Carcass quality traits of three different pig genotypes, White Mangulica, Duroc × White Mangulica and Large White pigs, reared under intensive conditions and slaughtered at 150 kg live weight

59th International Meat Industry Conference

Ivi, M.^1 ; Tomovi, V.^1 ; Ševi, R.^2 ; Jokanovi, M.^1 ; Škaljac, S.^1 ; Dini, N.^1 ; Šoji, B.^1 ; Tasi, T.^3 ; Ikoni, P.^3

University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, Novi Sad

21000, Serbia^1

Group Univerexport Baka Ad, Joint-Stock Company, Meat Industry, Novosadski put 10, Baka Palanka

21400, Serbia^2

University of Novi Sad, Institute for Food Technology, Bulevar cara Lazara 1, Novi Sad

21000, Serbia^3

关键词: Body weight;    Carcass composition;    Carcass qualities;    Genetic effects;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012065/pdf
DOI  :  10.1088/1755-1315/85/1/012065

来源: IOP

【 摘 要 】

The effect of breed on carcass composition was studied for autochthonous purebred White Mangulica (WM), crossbred Duroc x White Mangulica (DWM) and purebred Large White (LW) pigs. Pigs were slaughtered at a target body weight of about 150 kg. After slaughter, carcass yield, backfat thickness, the thickness of the lumbar muscle and chilling loss were measured and calculated. WM pigs had the highest percentage of carcass yield, while DWM produced an intermediate carcass yield, between those of the pure breeds. The backfat thickness was highest in WM pigs, compared to DWM and LW pigs (67, 41 and 27 mm, respectively, P