Comparison of meat quality and trimmed cut yield in black slavonian and modern pigs used in the production of slavonian kulen

U radu su istraživana svojstva kvalitete mesa (pH i boja m. longissimus dorsi), neki pokazatelji stresa u krvi (CK - kreatin kinaza, LDH - laktat dehidrogenaza, AST – aspartat aminotranferaza i glukoza) i namjensko iskorištenje trupa u proizvodnji Slavonskog kulena kod Crne slavonske (CS) i modernih križanaca svinja: domaće bijele (DB) i domaće bijele x durok (DBxD). CS svinje imale su najnižu (P<0,-05) CK i AST aktivnost u serumu što ukazuje na slabiju stresnu osjetljivost. Vrijednosti mišićnog pH bile su unutar granice normalne kakvoće mesa kod svih istraživanih genotipova. Starije CS i DBxD svinje imale poželjniju boju mesa za proizvodnju kulena. Namjensko iskorištenje (%) butova bilo je najniže kod CS svinja (29,31 % od osnovnog dijela i 7,04 % u odnosu na klaonički obrađeni trup, P<0,-05). Skupina DBxD tovljenika imala je najviše namjensko iskorištenje leđa (34,14 % i 4,93 %, P<0,05), a skupina DB najnižu iskoristivost vratnog dijela (22,31 % i 1,12 %, P<0,05). Ukupna namjenska iskoristivost osnovnih dijelova trupa za preradu u kulen kod CS svinja bila je značajno niža nego kod DBxD skupine (26,75 % prema 32,33 %, P< 0,05). Namjensko iskorištenje trupa za proizvodnju kulena bilo je više u skupini DBxD tovljenika (19,85 %, P< 0,05) u odnosu na CS (16,26 %) i HB (16,28 %) tovljenike.The muscle quality traits (pH1 and pH24 and colour of M. longissimus dorsi), blood stress indicators (CK - creatine kinase, LDH - lactate dehydrogenase, AST - aspartate aminotranferase and glucose) and trimmed cut lean yield (proportion of selected lean meat of hams, loin, shoulders and neck) were evaluated for the traditional Black Slavonian (BS) and modern pig genotypes: Large White x Swedish Landrace (LWxSL) and Large White x Swedish Landrace sired with Duroc (LWxSL)xD used in the production of Slavonian Kulen sausages. The BS pigs had the lowest serum CPK and AST activity (P<0.05),which could be an indication of their lower susceptibility to stress. The pH values were within normal pork quality range for all evaluated genotypes, but the older BS and (LWxSL)xD pigs had a more desirable loin colour (lower L* and higher a* values) for Slavonian Kulen processing. The trimmed cut lean yield (%) of hams was the lowest in BS pigs (29.31% of primal cut and 7.04% of carcass, P<0.05). The (LWxSL)xD group had the highest trimmed cut lean yield of loin (34.14% and 4.93%, P<0.05), and the LWxSL group had the lowest utilisation of neck (22.31% and 1.12 %, P<0.05). In total, the utilisation of primal cuts for the production of Slavonian Kulen in BS group (26.75 %) were considerably lower compared to the (LWxSL)xD group (32.33%, P<0.05). Utilisation of carcass for production of Slavonian Kulen was higher in the (LWxSL)xD pigs (19.85 %, P< 0.05) compared to BS (16.26 %) and LWxSL (16.28 %) pigs