CARCASS QUALITIES AND PHYSICOCHEMICAL COMPOSITION OF MEAT IN PUREBRED AND CROSSBRED PIGS OF DIFFERENT ORIGIN
J. Nakev, A. Apostolov, D. Kanev, R. Nedeva, K. Eneva
Abstract: An experiment with 21 fattening pigs was conducted in Agricultural institute – Shumen with the aim to study carcass qualities and physicochemical composition of meat as affected by lineage. The pigs were allotted into three groups with 7 pigs in each and the following origin: Group I – Danube White breed; Group II – ♀ Danube white х ♂ (English Landrace х Pietrain); Group III – ♀ Danube white х (English Landrace х Pietrain) х ♂ Danish Landrace.
The experiment started at 30 kg live weight and ended at 110 kg. The pigs were slaughtered at reaching the determined pre-slaughter weight and after 24-hour cooling of the carcasses a slaughter analysis was carried out in compliance to the Regulation for Evaluation of Breeding Value, Productivity and Classification of Breeding Pigs (1996).
It was established that the interbreeding combinations are characterized by thinner backfat at all measurement points as compared to the purebred pigs from Group I (Р≤0.001, Р≤0.01). The three- and four-breed crosses showed higher carcass value, having more favourable boned-meat/backfat ratio at all topographic points in comparison to purebred carcasses. Bone-in meat percentage in Groups II and III is respectively by 7.94 and 7.21% higher than in Group I (Р≤0.001). The traits related to chemical composition and quality of meat in all three groups are within the standard parameters for “normal” meat.
The experiment started at 30 kg live weight and ended at 110 kg. The pigs were slaughtered at reaching the determined pre-slaughter weight and after 24-hour cooling of the carcasses a slaughter analysis was carried out in compliance to the Regulation for Evaluation of Breeding Value, Productivity and Classification of Breeding Pigs (1996).
It was established that the interbreeding combinations are characterized by thinner backfat at all measurement points as compared to the purebred pigs from Group I (Р≤0.001, Р≤0.01). The three- and four-breed crosses showed higher carcass value, having more favourable boned-meat/backfat ratio at all topographic points in comparison to purebred carcasses. Bone-in meat percentage in Groups II and III is respectively by 7.94 and 7.21% higher than in Group I (Р≤0.001). The traits related to chemical composition and quality of meat in all three groups are within the standard parameters for “normal” meat.
Keywords: pigs; slaughter analysis; three and four purebred crosses
Date published: 2017-03-16
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