Quality of pig carcass and meat of different genotypes | Kvalitet trupa i mesa svinja razlicitih genotipova
2008
Kosovac, O., Institut za stocarstvo, Beograd - Zemun (Serbia) | Stanisic, N., Institut za stocarstvo, Beograd - Zemun (Serbia) | Zivkovic, B., Institut za stocarstvo, Beograd - Zemun (Serbia) | Radovic, C., Institut za stocarstvo, Beograd - Zemun (Serbia) | Pejcic, S., Institut za stocarstvo, Beograd - Zemun (Serbia)
Objective of this paper was to present results of investigation of different genotypes on quality of pig carcass and meat. Dissection of four main carcass parts was performed (n=67) in order to present share of tissue in main carcass parts. The quality of pig carcasses was investigated on three genotypes: Swedish Landrace and two hybrid combinations with Durroc and Pietrain. It was established that genotype of pigs in fattening influenced meat quality, since the three breed combination with Pietrain had the lowest share of free fat, the poorest colour and the lowest WBA, and higher share of ashes compared to results obtained for other genotypes.
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