THE RELATIONSHIP BETWEEN CARCASS, MEAT AND EATING QUALITY OF 3 PIG GENOTYPES

The relation between the intrinsic carcass and meat quality and the or ganoleptical characteristics of three genotypes of pigs was studied. r n total 411 pigs, consisting of 121 BL-genotype pigs, 115 hybrids (Seg hers Hybrid) and 175 Large White-genotype pigs, were screened Slaughte r day and genetic background had a great impact on the intrinsic meat quality parameters. The factor 'slaughter day' implies the stunning me thod besides the total specific transport and slaughter conditions. Wh atever the genetic background is, halothane susceptibility is obviousl y the crucial factor. Selection against the halothane gene positively influences the intrinsic and sensory meat quality parameters. This stu dy also suggests that an increase in the intramuscular fat content, if desirable in the interest of the sensory meat quality, can be achieve d without deterioration of the zootechnical performance and the carcas s quality of the pigs.