Indigenous breeds of pigs are adapted to the specific areas in which they were created. In terms of scientific substantiation, their production potential and the products
obtained from them are, as in the case of Moravka pig, practically untapped. The main
objective of the present chapter is to present history and current status of this breed,
breeding area, its performance, production systems and main products from this local
breed of pigs. Reproductive traits were estimated by means of sow age at first farrowing,
litter size, weaning weight, duration of lactation and length of the farrowing interval.
Growth performance was estimated by means of average daily gain and average daily
feed intake in the early, middle, late and overall fattening stage. Carcass performance
was evaluated by means of slaughter weight, hot carcass weight, carcass yield, lean meat
content, loin eye area, the back fat thickness at the level of the last rib and withers and
the back fat and muscle thick...ness above the gluteus medius muscle. Meat quality traits of
the longissimus muscle were evaluated by means of pH at 45 min and 24 h after slaughter, objective colour (CIE L*, a* b*), intra muscular fat content and fatty acid content of
intramuscular fat.
Keywords:
traditional European breed / TREASURE / productive traits / phenotype / Serbia
Source:
European Local Pig Breeds - Diversity and Performance, 2019
TY - CHAP
AU - Savić, Radomir
AU - Radović, Čedomir
AU - Petrović, Milica
AU - Gogić, Marija
AU - Radojković, Dragan
AU - Batorek-Lukač, Nina
PY - 2019
UR - http://r.istocar.bg.ac.rs/handle/123456789/647
AB - Indigenous breeds of pigs are adapted to the specific areas in which they were created. In terms of scientific substantiation, their production potential and the products
obtained from them are, as in the case of Moravka pig, practically untapped. The main
objective of the present chapter is to present history and current status of this breed,
breeding area, its performance, production systems and main products from this local
breed of pigs. Reproductive traits were estimated by means of sow age at first farrowing,
litter size, weaning weight, duration of lactation and length of the farrowing interval.
Growth performance was estimated by means of average daily gain and average daily
feed intake in the early, middle, late and overall fattening stage. Carcass performance
was evaluated by means of slaughter weight, hot carcass weight, carcass yield, lean meat
content, loin eye area, the back fat thickness at the level of the last rib and withers and
the back fat and muscle thickness above the gluteus medius muscle. Meat quality traits of
the longissimus muscle were evaluated by means of pH at 45 min and 24 h after slaughter, objective colour (CIE L*, a* b*), intra muscular fat content and fatty acid content of
intramuscular fat.
PB - IntechOpen
T2 - European Local Pig Breeds - Diversity and Performance
T1 - Moravka Pig
DO - 10.5772/intechopen.83777
ER -
@inbook{
author = "Savić, Radomir and Radović, Čedomir and Petrović, Milica and Gogić, Marija and Radojković, Dragan and Batorek-Lukač, Nina",
year = "2019",
abstract = "Indigenous breeds of pigs are adapted to the specific areas in which they were created. In terms of scientific substantiation, their production potential and the products
obtained from them are, as in the case of Moravka pig, practically untapped. The main
objective of the present chapter is to present history and current status of this breed,
breeding area, its performance, production systems and main products from this local
breed of pigs. Reproductive traits were estimated by means of sow age at first farrowing,
litter size, weaning weight, duration of lactation and length of the farrowing interval.
Growth performance was estimated by means of average daily gain and average daily
feed intake in the early, middle, late and overall fattening stage. Carcass performance
was evaluated by means of slaughter weight, hot carcass weight, carcass yield, lean meat
content, loin eye area, the back fat thickness at the level of the last rib and withers and
the back fat and muscle thickness above the gluteus medius muscle. Meat quality traits of
the longissimus muscle were evaluated by means of pH at 45 min and 24 h after slaughter, objective colour (CIE L*, a* b*), intra muscular fat content and fatty acid content of
intramuscular fat.",
publisher = "IntechOpen",
journal = "European Local Pig Breeds - Diversity and Performance",
booktitle = "Moravka Pig",
doi = "10.5772/intechopen.83777"
}
Savić, R., Radović, Č., Petrović, M., Gogić, M., Radojković, D.,& Batorek-Lukač, N.. (2019). Moravka Pig. in European Local Pig Breeds - Diversity and Performance
IntechOpen..
https://doi.org/10.5772/intechopen.83777
Savić R, Radović Č, Petrović M, Gogić M, Radojković D, Batorek-Lukač N. Moravka Pig. in European Local Pig Breeds - Diversity and Performance. 2019;.
doi:10.5772/intechopen.83777 .
Savić, Radomir, Radović, Čedomir, Petrović, Milica, Gogić, Marija, Radojković, Dragan, Batorek-Lukač, Nina, "Moravka Pig" in European Local Pig Breeds - Diversity and Performance (2019),
https://doi.org/10.5772/intechopen.83777 . .
