Meat Quality in Pig Crosses with special quality characteristics as compared to present Standard and Brand Pork Supply

In a field experiment in Niedersachsen products of six sire lines mated to BHZP hybrid sows of one herd were compared. They were fattened in 4 BEG-far ms and slaughtered at the Premium abattoir Zeven, where meat quality traits were measured on about 3000 pig carcasses (300-800 per genetic group). It is shown that the present market standard from stress susceptible PI(PP) -boars produces 20 % PSE carcasses and the present quality brand standard f rom PI*HA(NP) boars still 10 %, whereas all stress resistent (NN) products range below 2 % PSE. Hampshire crosses cause higher water -, reduced protei n contents and lower final pH values among their progeny because of their d isturbed glucose metabolism (RN-defect gene). Only in progeny of Danish Dur oc boars the intramuscular fat content reached the desired 2 %, German prod ucts ranged between 1.2-1.5 %. Recommendations for breeding more uniform en dproducts with higher quality standards are given.