MEAT YIELD EVALUATION IN PIG CARCASSES

Meat yield of the pigs of different genotypes has been researched. Hun dred and twenty pigs of both sexes, divided into 4 groups were include d in the research as follows: Ist group = (LW x GL) x GL; 2nd group = (LW x SL) x GL; 3rd group = (SL x LW) x LW and 4th group pigs of unkno wn genotype. Pigs were slaughtered in different slaughter-houses in Ea stern Slavonia and meat yield was determined directly by dissection ac cording to Weniger et al. (1963) and indirectly by five equations. Fir st equation (PF) is regulated by Croatian legislation (Pravilnik N.N. RH No. 79/95) while the other four were developed on the basis of data obtained during the research. Backfat thickness - S (mm) and thicknes s of m. longissimus dorsi - M (mm) were used as independent variables on original scale (MF1 and MF4) as well as transformed in ratio betwee n variables, square root and logarithm (MF2 and MF3). Warm carcass wei ght (TM) on original scale was added to equations MF3 and MF4 as a new independent variable. Equations PF, MF2 and MF3 satisfy the statistic al criterion requested by EU regulations. The best equation for meat y ield evaluation in swine carcasses appeared to be MF3. However, equati on MF2 is the most convenient one for practical use because it include s fewer variables. There were differences between the groups of pigs o f different genotypes found on the basis of objective meat yield deter mination (TD). The highest meat yield was exhibited by pigs of the Ist group ((x) over bar = 57.00%), followed by 2nd ((x) over bar = 51.17% ), 4th ((x) over bar = 50.00%) and 3rd group ((x) over bar = 48.33%). Statistically significant differences were observed between Ist and 2n d, Ist and 3rd, Ist and 4th group (P < 0.01) as well as between 2nd an d 3rd group of pigs (P < 0.05).