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The aim of the study was to evaluate the culinary and technological value of meat obtained from three-way cross fattening pigs, i.e. [Landrace (L) x Yorkshire (Y)] x Duroc (D) and [Landrace (L) x Yorkshire (Y)] x Hampshire (H). The study was carried out in spring and summer on 60 pigs divided in 2 genetic groups: (LxY) x D and (LxY) x H. The rearing and preand post-slaughter conditions were the same for all animals. Slaughter and post-slaughter handling of the carcasses was in accordance with the procedure in use at the meat plant. The research material was similar in terms of hot carcass weight (85.14 ±2.90 kg and 85.31 ±3.29 kg) and lean meat content (56.50 ±2.71% and 56.98 ±1.99%) within each genetic group, i.e. (LxY) x D and (LxY) x H. The significant, highly unfavourable means obtained for meat quality traits in the case of the (LxY) x H pigs, in terms of both culinary and technological suitability for processing, clearly indicates that the Hampshire breed should not be used as a paternal component in mass production of fatteners. In the case of the (LxY) x D fatteners, the highly favourable values for meat quality traits, of importance to both the consumer and the meat industry, clearly support the use of the Duroc breed as a paternal component.

roczniki naukowe polskiego towarzystwa zootechnicznego

Culinary and technological suitability of pork obtained from three-way cross fatteners (Landrace x Yorkshire) x Duroc and (Landrace x Yorkshire) x Hampshire