EQUATIONS FOR LEAN SHARE ESTIMATION IN SWINE CARCASSES IN CROATIA

The experiment was performed on 144 pig carcasses selected on the basis of backfat measures obtained by “ZP”- method. There was no stratification according to the carcass weight. One day after slaughter the carcasses were dissected by to EU reference method. The lean share was calculated by equation prescribed by European regulation (Commission Regulation No 3127/94) and estimated by six equations. The first one (MP1) is prescribed by current Croatian regulation (N.N. 119/1999) and the other five were developed on the basis of original data obtained by the experiment. The meat percentage estimated by equation MP1 differed statistically (p<0.01) from mean meat percentage obtained by EU referent method; the current formula significantly overestimates the meatiness of pig carcasses from Croatian population. Original measures of fat and muscle measured for “ZP”- method were used as independent variables in equation MP6. In order to improve the accuracy of estimation, transformed variables were used in equations MP2-MP5. Additional measure of warm carcass weight (T) was included as an independent variable to equations MP4 and MP5 but this did not improve their accuracy. Equation MP2 to MP5 satisfy the statistical criterion requested by EU regulations. The equation MP2 and MP5 can be recommended for lean share estimation in pig carcasses of Croatian pig population

ALLOMETRIC GROWTH OF TISSUES IN PIG HAMS

The aim of this study was to investigate the influence of MHS genotype on growth and development of muscle and fatty tissue in pig hams. The investigation was performed on 72 barrows divided into 4 groups according to genotype (NN and Nn) and feeding regime (standard and intensive). The data for analyses were collected by MRT imaging; the coefficients of allometric growth were calculated using simple allometric function. The allometric growth coefficients of muscle and fatty tissue showed that muscle tissue grow proportionally with the increase of live weight (b≈1), while fatty tissue grow faster compared to the live weight increase (b>1). The differences in allometric growth coefficients calculated for muscle and fatty tissues in the hams of investigated pigs were not statistically significant between the feeding groups and between the genotypes either (P>0.05)

FACTORS DISCRIMINATING BETWEEN DIFFERENT PORK QUALITY CONDITIONS

The present study was carried out on 119 randomly chosen carcasses of barrows, slaughtered at approximately 100 kg live weight in three abattoirs form east Croatia. Main meat quality traits were measured: pHi, pHu, CIE-L* and drip loss by compression and bag method. Among investigated drip loss predictors the highest significance was found for WHC and pHu values (p<0.05). Values of pHi and CIE-L* were not statistically significant. Accuracy of classification by discriminant analysis was 58.93% correct in the class with excessive drip loss and 65.08% in the class characterized as non-exudative. Overall discrimination was approximately 62% correct. More variables, value other than 5% as threshold for exudative meat and a larger sample are suggested for the improvement of model accuracy. Two classes of samples were formed by discriminant analysis (exudative and non-exudative). Between the classes significant differences were found for pHu values and WHC (p<0.05). When pHu and WHC class means for exudative group were individually used as criteria for subsequent differentiation into meat quality groups, around 60% and 61% of the samples, respectively, were accurately characterized as exudative or non-exudative

Structural differences among pig genomes illustrate genetic uniqueness of breeds

The availability of high-throughput whole-genome sequencing (WGS) data illustrating differences among different pig breed genomes opened a new area of genomic research focused on variation caused by single nucleotide polymorphisms (SNP), small scale variation and structural variants which may all contribute to phenotypic variation among pig breeds. In our study (performed within TREASURE project) we re-analysed WGS-based data sets from more than 20 breeds, including commercial and local breeds as well as some wild boar genomes, deposited in publicly available databases. This bioinformatics tool enables discovery of new SNPs, estimation of allele frequencies (genotyping by sequencing) at candidate loci and identification of structural variation in a wide range of pig breeds. The analysis underlined the relevance of structural differences at KIT and MC1R locus involved in colour pattern formation, as well as LEPR locus associated with fatness, fatty acid metabolism and intramuscular fat composition. This approach allows discovery of important genomic differences between commercial breeds and local breeds which are analysed in the frame of the TREASURE project. Extensive mining of publicly available genomic data can together with the newly generated genomic information from local breeds, significantly contribute to the detailed characterisation of animal genetic resources present in local pig breeds. Funded by European Union’s H2020 RIA program (grant agreement No. 634476)

Attitudes and beliefs of Eastern European consumers towards piglet castration and meat from castrated pigs

Castration of male piglets is a common practice to avoid boar taint but is being questioned. The present work has an exploratory character and aims to investigate the beliefs and attitudes of Eastern European consumers regarding boar taint, surgical castration immunocastration and perception of meat from castrated pigs and to find out possible segments of consumers regarding these attitudes and beliefs. For this purpose, a consumer study was carried out involving 5508 consumers from 13 Eastern European countries (Bosnia and Herzegovina, Bulgaria, Czech Republic, Croatia, North Macedonia, Hungary, Moldova, Poland, Romania, Serbia, Slovakia, Slovenia and Ukraine). The questionnaire included statements related to beliefs about castration and perception of meat from castrated pigs, attitudes towards meat from castrated pigs. Results show that in general beliefs and attitudes of the consumers are not defined, probably because of the lack of knowledge (information was not provided to the consumers) towards these issues. Three different clusters of consumers were obtained with different beliefs towards castration.info:eu-repo/semantics/publishedVersio

Genomic diversity, linkage disequilibrium and selection signatures in European local pig breeds assessed with a high density SNP chip

Genetic characterization of local breeds is essential to preserve their genomic variability, to advance conservation policies and to contribute to their promotion and sustainability. Genomic diversity of twenty European local pig breeds and a small sample of Spanish wild pigs was assessed using high density SNP chips. A total of 992 DNA samples were analyzed with the GeneSeek Genomic Profler (GGP) 70K HD porcine genotyping chip. Genotype data was employed to compute genetic diversity, population diferentiation and structure, genetic distances, linkage disequilibrium and efective population size. Our results point out several breeds, such as Turopolje, Apulo Calabrese, Casertana, Mora Romagnola and Lithuanian indigenous wattle, having the lowest genetic diversity, supported by low heterozygosity and very small efective population size, demonstrating the need of enhanced conservation strategies. Principal components analysis showed the clustering of the individuals of the same breed, with few breeds being clearly isolated from the rest. Several breeds were partially overlapped, suggesting genetic closeness, which was particularly marked in the case of Iberian and Alentejana breeds. Spanish wild boar was also narrowly related to other western populations, in agreement with recurrent admixture between wild and domestic animals. We also searched across the genome for loci under diversifying selection based on FST outlier tests. Candidate genes that may underlie diferences in adaptation to specifc environments and productive systems and phenotypic traits were detected in potentially selected genomic regions.FE1B-06B2-126F | José Pedro Pinto de AraújoN/

Comparison of carcass and meat quality traits of Black Slavonian pigs regarding the duration of fattening period

The aim of the study was to estimate the possibility of shortening the fattening period of Black Sla - vonian pig without deteriorating their meat quality. The research was carried out on 30 Black Slavonian pigs divided into two equal groups, A and B, according to the duration of fattening period: 18 and 12 months, respectively. Pigs from both groups were reared in extensive system (pastures, woods). During the year pigs were fed cereal mixture (50% corn, 30% barley, 10% oats, 10% soybean) which was supplemented with alfalfa during the vegetation period; during the winter pigs were fed alfalfa hay. At the end of their respective fattening period pigs were slaughtered at a commercial abattoir. Carcass and meat quality traits were collected: carcass weight, carcass length, muscle and backfat thickness, as well as ham length and circumference, pH45 in semimembranosus and longissimus dorsi muscle, meat colour (CIE L*a*b*), drip loss by EZ drip and WB shear force. Pigs from group B had significantly lighter and shorter carcasses characterised by thinner backfat than pigs form group A. The ham length and circumference were not affected by duration of fattening period. On the other hand, the results showed that shortening of fattening period significantly deteriorated some important meat quality traits, most of all drip loss and CIE L* values of the meat in group B. The meat of pigs from this group was also tougher than meat of pigs from group A as shown by significantly higher WB shear force (N

Carcass composition and meat quality of pigs from different pork chains in the production of Baranjski kulen (PGI)

Present study deals with carcass composition and meat quality of pigs originating from three pork chains for the production of Baranjski kulen (PGI). These pork chains differ in breed and rearing system. In the first pork chain, modern hybrid pigs were fattened intensively up to 160 kg average live weight, which they reach in 6 months. Second pork chain represented Duroc x Large White crossbreds reared in straw bedded (deep litter) facilities, slaughtered at approximately 180 kg live weight and at the age of 12 months. The last of investigated pork chains involved Black Slavonian (Crna slavonska) pigs fed only on pasture until they reached average live weight 110 kg (age = 12 months). The Carcass composition was presented as carcass weight and the weight (kg) of main joints used in the production of Baranjski kulen (ham, shoulder, loin) as well as their share (%) in the whole carcass. These joints were dissected into main tissues (muscle, fat and bones. Investigated carcass traits were all significantly affected by pork chain. Meat quality traits were taken 24 hours after the slaughter including: pH24; meat color (CIE L*a*b*); EZ_drip; cooking loss and Warner-Bratzler shear force. All of the meat quality traits differed significantly between the investigated pork chains with the exception of Warner-Bratzler shear force measured on longissimus dorsi muscle