Wydanie 351(52)4 2019

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https://oa.zut.edu.pl/handle/20.500.12539/691

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    PozycjaOpen Access
    Slaughter Value of Polish Landrace Fatteners from Farms in Central-Eastern Poland
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2019) Radzikowski, Daniel; Sieczkowska, Halina; Kalińska, Aleksandra; Gołębiewski, Marcin; Ostaszewska, Urszula; Department of Animal Breeding, Warsaw University of Life Sciences, Poland; Faculty of Agrobioengineering and Animal Husbandry, Siedlce University of Natural Sciences and Humanities, Poland; Department of Animal Breeding, Warsaw University of Life Sciences, Poland; Department of Animal Breeding, Warsaw University of Life Sciences, Poland; Faculty of Agrobioengineering and Animal Husbandry, Siedlce University of Natural Sciences and Humanities, Poland
    The aim of this work is to evaluate the slaughter value of porkers from individual farms in the same producer group located in central-eastern Poland. The research was conducted on 322 fatteners of the Polish Landrace breed. The research material was classified according to two research factors: supplier and season of the year. One group of fatteners was slaughtered in the autumn (September–October) and the second in spring (April–May). The studied population of fatteners was characterized by high meatiness at an average level of 58% and average hot carcass weight of 89.99 kg. All carcasses were classified as the highest classes of the SEUROP system: 29.81% as class S, 51.86% as class E and 18.32% as class U. A statistically significant influence of supplier was found for hot carcass weight, thickness of the longissimus dorsi muscle at M1, and slaughtering efficiency. A statistically significant influence of slaughtering season on hot carcass weight and back fat thickness at points S1 and S2 was also found. Pigs slaughtered in spring were found to have a lower hot carcass weight and thinner back fat than those slaughtered in autumn. The interaction between supplier and slaughtering season was found to be statistically significant for hot carcass weight, meatiness, thickness of the longissimus dorsi at M2, and thickness of back fat measured at S1. The obtained research results indicate the high slaughter value of porkers kept in individual farms within the same producer group, and that the pork obtained from these pigs meets the requirements set by the meat industry and consumers.