The influence of boars coloured breeds on the yield and meat quality
1995
Anastasijevic, V. (Institut za stocarstvo, Beograd - Zemun (Yugoslavia)) | Gluhovic, M. | Josipovic, S. | Zivkovic, B.T. | Fabjan, M. | Kosovac, O.
The study of the effect of Hampshire (H) or F1 Hampshire x Duroc (H x D) boars as terminal sires in three-way and fourth-way crosses with Landrace x Yorkshire (L x Y) sows shows the following: Crosses with H or H x D, respectively, grew faster than white crosses L x Y. Crosses with H or H x D, respectively have, more favourable ratio of meat vs. fat and percentage of meat and fat tissue with skin than crosses L x Y. Loin back meat from crosses with H or H x D has somewhat more favourable pH value after slaughter and higher protein content than crosses of L x Y, while nearly equal to value for properties of water binding capacity in NaCl solution, thermal loss, tenderness as well as pigment. Ham meat in the same colored crosses with white breeds, has somewhat tenderness, higher protein content, but decreased total pigment, but it shows nearly the equal properties of water binding capacity and thermal loss in relation to the cross from L x Y. The comparison of colored breeds as terminal sires was carried out.
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