CARCASS COMPOSITION OF EAST BALKAN PIGS AND CROSSES WITH POLISH LARGE WHITE BREED REARING BY TRADITIONAL TECHNOLOGY

Y. Marchev, J. Nakev, N. Palova, T. Popova, D. Krusheva

Abstract: An investigation with 10 East Balkan and 6 crosses EBS x PLW fattened pigs was conducted. The animals were rearing by traditional technology on pasture. The pigs were slaughtered at 120 kg live weight for establishing the carcass composition. The results obtained show that the carcass weight in pure-bred pigs in absolute and relative units is higher than that of crosses, but the relative share of meat with bones in crosses is more than 3.7% higher than purebred pigs. In both groups, the weight of the real ham and abdominal part occupy more than 20% of the carcass weight. Bigger differences are found for a real ham (11.86%), the abdominal part (7.48%), a neck shop (6.32%) and a waist part (3.92%). In crosses, the relative share of the real ham is 22.22% and the abdomen is 20.99%, while in purebred these two parts occupy 21.84% and 20.52% respectively. The results show that crosses produce a more standardized production in the thoracic and waist part of the carcass.

Keywords: carcass composition; East Balkan swine (EBS); fattened pigs; Polish Large White (PLW); traditional technology

Date published: 2019-01-28