Resumen de Comparison of carcass and meat quality traits of Black Slavonian pigs regarding the duration of fattening period
K. Gvozdanovic, V. Margeta, I. Djurkin Kušec, P. Margeta, Ž. Radišić, G. Kušec
The aim of the study was to estimate the possibility of shortening the fattening period of Black Sla - vonian pig without deteriorating their meat quality. The research was carried out on 30 Black Slavonian pigs divided into two equal groups, A and B, according to the duration of fattening period: 18 and 12 months, respectively. Pigs from both groups were reared in extensive system (pastures, woods). During the year pigs were fed cereal mixture (50% corn, 30% barley, 10% oats, 10% soybean) which was supplemented with alfalfa during the vegetation period; during the winter pigs were fed alfalfa hay. At the end of their respective fattening period pigs were slaughtered at a commercial abattoir. Carcass and meat quality traits were collected: carcass weight, carcass length, muscle and backfat thickness, as well as ham length and circumference, pH45 in semimembranosus and longissimus dorsi muscle, meat colour (CIE L*a*b*), drip loss by EZ drip and WB shear force. Pigs from group B had significantly lighter and shorter carcasses characterised by thinner backfat than pigs form group A. The ham length and circumference were not affected by duration of fattening period. On the other hand, the results showed that shortening of fattening period significantly deteriorated some important meat quality traits, most of all drip loss and CIE L* values of the meat in group B. The meat of pigs from this group was also tougher than meat of pigs from group A as shown by significantly higher WB shear force (N)
