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Details van artikel 4 van 12 gevonden artikelen
| Titel: |
FATTENING AND MEATINESS OF SOME TWO CROSSBREEDS IN PIGS |
| Auteur: |
Đuro Senčić Marcela Šperanda Zvonko Antunović Tomislav Šperanda |
| Verschenen in: |
Poljoprivreda |
| Paginering: | Jaargang 9 (2003) nr. 1 pagina's 56-59 |
| Jaar: |
2003 |
| Inhoud: |
Investigation of fattening and slaughter traits was conducted with crossbreeds between Swedish Landrace and Large White (SL x LW), Swedish Landrace and Pietrain (SL x P) as well as between Large White and Pietrain (LW x P). The pigs were fed in the same conditions. They were fed mixture containing 15.36% crude proteins and 13.22 MU/kg. Values of meat pH were determined by pH –meter Mettler Toledo, ability of meat water fixation according to Grau-Hamm (1952) whereas colour and meat marbling by an American NPCC method. No statistically significant differences were found (P>0.05) in terms of daily gain (640 g, 680 g and 6880 g) among the investigated pig genotypes. However, feed conversion differences were determined. The lowest feed consumption per gain kg was characterized by crossbreeds LW x P (2.04 kg) followed by crossbreeds SL x LW (3.22 kg) and crossbreeds SL x P (3.63). The highest meatiness of pork sides (55.15%) 5and their conformation were known by crossbreeds LW x P followed by (by the meatiness) crossbreeds SL x LW (54.71%) and crossbreeds SL x P (54.08%). Pig meat quality of the investigated genotypes was satisfactory. Crossbreeds with Pietrain (SL x P and LW x P) had slightly lower meat water fixation ability (9.70 cm2and 9. 80 cm2) compared to the crossbreeds LW x SL (8.51cm2). Crossbreeds with Pietrain were also characterized by lower meat colour intensity (2.50 and 2.33) and meat marbling (1.38 and 1.50) compared to colour intensity and meat marbling in crossbreeds LW x SL (2.75 and 2.50). |
| Uitgever: |
Faculty of Agriculture in Osijek (provided by DOAJ) |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 4 van 12 gevonden artikelen
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