Quality indicators: carcass side and meat quality of pigs of different genotypes

• Published in: Biotechnology in Animal Husbandry (Serbia) Vol. 25; no. 3-4; pp. 173 - 188
• Main Authors: Kosovac, O, Zivkovic, B, Radovic, C, Smiljakovic, T., Institute for Animal Husbandry, Belgrade - Zemun (Serbia)
• Format: Journal Article
• Language: English
• Published: 2009
• Subjects: CARCASS COMPOSITION; CERDO; COMPOSICION DE LA CANAL; COMPOSITION DE LA CARCASSE; GENOTIPOS; GENOTYPE; GENOTYPES; http://www.fao.org/aos/agrovoc#c_16168; http://www.fao.org/aos/agrovoc#c_3225; http://www.fao.org/aos/agrovoc#c_7555; PORCIN; SWINE
• DOI: 10.2298/BAH0904173K
• ISSN: 1450-9156

In the paper, lean meat and quality of meat from pigs of 5 different genotypes were investigated: pure Landrace breed (L), genotype A; two hybrid combinations (Large Yorkshire x Landrace) x Duroc (LY x L) x D, genotype B; (Large Yorkshire x Landrace) x Pietrain (LY x L) x P, genotype C; and tow recurrent mating combinations: (Large Yorkshire x Landrace) x Large Yorkshire (F1 x LY, genotype D), and (Large Yorkshire x Landrace) x Landrace (F1 x L, genotype E). Relevant indicators of lean meat were analyzed early post mortem and by method of partial dissection on cooled left carcass sides according to recommendation of EU. By analysis of obtained results it was established that the best indicator of lean meat of pig carcass sides mass of muscle tissue in four main parts. On the results obtained it was concluded that fatteners of genotype E had the highest meat yield in carcass sides, but of slightly lower quality, which indicates the need for further work on improvement of meat quality.