engleski

Influence of crude protein level in forage mixtures on pig meat and carcass quality

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 significant 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 significant (p>0.05) extent. Pig carcasses from group A, compared to those in group B, had a significantly (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 significant (p<0.05), higher level of crude proteins (21.47% : 20.93%), a very significantly (p<0.01) higher water content (70.62% : 65.70%), and lower level of crude fat (6.89% : 12.34%), while no significant differences (p>0.05) were determined between the analyzed groups of pigs in terms of ash content (1.02% : 1.02%).

crude protein level ; carcass quality ; meat quality

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