The objective of this investigation was to identify physical & chemical parameters, as well as the nutritive value of meat obtained from the musculus longissimus (lumborum section) of fatteners showing different thickness of their backfat. 109 fatteners were investigated. They came from the mass breeding farm in the central-eastern part of Poland. The following meat parameters were determined: hot carcass weight, meatiness, pH, electrical conductivity, temperature, and colour. Additionally, basic chemical composition of the meat and its fatty acid profile were described. Carcasses showing different subcutaneous fat layer were compared and the comparison results proved that the less fatty carcasses had a higher slaughter value (as it meatiness was higher), thus, they provided meat of a better quality meat and a higher nutritive value (higher fraction of proteins, optimum level of fat, and a favourable fatty acid profile).
pigs, meat quality, backfat, and fatty acid