RIStocar - Repository of the Institute of Animal Husbandry
Institute of Animal Husbandry, Belgrade, Serbia
    • English
    • Српски
    • Српски (Serbia)
  • English 
    • English
    • Serbian (Cyrillic)
    • Serbian (Latin)
  • Login
View Item 
  •   RIStočar
  • RIStocar
  • Radovi istraživača / Researchers' publications
  • View Item
  •   RIStočar
  • RIStocar
  • Radovi istraživača / Researchers' publications
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Quality of pig carcass and meat of different genotypes

Kvalitet trupa i mesa svinja različitih genotipova

Thumbnail
2008
178.pdf (172.9Kb)
Authors
Kosovac, Olga
Stanišić, Nikola
Živković, Branislav
Radović, Čedomir
Pejčić, Saša
Article (Published version)
Metadata
Show full item record
Abstract
Objective of this paper was to present results of investigation of different genotypes on quality of pig carcass and meat. Dissection of four main carcass parts was performed (n=67) in order to present share of tissue in main carcass parts. The quality of pig carcasses was investigated on three genotypes: Swedish Landrace (ŠL/SL) and two hybrid combinations with Durroc and Pietrain (VJ/LW x ŠL/SL) x D and (VJ/LW x ŠL/SL) x P. Meat yield of pig carcass sides was determined by partial dissection and for Swedish Landrace it was 51,30%, and for three breed combination with Durroc 56,04% and for three breed combination with pietrain 58,55%. It was established that genotype of pigs in fattening influenced the quality of meat, since the three breed combination with Pietrain (genotype C) had the lowest share of free fat, the poorest colour and the lowest WBA, and hihger share of ashes compared to results obtained for other genotypes (1,22; 0,27; 46,50 and 1,17).
Cilj rada je bio da se prikažu rezultati ispitivanja uticaja različitih genotipova na kvalitet trupa i mesa svinja. Vršena je disekcija četiri glavna dela trupa, (n=67) da bi prikazali udeo tkiva u osnovnim delovima polutki. Tako je ispitivan kvalitet svinjskih trupova tri genotipa i to: jedna čista rasa, švedski landras (ŠL) i dve hibridne kombinacije sa durokom i pietrenom (VJ x ŠL) x D i (VJ x ŠL) x P. Mesnatost svinjskih polutki utvrđena parcijalnom disekcijom za švedski landras je iznosila 51,30%, trorasnu kombinaciju sa durokom 56,04% i trorasnu kombinaciju sa pietrenom 58,55%. Isto tako, ustanovljeno je da genotip svinja ima uticaj i na kvalitet mesa, jer je trohibridna kombinacija sa pietrenom (genotip C) imala najmanji udeo slobodne masti, najslabije izraženu boju kao i najmanju SVV, a veći udeo pepela u poređenju sa rezultatima ostalih ispitivanih genotipova (1,22; 0,27; 46,50 i 1,17).
Keywords:
pig / genotype / carcass quality / meat quality / svinja / genotip / kvalitet trupa / kvalitet mesa
Source:
Biotechnology in Animal Husbandry, 2008, 24, 1-2, 77-86
Publisher:
  • Institute for Animal Husbandry, Belgrade
Funding / projects:
  • Ministry of Science, Republic of Serbia, no. BTN 351008B: Biotehnologija i agroindustrija

DOI: 10.2298/BAH0802077K

ISSN: 1450-9156

[ Google Scholar ]
URI
http://r.istocar.bg.ac.rs/handle/123456789/180
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
RIStocar
TY  - JOUR
AU  - Kosovac, Olga
AU  - Stanišić, Nikola
AU  - Živković, Branislav
AU  - Radović, Čedomir
AU  - Pejčić, Saša
PY  - 2008
UR  - http://r.istocar.bg.ac.rs/handle/123456789/180
AB  - Objective of this paper was to present results of investigation of different genotypes on quality of pig carcass and meat. Dissection of four main carcass parts was performed (n=67) in order to present share of tissue in main carcass parts. The quality of pig carcasses was investigated on three genotypes: Swedish Landrace (ŠL/SL) and two hybrid combinations with Durroc and Pietrain (VJ/LW x ŠL/SL) x D and (VJ/LW x ŠL/SL) x P. Meat yield of pig carcass sides was determined by partial dissection and for Swedish Landrace it was 51,30%, and for three breed combination with Durroc 56,04% and for three breed combination with pietrain 58,55%. It was established that genotype of pigs in fattening influenced the quality of meat, since the three breed combination with Pietrain (genotype C) had the lowest share of free fat, the poorest colour and the lowest WBA, and hihger share of ashes compared to results obtained for other genotypes (1,22; 0,27; 46,50 and 1,17).
AB  - Cilj rada je bio da se prikažu rezultati ispitivanja uticaja različitih genotipova na kvalitet trupa i mesa svinja. Vršena je disekcija četiri glavna dela trupa, (n=67) da bi prikazali udeo tkiva u osnovnim delovima polutki. Tako je ispitivan kvalitet svinjskih trupova tri genotipa i to: jedna čista rasa, švedski landras (ŠL) i dve hibridne kombinacije sa durokom i pietrenom (VJ x ŠL) x D i (VJ x ŠL) x P. Mesnatost svinjskih polutki utvrđena parcijalnom disekcijom za švedski landras je iznosila 51,30%, trorasnu kombinaciju sa durokom 56,04% i trorasnu kombinaciju sa pietrenom 58,55%. Isto tako, ustanovljeno je da genotip svinja ima uticaj i na kvalitet mesa, jer je trohibridna kombinacija sa pietrenom (genotip C) imala najmanji udeo slobodne masti, najslabije izraženu boju kao i najmanju SVV, a veći udeo pepela u poređenju sa rezultatima ostalih ispitivanih genotipova (1,22; 0,27; 46,50 i 1,17).
PB  - Institute for Animal Husbandry, Belgrade
T2  - Biotechnology in Animal Husbandry
T1  - Quality of pig carcass and meat of different genotypes
T1  - Kvalitet trupa i mesa svinja različitih genotipova
VL  - 24
IS  - 1-2
SP  - 77
EP  - 86
DO  - 10.2298/BAH0802077K
ER  - 
@article{
author = "Kosovac, Olga and Stanišić, Nikola and Živković, Branislav and Radović, Čedomir and Pejčić, Saša",
year = "2008",
abstract = "Objective of this paper was to present results of investigation of different genotypes on quality of pig carcass and meat. Dissection of four main carcass parts was performed (n=67) in order to present share of tissue in main carcass parts. The quality of pig carcasses was investigated on three genotypes: Swedish Landrace (ŠL/SL) and two hybrid combinations with Durroc and Pietrain (VJ/LW x ŠL/SL) x D and (VJ/LW x ŠL/SL) x P. Meat yield of pig carcass sides was determined by partial dissection and for Swedish Landrace it was 51,30%, and for three breed combination with Durroc 56,04% and for three breed combination with pietrain 58,55%. It was established that genotype of pigs in fattening influenced the quality of meat, since the three breed combination with Pietrain (genotype C) had the lowest share of free fat, the poorest colour and the lowest WBA, and hihger share of ashes compared to results obtained for other genotypes (1,22; 0,27; 46,50 and 1,17)., Cilj rada je bio da se prikažu rezultati ispitivanja uticaja različitih genotipova na kvalitet trupa i mesa svinja. Vršena je disekcija četiri glavna dela trupa, (n=67) da bi prikazali udeo tkiva u osnovnim delovima polutki. Tako je ispitivan kvalitet svinjskih trupova tri genotipa i to: jedna čista rasa, švedski landras (ŠL) i dve hibridne kombinacije sa durokom i pietrenom (VJ x ŠL) x D i (VJ x ŠL) x P. Mesnatost svinjskih polutki utvrđena parcijalnom disekcijom za švedski landras je iznosila 51,30%, trorasnu kombinaciju sa durokom 56,04% i trorasnu kombinaciju sa pietrenom 58,55%. Isto tako, ustanovljeno je da genotip svinja ima uticaj i na kvalitet mesa, jer je trohibridna kombinacija sa pietrenom (genotip C) imala najmanji udeo slobodne masti, najslabije izraženu boju kao i najmanju SVV, a veći udeo pepela u poređenju sa rezultatima ostalih ispitivanih genotipova (1,22; 0,27; 46,50 i 1,17).",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "Quality of pig carcass and meat of different genotypes, Kvalitet trupa i mesa svinja različitih genotipova",
volume = "24",
number = "1-2",
pages = "77-86",
doi = "10.2298/BAH0802077K"
}
Kosovac, O., Stanišić, N., Živković, B., Radović, Č.,& Pejčić, S.. (2008). Quality of pig carcass and meat of different genotypes. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 24(1-2), 77-86.
https://doi.org/10.2298/BAH0802077K
Kosovac O, Stanišić N, Živković B, Radović Č, Pejčić S. Quality of pig carcass and meat of different genotypes. in Biotechnology in Animal Husbandry. 2008;24(1-2):77-86.
doi:10.2298/BAH0802077K .
Kosovac, Olga, Stanišić, Nikola, Živković, Branislav, Radović, Čedomir, Pejčić, Saša, "Quality of pig carcass and meat of different genotypes" in Biotechnology in Animal Husbandry, 24, no. 1-2 (2008):77-86,
https://doi.org/10.2298/BAH0802077K . .

DSpace software copyright © 2002-2015  DuraSpace
About the RIStocar Repository | Send Feedback

OpenAIRERCUB
 

 

All of DSpaceCommunitiesAuthorsTitlesSubjectsThis institutionAuthorsTitlesSubjects

Statistics

View Usage Statistics

DSpace software copyright © 2002-2015  DuraSpace
About the RIStocar Repository | Send Feedback

OpenAIRERCUB