Comparison of pig carcass quality between Mangulica and Landrace
2012
Šević, Radoslav (AD Bačka, Bačka Palanka (Serbia)) | Vidović, Vitomir (Faculty of Agriculture, Novi Sad (Serbia). Department of Animal Sciences) | Lukač, Dragomir (Faculty of Agriculture, Novi Sad (Serbia). Department of Animal Sciences) | Štrbac, Ljuba (Faculty of Agriculture, Novi Sad (Serbia). Department of Animal Sciences) | Baltić, Milan Ž. (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Stupar, Milanko (Faculty of Agriculture, Novi Sad (Serbia). Department of Animal Sciences)
Pig meat production is based on the application of modern methods of growing and highly specialized breeds. Intensive farming and index selection has resulted in, among other things, a big difference between Mangulica and Landrace breeds. Mangulica (M) are generally the result of natural selection and the conditions of rural households, which applied classical veterinary preventive and curative care and medicine, as the race itself was very simple for breeding. Because of their pronounced resistance, pigmented skin and ability to consume large amounts of roughage (grazing), Mangulica are very convenient for keeping in the open, especially for organic production, the traditional technology of low investment (Sencic et al., 2011; Egerszegi et al., 2003). Landrace are usually selected according to a specific weighted index, where more weight is given to litter size, and somewhat less weight to growth, feed conversion and meat content and quality. The traits of growth are controlled by the proportion of additive genes on middle level, while the relationship of some tissues in the structure of the carcasses is highly heritable. Selection effects by now are different in both breeds, being higher in Landrace (Vidovic and Lukac, 2010 and Lukac et al., 2012).
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Matica Srpska Library