Meat quality of indigenous Prestice Black-Pied pig and commercial hybrid pigs

NEVRKLA, P. a VÁCLAVKOVÁ, Eva. Meat quality of indigenous Prestice Black-Pied pig and commercial hybrid pigs. Research in Pig Breeding, 2018, roč. 12(2), s. 15-18. ISSN 1802-7547.
Kateg. publikaceČlánky v odborných časopisech
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Abstrakt

The aim of this study was to compare carcass traits and quality of meat in different genotypes of pigs. A total of 80 animals were included in the experiment, 20 pigs of native breed Prestice Black-Pied breed (PBP), 30 of hybrid combination (Large White x Landrace) x (Duroc x Pietrain) pigs (DPN) and 30 of hybrid combination (Large White x Landrace) x (Large White sire line x Pietrain) boars (LWPN). PBP pigs showed higher content of intamuscular fat (P≤0.01) and backfat thickness (P≤0.01), lower lean meat content and drip loss value (P≤0.001) than the DPN and LWPN hybrids. The value of pH45,24 was higher (P≤0.05; P≤0.01) in PBP pigs.

ProjektRozvoj hospodářských zvířat v multifunkčním zemědělství
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