Influence of selection and multi-race cross-breeding of pigs on quality of halves and technological, nutritional and sensory quality of meat
2002
Tomovic, V.M.
The influence of selection and multi-race cross-breeding of pigs on quality of halves and technological, nutritional and sensory quality of meat was investigated in the scope of this thesis. The aim was to define the optimal selection and cross-breeding model in order to obtain hybrids of pigs with high meat yield in halves, but with good technological, nutritional and sensory quality of meat, as well. Eight different genotypes of pigs were chosen for comparative quality investigation of halves and meat: two pure races: LY and SL, two combinations of F1 generation: LYxSL and SLxLY, two combinations of three-race hybrids (LYxSL)xD and (SLxLY)xD and two combinations of four-race hybrids: (LYxSL)x(PxH) and (SLxLY)x(PxH). The comparative analysis of all results obtained during the investigations lead to the conclusion that three-race hybrid line (LYxSL)xD has a slight advantage over the four-race hybrid line (LYxSL)x(PxH). The first line mentioned has lower meat yield (59.7%) than the second one (60.4%), however the technological quality of meat of the three-race hybrid line (LYxSL)xD line is somewhat better and more stable.
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