Influence of sire breed on meatiness of pig carcass
2019
Živković, Vladimir (https://orcid.org/0000-0001-8938-4677) | Migdał, Łukasz | Migdał, Władysław | Radović, Čedomir (https://orcid.org/0000-0002-1800-2448) | Gogić, Marija (https://orcid.org/0000-0001-8121-4649) | Hristov, Slavča (https://orcid.org/0000-0002-1719-9971) | Stojiljković, Nenad
The aim of this paper was to determine the influence of sire breed on meatiness of pig carcass. Trial was conducted on 480 pigs, offspring of six boars, of two genotype Large White (LW) and Swedish Landrace (SL). Average body mass of examined animals were 114.5 kg. Share of meat yield of pig carcass was estimated on the slaughter line using two methods. First method use “two point” system where first measurement is depth of m. longissimus measured as the shortest link/connection between front (cranial) end of m. gluteus medius and the top (dorsal) rim/edge of the spinal canal and second is where m. gluteus medius penetrates the fat tissue the most. Second method also use two measurements: X1= thickness of fat tissue (with skin) in millimeters measured on medial carcass surface between 3rd and 4th lumbal vertebrae, caudo-cranially and X2=thickness of fat tissue (with skin) in milimeters measured on medial carcass surface between 3rd and 4th rib, caudo-cranially. The meatiness of the progeny very significantly depended on boar genotype (p<0.01). Offspring of SL boars had better results in both methods (60.47; 56.45%), than LW offspring (60.35; 55.85%).
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