Slaughter value and meat quality of fattening pigs from different fattening and managment systems
2000
Buczma, J.
The research included 130 porkers from 3 different fattening and breeding systems. The highest meat content within EUROP evaluation was achieved by the most intensively fed porkers (group 2 - average 51.58 percent), group 1 had a clearly lower value (average 49.18 percent) and the lowest was for porkers from mass breeding (48.69 percent). Significant differences were found in fat content in carcasses of the evaluated animals. Carcasses of porkers from group 2 had the least fat, their fat constituted merely 2.0 of carcasses weight and pork fat 3.7. Also, significant differences were found in pH value marked after 24 and 48 hours in the longest dorsal muscle of porkers from experiment 2 related to two other groups. The most tender pork was meat from group 2 porkers. This is indicated by the significantly lower cutting strength of meat samples surveyed on the Warner-Bratzler apparatus
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