INFLUENCE OF CRUDE PROTEIN LEVEL IN FORAGE MIXTURES
ON PIG MEAT AND CARCASS QUALITY
Đuro
Senčić, Danijela Samac, Zvonko Antunović, Josip Novoselec, Ivana Klarić
Faculty
of Agriculture, Department of Animal Science,
Trg sv. Trojstva
3, 31 000 Osijek, Croatia
dsencic@pfos.hr
The
research was conducted on pig carcasses and meat from two groups (A and
B) of the Black Slavonian pigs (Croatian autochthonous, endangered
breed), fed with a higher (group A) and a 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
significant impact (p<0.01) on the reduction of the fat tissue share (34.55%
: 39.09%) and on increase in the muscle tissue share (47.10% : 46.11%) in
pig carcasses, although not to a statistically significant (p>0.05)
extent. Pig carcasses from group A, compared to those in group B, had a
significantly (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 significant (p<0.05), higher
level of crude proteins (21.47% : 20.93%), a very significantly
(p<0.01) higher water content (70.62% : 65.70%), and lower level of
crude fat (6.89% : 12.34%), while no significant differences (p>0.05)
were determined between the analyzed groups of pigs in terms of the ash
content (1.02% : 1.02%).
Key words: crude protein level; carcass
quality; meat quality
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