TY  - CONF
AU  - Migdal, Wladyslav
AU  - Radović, Čedomir
AU  - Živković, Vladimir
AU  - Walczycka, Maria
AU  - Migdal, Anna
AU  - Migdal, Lukasz
PY  - 2023
UR  - http://r.istocar.bg.ac.rs/handle/123456789/915
AB  - The global tendency to increase the productivity of livestock leads to the 
displacement of native animal breeds by modern, selected breeds or production 
lines that grow faster and are characterized by better meat yield. However, with an 
increase in productivity, resistance to adverse environmental conditions decreases, 
the morbidity of animals increases. An alternative are native breeds that are 
adapted to local (often difficult) climatic conditions, are an important element of 
the landscape and constitute an invaluable genetic resource for the population and 
genetic variability. An example can be the native breeds of Serbian (Mangalica, 
Moravka, Resavka) or Polish (Puławska, Złotnicka White, Złotnicka Spotted) pigs. 
The aim of the study was to analyze the quality of meat and cold cuts from pigs of 
the Mangalica and Moravka, as well as Puławska, Złotnicka White and Złotnicka 
Spotted breeds. The meat of pigs of native breeds was characterized by very good 
culinary and processing quality. Particularly noteworthy is the higher content of 
intramuscular and intermuscular fat, which has a positive effect on the taste of cold 
cuts and marbling of meat. The fatty acid profile of the fat of breeds kept in Serbia 
was more favorable compared to Polish breeds - higher content of essential fatty 
acids. Serbian and Polish cured meats differed in taste, color parameters and the 
level of polycyclic aromatic hydrocarbons. The Carpathians are the limit of the 
variety of cold cuts, especially sausages.
PB  - Institute for animal husbandry, Belgrade
C3  - Proceedings of the 14th International Symposium  Modern Trends in Livestock Production October 4 – 6, 2023, Belgrade, Serbia
T1  - Meat of native pigs breeds as a raw material for traditional products obtained in Serbia and Poland
SP  - 355
EP  - 374
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_915
ER  - 

@conference{
author = "Migdal, Wladyslav and Radović, Čedomir and Živković, Vladimir and Walczycka, Maria and Migdal, Anna and Migdal, Lukasz",
year = "2023",
abstract = "The global tendency to increase the productivity of livestock leads to the 
displacement of native animal breeds by modern, selected breeds or production 
lines that grow faster and are characterized by better meat yield. However, with an 
increase in productivity, resistance to adverse environmental conditions decreases, 
the morbidity of animals increases. An alternative are native breeds that are 
adapted to local (often difficult) climatic conditions, are an important element of 
the landscape and constitute an invaluable genetic resource for the population and 
genetic variability. An example can be the native breeds of Serbian (Mangalica, 
Moravka, Resavka) or Polish (Puławska, Złotnicka White, Złotnicka Spotted) pigs. 
The aim of the study was to analyze the quality of meat and cold cuts from pigs of 
the Mangalica and Moravka, as well as Puławska, Złotnicka White and Złotnicka 
Spotted breeds. The meat of pigs of native breeds was characterized by very good 
culinary and processing quality. Particularly noteworthy is the higher content of 
intramuscular and intermuscular fat, which has a positive effect on the taste of cold 
cuts and marbling of meat. The fatty acid profile of the fat of breeds kept in Serbia 
was more favorable compared to Polish breeds - higher content of essential fatty 
acids. Serbian and Polish cured meats differed in taste, color parameters and the 
level of polycyclic aromatic hydrocarbons. The Carpathians are the limit of the 
variety of cold cuts, especially sausages.",
publisher = "Institute for animal husbandry, Belgrade",
journal = "Proceedings of the 14th International Symposium  Modern Trends in Livestock Production October 4 – 6, 2023, Belgrade, Serbia",
title = "Meat of native pigs breeds as a raw material for traditional products obtained in Serbia and Poland",
pages = "355-374",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_915"
}

Migdal, W., Radović, Č., Živković, V., Walczycka, M., Migdal, A.,& Migdal, L.. (2023). Meat of native pigs breeds as a raw material for traditional products obtained in Serbia and Poland. in Proceedings of the 14th International Symposium  Modern Trends in Livestock Production October 4 – 6, 2023, Belgrade, Serbia
Institute for animal husbandry, Belgrade., 355-374.
https://hdl.handle.net/21.15107/rcub_ristocar_915

Migdal W, Radović Č, Živković V, Walczycka M, Migdal A, Migdal L. Meat of native pigs breeds as a raw material for traditional products obtained in Serbia and Poland. in Proceedings of the 14th International Symposium  Modern Trends in Livestock Production October 4 – 6, 2023, Belgrade, Serbia. 2023;:355-374.
https://hdl.handle.net/21.15107/rcub_ristocar_915 .

Migdal, Wladyslav, Radović, Čedomir, Živković, Vladimir, Walczycka, Maria, Migdal, Anna, Migdal, Lukasz, "Meat of native pigs breeds as a raw material for traditional products obtained in Serbia and Poland" in Proceedings of the 14th International Symposium  Modern Trends in Livestock Production October 4 – 6, 2023, Belgrade, Serbia (2023):355-374,
https://hdl.handle.net/21.15107/rcub_ristocar_915 .