The influence of the boars genotype on the carcasses and meat quality in swine hybrids

Abstract

The quality of carcasses and meat has been studied in hybrid pigs obtained by using Duroc, Pietrain and Pietrain x Duroc boars of French origin, but also of Large White x Landrace x Pietrain breeders of local origin. A higher carcass weight of 83.67 kg was formed in hybrids resulting from racial combinations, where the paternal form was the Pietrain x Duroc boar. The tests performed showed that the length of the carcasses was 13.96 cm longer and the hams were more globular compared to the control group. The thickness of the bacon layer on the back was 20 mm at a weight of 114 kg, being reduced by 2 mm. The amount of protein in the meat of hybrid pigs in the experimental groups varied between 19.91 and 20.28%, which indicates that significant differences have not been detected. The obtained results show that the quality of the carcasses is under the influence of the genotype of boars, and the potential of hybrids depends on the combinatorial capacity of the maternal and paternal breeds in the hybridization process.