engleski

Meat and carcass quality of hybrid pigs from Eastern Croatia

The present study was conducted on 120 PIC carcasses divided into two groups according to their genotype (C23 and C23xPIC337). The pigs were slaughtered at approximately 100kg of live weight in east Croatia. At the slaughter line warm carcass weight, carcass length “ a” and “ b” , ham length and circumference, initial pH (pH45), muscle thickness and fat thickness by “ Two points” method were measured. After 24h of cooling the carcasses pH24, EC24 and colour of longissimus dorsi muscle (MLD) were measured. Laboratory work included measuring of drip loss, chemical analysis and instrumental tenderness analysis of MLD samples. The results of statistical comparison of two genotypes showed that carcasses from C23xPIC337 genotype were significantly longer than those from C23 genotype. They also had significantly higher backfat thickness, higher EC24, drip loss, CIE L*, a*, b* values and higher IMF content. Although there were no statistically significant differences between two genotypes in lean percentage, classification of the carcasses into SEUROP classes showed that more carcasses from C23xPIC337 genotype were classified into classes S and E than those from C23 genotype.

hybrid pig ; carcass ; meat quality

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