engleski

Distribution of tissues in the carcass of Turopolje pig, an autochtonous Croatian breed

Carcass composition and distribution of tissues in the carcass of Turopolje pig were established by analysing the share of muscle (M), fat (F) and bone (B) tissue in the carcass and each of this tissues from parts leg, shoulder, loin, neck and belly-rib part (BRP) in the carcass as well as the same tissue in the parts. Investigation was caried out in two groups of fattened pigs with a different age and live weight at slaughtering (TI n = 10, 584 +/- 20 days and 81.9 kg ; TII n = 9, age 679 +/- 20 days and 100.3 kg +/- 4.9 kg). Pigs were fattened in the outdoor system of flood forests and marsh meadows biocenosis (Quercus robur and Deschampsietum caespitosae) according to traditional Croatian technology of low input feed (0.5 kg/day/animal) in ecosystem. On the slaughter line the animals and carcasses were separetly weighted and cut according to Weniger method and by total disection. In groups TI and TII the percentages of tissues in the carcass were significantly different for muscle and bone tissue (38.2 % and 40.5 % ; 10.6 and 9.7%) while the share of fat (34.2 % and 33.8 %) was not significantly different. In the groups TI and TII the distribution of muscle and fat tissues in the parts were established as follow: leg (49.2 % and 38.6 %, 49.6 % and 39.7 %) shoulder (52.8 % and 34.3 % ; 54.1 % and 35.3 %), loin (42.1 % and 40.3 % ; 44.5 % and 39.7 %), neck (51.5 % and 32.7 % ; 58.6 % and 26.4 %) and BRP (37.2 % and 52.9 % ; 40.8 % and 50.7 %), and significantly differences were between muscle tissues in shoulder and loin (P<0, 0.05), neck and BRP (P<0.01), and fat in BRP (P<0.01).

Turopolje pig breed; carcass; tissue muscle; fat; bone

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