SHARE AND QUALITY OF MUSCLE TISSUE IN CARCASSES OF PIGS PRODUCED ON FAMILY FARM

• Main Authors: Antun Petričević, Gordana Kralik, Goran Kušec, Draženka Gutzmirtl
• Format: Article
• Language: English
• Published: Faculty of Agrobitechnical Sciences Osijek 2000-06-01
• Series: Poljoprivreda
• Subjects: fattening of pigs; meat yield; meat quality
• Online Access: http://poljoprivreda.pfos.hr/upload/publications/43_PETRICEVIC.pdf

In this study, 60 pig carcasses were included, divided in 2 groups according to breed (1st=SLxGL; 2nd=SL), and within groups according to sex (gilts F1=15 and F2=14; male castrates M1=17 and M2=14). Pigs were produced on family farm and fattened in same conditions. Primary processed and cooled carcasses were cut according to “Kulmbach” method (CAC/79). The main parts of the carcasses were dissected on tissues (muscle, fat and bones) and share of lean meat was determined for carcasses and for individual cuts. Muscle tissue share in the carcasses was higher in gilts from 1st and 2nd group (F1=53.93%; F2=51.77%) than in male castrates from both groups (M1=50.13%; M2=49.90%) and regardless the sex it was higher in SL x GL crossbreds (1st group) than in SL breed (2nd group). Statisticaly significant differences (P<0.05) were found only in case of loins between gilts and castrates from 1st group (F1=9.58%; M1=8.30%) and between castrates of the 1st group and gilts from 2nd group (M1=8.30% i F2=9.57%). Mean values of meat quality indicators were mainly within normal boundaries; the only statistically significant difference (P<0.05) was established for meat color between F1 and F2 group.