Abstract
The effect of different genotypes, sires and season on age at slaughtering mass of warm carcass sides, fat thickness measured on three points (withers back, rump) and percentage of meat in warm carcass sides of average mass of 74,17kg using Yugoslav standard method was investigated in this paper. Results obtained show that investigated traits had no variation between pigs of different genotype (P>0,05). Sires effected variation of age at slaughtering, fat thickness (withers, back, rump, back + rump) and percentage of meat in warm carcass sides of offspring (P<0,01). Slaughter season effected fat thickness measured on withers (P<0,01) and age at slaughtering (P<0,05). Age, fat thickness and percentage of meat depended on the mass of warm carcass sides. Evaluated heritability coefficients for investigated traits were in interval of medium to high.
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