Abstract
Objective of this paper was to determine the composition of carcass sides and quality of meat obtained from two groups of fatteners (male castrated pigs) of Swallow-Belly Mangalitsa breed. First group was reared in an open system (SO, n=13) and the other group in farm conditions with free ranges (SI, n=10). Animals were slaughtered in the same slaughtering facility. Left carcass sides were dissected and percentage of meat (Actual LMP) calculated according to EU reference method (EC, No 1249/2008). Data obtained in the study was analyzed using GLM procedure of the program package SAS 9.1.3 (SAS Inst.Inc., 2002-2003).Average pre slaughter body weight of fatteners was 103.83 ? 10.13 kg. Housing and nutrition system in production of fatteners had statistically highly significant effect (p<.0001) on pre-slaughter age of fatteners. Statistically significant differences were obtained only in mean values obtained for back fat measured on single location/position - lower back (BFR I) between fatteners of groups SO and SI. Total weight of all individual carcass side parts and weight of relevant muscle tissue, depended on the weight of warm carcass sides (WHC) but not on the housing system (SBF). Carcass sides of fatteners contained in average 35.64 ? 4.39% of muscle tissue (Actual LMP). Meat content in carcass sides (Predicted LMP) was determined according to Rulebook/Pravilnik (1985) for fatty pig breeds and it was 29.67 ? 1.27%. In the musculus longissimus dorsi (MLD) of fatteners reared in closed system, was recorded higher content of water (p=0.0069), lower content of total fats/lipids (p=0.0081) and higher content of ash (p=0.0392) compared to animals from the open system of housing. No statistically significant differences in average protein content (p=0.5940) and pH1 value (p=0.0659) were established between fatteners reared in open and closed system of housing.
Highlights
In recent years, the interest of researchers for traits of local pig breeds and their rearing in extensive conditions increased (Butko et al, 2007; Parunović et al, 2012; Petrović et al, 2009; 2010 and 2011; Pugliese et al, 2003 and others).Mangalitsa is typical fatty pig breed with 28 to 35% of meat in carcass sides (Egerszegi et al, 2003; Kralik and Petričević,2001, Petrović et al.,2009;2010 and 2011)
Pre-slaughter body weight (BWS), kg Warm carcass side weight (WWC), kg Cold carcass side weight (WCC), kg Fat thickness at withers (BFW), mm Fat thickness in the middle of the back, between 13th and 15th vertebrae (BFC), mm Fat thickness at lower back: - where musculus gluteus starts (BFR I), mm - where musculus gluteus grows into the fat (BFR II), mm - where musculus gluteus ends (BFR III), mm Length Os pubis-atlas (OP-A), cm Length Os pubis-1. rib (OP-1.R), cm x
Results of fattening of Large Yorkshire pigs housed in semi-open system, but slaughtered at different body weights (125.22 and 108.52 kg) show that the composition of individual carcass side parts changes, but the meat contents in carcasses was almost equal in booth groups (47.04 % and 47.20 %) (Kuzelov et al, 2011)
Summary
The interest of researchers for traits of local pig breeds and their rearing in extensive conditions increased (Butko et al, 2007; Parunović et al, 2012; Petrović et al, 2009; 2010 and 2011; Pugliese et al, 2003 and others).Mangalitsa is typical fatty pig breed with 28 to 35% of meat in carcass sides (Egerszegi et al, 2003; Kralik and Petričević,2001, Petrović et al.,2009;2010 and 2011). The interest of researchers for traits of local pig breeds and their rearing in extensive conditions increased (Butko et al, 2007; Parunović et al, 2012; Petrović et al, 2009; 2010 and 2011; Pugliese et al, 2003 and others). Mangalitsa is reared within an organized system in several herds in Republic of Serbia and is the most numerous indigenous/autochthonous pig breed. The quality of meat coming from Mangalitsa pigs is exceptional due to lower content of saturated fatty acids, compared to other pig breeds (Holló et al.,2003 and Parunović et al, 2012). Indigenous/autochthonous pig breeds are reared in open system or farm conditions and fed the traditional way or using complete mixtures
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