Eating quality of pork in well-chosen crossbreds

The aim of the investigation was to present the effects of selected sire li nes on the sensory quality of pork. By using a constant dam line (Large Whi te * German Landrace) six sire breeds were included Hampshire, Duroc, Pietr ain-NN, Pietrain-nn, Hampshire * Pietrain-nn, Duroc * Hampshire). 18 gilts and 18 castrates of each terminal crossbred were fattened according to the guidelines of the progeny-testing. In the traits evaluating the status of PSE (pH(1), electrical conductivity, colour, drip loss) the descendants of the Pietrain-nn boars clearly decrea se. Regarding different characteristics for the loss during heating (cookin g loss, grilling loss, Rendement Napole) Duroc and Pietrain-NN sires cause positive and Hampshire sires negative effects. With respect to sensory trai ts and intramuscular fat content the descendants of Pietrain-nn are the wor st and those of Duroc are the best. The latter however provide, together wi th Duroc * Hampshire offspring, the fattest carcass.