TY  - CONF
AU  - Živković, Vladimir
AU  - Migdał, Łukasz
AU  - Migdał, Władysław
AU  - Radović, Čedomir
AU  - Gogić, Marija
AU  - Hristov, Slavča
AU  - Stojiljković, Nenad
PY  - 2019
UR  - http://istocar.bg.ac.rs/wp-content/uploads/2019/11/Proceedings-2019.pdf
UR  - http://r.istocar.bg.ac.rs/handle/123456789/642
AB  - : The aim of this paper was to determine the influence of sire
breed on meatiness of pig carcass. Trial was conducted on 480 pigs, offspring of
six boars, of two genotype Large White (LW) and Swedish Landrace (SL).
Average body mass of examined animals were 114.5 kg. Share of meat yield of pig
carcass was estimated on the slaughter line using two methods. First method use
“two point” system where first measurement is depth of m. longissimus measured
as the shortest link/connection between front (cranial) end of m. gluteus medius and
the top (dorsal) rim/edge of the spinal canal and second is where m. gluteus medius
penetrates the fat tissue the most. Second method also use two measurements: X1=
thickness of fat tissue (with skin) in millimeters measured on medial carcass
surface between 3rd and 4th lumbal vertebrae, caudo-cranially and X2=thickness
of fat tissue (with skin) in milimeters measured on medial carcass surface between
3rd and 4th rib, caudo-cranially. The meatiness of the progeny very significantly
depended on boar genotype (p<0.01). Offspring of SL boars had better results in
both methods (60.47; 56.45%), than LW offspring (60.35; 55.85%).
PB  - Institute for Animal Husbandry, Belgrade-Zemun
C3  - Proceedings of the 12th International Symposium Modern Trends in Livestock Production, Belgrade
T1  - Influence of sire breed on meatiness of pig carcass
SP  - 653
EP  - 658
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_642
ER  - 

@conference{
author = "Živković, Vladimir and Migdał, Łukasz and Migdał, Władysław and Radović, Čedomir and Gogić, Marija and Hristov, Slavča and Stojiljković, Nenad",
year = "2019",
abstract = ": The aim of this paper was to determine the influence of sire
breed on meatiness of pig carcass. Trial was conducted on 480 pigs, offspring of
six boars, of two genotype Large White (LW) and Swedish Landrace (SL).
Average body mass of examined animals were 114.5 kg. Share of meat yield of pig
carcass was estimated on the slaughter line using two methods. First method use
“two point” system where first measurement is depth of m. longissimus measured
as the shortest link/connection between front (cranial) end of m. gluteus medius and
the top (dorsal) rim/edge of the spinal canal and second is where m. gluteus medius
penetrates the fat tissue the most. Second method also use two measurements: X1=
thickness of fat tissue (with skin) in millimeters measured on medial carcass
surface between 3rd and 4th lumbal vertebrae, caudo-cranially and X2=thickness
of fat tissue (with skin) in milimeters measured on medial carcass surface between
3rd and 4th rib, caudo-cranially. The meatiness of the progeny very significantly
depended on boar genotype (p<0.01). Offspring of SL boars had better results in
both methods (60.47; 56.45%), than LW offspring (60.35; 55.85%).",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Proceedings of the 12th International Symposium Modern Trends in Livestock Production, Belgrade",
title = "Influence of sire breed on meatiness of pig carcass",
pages = "653-658",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_642"
}

Živković, V., Migdał, Ł., Migdał, W., Radović, Č., Gogić, M., Hristov, S.,& Stojiljković, N.. (2019). Influence of sire breed on meatiness of pig carcass. in Proceedings of the 12th International Symposium Modern Trends in Livestock Production, Belgrade
Institute for Animal Husbandry, Belgrade-Zemun., 653-658.
https://hdl.handle.net/21.15107/rcub_ristocar_642

Živković V, Migdał Ł, Migdał W, Radović Č, Gogić M, Hristov S, Stojiljković N. Influence of sire breed on meatiness of pig carcass. in Proceedings of the 12th International Symposium Modern Trends in Livestock Production, Belgrade. 2019;:653-658.
https://hdl.handle.net/21.15107/rcub_ristocar_642 .

Živković, Vladimir, Migdał, Łukasz, Migdał, Władysław, Radović, Čedomir, Gogić, Marija, Hristov, Slavča, Stojiljković, Nenad, "Influence of sire breed on meatiness of pig carcass" in Proceedings of the 12th International Symposium Modern Trends in Livestock Production, Belgrade (2019):653-658,
https://hdl.handle.net/21.15107/rcub_ristocar_642 .

TY  - CONF
AU  - Migdał, Władysław
AU  - Radović, Čedomir
AU  - Živković, Vladimir
AU  - Gwiazda, Emilia
AU  - Migdał, Łukasz
AU  - Migdał, Anna
AU  - Walczycka, Maria
AU  - Węsierska, Ewelina
AU  - Zając, Marzena
AU  - Tkaczewska, Joanna
AU  - Kulawik, Piotr
AU  - Krępa-Stefanik, Katarzyna
PY  - 2017
UR  - http://r.istocar.bg.ac.rs/handle/123456789/599
AB  - Production  of  traditional  meat  products,  characterized  by  very  good  organoleptic  properties  demands  specific  raw  material  which  is  meat  from  pigs  with  slaughter  weight  120  kg,  intramuscular  fat  content  higher  then  3%  and  bred  by  extensive  system.  Some  of  breeds  which  can  fulfil  this  requirements  are  native  breeds  likeMangalitza, Moravka, Złotnicka Spotted, Złotnicka White and Pulawska  pigs.  Aim  of  this  study  was  analysis  of  raw  meat  from  Mangalitza,  Moravka, Złotnicka Spotted, Złotnicka White and Pulawska pigs –   quality of meat and  its  technological  values  were  evaluated.  Meat  from  analysed  pigs  had  proper  chemical  composition,  favourable  n3/n6  fatty  acids  profile,  low  drip  loss,  proper  pH.  The  composition  of  loin  of:  Puławska,  Złotnicka,  Mangalica  and  Moravka races  was  similar  in  protein,  ash  and  carbohydrates  contents.  The  content  of  intramusular fat in loins of examined races ranged from 3.0% (Złotnicka White) to 5,1%  (Moravka).  In  this  study  there  was  confirmed  good  meat  quality  and  its  usefulness for production of traditional products.
AB  - Proizvodnja tradicionalnih proizvoda  od  mesa,  koje  karakterišu  vrlo  dobre  organoleptičke osobine, zahteva specifičnu sirovinu tj. meso od svinja težine na klanju od 120 kg, intramuskularnim sadržajem masti većim od 3% i uzgajanih u ekstenzivnom  sistemu.  Neke  od  rasa  koje  mogu  ispuniti  ove  zahteve su domaće rase kao što su mangulica,  moravka,  zlotnička šarena, zlotnička bela i pulavska svinja.  Cilj  ove  studije  bila  je  analiza  sirovog  mesa  svinja  rase  mangulica,  moravka,  zlotnička  šarena,  zlotnička  bela  i  pulavska -  kvalitet  mesa  i  njegove  tehnološke  vrednosti.  Meso  od  analiziranih  svinja  imalo  je  adekvatan  hemijski  sastav, povoljan profil n3/n6 masnih kiselina, nizak kalo, odgovarajući pH. Sastav slabine pułavske svinje, złotničke svinje, mangulice i moravke je sličan u sadržaju proteina,  pepela  i  ugljenih  hidrata.  Sadržaj  intramuslularne  masti  u  slabinama  ispitanih rasa varira od 3,0% (zlotnička bela) do 5,1% (moravka). U ovoj studiji potvrdjen  je  dobar  kvalitet  mesa  i  njegova  korisnost  za  proizvodnju  tradicionalnih  proizvoda.
PB  - Belgrade, Institute for animal husbandry
C3  - Proceedings of the 11th International Symposium  Modern Trends in Livestock Production October 11-13, 2017
T1  - Quality of meat from native pigs
SP  - 188
EP  - 203
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_599
ER  - 

@conference{
author = "Migdał, Władysław and Radović, Čedomir and Živković, Vladimir and Gwiazda, Emilia and Migdał, Łukasz and Migdał, Anna and Walczycka, Maria and Węsierska, Ewelina and Zając, Marzena and Tkaczewska, Joanna and Kulawik, Piotr and Krępa-Stefanik, Katarzyna",
year = "2017",
abstract = "Production  of  traditional  meat  products,  characterized  by  very  good  organoleptic  properties  demands  specific  raw  material  which  is  meat  from  pigs  with  slaughter  weight  120  kg,  intramuscular  fat  content  higher  then  3%  and  bred  by  extensive  system.  Some  of  breeds  which  can  fulfil  this  requirements  are  native  breeds  likeMangalitza, Moravka, Złotnicka Spotted, Złotnicka White and Pulawska  pigs.  Aim  of  this  study  was  analysis  of  raw  meat  from  Mangalitza,  Moravka, Złotnicka Spotted, Złotnicka White and Pulawska pigs –   quality of meat and  its  technological  values  were  evaluated.  Meat  from  analysed  pigs  had  proper  chemical  composition,  favourable  n3/n6  fatty  acids  profile,  low  drip  loss,  proper  pH.  The  composition  of  loin  of:  Puławska,  Złotnicka,  Mangalica  and  Moravka races  was  similar  in  protein,  ash  and  carbohydrates  contents.  The  content  of  intramusular fat in loins of examined races ranged from 3.0% (Złotnicka White) to 5,1%  (Moravka).  In  this  study  there  was  confirmed  good  meat  quality  and  its  usefulness for production of traditional products., Proizvodnja tradicionalnih proizvoda  od  mesa,  koje  karakterišu  vrlo  dobre  organoleptičke osobine, zahteva specifičnu sirovinu tj. meso od svinja težine na klanju od 120 kg, intramuskularnim sadržajem masti većim od 3% i uzgajanih u ekstenzivnom  sistemu.  Neke  od  rasa  koje  mogu  ispuniti  ove  zahteve su domaće rase kao što su mangulica,  moravka,  zlotnička šarena, zlotnička bela i pulavska svinja.  Cilj  ove  studije  bila  je  analiza  sirovog  mesa  svinja  rase  mangulica,  moravka,  zlotnička  šarena,  zlotnička  bela  i  pulavska -  kvalitet  mesa  i  njegove  tehnološke  vrednosti.  Meso  od  analiziranih  svinja  imalo  je  adekvatan  hemijski  sastav, povoljan profil n3/n6 masnih kiselina, nizak kalo, odgovarajući pH. Sastav slabine pułavske svinje, złotničke svinje, mangulice i moravke je sličan u sadržaju proteina,  pepela  i  ugljenih  hidrata.  Sadržaj  intramuslularne  masti  u  slabinama  ispitanih rasa varira od 3,0% (zlotnička bela) do 5,1% (moravka). U ovoj studiji potvrdjen  je  dobar  kvalitet  mesa  i  njegova  korisnost  za  proizvodnju  tradicionalnih  proizvoda.",
publisher = "Belgrade, Institute for animal husbandry",
journal = "Proceedings of the 11th International Symposium  Modern Trends in Livestock Production October 11-13, 2017",
title = "Quality of meat from native pigs",
pages = "188-203",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_599"
}

Migdał, W., Radović, Č., Živković, V., Gwiazda, E., Migdał, Ł., Migdał, A., Walczycka, M., Węsierska, E., Zając, M., Tkaczewska, J., Kulawik, P.,& Krępa-Stefanik, K.. (2017). Quality of meat from native pigs. in Proceedings of the 11th International Symposium  Modern Trends in Livestock Production October 11-13, 2017
Belgrade, Institute for animal husbandry., 188-203.
https://hdl.handle.net/21.15107/rcub_ristocar_599

Migdał W, Radović Č, Živković V, Gwiazda E, Migdał Ł, Migdał A, Walczycka M, Węsierska E, Zając M, Tkaczewska J, Kulawik P, Krępa-Stefanik K. Quality of meat from native pigs. in Proceedings of the 11th International Symposium  Modern Trends in Livestock Production October 11-13, 2017. 2017;:188-203.
https://hdl.handle.net/21.15107/rcub_ristocar_599 .

Migdał, Władysław, Radović, Čedomir, Živković, Vladimir, Gwiazda, Emilia, Migdał, Łukasz, Migdał, Anna, Walczycka, Maria, Węsierska, Ewelina, Zając, Marzena, Tkaczewska, Joanna, Kulawik, Piotr, Krępa-Stefanik, Katarzyna, "Quality of meat from native pigs" in Proceedings of the 11th International Symposium  Modern Trends in Livestock Production October 11-13, 2017 (2017):188-203,
https://hdl.handle.net/21.15107/rcub_ristocar_599 .