SLAUGHTER QUALITY OF BLACK SLAVONIAN PIG – ENDANGERED BREED AND ITS CROSS-BREDS WITH SWEDISH LANDRACE WHILE KEEPING THEM OUTDOOR

• Published in: Poljoprivreda (Osijek, Croatia) Vol. 11; no. 1; pp. 43 - 48
• Main Authors: Đuro Senčić, Željko Bukvić, Zvonko Antunović, Marcela Šperanda
• Format: Journal Article
• Language: English
• Published: Faculty of Agrobitechnical Sciences Osijek 01.06.2005
• Subjects: Black Slavonian pig; carcass quality; meat quality; outdoor keeping
• ISSN: 1330-7142; 1848-8080

Black Slavonian pig is an autochtonuous Croatian breed derived by crossing Mangulitza, Berkshire and Polandchina at the end of 19th century. It belongs to the group of endangered breeds. Because of its pronounced resistance, pigmented skin and ability of consuming high amounts of roughage (pasture), it is very convenient for keeping it outdoors, especially for organic production within low-input traditional technology. The investigation was conducted on 10 Black Slavonian pigs and 10 crossbreds between Black Slavonian pig (BS) and Swedish Landrace boars (SL). The pigs were fed until weighed approx. 135 kg. They were slaughtered at 12 months age and Black Slavonian pigs at 18 months. The pigs were kept outdoors in a natural low-lying pasture. The pasture area per animal was 0.05 ha. A traditional low- input technology was applied. Apart from pasture. the pigs consumed food found on stubbles after cereals had been harvested (wheat, barley, corn) and were given small amount of corn (0.15 kg/head/day). Dissection of cooled (+4oC ) right pig carcasses was done by the modified method (Weniger et.al., 1963). The meat quality was investigated on a sample of long back muscle (Muscullus longissimus dorsi – MLD) taken between 13th and 14th rib. Outdoor keeping system and low inputs technology resulted in trunks of very significantly (P<0.01) higher meatiness (44.59% : 41.00%), higher ham share (27.78% : 24.16%), higher share of less valuable parts (7.52% : 6.53%) and lower necks share with crossbreds between Black Slavonian pig and Swedish Landrace compared to Black Slavonian pigs. As for pH1 and pH2 values, water fixation ability and meat colour, no statistically significant differences (P>0.05) were determined between analyzed pig genotypes. Crossbreds meat, compared to Black Slavonian pig meat, was known for very significantly (P<0.01) higher share of water (71.99% : 71.65%) and lower share of fat (5.30% : 5.90%).