Comparison of the Meat Quality of Turopolje, German Landrace x Turopolje and German Landrace x Pietrain Pigs

Aim of the study was to evaluate, if the mixed breed German Landrace x Turopolje (L x T) was suitable for conventional fattening and the production of high quality palatable meat. Hence, we chose to study the carcass characteristics of three diff erent breeds: true bred Turopolje (T x T) (n=15), an autochthonous Croatian breed, German Landrace x Pietrain (L x P) (n=19), a typical German pig hybrid and German Landrace x Turopolje (L x T) (n=23) as mixed breed. All three breeds were kept in a conventional fattening indoor system. Th e data consisted of the chemical and physical values of the carcass and the diff erence between breeds during breeding and fattening. All pigs were fattened with a conventional ad libidum feeding system. Th e feed consisted of an optimal mixture for the fattening of L x P. Th e daily feed intake and the weight from birth until the end of the fattening was recorded every 14 days. Th e quality of the carcass was evaluated at the age of 20 and 25 weeks. Th e measurement of the carcass was based on the “Richtlinie für die Stationsprüfung auf Mastleistung, Schlachtkörperwert und Fleischbeschaff enheit beim Schwein” published by the national German control offi ce. L x T showed the lowest feed intake per kg carcass compared to the other breeds. Th e quality of meat was characterized by pH, conductance, intramuscular fat and water holding capacity. L x T showed a trend for a lower conductance in week 25. Th e value of pH and water holding capacity was not signifi cant between the breeds. Surprisingly, the intramuscular fat of L x T was by trend higher compared to L x P and signifi cantly lower than T x T (p < 0.05). L x T had by trend a higher carcass weight and a larger carcass length compared to L x P, which was signifi cantly higher than T x T (p < 0.05). In conclusion, the new breed L x T seems to be suitable for an indoor fattening system and produces a high quality palatable meat. Th e energy and protein intake should be slightly reduced, which would reduce the cost of meat production.