Carcass traits of Black Slavonian fattening pigs and crossbreeds in extensive keeping conditions

Istraživanje je provedeno na 40 svinja od kojih je bilo 20 pripadnika čistih crnih slavonskih svinja te 20 križanaca crnih slavonskih svinja i duroka. Svinje su uzgajane ekstenzivnim sustavom na pašnjaku do dobi od 18 mjeseci (550 dana). Završna težina tovljenika bila je 135 kg do 150 kg. Nakon završetka razdoblja uzgoja, svinje su zaklane u klaonici gdje su određeni parametri kvalitete mesa te svojstva polovica. Utvrđena je statistički značajna razlika u pogledu dužine buta između čistih crnih slavonskih svinja i križanaca, dok su pogledu ostalih parametara kvalitete polovica statistički značajne razlike nisu utvrđene. Rezultati analize kvalitete mesa čistih crnih slavonskih svinja i križanaca su ukazali na statistički značajne razlike u vrijednosti boje mesa CIE a* i CIE b*, pH24 vrijednosti u butu, kala kuhanja, gubitku mesnog soka u butu te instrumentalnoj nježnosti mesa. Iz rezultata istraživanja može se zaključiti da križanje s durokom znatno utječe na povećavanje završne težine tovljenika te kvalitetu mesa koje predstavlja dobru sirovinu za proizvodnju tradicionalnih suhomesnatih proizvoda.Research was conducted on 40 Crna slavonska pigs, of which 20 was pure Crna slavonska pigs and 20 was crosses of Crna slavonska pigs and Duroc. Pigs was reared under extensive keeping conditions on pasture up to 18 months (550 days). The final body weight was 135 kg to 150 kg. After rearing period, pigs were slaughtered in slaughterhouse and meat and carcass quality traits were determined. There was a statistically significant difference in length of ham between pure Crna slavonska pigs and crosses, while statistical differences considering other carcass traits were not determined. The results of the meat quality traits analysis of pure Crna slavonska pigs and crosses showed statistically significant differences in the color values of CIE a * and CIE b *, pH24 values in ham, cooking loss, drip loss and instrumental tenderness of meat. From the obtained results, it can be concluded that the crossing with Duroc had significant impact on increasing the final weight of fattening pigs and quality of meat that represents is a good raw material for the production of traditional meat products