20.500.12556/DKUM-91255 Primerjava lastnosti kakovosti mesa in trupa med prašiči krškopoljske pasme z modernimi selekcioniranimi križanci Diplomsko delo Comparison of meat and carcass quality traits in Krškopolje pigs and modern selected crossbreeds Cilj diplomskega dela je bila primerjava modernih križancev s krškopoljskimi prašiči pri reji v identičnih pogojih glede rastnosti, kakovosti mesa, lastnostih trupa ter biokemičnih lastnostih mišičnine in maščobe. V poskus je bilo vključenih po 7 prašičev vsakega genotipa, ti pa so bili vhlevljeni pod identičnimi pogoji (enaka nastanitev in krma). Med poskusom smo spremljali težo živali, po zakolu pa smo izvedli meritve klavnih trupov (meritve dolžine trupa, slanine in mišice), tehnoloških parametrov mesa na mišici longissimus dorsi (pH, barva, marmoriranost, sposobnost za vezanje vode, strižna trdota) ter določili biokemične parametre kakovosti mesa in hrbtne slanine (kemična in maščobno kislinska sestava). Prašiči obeh genotipov so imeli ob začetku poskusa enako težo (27 kg), nato pa so moderni mesnati križanci v celotnem poskusnem obdobju dosegali višje priraste in posledično višjo končno težo. Prašiči slovenske avtohtone pasme so bili znatno bolj zamaščeni in manj omišičeni, kar je imelo za posledico tudi manjšo mesnatost klavnega trupa kot pri modernih križancih. Tudi delež intramuskularne maščobe je bil pri krškopoljskih prašičih višji za več kot 150 %. Med genotipoma smo ugotovili tudi nekaj razlik v kakovosti mesa. Krškopoljski prašiči so izkazali bolj intenzivno in rdečo barvo mesa (v skladu z večjo vsebnostjo mišičnega pigmenta), nekoliko višji končni pH in nekoliko večji nivo oksidacije, po drugi strani pa med genotipoma nismo ugotovili razlik v tehnološki kakovosti mesa (strižni trdoti ter sposobnosti za vezanje vode) in nekaterih drugih lastnostih (vsebnost in topnost kolagena). The aim of the present study was to compare modern crossbreeds with the Krškopolje pig when reared under identical conditions. Particular emphasis was given to the differences in growth, meat and carcass quality, and biochemical properties of muscle and fat in both genotypes. Seven pigs of each genotype were included in the experiment. Animals were reared under identical conditions (same housing and feed). During the experiment, the weight of the animals was monitored and after the slaughter, carcass measurements (measurements of carcass length, fat and muscle thickness), longissimus dorsi muscle technological parameters (pH, colour, marbling, water holding capacity, shear force) and biochemical parameters of meat and subcutaneous fat (chemical and fatty acid composition) were determined. The experiment started with all the animals being the same weight (27 kg), and the growth results showed that modern lean crossbreeds exhibited a higher growth rate during all experimental periods, resulting in a higher final weight. There was a notable difference in fatness and muscularity between the genotypes. The Slovenian autochthonous pig breeds were significantly fattier and less muscular, which also resulted in a lower carcass leanness than in modern crossbreeds. A great difference between the genotypes was also observed in the proportion of intramuscular fat being more than 150% higher in the Krškopolje pigs. In terms of meat quality, the Krškopolje pigs were had more intense meat colour as well as more red colour in the meat (in line with the higher content of muscle pigment) and a slightly higher final pH. At the same time, no differences in the technological quality of the meat (i.e. shear force and water holding capacity) or any other observed properties (i.e. collagen content and solubility) were observed among the genotypes. Only a slightly higher level of oxidation was observed in the Krškopolje pigs. prašiči krškopoljski prašič moderni križanci rastnost kakovost mesa pigs Krškopolje pig modern crossbreeds growth rate meat quality true true false N. Pušnik Slovenski jezik Angleški jezik Diplomsko delo/naloga 2024-12-05 08:23:43 2025-01-21 13:03:08 2025-01-24 03:14:24 0000-00-00 00:00:00 2024 0 Maribor 0 Maribor 61 str. 0000-00-00 NiDoloceno Neobjavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 636.4.082.26:637.5(043.2)=163.6 223281411 DIP_Pusnik_Nika_2024.pdf DIP_Pusnik_Nika_2024.pdf 1 073BAA43EE93F4421280FE1E3BF249CF cf988f85b0b27be4ac23edfc6184b759b80ab343b28b46ffc7bcec40cb980d36 15cb238d-d982-11ef-ae73-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=188090 Fakulteta za kmetijstvo in biosistemske vede 0 0 0