QUALITY PROFILE OF PIG CARCASSES

Jivko Nakev

Abstract: The results of the EUROP pig classification in Bulgaria for 2009 were summarized in the present study. The lean meat percentage was evaluated by a ULTRA FOM 200 equipment. The tested pigs (100 762 heads), slaughtered in six abattoirs, are from 33 small (up to an annual outlet capacity of 1000 heads) and 21 big farms (over 1000 heads), divided in order to establish the structure of pig meat production. The mean values established by the classification show that in 2009 the lean meat percentage was 56.72% and the cool carcass weight - 76.80 kg. Of the studied pig carcasses 76.51% are in class E, 17.70% - in U, and 5.05% - in S. The big farms produced 91.74% of the classified pigs, their carcasses being characterized with 56.68% of lean meat and 77.22 kg of weight. The percentage of lean meat of the small farms is insubstantially higher (P< 0.001) while the carcass weight is by 5.10 кg lower (P<0.001). Within each class is observed a decrease of carcass weight in response to increase of lean meat percentage.

Keywords: Bulgaria; carcass weight; EUROP; lean meat; pigs

Date published: 2023-02-21