Selection criteria in relation to pork carcasses quality
The paper presents the effect of various selection criteria (Landrace, Yorkshire - productive dairy breed and Hampshire - terminal) on the carcasses quality, as well as differences between sex in regard to distribution of meat, fat and bones. The study included 210 randomly selected pig car...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Veterinary Medicine, Belgrade
2013-01-01
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| Series: | Veterinarski Glasnik |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0350-2457/2013/0350-24571304201V.pdf |
| Summary: | The paper presents the effect of various selection criteria (Landrace,
Yorkshire - productive dairy breed and Hampshire - terminal) on the carcasses
quality, as well as differences between sex in regard to distribution of
meat, fat and bones. The study included 210 randomly selected pig carcasses
at commercial farms, classified by breed and sex. Carcass dissection was
carried out according to the model of EU 1992. The percentage of meat in
fertile breeds carcasses was 2.04% lower (55.02%), compared to the terminal
breed (57.06%). Comparing the proportion of muscle tissue in carcasses of
male and female animals, there was determined a statistically significant
difference (P<0.05). Within the breeds there was no statistically significant
difference (P>0.05) in percentage of meat between two fertile breeds
(Landrace and Yorkshire). A statistically significant difference (P<0.05)
between fertile and terminal Hampshire breeds was determined. Sex and breed
had highly significant impact on the amount of meat in the carcasses. Also,
sex had a significantly influenced the amount of fat, while breed
significantly influenced the amount of bone in carcasses. The largest and
most important part of the carcass is a leg with a share of 29.17% in male
and 29.17% in female animals. Data collection on the slaughter line as well
as knowledge of slaughterhouses properties are basic conditions for work on
genetic improvement of pig carcass quality. Quality rating of pigs on the
slaughter line and price formation is a prerequisite for establishing trust
between farmers and slaughterhouses. Mutual interest lies also in profit, so
farmers will earn more carrying out meatiness selection while slaughterhouses
will buy cattle with more meat of optimal quality. |
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| ISSN: | 0350-2457 2406-0771 |