Assessment of boar and barrow meat
2000
Nadeje, B. | Koucky, M. | Sevcikova, S. | Adamec, T. | Lastovkova, J. (Vyzkumny Ustav Zivocisne Vyroby, Prague-Uhrineves (Czech Republic))
A feeding trial was conducted on two groups of hybrid barrows and boars until the animals reached the slaughter weight of 105 kg while two-stage fattening was used. Besides the basic production parameters, carcass value traits and some traits of meat quality were compared. The growth rate of boars was higher by 13.3 %, their feed consumption per 1 kg of production was lower by 9.1 %, the net protein value of muscles related to fat was higher by 18 %, shrinkage lower by 18 % and cooking losses of weight lower by 8 % in comparison with barrows. When sensory evaluation was made, boar meat received a lower number of scores in odour, taste and tenderness, but not in texture.
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