Naslov
Infuence of pig body mass on meat and carcass quality of Black Slavonian Pig

Autori
Senčić, Đuro ; Butko, Danijela ; Antunović, Zvonko ; Novoselec, Josip

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstracts of the 7th International Symposium of Animal Biology and Nutrition / - , 2008, -----

Skup
International Symposium of Animal Biology and Nutrition (7 ; 2009)

Mjesto i datum
Bukurešt, Rumunjska, 25.09.2008. - 26.09.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Black Slavonian Pig ; body mass ; meat and carcass quality

Sažetak
The research was conducted on pig carcasses and meat of 16 Black Slavonian pigs, fattened to approximately 130 kg body mass (group A), and 16 pigs of the same breed fattened to approximately 110 kg body mass (group B). Pigs were kept in the semi-outdoor system, with the same housing and feeding conditions. Dissection of right cooled pig carcasses (+4ºC) was conducted according to the modified method of Weniger et al. (1963). Meat quality was determined on the sample from M. longissimus dorsi, taken between the 13th and 14th rib. Body mass of pigs prior to slaughter (110, 17 kg and 130, 37 kg) significantly influenced the quality of Black Slavonian pig carcasses, but not the quality of their meat. Pigs with higher body mass (130, 37 kg) had carcasses of different conformation (significantly higher relative share of yawl and abdominal-rib part and a lower relative share of less worth parts and shoulder) and composition (a lower relative share of meat on shoulder and a higher relative share of meat on abdominal-rib part) in relation to pigs with lower body mass (110, 17 kg). The meat contents in carcasses was almost equal (47, 06 % and 47, 16 %) in both analyzed groups of pigs. In terms of meat qualty, that was usual, no significant differences (p>0, 05) were determined between the analyzed groups of pigs.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA