The Influence of Fatteners Dry and Liquid Diet on Slaughter Traits of Carcass Sides

The study was conducted on 700 fattening pigs, three breed half blood with Duroc as a terminal breed ((Large White x Landrace) x Duroc). The pigs were divided into the two groups according to diet: dry and liquid nutrition. Each group consisted of 350 fattening pigs and used the same feed mixtures in prefattening (CP-3) and fattening (ST). During the period from 24.8 to 60kg they were fed with a CP-3, a crude protein content of 16.37%. During the period from 60kg until the end they were fed with ST, a crude protein content of 15.3%. Muscle tissue processed half-carcasses in slaughterhouses were determined by a device that determines the value of S (fat thickness) and M (muscle thickness) using "method one point." Fat thickness skin in mm, measured 7 cm lateral to the central (median) cutting, in the amount between the second and third ribs of the tail. The thickness of the muscle in mm was measured at the same place as the thickness of the bacon. The results show that the fatling fed dry food had significantly higher carcass weight (80.41: 78.51 kg, p<0.05), backfat thickness (16.55: 15.31 mm, p<0.05), weight (muscle 55.80: 53.82, p<0.05), but a lower percentage of meat (56.6: 57.3, p<0.05) as compared to pigs fed liquid food. In finishing pigs fed dry food, between carcass weight and backfat thickness and muscle thickness a positive and significant correlation (0.4267 and 0.4290, p<0.05) was found and between carcass weight and lean meat a significant negative correlation (-0. 4236 and p<0.05). Between backfat thickness and lean meat in the carcass a negative and significant correlation (-0.8534, p<0.05) was found and between muscle thickness and lean meat a positive and significant correlation (0.2857, p<0.05). In finishing pigs fed liquid food, between carcass weight and backfat thickness and muscle thickness a positive and significant correlation (0.1800 and 0.3705, p<0.05) was found and between carcass weight and lean meat a significant negative correlation (-0. 2178; p <0.05). Between backfat thickness and percentage of meat in the carcass negative and significant correlation (-0.8692, p<0.05) was found and between muscle thickness and lean meat a positive and significant correlation (0.3168, p