engleski

Meatiness and qualitative meat properties of Croatian Crossbreeds and Hypor pigs

This research was performed on the 90 pig carcasses of the crossbreeds formed from Large White, Swedish Landrace and German Landrace, refered as Croatian Crossbreed (CCB), and 130 carcasses of Hypor hybrids (Hy) (x=84.48 kg and x=84.68 kg, respectively). Average shares of the muscle tissue for Hy and CCB pigs were 46.92 kg and 45.53 kg, respectively. Differences in meatiness between genotypes were highly significant (P<0.01). Imported genotypes (Hy) happened to have 1.39 kg, i.e. 3.05% more meat than Croatian genotype (CCB). Carcasses were evaluated according to (S)EUROP classes. In classes S and E came 50% of the CCB pigs and 65.4% of the Hy pigs. On the other hand, PSE and DFD meat as occured more frequently in Hy genotype (PSE=1.44, DFD=3.6) than in CCB pigs (PSE=0.00, DFD=1.01). It was found that carcasses of Croatian Crossbreed pigs wich had lower meatiness also had better quality of the muscle tissue than the Hypor pig carcasses with higher meatiness.

meatiness ; pH1 ; pH2 ; water holding capacity ; colour ; crossbreeds ; Hypor ; (S)EUROP clasiffication

nije evidentirano