Genetic resources in pig breeding: Carcass quality traits of breeds Moravka and Mangalitsa

Abstract

Objective of this paper was to evaluate phenotypic variability of carcass quality traits of pigs of Moravka and Mangalitsa breeds. Quantity and content of meat was determined based on Regulation (1985) and dissection of right carcass sides. Obtained data was processed using Least Squares Method (Harvey, 1990). Results of the investigation show that Moravka had in average higher quantity and content of meat in carcass sides than Mangalitsa. Shares of muscle, fat tissue, skin and bone tissue in pig carcass sides of Moravka breed, determined by dissection were: 32.91; 34.94 and 7.70%.

Rezultati ispitivanja osobina kvaliteta polutki svinja pokazuju da su grla rase moravka imala za 11.76 odnosno 6.02 cm duže polutke od belog soja mangulica. Leđna slanina u mangulice bila je deblja (za 13.6 do 23.6 mm) nego kod moravke. Na osnovu Pravilnika (1985) je ustanovljeno da je moravka imala prosečno veću količinu (+3.22 kg) i sadržaj mesa (+ 5.15%) u polutkama od mangulice (P (lt) 0.01). Prosečne vrednosti površine m.l.d.P nisu bile statistički značajno različite između moravke i mangulice. Površina slanine koja pripada mišiću (PSm.l.d.) utvrđena u mangulice, bila je za 35.14cm2 (P (lt) 0.001) veća nego kod moravke. Tako da je odnos meso:mast kod moravke 1:1.865 a mangulice 1:3.330. Udeo mišićnog, masnog tkiva i kože i koštanog tkiva u polutkama svinja rase moravka, utvrđen na osnovu disekcije, je bio: 32.91; 34.94 i 7.70%.