Poljoprivreda (Jun 2007)
PORK CARCASS COMPOSITION AND THE MEAT QUALITY OF THE BLACK SLAVONIAN PIG – THE ENDANGERED BREEDS IN THE INDOOR AND OUTDOOR KEEPING SYSTEM
Abstract
The research has been made on 20 Black Slavonian Pigs in both ways of keeping them (indoor, outdoor). The pigs have been fed up to 135 kg body weight. The pigs in the outdoor system have been held on a natural pasture ground. Other than pasture, the pigs have consumed, over the summer period, the food offered on stubble-fields after the harvest (barley, wheat) and over the winter times after corn harvest. They had only minimal corn consumption; mostly during the winter (average daily consumption was 0.15 kg). Dissection of cold (+40C) right sided pig body composition has been made by the modified Weniger et al (1963) method. The meat quality has been determined on a long back muscle sample (musculus longissimus dorsi- MLD) taken berween 13th and 14th rib. The pig carcasses in the outdoor system had a very significant (P<0.01) absolute and relative leg share, less belly-rib share and higher meat quantity. Commercially, more valuable parts-legs and back had a greater share of muscle tissue in pigs' carcasses in the outdoor system. The meat of the pigs in the outdoor system had no signifficant differences from the pigs in the indoor system, concerning the pH1, pH2, water holding capacity, colour and marbling. However, the meat of the pigs in the outdoor system had higher content of crude fat from the pigs in the indoor system.
