Meat quality of indigenous Prestice Black-Pied pig and commercial hybrid pigs

Nevrkla P., Václavková E.

Abstract

   The aim of this study was to compare carcass traits and quality of meat in different genotypes of pigs. A total of 80 animals were included in the experiment, 20 pigs of native breed Prestice Black-Pied breed (PBP), 30 of hybrid combination (Large White x Landrace) x (Duroc x Pietrain) pigs (DPN) and 30 of hybrid combination (Large White x Landrace) x (Large White sire line x Pietrain) boars (LWPN).  PBP pigs showed higher values of IMF (P≤0.01) and BF (P≤0.01), lower lean meat content and drip loss value (P≤0.001) than the DPN and LWPN hybrids. The value of pH_45,24 was higher (P≤0.05; P≤0.01) in PBP pigs.

Key Words: Pig, Prestice Black-Pied breed, hybrid, meat quality