Uticaj polnih steroida na kolicinu i kvalitet mesa svinja.

The possibility of obtaining pig halves with more and better quality meat was investigated. The solution was looked for in the application of synthetic sex steroides, as anabolic substances, and in omitting castration of male individuals. The following results were obtained:The best were the halves of the males treated with oestradiol and progesterone on the first day of life (meatiness 42.6%) and the worst were halves of the castrated males (meatiness 40.5%). The thickest bacon was in the castrated males (51.9 mm) and it was much thinner in the intact (37.5 mm) and treated (38.2 mm) males. The castrated males had the shortest halves, 80.7 cm and the smallest surface of the halves of M. long. dorsi (30.2 sq cm). The best water binding ability was in the castrated males (44.9%) and the worst was in the males treated with sex steroides (41.6%). Plasticity of the M. long. dorsi samples of the examined individuals was similar (4.1-4.o sq cm). There was the most glicogen in female muscles - 9.96 mg/g and the least in intact males -3.35 mg/g. After 24 hours cooling of M. long. dorsi, the highest juice loss was lowest in intact males (1.68%). The lowest mass loss after heat processing was found in the muscles of the castrated males and of those treated with sex steroides. Muscles were the most tender and juicy in the males treated with sex steroides and the most stringy in females. Sex odour in meat was found in one case in the males treated with oestradiol and progesterone. PSE muscles occurred in all groups. Female muscles had the least red fibres. They had the thickest fibres (91.6 micrometers), but there were no differences among other groups. Certain correlation between PSE muscles and gigantic fibres was found. The highest ability of fat extraction from the fat tissue was found in the females and castrated males. The lowest fat quality had the bacon of the intact males.