Carcass traits and meat quality of krskopolje pig and hybrid 12 | Klavne lastnosti in lastnosti tehnoloske kakovosti mesa krsko-poljskega prasica in hibrida 12
2010
Planinc, M., Ljubljana Univ. (Slovenia). Biotechnical Fac., Zootechnical Dept. | Zemva, M. | Malovrh, S. | Kovac, M.
The aim of our study was comparing the slaughter traits and meat quality of two genotypes. The experiment included 48 fattening pigs (24 animals Krskopolje breed and 24 animals hybrid 12). Of these, 30 gilts and 18 barrows were included. The pigs were kept in eight groups on bedding, mostly straw, and they were fed with a restricted concentrate and hay at will. The fixed part of model included genotype, sex and worm carcass weight. There were differences between genotype for carcass traits, and the colour of meat. Average lean meat percentage for Krskopolje pigs was estimated to 44.1% and for hybrid 12 to 56.6%. Krskopolje breed pigs had darker colour of meat and the meat was better estimated for visual traits.
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Эту запись предоставил University of Ljubljana