DISTRIBUTION OF CARCASS CLASSES IN DIFFERENT PIG GENOTYPES

Prema Pravilniku o utvrđivanju trgovačkih kategorija i klasa svinjskih trupova i polovica (NN br,79/95.) analizirana je distribucija klasa polovica kao i udjeli buta u trupu te površine musculus longissimus dorsi (MLD) i pripadajuće mu slanine, a na temelju udjela mišićnog tkiva u trupu kod tovljenika pasmine Švedskog landrasa (n=64) ABCD hypor hibrida (n=65) te križanaca (n=63). Metodom po Wenigeru i sur. (1963) rasjecanjem i vaganjem desne hladne polovice utvrđen je udjel buta u trupu, a na presjeku leđa između 13. i 14. rebra izmjerena j e površina MLD i pripadajuće slanine u cm². Metodom disekcije utvrđen je udjel mišičnog tkiva u trupu. Dobiveni rezultati udjela mišićnog tkiva i buta u trupu, te površine MLD i pripadajuće slanine tovljenika pasmine švedskog landrasa od 49,23%, 28,87%,36,26 cm² i 26,87 cm² a ABCD hypor hibrida od 55,27% ,30,41% te 43,46 cm² i 20,40 cm² bili su statistički signifikantno različiti. Vrijednosti križanaca od 53,14% ,29,78%,39,89 cm² i 24,36 cm² statistički su se razllkovali i od tovljenika švedskog landrasa i hypor hibrida. Distrubucija klasa polovica istraživanih genotipova svinja pokazuje da je klasama: S, E, U, R. O, P, kod švedskog landrasa bilo: 0 %, 6,25%, 37,5%, 50,0%, 6,25% i 0%, ABCD: 12,31%, 43,08%, 38,46%, 6,15%, 0%, 0%, a ABSL: 9,53%, 28,57%, 39,68%, 17,46%, 4,76% i 0% tovljenika. Utvrđena distrubicija klasa polovica istraživanih tovljenika pokazuje da je korištenjem terminalnih nerastova, u F₁ generaciji moguće poboljšati kakvoću svinjskih polovica na liniji klanja, a time i vrijednost svinjogojske proizvodnje.The distribution of carcass classes in different genotypes of pigs was analyzed on the basis of "The Regulation on the determination of trade categories and classes swine carcasses (NN 79/95) in S-EUROP System. Investigation was carried out on the hogs of Swedish Landrace breed (n=64), ABCD hypor hibrid (n=65) and crossbreed ABSL (n=63) the offspring of the Swedish Landrace sows and AB boars Hypor parent line. On the slaughter line the right half carcasses were dissected after Weniger at al (1963). The proportions of muscle tissue and leg in the carcass were determined by weighing. The areas of the musculus longissimus dorsi (MLD) and the beloning were measured in cm², on the loin cut between the 13th and 14th rib. The obtained results the investigation on muscle tissues and leg in the carcass, area of MLD and belonging fat were; SL 49.23%, 28.87% ,36.26 cm² and 26.87 cm², and ABCD Hypor 55.27%, 30.41%, 43.46 cm² and 20.40 cm². Between groups the significant differencies were at level 1%. The results at crossbreed ABSL 53.14%, 29.78%, 39.89 cm²and 24.36 cm² were significantly different from Swedish Landrace and ABCD Hypor. The Distribution of carcass classes in the investigated genotypes of pigs showed that in the classes S, E, U, R, O, P, there were Swedish Landrace 0%,6.25%, 37.5%, 50.0%, 6.25% and 0%. ABCD: 12.31%, 43.08%, 38.46%, 6.15%, and ABSL: 9.53%, 28.57%, 39.68%, 17.46%, 4.76% and 0%. The established distribution of carcass classes showed that utilized terminal boars for producing F₁, generations gives the possibility to improve the carcass quality on the slaughter line and the value of pig production

Influence of sex on tissue distribution in pig carcasses

Cilj istraživanja bio je utvrditi postoje li razlike u distribuciji glavnih tkiva (mišićno i masno tkivo te kosti) između polovica podrijetlom od nazimica i kastriranih muških svinja istočne Hrvatske. U pokus je bila uključena 31 slučajno odabrana svinjska polovica iz klaonica s područja Istočne Hrvatske, od kojih su 15 bile nazimice, a 16 muški kastrati. Nije bilo stratifikacije prema težini polovica. Svinjske polovice uključene u pokus disecirane su prema EU referentnoj metodi (Walstra i Merkus, 1995.). Tijekom pokusa prikupljeni su sljedeći podaci: težina toplih polovica, težina hladnih polovica, težina i udio buta u polovici, težina i udio leđa u polovici, težina i udio plećke u polovici, težina i udio rebarnog dijela u polovici, težina i udio podslabinskog dijela u polovici, udjeli najvažnijih tkiva (mišićno, masno i kosti) u četiri osnovna dijela kao i u cjelokupnoj polovici. Istovremeno su instrumentalnom metodom i metodom «dvije točke» prikupljene mjere debljine slanine S (mm) i debljine mišića M (mm) te je na osnovi uzetih mjera procijenjen postotak mišićnog tkiva u polovici. Usporedbom udjela mišićnog tkiva u svinjskim polovicama, procijenjenog prema metodi «dvije točke» i instrumentalnoj metodi te disekcije svinjskih polovica prema EU referentnoj metodi utvrđene su statistički značajne razlike (P<0,05) između postotka mišićnog tkiva procijenjenog metodom «DT» i postotka utvrđenog disekcijom. Usporedbom mesnatosti svinjskih polovica nazimica i muških kastrata procijenjenih instrumentalnom metodom i metodom «DT» te stvarno utvrđenih disekcijom, uočene su statistički značajne razlike (P<0,05) između polovica nazimica utvrđenih disekcijom te nazimica i kastrata procijenjenih metodom «DT». Usporedbom udjela najvažnijih tkiva osnovnih dijelova u odnosu na ukupnu količinu pojedinih tkiva u istraživanim svinjskim polovicama utvrđene su statistički značajne razlike (P=0,0407) između spolova u udjelu kostiju buta u ukupnoj količini kostiju. Razvrstavanje svinjskih polovica u SEUROP klase pomoću metoda «DT» i instrumentalne metode procjene mišićnog tkiva u velikoj mjeri odstupaju od razvrstavanja istih polovica na osnovi rezultata disekcije, što ukazuje na potrebu izrade novih jednadžbi za procjenu postotka mišićnog tkiva u svinjskim polovicama hrvatske populacije svinja. Općenito se može reći da između svinjskih polovica podrijetlom od nazimica i kastrata na području istočne Hrvatske ne postoji potreba izrade zasebnih jednadžba za procjenu udjela mišićnog tkiva, ali ovu bi tvrdnju trebalo potvrditi na većem uzorku svinja.The aim of this investigation was to establish the differences in distribution of the most important tissues (muscle, fat, bones) between the carcasses of barrows and gilts from eastern Croatia. In the experiment, 31 randomly chosen pig carcasses (15 gilts and 16 barrows) from five Croatian slaughterhouses were included. There was no stratification according to weight of the carcass. The carcasses included in the research were dissected by the EU referent method (Walstra and Merkus, 1995). During the experiment the following data from each pig carcass were obtained: warm and cold carcass weight, weight of the four main parts (ham, loin, shoulder, ribs) and tenderloin. Shares of the most important tissues (muscle, fat, bones) in four main parts as well as in the whole carcass were calculated. Measurements of backfat thickness (S, in mm) and loin muscle thickness (M, in mm) were taken by instrumental and «two points» methods simultaneously. According to these measurements, the lean percentage of each carcass was assessed. Statistically significant differences (P<0.05) between lean percentage assessed by the «TP» method and objectively established by dissection were determined. Statistically significant (P<0.05) differences between lean percentage of gilts determined by dissection and lean percentage of barrows and gilts assessed by the «TP» method were established. Statistically significant differences (P<0.05) between sexes were determined only in the share of bones as compared with the total bones in the carcass. The classification of pig carcasses in SEUROP classes by the «TP» method and the instrumental method of assessment largely differs from the classification by dissection. This indicates the need to establish the new equations for lean percentage assessment of pig carcasses in Croatia. Generally, there is no need for establishment of different equations of lean percentage assessment for carcasses originating from barrows and gilts in eastern Croatia, but this should be confirmed on the larger number of pig samples

LEANNESS AND CARCASS COMPOSITION OF PIGS IN CROATIA

Istraživanje je provedeno na 146 svinjskih polovica, odabranih prema debljini le!ne slanine na mjestu propisanom za metodu „dvije tocke“ kako opisuje Pravilnik o kakvoci svinjskih trupova i polovica na liniji klanja (NN. br. 119/99). Pri odabiru svinjskih polovica nije bilo stratifikacije prema tjelesnoj masi. Mesnatost svinjskih polovica utvr!ena je na tri nacina: procjenom pomocu instrumentalne metode i metode dvije tocke te utvr!ivanjem primjenom metode disekcije. Disekcija je provedena na nacin kako ga trenutno propisuje legislativa EU, takozvanom EU referentnom metodom. Rezultati su pokazali kako je procijenjeni udio mišicnog tkiva u polovicama svinja bio manji od objektivno utvr!enog udjela mišicnog tkiva EU referentnom metodom disekcije. Statisticki znacajne razlike (p<0,05) utvr!ene su izme!u mesnatosti objektivno utvr!ene disekcijom i mesnatosti procijenjene pomocu metode „Dvije tocke“. Ovo upucuje na potrebu izrade novih korekcijskih faktora u jednadžbi procjene mišicnog tkiva u svinjskim polovicama za navedenu metodu. Istraživanjem je utvr!eno da najveci udio u svinjskim polovicama cini but, slijede ga le!ni dio, plecka i rebarni dio. U cetiri se disecirana dijela polovice najveci udio mišicnog tkiva nalazi u butu, a slijede ga plecka, le!a i rebarni dio. Najveci udio ukupnog masnog tkiva nalazi se u rebarnom dijelu, dok ga je najmanje utvr!eno u butu. Udio kostiju najveci je u le!nom, najmanji u rebarnom dijelu. Tako!er su prikazani detaljni udjeli tkiva iz diseciranih dijelova svinjske polovice u njezinoj ukupnoj masi tako!er je prikazan. Razvrstavanjem svinjskih polovica u trgovacke klase (SEUROP) prema obje metode procjene kao i metodom disekcije utvr!eno je kako metode procjene svrstavaju oko 15% svinjskih polovica u klasu S, dok je EU referentna metoda svrstala u istu kasu cak 27,40% svinjskih polovica. Metoda „dvije tocke“ svrstala je oko 72% polovica u srednje kvalitetne trgovacke klase (E i U), dok je disekcijom utvr!eno da ovim klasama pripada 58% svinjskih polovica. Zakljuceno je kako u Republici Hrvatskoj treba naciniti promjene u formulama kojima se procjenjuje postotak mesa u svinjskim polovicama. Najbolje bi to bilo uciniti koristeci metodologiju propisanu u zemljama EU.This study was performed on 146 pig carcasses, selected on the basis of back fat thickness measured at the position for “Two Points” method as described by the Croatian Regulation on Quality of Pig Carcasses on Slaughterhouse- line (National Gazette, No. 119/99). There was no stratification based on carcass weight. The leanness of pig carcasses was determined in three manners: estimation by the instrumental and “Two Points” method, as well as by applying dissection method. Dissection was performed as prescribed by the current EU legislation, which enforces the so called EU reference method. The results have shown that the estimated share of muscle tissue in pig carcasses was lower than the share of muscle tissue objectively determined by the EU reference method of dissection. Statistically significant differences (p< 0.05) were determined between the leanness objectively determined by dissection and the leanness estimated by the “Two Points” method. This indicates the need for establishing new coefficients in the equation for estimating muscle tissue in pig carcasses for the mentioned method. The study has found that the greatest share of pig carcasses consists of the leg, then loin, shoulder and belly. In four dissected parts of the carcass, the highest share of muscle tissue is in the leg, followed by the shoulder, loin and belly. The highest share of total fat tissue is in the belly, whereas its lowest share is found in the leg. The highest share of bones is in the loin, and the lowest in the belly. Detailed shares of tissue from the dissected parts of pig carcass in its total mass are also shown. The classification of pig carcasses into commercial classes according to SEUROP system by both methods of estimation, as well as by the method of dissection, determined that the evaluation methods classify around 15% of all pig carcasses to S class, whereas the EU reference method classifies as much as 27,40% of pig carcasses into the same class. The method of “Two Points” classified approximately 72% of carcasses to medium- quality commercial classes (E and U), whereas the dissection method determined that 58% of pig carcasses belong to these classes. It has been concluded that the Republic of Croatia needs changes in formulae for estimation of the lean percentage in pig carcasses. The best way to do that would be to use the methodology prescribed in the EU

INFLUENCE OF DIETARY TREATMENTS ON MEAT QUALITY TRAITS OF BROILERS

Istraživanje je provedeno na 28 muških Ross 308 hibrida pilića podijeljenih u četiri hranidbena tretmana u trajanju od šest tjedana. U cilju istraživanja utjecaja hranidbenih tretmana na kvalitativna svojstva mišićnog tkiva, pilići su hranjeni smjesom u koju je dodano 3% sojinog ulja (kontrolna skupina), 3% lanenog ulja (skupina P1), 2,9% lanenog ulja + 0,1% PBE1 (skupina P2) te 2,9% lanenog ulja + 0,1% PBE2 (skupina P3). Pilići su žrtvovani u dobi od 42 dana te su 45 minuta post mortem na prsnom mišiću uzete mjere inicijalnog pH (pH45) i električne provodljivosti (EC45). Boja (izražena kao Hunter L*, a* i b*), sposobnost zadržavanja vode, konzistencija, završni pH (pH24) i električna provodljivost (EC24) utvrđeni su 24h nakon klanja. Tekstura mesa (WBSF) utvrđena je na lijevoj polovici prsnog mišića nakon odmrzavanja pri temperaturi od +4°C u trajanju od 24h. Statističkom obradom utvrđene su značajne razlike (p<0,05) između hranidbenih tretmana za sljedeća svojstva kakvoće mesa: konzistencija – između kontrolne skupine i skupina P1 i P3, te P1 i P2; boja (b*) između pokusnih skupina P2 i P3; tekstura - između kontrolne skupine i skupina P2 i P3, kao i između skupina P1 i P2. Rezultati istraživanja pokazali su da dodavanje u smjese lanenog ulja, kao zamjene za sojino ulje te kombinacija lanenog ulja i PBE1 i PBE2 pripravaka utječe na pojavu nježnijih mišićnih vlakana u prsnom mišiću. Meso skupine P2 imalo je najnježnija mišićna vlakna te najveću vrijednost b*, na što je vjerojatno utjecao primijenjen hranidbeni tretman.The present study was conducted on 28 Ross308 male hybrids divided into four feeding treatments. In order to investigate the influence of feeding treatments on meat quality traits, broilers were fed diets composed by adding 3% of soya oil (control group), 3% of linseed oil + 0,1% PBE1 (P2 group) and 2,9% linseed oil + 0,1% PBE2 (P3 group). Broilers were slaughtered at 42 days of age and 45 minutes post mortem initial pH (pH45) and electric conductivity (EC45) were measured. Colour (expressed by Hunter L*, a, b), water holding capacity, consistency, ultimate pH (pH24) and electric conductivity (EC24) were determined 24 hours post mortem. Meat texture (WBSF) was determined on the left side of the breast muscle after 24 hours of thawing. Statistical analysis showed significant differences (p<0.05) between feeding treatments for following meat quality traits: consistency – between control group and P1 and P3 groups and between P1 and P2; colour (Hunter b*) – between P2 and P3; texture – between control group and P2 and P3, and between groups P1 and P2. Results of the study showed that addition of linseed oil as the substitution for soya oil and combination of linseed oil with PBE1 and PBE2 preparations influenced the appearance of less tender breast muscle fibres. Chicken meat of P2 group had the most tender meat and more pronounced yellowness, which was probably influenced by applied dietary treatment

PROMJENE U SASTAVU TKIVA SVINJA TIJEKOM RASTA

The aim of present study was to investigate the changes in carcass composition of pigs during growth. The study was performed on 60 pigs (30 gilts and 30 barrows) aged 49 to 215 days. During the experiment every animal was weighed once a week. Every three weeks according to average group weight four representative animals were slaughtered at slaughterhouse. Main parts of the carcasses (ham, shoulder, loin, ribs and neck) were dissected into muscles, bones, intramuscular (IMF) and subcutaneous fat with skin. Muscle growth was most intense when pigs aged between 83 and 167 days. Differences in tissue composition of pigs within a breed are markedly influenced by sex. Gilts had higher muscle tissue percentage in relation to distribution of the other tissues in carcasses. At the end of fattening period muscle growth slows down; the time and the rate at which this occurs are dependent on sex and genetic structure of the animal. Significant accumulation of fat tissue starts at higher live weight.Cilj ovog istraživanja bio je proučiti promjene u sastavu tkiva svinja tokom rasta. Istraživanje je provedeno na 60 svinja (30 kastrata i 30 nazimica) u dobnom intervalu između 49 i 215 dana. Kroz cijelo vrijeme istraživanja, svaka pojedina životinja vagana je svakih sedam dana. Svakih tri tjedna, odabrane su četiri prosječne životinje s obzirom na prosječnu tjelesnu masu skupine, te se obavljala disekcija. Glavni dijelovi trupova (but, plećka, leđa, rebra i vrat) su disekcijom bili secirani na mišiće, kosti, intramuskularnu mast (IMF) i potkožno masno tkiva s kožom. Najintenzivniji rast mišićnog tkiva primijećen je u interval između 83 i 167 dana starosti. Razlike u sastavu tkiva svinja unutar pasmine izrazito su pod utjecajem spola. Nazimice su imale veći postotak mišićnog tkiva u odnosu na distribuciju drugih tkiva u polovicama. Na kraju tova rast mišića se usporava; vrijeme i brzina po kojoj se događa taj proces ovise o spolu i genetskoj strukturi životinje. Značajna akumulacija masnog tkiva započinje kod većih težina životinja

FATTENING TRAITS AND MEAT QUALITY CHARACTERISTICS OF THE ROSS 308 AND COBB 500 CHICKENS

Istraživanje svojstava tovnosti i kvalitete mesa provedeno je na 120 pilića hibrida Ross 308 i Cobb 500 s ciljem da se utvrdi utjecaj genetske osnove i spola, kao i njihova interakcija. Utvrđen je statistički visoko značajan (P0,05) utjecaj hibrida pilića na žive mase po tjednima tova. Muški pilići imali su statistički visoko značajno (P<0,001) teže: trupove, prsa, batake sa zabatacima, krila i leđa u odnosu na ženske piliće. Utvrđen je statistički značajno (P<0,05) ve_i udio mišića bataka i zabataka u trupu kod muških u odnosu na ženske piliće. Ženski pilići imali su statistički značajno veći (P<0,05) udio kože u trupu od muških pilića. Ross 308 pilići imali su statistički značajno (P<0,05) veći udio prsa u trupu u odnosu na Cobb 500 piliće. U prsnom mesu muških pilića utvrđena je veća vrijednost pH1 izmjerena unutar 45 minuta nakon klanja (P0.05) of chicken hybrids was determined on live weights. At a statistical significance level of P<0.001, male chickens had heavier carcasses, breasts, thighs with drumsticks, wings and backs than female chickens. In comparison to females, statistically significantly (P<0.05) higher portion of thighs and drumsticks in carcass was determined in male chickens. Female chickens had significantly higher (P<0.05) portion of skin with subcutaneous fatty tissue in carcass than male chickens. Ross 308 chickens had significantly (P<0.05) higher portion of breasts in carcass than Cobb 500 chickens. Higher value of pH1 measured within 45 minutes post slaughtering (P<0.01), as well as higher values of pH2 and electric conductivity measured 24 hours post slaughtering (P<0.01) were determined in breast muscles of male carcasses. Cobb 500 chickens had statistically significantly lower (P<0.05) pH2 value than Ross 308 chickens. It was established statistically highly significant effect (P<0.001) of chicken hybrids on the measured L* values, while chicken gender statistically significantly (P<0.05) affected the *a and *b values

RESULTS OF THE FIRST TEST CONDUCTED WITHIN THE PROJECT OF DEVELOPING A DOMESTIC MEATY SWINE TYPE 2. QUALITY PROPERTIES OF THE MEAT

U ovom dijelu testa korišteno je meso svinje porijeklom od devet ispitivanih skupina različitog genotipa i porijekla, testiranih u istim uvjetima. Na mesu (MLD) ustanovljene su vrijednosti pH₁ (45\u27,p.m.), pH₂, (24 sata p.m.), sposobnost vezanja vode (sp.v.v.) i boja (Göfo) mesa, zatim je izmjerena površina (cm²,) dugog leđnog mišića (musculus longissimus dorsi - MLD), površina pripadajućeg dijela potkožne slanine (cm²) te izračunavanje međusobnog odnosa mesa i slanine. Dobiveni prosječni rezultati pokazatelja kvalitativnih svojstava mesa pokazuiu da se oni uglavnom nalaze u granicama- normalnog, tj. pH₁ od 6,67 do 6,09; pH₂ od 5,70 do 5,87; sp.v.v. do 6,70 do 8,54 cm² boja od 61,30 do 55,17.Međutim, to se nebi moglo reći za sedmu skupinu (BL x [VJ x NjL x DL]), gdje je uz skoro granične srednje pH₁ vrijednosti (‾x 6,09) bila nepoželjna boja mesa (Göfo = 50,36), a sp.v.v. 9,07cm². Isto tako je, doduše samo boja mesa (Göfo =42,579 znatno odstupala od poželjne u mesu pete skupine (H x [VJ x ŠL] ), dok su ostala svojstva bila u granicama normale. Rezultati površine MLD (39,31- 32,40 cm²), pripadajuće slanine (18,56 -26,67 cm²) i odnosa meso:slanina (0,535-0,822) pokazuju da se radi pretežno o populaciiama dobre mesnatosti. U zakliučku ovog rada se ističe da se prilikom selekcijskog rada u svinjogojstvu, pored praćenja mesnatosti, povodi i stalno praćenje svojstava mesa.This investigation included meat of pigs belonging to 9 groups of different genotype and origin. All groups were tested under the same conditions. The following quality properties of the meat (MLD) were determined: the pH₁, (45\u27 p.m.), the pH₂, (24 hours p.m.), the water holding capacity (WHC) and the colour of the meat (Göfo). The investigation also included measuring the surface (cm²) of the long dorsal muscle (musculus longissimus dorsi - MLD), the surface (cm²) of the adjoining subcutaneous fat, and the calculating of the meat: fat ratio. The mean results obtained indicate that the quality properties of the meat ranged within the normal limits, as follows: the pH₁, the pH₂, the WHG and the colour of the meat ranged from 6.67 to 6.09, from 5.70 to 5.87, from 6.70 to 8.54 cm² and from 61 .30 to 55.17, respectively. However, this was not the case in the trial group 7 ( BL x [VJ x NJL x DL]), where the value of the mean pH₁ ( ‾x 6.09 was notsatisfactory results were and the meat colour was (Göfo= 50.36) and WHC (9.07 cm²), erther. In the trial group 5, as well (H x [VJxSL]), meat colour varied considerably from the wanted, whereas the values of other properties were within the normal limits. From the results of measuring the MLD surface (from 39.31 to 32.40 cm²), the adjoining fat (from 18.56 to 26.67 cm²) and the meat: fat ratio (from 0.535 to 0.822), it was concluded that the swine were mainly of good meatiness. As a conclusion, it was suggested that during the swine selecti6n, not only meatiness but also quality properties of the meat should be monitored

FATTENING TRAITS AND MEAT QUALITY CHARACTERISTICS OF THE ROSS 308 AND COBB 500 CHICKENS

Istraživanje svojstava tovnosti i kvalitete mesa provedeno je na 120 pilića hibrida Ross 308 i Cobb 500 s ciljem da se utvrdi utjecaj genetske osnove i spola, kao i njihova interakcija. Utvrđen je statistički visoko značajan (P0,05) utjecaj hibrida pilića na žive mase po tjednima tova. Muški pilići imali su statistički visoko značajno (P<0,001) teže: trupove, prsa, batake sa zabatacima, krila i leđa u odnosu na ženske piliće. Utvrđen je statistički značajno (P<0,05) ve_i udio mišića bataka i zabataka u trupu kod muških u odnosu na ženske piliće. Ženski pilići imali su statistički značajno veći (P<0,05) udio kože u trupu od muških pilića. Ross 308 pilići imali su statistički značajno (P<0,05) veći udio prsa u trupu u odnosu na Cobb 500 piliće. U prsnom mesu muških pilića utvrđena je veća vrijednost pH1 izmjerena unutar 45 minuta nakon klanja (P0.05) of chicken hybrids was determined on live weights. At a statistical significance level of P<0.001, male chickens had heavier carcasses, breasts, thighs with drumsticks, wings and backs than female chickens. In comparison to females, statistically significantly (P<0.05) higher portion of thighs and drumsticks in carcass was determined in male chickens. Female chickens had significantly higher (P<0.05) portion of skin with subcutaneous fatty tissue in carcass than male chickens. Ross 308 chickens had significantly (P<0.05) higher portion of breasts in carcass than Cobb 500 chickens. Higher value of pH1 measured within 45 minutes post slaughtering (P<0.01), as well as higher values of pH2 and electric conductivity measured 24 hours post slaughtering (P<0.01) were determined in breast muscles of male carcasses. Cobb 500 chickens had statistically significantly lower (P<0.05) pH2 value than Ross 308 chickens. It was established statistically highly significant effect (P<0.001) of chicken hybrids on the measured L* values, while chicken gender statistically significantly (P<0.05) affected the *a and *b values