2.1. Animals and Housing
The study of the production and meat quality characteristics of BS pigs from a semi-outdoor production system was carried out on 10 pigs (6 gilts and 4 barrows) from two litters. As the study was carried out in the initial phase of the breed’s revival, the sample size could not be larger due to the small number of available animals. The piglets selected for experiment were born in July 2016 on a local small-scale family farm in Taborište near Petrinja town. The lactation lasted 6 weeks, after which the piglets were moved to nursery facilities. At the end of nursery stage piglets were 4 months old and with average body weight of 31.5 ± 3.6 kg.
The fattening of pigs was carried out in two phases. The first fattening phase lasted from November 2016 to April 2017 (5 months), and the second phase from April 2017 to November 2017 (7 months). The first fattening phase was carried out in an enclosed building (indoor) with a solid floor, and approximately 1.5 m2 of floor space available for each animal. The second fattening phase in outdoor system started with an average weight of 102 ± 10.5 kg and age about 9 months. At the end of each fattening phase pigs were weighted individually and daily gains were calculated as division between total gain of pigs in the particular fattening phase and number of days.
The outdoor production system covers 1 ha of grassy area surrounded by a wire fence and an electric grazing fence on both sides of the wire fence, as required by the current biosecurity measures. Pigs had free access to shelter to protect them from adverse weather conditions and insulation.
2.3. Carcass and Meat Quality
The slaughter of the BS pigs was carried out in November 2017 at a local slaughterhouse, approximately 15 km away from the experimental farm. The day before slaughter, the pigs were housed in an enclosed facility on the farm so that loading onto the lorry the next morning could be achieved quickly and with as little stress as possible. The night before slaughter, the pigs were not fed, and water was available to them. The transport of the pigs from the farm to the slaughterhouse took about 30 min, then the pigs were unloaded and taken to the resting pen for about an hour, where they were allowed to settle and rest before slaughter to reduce the possible negative effects of transport and handling on meat quality.
The pigs were stunned with an electric current using head-only stunning electrodes, bled, scalded for 5 to 10 min in water heated to 60 to 70 °C and then peeled. The hair that could not be removed by hand was burned with a gas burner. In addition to the hair, the corners of the paws, the ear canals and the eyeballs were removed, and then the organs of the pelvic, abdominal and thoracic cavities were eviscerated. After evisceration, the carcasses were cut in half and samples of the diaphragm were taken for
Trichinella spiralis analysis. The carcasses were then weighed to determine the weight of the warm carcass and then chilled at 4 °C for 24 h. Additionally, the carcass length was measured one hour after slaughter as the distance from the cranial edge of
os pubis to the cranial edge of the first rib, as well as measures of muscle (M) and backfat thickness (F) used for calculation of lean meat percentage (%). Lean meat percentage, muscle thickness (M), and fat thickness (F) were determined by the “Two-point (ZP)” method approved in Croatia [
6].
The day after the slaughter, the left halves were cut into the main parts of the carcass. Some of these, such as the ham, neck and bacon, were processed for drying and the production of dry-cured products. Other meat and fat tissues were used to make sausages, lard and greaves. After all the products had been made ready for consumption, they were weighed, and the gross margin was calculated based on these values and the average prices for the respective product. The calculation was undertaken according to the average weight of the carcasses, and comparison made with other local pig breeds was using information from a previous analysis of two other Croatian local breeds: Turopolje, and Black Slavonian pig [
7].
To study the meat quality, measurements of the pH of the meat, measurements of meat colour and water holding capacity were carried out. The measurement of the pH of the meat was undertaken in two phases by inserting the probe of a digital pH metre (TESTO 230, Germany) in the right halves of the carcasses. The first measurement was taken 45 min (pH45) after slaughter (postmortem) with the temperature of the carcasses close to body temperature, while the second measurement was taken 24 h postmortem which time the carcasses had been placed in cold storage and their temperature was about 4 °C. In the first measurement, the pH45 of the m. longissimus dorsi (MLD) at the level of the eighth rib was measured, and in the second measurement, the pH24 of the MLD, and two muscles on the fresh ham—the m. semimembranous (MS) and the m. gracilis (MG)—were measured.
The colour of the meat was determined by using a Minolta Chromameter CR-410 device, which measures CIE LAB parameters [
8] of meat colour expressed as L* (lightness), a* (redness/greenness), and b* (yellowness/blueness) values. The L* value refers to paleness (value from 0–100), a* to the degree of redness of the meat, i.e., the spectrum from green to red colour (value from −60 to 60) and b* to the degree of yellow colour, i.e., the spectrum from yellow to blue (value from −60 to 60). The meat colour was determined 24-h
postmortem on a fresh cut surface of the abovementioned muscles after 5 min of blooming time.
The drip loss was determined by using the EZ-DripLoss method [
9]. Muscle samples for the drip loss determination were taken from the cranial edge of the long back muscle (
m. longissimus dorsi) of each carcass between the 13th and 14th ribs at 24 h
postmortem. The muscle samples were taken using a standard stainless-steel probe following the vertical fibre orientation and with a 2.5-cm diameter. The muscle samples were taken in duplicate in the dorsal position. Each muscle sample was placed in a special pre-weighed specialized EZ container (Danish Meat Research Institute, Taastrup, Denmark), and stored in a refrigerator at a temperature of +4 °C. After the measurement interval of 24 h and 48 h, each container was weighed while including muscle sample and drip loss, and then again, after removing muscle sample, to weigh just the drip loss. Dabbing prior to weighing was not performed as the weight of the sample was not considered in the determination of drip loss. The EZ-DripLoss assessment was performed according to DMRI [
10]:
where:
= weight of the empty EZ-DripLoss container
= weight of the EZ-DripLoss container with meat sample and drip loss, and
= weight of the EZ-DripLoss container with drip loss.
As introduced by Rasmussen and Andersson [
9], the mean value of muscle samples taken in duplicate was used for each EZ-DripLoss assessment.