Abstract
AbstractThe influence of genotype, pST and stress reactivity on carcass composition, meat and fat quality was investigated in 57 growingfinishing pigs. Pietrain pigs contained more meat and less fat in carcass in comparison to Schwerfurter breed. Exogenous pST improved the carcass composition with regard to leaness. The inhibitory effect of pST on fat synthesis caused a reduced chemical fat in adipose tissue, reduced size and number of fat cells and an increase of relative content of polyunsaturated fatty acids. Halothane reactivity mainly influenced the composition of carcass. Stress‐positive pigs were leaner than H'pigs. The factors pST, breed and halothane reactivity slightly affected the meat quality.
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