INFLUENCE OF GENOTYPE ON CARCASS AND MEAT QUALITY OF CRNA SLAVONSKA PIG BREED AND THEIR CROSSBRED WITH DUROC REARED UNDER EXTENSIVE PRODUCTION SYSTEM

Cilj istraživanja bio je utvrditi utjecaj genotipa na svojstva polovica i kvalitetu mesa tovljenika crnih slavonskih svinja (CS) te križanaca crnih slavonskih svinja s durokom (CSxD) uzgajanih u ekstenzivnom sustavu. U istraživanju je korišteno 40 svinja koje su podijeljene u dvije skupine s obzirom na genotip; crne slavonske svinje (CS, n=20) te križanci crne slavonske svinje s durokom (CSxD, n=20). Svinje su zaklane u dobi od 550 dana. Od klaoničkih svojstava i parametara kvalitete polovice u radu su prikazani rezultati mase polovica, dužine polovica (mjera „a“ i mjera „b“), debljine slanine (s) i mišića (m), dužine i opsega buta, pH45 i pH24 u m. semimebranosus i m. longissimus dorsi, boja mesa (CIE L*a*b*), kalo kuhanja i instrumentalna nježnost mesa. Rezultati istraživanja su ukazali na to da se križanjem crne slavonske pasmine i durok pasmine mogu proizvesti križanci dužeg trupa te većeg opsega buta u odnosu na čiste crne slavonske svinje. Nadalje, kod crnih slavonskih svinja je utvrđena veća debljina leđne slanine u odnosu na križance s durokom. Statistički značajan utjecaj genotipa utvrđen je za pH24 izmjerenu u butu (P<0,001), CIE a* vrijednost boje (P<0,01), kalo kuhanja (P<0,001) te instrumentalnu nježnost mesa (P<0,01).The aim of the study was to investigate influence of genotype on carcass composition and meat quality of Black Slavonian fattening pigs reared in extensive keeping conditions. Present study was conducted on 40 pigs divided into two groups regarding the genotype; Black Slavonian (CS, n=20) and crossbreds of Black Slavonian and Duroc (CSxD, n=20). Pigs were slaughtered at the age of 550. Carcass and meat quality traits were collected: carcass weight, carcass length) measure „a“ and „b“), muscle (m) and backfat (s) thickness, as well as ham length and circumference, pH45 and pH24 in m.semimembranosus and m.longissimus dorsi, meat color (CIE L*a*b*), cooking loss and WB shear force. The results showed that crossing the Black Slavonian pigs with Duroc resulted in production of crosses with longer carcass and ham circumference. Moreover, pure Black Slavonian pigs had higher backfat thickness and lover muscle thickness than crossbred pigs. Genotype had no significant influence on carcass traits from both groups of pigs. Statistically significant influence of genotype was reported for pH24 (P<0.001) measured in m. semimembranosus, CIE a* meat color (P<0.01), cooking loss (P<0.001) and instrumental tenderness (P