Pregled bibliografske jedinice broj: 993441
Changes in carcass composition of Black Slavonian pigs and their crossbreds with Duroc during growth
Changes in carcass composition of Black Slavonian pigs and their crossbreds with Duroc during growth // Journal of central European agriculture, 20 (2019), 1; 43-49 doi:/10.5513/JCEA01/20.1.2359 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 993441 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Changes in carcass composition of Black Slavonian pigs and their crossbreds with Duroc during growth
Autori
Kušec, Goran ; Gvozdanović, Kristina ; Djurkin Kušec, Ivona ; Margeta, Vladimir ; Galović, Dalida ; Radišić, Žarko
Izvornik
Journal of central European agriculture (1332-9049) 20
(2019), 1;
43-49
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
carcass traits ; crossbreeding ; growth ; local pig breed
Sažetak
Present study was carried out on 32 pure Black Slavonian (BS) pigs and 32 crossbreds of Black Slavonian and Duroc (BSxDu) ; number of barrows and gilts was equal in both groups. Every three months, 4 barrows and 4 gilts from both groups were slaughtered for the analysis of tissue and primal parts development in the series of subsequent dissection trials covering a total fattening period of 12 months. The results showed that crossing the BS pigs with Duroc resulted in significant increase in the development of main tissues and primal parts. Significantly higher live weight, carcass weight and lean meat percentage was reported in BS pigs compared to BSxDu pigs (P<0.001). The exception was lean meat percentage determined at the age of 3 months (P>0.05). BSxDu pigs entered the experiment at significantly higher live weight (P<0.05) than BS pigs ; this relationship continued during entire growth period. Muscle and fatty tissues followed the similar patterns of growth. Muscle tissue was produced in higher amounts than fat in case of BS pigs ; in BSxDu pigs, fat overgrew muscle at the later stage of fattening. Although BS pigs exhibited lower formation of muscle tissue than BSxDu, their carcasses were significantly leaner.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
POVEZANOST RADA
Projekti:
HRZZ-IP-2013-11-3396 - Znanstveno brendiranje svinjskog mesa (SciBra Pork) (Kušec, Goran, HRZZ - 2013-11) ( CroRIS)
Ustanove:
Fakultet agrobiotehničkih znanosti Osijek
Profili:
Ivona Djurkin Kušec
(autor)
Dalida Galović
(autor)
Vladimir Margeta
(autor)
Goran Kušec
(autor)
Kristina Gvozdanović
(autor)
Citiraj ovu publikaciju:
Časopis indeksira:
- Web of Science Core Collection (WoSCC)
- Emerging Sources Citation Index (ESCI)
- Scopus