Prospects for Sustainable Production of the Banija Spotted Pig in Relation to Fattening, Carcass, and Meat Quality Traits: A Preliminary Study
Abstract
:1. Introduction
2. Materials and Methods
2.1. Animals and Housing
2.2. Nutrition and Diet
2.3. Carcass and Meat Quality
2.4. Economics of Animal Husbandry
2.5. Statistical Analysis
3. Results and Discussion
3.1. Fattening Traits
3.2. Carcass Traits
3.3. Meat Quality Traits
3.3.1. pH Value
3.3.2. Meat Colour
3.3.3. Drip Loss
3.4. Gross Margin Calculation
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Trait | Mean | SD | Min | Max | CV, % |
---|---|---|---|---|---|
Initial body weight, kg | 31.5 | 3.6 | 25 | 39 | 11.4 |
Final body weight, kg | 162.2 | 17.3 | 145 | 196 | 10.7 |
Daily gain (indoor), g | 474 | 34.2 | 402 | 524 | 7.2 |
Daily gain (outdoor), g | 286 | 67.9 | 196 | 354 | 23.7 |
Total daily gain, g | 363 | 25.3 | 323 | 394 | 7.0 |
Trait | Mean | SD | Min | Max | CV, % |
---|---|---|---|---|---|
Warm carcass weight, kg | 133.7 | 16.3 | 115.4 | 165.4 | 12.1 |
Warm dressing percentage, % | 82.3 | 1.9 | 79.5 | 84.3 | 2.3 |
Carcass length, cm | 88.2 | 5.7 | 80 | 97 | 6.5 |
Backfat thickness (F), mm | 35.3 | 7.2 | 26 | 52 | 20.4 |
Muscle thickness (M), mm | 62.4 | 5.7 | 52 | 70 | 9.1 |
Lean meat percentage, % | 45.1 | 4.5 | 37.0 | 48.8 | 10.1 |
Trait 1 | Mean | SD | Min | Max | CV, % |
---|---|---|---|---|---|
pH45 (MLD) | 6.32 | 0.07 | 6.20 | 6.43 | 1.17 |
pH24 (MLD) | 5.49 | 0.04 | 5.44 | 5.55 | 0.80 |
pH24 (MS) | 5.46 | 0.04 | 5.38 | 5.50 | 0.66 |
pH24 (MG) | 5.56 | 0.05 | 5.47 | 5.61 | 0.85 |
Muscle 1 | Trait | Mean | SD | Min | Max | CV, % |
---|---|---|---|---|---|---|
L* | 51.25 | 2.43 | 48.88 | 56.21 | 4.73 | |
MLD | a* | 19.27 | 1.57 | 16.25 | 20.45 | 8.13 |
b* | 6.69 | 0.45 | 5.99 | 6.92 | 6.77 | |
L* | 47.05 | 3.52 | 42.83 | 53.68 | 7.49 | |
MS | a* | 21.82 | 0.76 | 20.77 | 22.84 | 3.47 |
b* | 5.94 | 0.94 | 5.03 | 6.84 | 15.89 | |
L* | 39.84 | 1.57 | 37.76 | 42.72 | 3.95 | |
MG | a* | 23.68 | 1.18 | 21.82 | 25.95 | 5.00 |
b* | 6.61 | 0.74 | 5.88 | 7.76 | 11.20 |
Trait | Mean | SD | Min | Max | CV, % |
---|---|---|---|---|---|
Drip loss EZ24 1, % | 5.76 | 2.18 | 2.66 | 10.75 | 37.79 |
Drip loss EZ48 2, % | 7.02 | 1.94 | 4.18 | 11.89 | 27.59 |
Avg Price €/kg | Pig Breed | |||
---|---|---|---|---|
Item | Turopolje | Black Slavonian | Banija Spotted | |
Final weight, kg | 110 | 125 | 162 | |
Slaughter weight, kg | 88 | 104 | 130 | |
Dry ham, kg | 26.00 | 10 | 12 | 16 |
Dry cured bacon, kg | 13.00 | 8 | 12 | 14 |
Salami, kg | 20.00 | 6 | 8 | 10 |
Dry cured neck, kg | 16.00 | 2 | 3 | 5 |
Lard, kg | 1.50 | 15 | 20 | 30 |
Greaves, kg | 13.00 | 1.5 | 2 | 2 |
Total income, € | 558 | 732 | 949 | |
Total expense, € | 343 | 343 | 343 | |
Profit, € | 215 | 389 | 606 |
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Luković, Z.; Škorput, D.; Karolyi, D.; Kaić, A. Prospects for Sustainable Production of the Banija Spotted Pig in Relation to Fattening, Carcass, and Meat Quality Traits: A Preliminary Study. Sustainability 2023, 15, 3288. https://doi.org/10.3390/su15043288
Luković Z, Škorput D, Karolyi D, Kaić A. Prospects for Sustainable Production of the Banija Spotted Pig in Relation to Fattening, Carcass, and Meat Quality Traits: A Preliminary Study. Sustainability. 2023; 15(4):3288. https://doi.org/10.3390/su15043288
Chicago/Turabian StyleLuković, Zoran, Dubravko Škorput, Danijel Karolyi, and Ana Kaić. 2023. "Prospects for Sustainable Production of the Banija Spotted Pig in Relation to Fattening, Carcass, and Meat Quality Traits: A Preliminary Study" Sustainability 15, no. 4: 3288. https://doi.org/10.3390/su15043288
APA StyleLuković, Z., Škorput, D., Karolyi, D., & Kaić, A. (2023). Prospects for Sustainable Production of the Banija Spotted Pig in Relation to Fattening, Carcass, and Meat Quality Traits: A Preliminary Study. Sustainability, 15(4), 3288. https://doi.org/10.3390/su15043288