FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Fattening and slaughter value of swine hybrids: ♀pbz x ♂duroc, ♀pbz x ♂hampshire and ♀pbz x ♂pietrain


The aim of this paper was to examine the fattening and slaughter values of offspring obtained from production directed hybridisation of breeds between the white polish droopy ears (being the maternal material) with meat-breed boars (duroc, hampshire, pietrain). Currently existing stock of the above mentioned breeds, especially the white polish droopy ears, differ genetically from those bred some years ago as a result of breeding and genetic experiments. It was observed, that the lowest fattening value was shown by breeds of pbz x pietrain, whose average daily weight increases during the fattening period (614,65 g) was about 8,43% less than the daily average increases during the period of fattening (671,23 g) obtained by breeds of pbz xduroc. The least fat depositions were characteristics of pbz xpietrain  breeds (mass of fat – 1,31 kg, average thickness of pork fat from 5 measurements – 3,06 cm), while the greatest was from pbz x hampshire groups (mass of fat – 1,75 kg, average thickness of pork fat from 5 measurements – 3,10 cm). In addition, the highest flesh/meat tissues were confirmed with pbz x pietrain hybrids (content of meat in sirloin was 71,64%, percentage meat content of ham 72,75%). Porkers of pbz x hampshire on the other hand showed the least flesh/meat tissues (content of meat in sirloin – 65,63%, percentage meat content of ham – 68,43%).