Naslov
Meatiness and meat quality in pigs crossed with pietrain
(Mesnatost i kvaliteta mesa u svinja križanaca s pietrenom)

Autori
Senčić, Đuro ; Antunović, Zvonko ; Šperanda, Marcela

Izvornik
Stočarstvo : časopis za unapređenje stočarstva (0351-0832) 56 (2002), 3; 191-196

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Svinja ; pietren ; mesnatost ; kvaliteta mesa ; križanci
(Pig, Pietrain ; meatiness ; meat quality ; crossbreed)

Sažetak
High meatiness of carcass of modern genotypes is closely related to the quality of meat. The Pietrain is well-known to be of extreme lean, but also to have a poorer meat quality. Piatrain boars (P) are used in terminal crossing in order to raise the level of meatiness in pig fattening. This can, unfortunately, result in the decrease of meat quality. The investigation was carried out on crossbreeds of the Large White (LW), the Swedish Landrace (SL) and the German Landrace (GL) according to the following crossing sheme: (LE x SL) x GL, (LW x SL) x P and ( (LW x SL) x P) x P. Swines were fattened to about 100 kg body weight. Cross breeds with Pietrain were characterized by higher halves meatiness (55.64 and 56.59%) as a terminal breed (LW x SL) x P and ( (LW x SL) x P) x P compared to cross breed with German Landrace (LW x SL) x GL as a terminal breed (53.40%). Cross breeds with Pietrain werw characterized by deterioration of meat quality with Pietrain blood share increase relative to pH2 value (5.86 ; 5.50 ; 5.50), water binding capacity (8.50 ; 9.70 ; 9.80) and colour (65.50 ; 58.00 ; 55.50)in spite of being on the average within normal boundaries compared to cross breeds with German Landrace. Meat of cross breeds with Pietrain had higher protein content and lower fat content. The Pietrain crossing had favourable effect on pig halves conformation.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

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