Influence of crude pretein level in forage mixtures on pig meat and cascass quality of black slavonian pigs

Sažetak Istraživanje je provedeno na svinjskim polovicama i mesu od dvije skupine (A i B) crnih slavonskih svinja (hrvatska autohtona, ugrožena pasmina), hranjenih s višom (skupina A) i nižom (skupina B) razinom sirovih proteina u krmnim smjesama, tijekom dva razdoblja tova (14%/12% i 12%/10%). U svakoj skupini bilo je 16 svinja (8 nazimica i 8 muških kastrata). Povećanje razine sirovih proteina u krmnim smjesama djelovalo je vrlo značajno (p<0,01) na smanjenje udjela masnog tkiva (34,55% : 39,09%) i povećanje udjela mišićnog tkiva (47,10% : 46,11%) u svinjskim polovicama, iako ne i statistički značajno (p>0,05). Svinjske polovice iz skupine A, u odnosu na one iz skupine B, imale su značajno (p<0,01) veći udio mesa buta (15,62% : 14,62%). Meso (MLD) svinja obje skupine imalo je vrlo dobru kvalitetu s obzirom na analizirane pokazatelje (pH1, pH2, sposobnost vezanja vode, boja). Meso svinja iz skupine A, u odnosu na ono iz skupine B, imalo je značajno (p<0,05) veći sadržaj sirovih proteina (21,47% : 20,93%), vrlo značajno (p<0,01) veći sadržaj vode (70,62% : 65,70%), te manji sadržaj sirovih masti (6,89% : 12,34%), dok u pogledu sadržaja pepela (1,02% : 1,02%) nisu utvrđene značajne razlike (p>0,05) između analiziranih skupina svinja.The research was conducted on pig carcasses and meat from two groups (A and B) of Black Slavonian pigs (Croatian autochthonous, endangered breed), fed with higher (group A) and lower (group B) level of crude proteins in forage mixtures, during two fattening cycles (14%/12% and 12%/10%). In each group there were 16 pigs (8 gilts and 8 castrated male pigs). Increase in the crude protein level in forage mixtures had a very signicant impact (p<0.01) on reduction of fat tissue share (34.55% : 39.09%) and on increase in muscle tissue share (47.10% : 46.11%) in pig carcasses, although not to a statistically signicant (p>0.05) extent. Pig carcasses from group A, compared to those in group B, had a signicantly (p<0.01) higher share meat of ham (15.62% : 14.62%). Meat (MLD) of pigs from both of the groups was of very good quality, considering the analyzed indicators (pH1, pH2, water holding capacity, colour). Pig meat from group A, compared to meat from pigs in group B, had a statistically signicant (p<0.05), higher level of crude proteins (21.47% : 20.93%), a very signicantly (p<0.01) higher water content (70.62% : 65.70%), and lower level of crude fat (6.89% : 12.34%), while no signicant dierences (p>0.05) were determined between the analyzed groups of pigs in terms of ash content (1.02% : 1.02%)