and ham length and circumference, where barrows exhibited higher values in all traits. The results of the study indicate that crossing the Black Slavonian pig with Duroc does not compromise meat quality of the crossbred animals, however, it does not improve its carcass traits when reared in the extensive system.

pig; pork; autochtonous breed

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