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Title:Carcass and meat quality traits of pig fatteners from Slovenian breeding programme
Authors:ID Prevolnik Povše, Maja (Author)
ID Škrlep, Martin (Author)
ID Škorjanc, Dejan (Author)
ID Čandek-Potokar, Marjeta (Author)
Files:.pdf Acta_Agriculturae_Slovenica_2008_Prevolnik_et_al._Carcass_and_meat_quality_traits_of_pig_fatteners_from_Slovenian_Breeding_programme.pdf (140,96 KB)
MD5: BF5CB46A3B670FA8DD258DB5A4B1E48D
PID: 20.500.12556/dkum/a04ae927-51ce-46e7-bf15-1e537d5ef1b9
 
URL http://aas.bf.uni-lj.si/zootehnika/supl/2-2008/PDF/2-2008-201-206.pdf
 
Language:English
Work type:Scientific work
Typology:1.08 - Published Scientific Conference Contribution
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:The aim of the present study was the comparison of carcass and meat quality traits of commercial pigs of various crossbreeds from two major Slovenian herds. The analysis is based on phenotypic data from field trials which have been collected in the last past five years within the Slovenian breeding programme. Important differences in carcass traits were observed between two herds and were associated to different crossbreeds used. In spite of that economically important result on the slaughter line (lean meat %) was similar for both herds. Meat quality traits were also significantly different between the two herds. Again, the difference could be ascribed to crossbreeds used. However, since the herd effect is connected with abattoir effect, different ante-mortem conditions and/or lower robustness of these animals to premortal stress could also be contributed to the observed differences. The presented results give important information on the state-of-the-art regarding meat quality of Slovenian pigs.
Keywords:pigs, carcass quality, meat, breeding programs, Slovenia
Publication status:Published
Publication version:Version of Record
Year of publishing:2008
Number of pages:str. 201-206
Numbering:Letn. 82, supl. 2
PID:20.500.12556/DKUM-66865 New window
ISSN:1581-9175
UDC:636.4:637.5.04/.07(497.4)
ISSN on article:1581-9175
COBISS.SI-ID:2783592 New window
NUK URN:URN:SI:UM:DK:78QPEGMP
Publication date in DKUM:13.07.2017
Views:2980
Downloads:193
Metadata:XML DC-XML DC-RDF
Categories:Misc.
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Record is a part of a proceedings

Title:Trajnostna reja domačih živali
Editors:Nežika Petrič
COBISS.SI-ID:240610816 New window

Record is a part of a journal

Title:Acta agriculturae Slovenica
Shortened title:Acta agric. Slov.
Publisher:Biotehniška fakulteta Univerze v Ljubljani
ISSN:1581-9175
COBISS.SI-ID:213840640 New window

Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:13.07.2017

Secondary language

Language:Slovenian
Title:Kakovost trupa in mesa prašičev iz slovenskega rejskega programa
Abstract:Cilj raziskave je bila primerjava lastnosti klavnega trupa in mesa komercialnih prašičev pitancev različnih križanj iz dveh največjih slovenskih čred. Analiza je temeljila na fenotipskih podatkih, ki smo jih zbirali zadnjih pet let v okviru slovenskega rejskega programa. Med čredama smo ugotovili pomembne razlike v lastnostih trupa, ki jih lahko pripišemo razlikam v genotipih prašičev (križanjih), nismo pa ugotovili razlik v ekonomsko pomembnem rezultatu, deležu mesa v trupu, ki je bil podoben v obeh čredah. Lastnosti kakovosti mesa so bile med čredama prav tako statistično značilno različne. Tudi v tem primeru lahko razlike v veliki meri pojasnimo z genotipi prašičev (križanj), vendar pa zaradi povezanosti vpliva črede z vplivom klavnice del razlik lahko izhaja tudi iz različnih razmer ante-mortem in/ali manjše robustnosti živali na premortalne stresne dejavnike. Predstavljeni rezultati so pomembna informacija o stanju na področju kakovosti mesa prašičev v Sloveniji.
Keywords:prašiči, klavna kakovost, meso, rejski programi, Slovenija


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