FATTENING AND MEATINESS OF SOME TWO CROSSBREEDS IN PIGS
| Autor: | Đuro Senčić, Marcela Šperanda, Zvonko Antunović, Tomislav Šperanda |
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| Jazyk: | English<br />Croatian |
| Rok vydání: | 2003 |
| Předmět: | |
| Zdroj: | Poljoprivreda, Vol 9, Iss 1 (2003) |
| Druh dokumentu: | article |
| ISSN: | 1330-7142 1848-8080 |
| Popis: | Investigation of fattening and slaughter traits was conducted with crossbreeds between Swedish Landrace and Large White (SL x LW), Swedish Landrace and Pietrain (SL x P) as well as between Large White and Pietrain (LW x P). The pigs were fed in the same conditions. They were fed mixture containing 15.36% crude proteins and 13.22 MU/kg. Values of meat pH were determined by pH –meter Mettler Toledo, ability of meat water fixation according to Grau-Hamm (1952) whereas colour and meat marbling by an American NPCC method. No statistically significant differences were found (P>0.05) in terms of daily gain (640 g, 680 g and 6880 g) among the investigated pig genotypes. However, feed conversion differences were determined. The lowest feed consumption per gain kg was characterized by crossbreeds LW x P (2.04 kg) followed by crossbreeds SL x LW (3.22 kg) and crossbreeds SL x P (3.63). The highest meatiness of pork sides (55.15%) and their conformation were known by crossbreeds LW x P followed by (by the meatiness) crossbreeds SL x LW (54.71%) and crossbreeds SL x P (54.08%). Pig meat quality of the investigated genotypes was satisfactory. Crossbreeds with Pietrain (SL x P and LW x P) had slightly lower meat water fixation ability (9.70 cm2 and 9. 80 cm2 ) compared to the crossbreeds LW x SL (8.51cm2 ). Crossbreeds with Pietrain were also characterized by lower meat colour intensity (2.50 and 2.33) and meat marbling (1.38 and 1.50) compared to colour intensity and meat marbling in crossbreeds LW x SL (2.75 and 2.50). |
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