DIFFERENCES OF PIG CARCASS TRAITS IN REGARD TO SUPPLIERS IN THE SLOVAK REPUBLIC
Keywords:
pig, backfat thickness, muscle thickness, lean meat content, classification, SEUROPAbstract
Production of fattening pigs changed over the years in the Slovak Republic. While the number of small breeders is continuously decreasing, number of large farms is increasing. These changes are closely connected with the change of animal genotypes and management of breeding. Finally, distribution of carcasses is changed and different pig carcasses are delivered to slaughterhouses. The study was performed using data from six major slaughterhouses in Slovakia to analyse the structure of fattener's suppliers and to compare the characteristics of carcasses from these suppliers. Results showed differences in carcass characteristics between small and large suppliers. While the small suppliers were delivering heavier animals, large suppliers were delivering carcasses with lower backfat thickness and higher lean meat content. Moreover, the trend of increasing live weight was observed in the group of small suppliers. On the other hand, the trend of increasing muscle thickness and lean meat content was observed in the group of large producers.
References
<br>ATIS – Agrárne trhové informácie Slovenska [Agrarian market information of Slovakia]. Jatočné zvieratá a mäso [Report on slaughter animals and meat market] [Internet]. Bratislava: Pôdohospodárska platobná agentúra; 2019 [cited 2020 Jun 5]; 24(1-25), 4. Available from: https://www.apa.sk/index.php?navID=97. [Slovak].
<br>Commission Decision 2009/622/EC of 20 August 2009.Authorising Methods for Grading Pig Carcases in Slovakia (OJ L 224, 27.8.2009, p. 11−14).
<br>Čítek, J., Stupka, R., Šprysl, M., Okrouhlá, M., Brzobohatý, L. & Vehovský, K. (2012). The characteristic of the carcass composition changes in relation to live weight in barrows and gilts. Research in Pig Breeding, 6(2), 10−14. Retrieved from http://www.respigbreed.cz/2012/2/3.pdf
<br>Eurostat. (2020). Slaughtering in Slaughterhouses / Annual Data / Pigmeat [Internet]. [Cited 2020 Jun 4] Available from: http://appsso.eurostat.ec.europa.eu/nui/show.do?dataset=apro_mt_pann&lang=en
<br>Font-i-Furnols, M., Candek-Potokar, M., Daumas, G., Gispert, M., Judas, M. & Seynaeve, M. (2016). Comparison of national ZP equations for lean meat percentage assessment in SEUROP pig classification. Meat Science, 113(3), 1−8. http://dx.doi.org/10.1016/j.meatsci.2015.11.004
<br>Marcoux, M., Pomar, C., Faucitano, L. & Brodeur, C. (2007). The relationship between different pork carcass lean yield definitions and the market carcass value. Meat Science, 75(1), 94−102. https://doi.org/10.1016/j.meatsci.2006.07.001
<br>Nakev, J. & Popova, T. (2019). Results of the application of SEUROP for pig carcass classifi cation in Bulgaria. Bulgarian Journal of Agricultural Science, 25 (S1), 17−22. Retrieved from https://journal.agrojournal.org/page/en/details.php?article_id=2189
<br>Pulkrábek, J., David, L., Vališ, L. & Vítek, M. (2011). Developments in pig carcass classification in the Czech Republic. Research in Pig Breeding, 5(2), 25−28. Retrieved from http://www.respigbreed.cz/2011/2/6.pdf
<br>Tomka, J., Demo, P., Gondeková, M. & Salagová, Z. (2021). The analysis of pig carcass classification in Slovakia. Czech Journal of Animal Science, 66(3), 78−86. https://doi.org/10.17221/231/2020-CJAS
<br>Vališ, L., Pulkrábek, J., Pavlík, J., Vítek, M. & Wolf, J. (2005). Conformation and meatiness of pork belly. Czech Journal of Animal Science, 50(3), 116−121. https://doi.org/10.17221/4004-CJAS
<br>Vítek, M., David, L., Vališ, L. & Pulkrábek, J. (2012). The effect of sex, weight and lean meat content on the pig carcass realization. Research in Pig Breeding, 6(2), 97−101. Retrieved from http://www.respigbreed.cz/2012/2/21.pdf</div>
