BLACK SLAVONIAN PIG

Stvaranje crne slavonske pasmine započelo je 1860. godine na imanjima Karla Pfeiffera u okolini Osijeka. Križanjem lasaste mangulice i berkšir neraslova i povremenim ubacivanjem krvi Poland Chine stvorena je domaća autohtona pasmina. Ona je bila bolje tovnosti i bolje kvalitete mesa od do tada upotrebljavanih pasmina svinja. Unutar pasmine može se razlikovati više tipova (ovisno u udjelu krvi berkšira). Za rasplod je zrela u dobi 12 mjeseci, a u intenzivnom tovu može postići prosječne dnevne priraste preko 600 g. Prema našim istraživanjima utovljena svinja od 100 kg ima masu polovica 81,05 kg, dužinu polovice od tubercutum ossis pubis do kranijalnog ruba prvog rebra 67 cm, udjel mišičnog tkiva 32,6%, masnog tkiva 48,2% i manje vrijednih dijelova 9,2%. Pokazatelj kvalitetnih svojstava mesa su pH₁, 6,5, pH₂ 5,6, Sp. v.v. (cm²) 5,1, boja 68 (Göffo). Crna slavonska svinja sadrži u mesu manje vode za 2,15 - 3,01% i bjelančevina također manje za 2,78 - 2,84% u usporedbi s mesnatim tipovima. Ova pasmina nestaje (izumire), ali se mogu naći još riietki primjerci u nekim selima Slavonije. Mišljenja smo da je potrebno ovu pasminu zaštititi i sačuvati s gospodarskog, kulturnog i povijesnog aspekta.Black Slavonian breed formation started in 1860 on husbandry of Karlo Pfeiffere in the vicinity of Osijek by crossing of Lasasta Mangulica and Berkshire boars and inserting Poland Chine pig blood from time to time a domestic autochtonous breed has been made. It was of better fattening and meat quality from the former used pig breed. It is possible to differ more types (depending on Berkshire blood share) within the breed. It is nature, for reproduction in the age of 12 months. It can achieve average daily gain over 600 g by intensive fattening. According to our own reserches a fattened pig of 100 kg has a carcass weight at 81.05 kg, carcass length from tuberculum ossis pubis to the chranical edge of the first rib 67 cm, participation of muscie tissue 32,6%, fat tissue 48,2% and less valuable parts 9,2%.Indicator of qualitative meat characteristics are: pH₁, 6,5, pH₂ 5,6 W.b.c. (cm²) 5,1 colour 68 (Göffo). The Slavonian pigs contain in their meat 2,15 - 3,01% less water and aprox. 2,78 - 2,84% less protein compared to meaty types. This breed is disappearing (dying), but its scarce samples could stil be found in some Slavonian villages. From the economic, cultural, and historical point of view, our opinion is that this breed should be saved and protected