Impact of live weight on the quality of pigs halves and meat of the Large White breed
2011
Kuzelov, A., Faculty of Agriculture,Stip (Former Yugoslav Republic Macedonia) | Taskov, N., Faculty of Tourism and Business Logistics, Gevgelija (Former Yugoslav Republic Macedonia) | Angelkova, T., Faculty of Tourism and Business Logistics, Gevgelija (Former Yugoslav Republic Macedonia) | Atanasova, E., Faculty of Agriculture, Stip (Former Yugoslav Republic Macedonia) | Mladenov, M., Meat Industry Sveti Nikole, [np] (Former Yugoslav Republic Macedonia)
The research was conducted on pig carcasses and meat of 12 pigs breed big Yorkshire fattened to approximately 125 kg body mass (group A), and 12 pigs of the same breed fattened to approximately 108 kg body mass (group B). Pigs were kept in the semi-outdoor system, with the same housing and feeding conditions. Meat quality was determined on the sample from M.longissimus dorsi, taken between the 13th and 14th rib. Body mass of pigs prior to slaughter 125..22 kg. and 108. 52 kg.) significantly influenced the quality of pigs breed big Yorkshire carcasses , but not the quality of the meat. Pigs with higher body mass (125.22 kg) had carcasses of different conformation (significantly higher relative share of yawl and abdominal rib -part and a lower relative share of less worth parts and shoulder) and composition (a lower relative share of meat on shoulder and a higher relative share of meat on abdominal-rib part) in relation to pigs with lower body mass (108.52 kg). The meat contents in carcasses was almost equal (47.04 % and 47.20%) in both analyzed groups of pigs. In terms of meat quality, that was usual, no significant differences (p is greater than 0.05) were determined between the analyzed groups of pigs.
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