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Istraživan je prinos i kvaliteta mesa svinja mangulice (masni tip), crne slavonske (polumasni tip) i landrasa (mesni tip), približno istih tjelesnih masa (105 kg) i iz istih uvjeta tova. Mangulica i crna slavonska svinja imale su manju mesnatost polovica (37,50 % odnosno 45,50 %) nego li landras (56,49 %). Meso mangulice i crne slavonske svinje imalo je normalne vrijednosti pH24 (5,70 i 5,81), kao i meso landrasa (5,86), ali bolju sposobnost vezanja vode (4,00 cm2 i 4,34 cm2), intenzivniju crvenu boju a* (12,00 i 17,30), veći sadržaj masti (8,00 % i 6,97 %), te manje vode (70,64 % i 67,78 %) nego li meso landrasa (6,99 cm2 , a* = 10,50, 1,71 %, 73,10 %). Meso crne slavonske svinje i meso landrasa imalo je značajno veći sadržaj proteina od mesa mangulice (24,18 % : 24.09 % : 20,36 %). Bolja senzorna svojstva (boja, mramoriranost, čvrstoća, sočnost, miris i okus) također je imalo meso mangulice i crne slavonske svinje u odnosu na meso landrasa., The yield and meat quality of pigs Mangalitsa (fat type), Black Slavonian Pig (semi-fat type) and landrace (meat type), approximately of the same body weight (105 kg) and from the same fattening conditions, were investigated. Mangalitsa and Black Slavonian Pigs had less meatiness of halves (37.50 % and 45.50 %, respectively) if compared to Landrace (56.49 %). The meat of Mangalitsa and Black Slavonian Pig had normal values of pH24 (5.70 and 5.81), as well as the meat of Landrace (5.86), but a better ability to bind water (4.00 cm2 and 4.34 cm2 ), more intense red color a* (12.00 and 17.30), higher fat content (8.00% and 6.97 %), and less water (70.64 % and 67.78 %) than Landrace meat (6.99 cm2 , a* = 10.50, 1.71 %, 73.10 %). Black Slavonian pig meat and landrace meat had a significantly higher protein content than mangulica meat (24.18 % : 24.09 %: 20.36 %). Mangalitsa and Black Slavonian Pig meat also had better sensory properties (color, marbling, firmness, juiciness, odour and taste) if compared to Landrace meat, Es wurden die Ausbeute und Fleischqualität von Schweinen der Rasse Mangalitsa (Fetttyp), Schwarzes slawonisches Schwein (Halbfetttyp) und Landrasse (Fleischtyp), mit annähernd gleichem Körpergewicht (105 kg) und aus gleichen Mastbedingungen, untersucht. Die Rassen Mangalitsa und Schwarzes slawonisches Schwein hatten weniger Fleischgehalt in den Schweinehälften (37,5 % bzw. 45,5 %) im Vergleich zur Landrasse (56,49 %). Das Fleisch der Rassen Mangalitsa und Schwarzes slawonisches Schwein hatte normale pH24-Werte (5,70 und 5,81), ebenso wie das Fleisch der Landrasse (5,86), aber eine bessere Fähigkeit, Wasser zu binden (4,00 cm2 und 4,34 cm2 ), eine intensivere rote Farbe a* (12,00 und 17,30), einen höheren Fettgehalt (8,00 % und 6,97%) und weniger Wasser (70,64 % und 67,78 %) als das Fleisch der Landrasse (6,99 cm2 , a* = 10,50, 1,71 %, 73,10 %). Das Fleisch vom Schwarzen slawonischen Schwein hatte einen signifikant höheren Proteingehalt als das Fleisch der Mangalitsa (24,18 %: 20,3 %). Die Rassen Mangalitsa und Schwarzes slawonisches Schweinefleisch hatten auch bessere sensorische Eigenschaften (Farbe, Marmorierung, Festigkeit, Saftigkeit, Geruch und Geschmack) im Vergleich zum Landrassenfleisch., Fue investigado el rendimiento y la calidad de la carne de cerdos de la raza Mangalitsa (cerdo graso), de cerdo negro de Eslavonia (cerdo semigraso) y de la raza Landrace (cerdo carnoso), aproximadamente del mismo peso corporal (105 kg) y de las mismas condiciones de engorde. Los cerdos de raza Mangalitsa y el cerdo negro de Eslavonia tenían menos carnosidad de los canales (37,5 % y 45,5 %, respectivamente) que la raza Landrace (56,49 %). La carne de cerdo Mangalitsa y del cerdo negro de Eslavonia tenía valores normales de pH24 (5,70 y 5,81), así como la carne de la raza Landrace (5,86), pero mejor capacidad de retención de agua (4,00 cm2 y 4,34 cm2 ), color rojo más intenso a * (12,00 y 17,30), mayor contenido de grasa (8,00 % y 6,97 %) y menos agua (70,64 % y 67,78 %) que la carne de la raza Landrace (6,99 cm2 , a * = 10,50, 1,71 %, 73,10 %). La carne de cerdo negro de Eslavonia tenía un contenido de proteína significativamente más alto que la carne de la raza Mangalitsa (24,18 %: 20,36 %). La carne de cerdo Mangalitsa y de cerdo negro de Eslavonia también tenían mejores propiedades sensoriales (el color, el veteado, la firmeza, la jugosidad, el olor y el sabor) en comparación con la carne de la raza Landrace., Lo studio ha riguardato la produttività e la qualità delle carni del maiale di razza mangalica (tipo grasso), del maiale nero di Slavonia (tipo semigrasso) e del maiale di razza landrace (tipo carnoso), a parità di massa corporea (105 kg) e condizioni d’allevamento. Le mezzene del maiale di razza mangalica e del maiale nero di Slavonia sono risultate meno carnose (rispettivamente con il 37,5 ed il 45,5 %) delle mezzene del maiale di razza landrace (col 56,49 %). La carne del maiale di razza mangalica e del maiale nero di Slavonia ha evidenziato un pH24 nella norma (5,70 e 5,81), un po’ come la carne del maiale landrace (5,86), ma una miglior capacità di legare l’acqua (4,00 cm2 e 4,34 cm2 ), un colore rosso più intenso a* (12,00 e 17,30), una maggior percentuale di grassi (8,00 % e 6,97 %) e una minor percentuale d’acqua (70,64 % e 67,78 %) rispetto alla carne del maiale di razza landrace (6,99 cm2 , a* = 10,50, 1,71 %, 73,10 %). La carne del maiale nero di Slavonia ha evidenziato una percentuale di proteine di gran lunga superiore rispetto alla carne del maiale di razza mangalica (24,18 % : 20,36 %). La carne del maiale di razza mangalica e la carne del maiale nero di Slavonia hanno evidenziato migliori proprietà sensoriali (colore, marezzatura, tenerezza, succosità, odore e sapore) della carne del maiale di razza landrace.

The aim of this study was to provide a comparative analysis of chemical and fatty acid composition, as well as of the connective tissue proteins in pigs of different genotypes, Mangalitsa and Landrace. Both pig genotypes were fed with the same feed of standard composition and quality. At the end of the fattening period, in total 24 pigs of both genotypes were slaughtered. Based on the analysis of the chemical composition we came to the conclusion that the protein content in both genotypes was similar. Moisture and ash content in the Landrace pig genotype differed significantly (P < 0.01) compared with genotype of Mangalitsa breed. Statistically significant differences (P < 0.01) were established in the fat content, which was 7.95 g/100 g, in pigs of Mangalitsa breed and 1.59 g/100 g in the Landrace pigs breed. Content of hydroxyproline, non-proteinogenic amino acids, in meat of Landrace was significantly higher (P < 0.01) compared to the content in the Mangalitsa breed. The same tendency was observed with regard to the connective tissue protein content, as well as with the relative connective tissue protein content. The fatty acid composition of the meat indicated that the most common saturated fatty acid (SFA) in both tested breeds was palmitic fatty acid (C16), whose content was significantly higher in Landrace (P < 0.01) compared with its content in Mangalitsa breed. In addition, the share of stearic acid (C18) was significantly higher (P < 0.01) in Landrace compared to Mangalitsa pig breed, what significantly contributed to the increase of the SFA share in Landrace compared to Mangalitsa breed. The most common monounsaturated fatty acid in both pig breeds was the oleic fatty acid (C18:1), whose share was significantly higher in Mangalitsa compared to the Landrace breed (P < 0.01). Out of the polyunsaturated fatty acids (PUFA), linoleic fatty acid (C18:2) was the most predominant in both pig breeds, with no statistically significant differences (P > 0.05). The content of PUFA was not statistically significantly different between the tested breeds, as well as the content of n-3 and n-6 fatty acids, which caused no statistically significant differences in the n-6/n-3 PUFA ratio. Ratio of the unsaturated fatty acids, i.e., of the sum of MUFA and PUFA, and of the saturated fatty acids was significantly higher in Mangalitsa compared to Landrace breed (1.86 vs. 1.4), and the same was observed when it comes to the relationship MUFA/SFA (1.51 in Mangalitsa vs. 1.08 in Landrace breed) and MUFA/PUFA (4.35 vs. 3.38).

The objective of this study was to determine the chemical composition and fatty acid content in m. longissimus dorsi (MLD) of two indigenous pig breeds (ML – Swallow-belly Mangalitsa and M – Moravka) reared in free range farm conditions and fed complete mixtures used for commercial meat pig genotypes. The body mass of ML and M pigs at slaughter was,on average, 107.14 and 107.61 kg, respectively. In MLD of M pigs, more total fat was measured compared to ML breed (6.96 % compared to 5.10 %, P0.05). The n-6/n-3 ratio was higher than optimal (18.7 for breed ML and 13.7 for M).

The aim of this study was to examine variability in cholesterol content and fatty acid composition in musculuslongissimus (MLLT) of various genotypes of pigs. Out of 30 male castrated animals used in the trial, 20 were Mangalitsa pigs (Swallow Belly - SBM and White - WM) while 10 were of the Swedish Landrace breed – SL. The representative of pig meat breeds, SL had significantly less cholesterol in MLLT compared to SBM and WM pigs. The total monounsaturated fatty acids (MUFA) and unsaturated fatty acids (USFA) content was higher in SBM and WM than in SL pigs (p< 0.001).

Objective of this paper was to determine the composition of carcass sides and quality of meat obtained from two groups of fatteners (male castrated pigs) of Swallow-Belly Mangalitsa breed. First group was reared in an open system (SO, n=13) and the other group in farm conditions with free ranges (SI, n=10). Animals were slaughtered in the same slaughtering facility. Left carcass sides were dissected and percentage of meat (Actual LMP) calculated according to EU reference method (EC, No 1249/2008). Data obtained in the study was analyzed using GLM procedure of the program package SAS 9.1.3 (SAS Inst.Inc., 2002-2003).Average pre slaughter body weight of fatteners was 103.83 ± 10.13 kg. Housing and nutrition system in production of fatteners had statistically highly significant effect (p (lt) .0001) on pre-slaughter age of fatteners. Statistically significant differences were obtained only in mean values obtained for back fat measured on single location/position - lower back (BFR I) between fatteners of groups SO and SI. Total weight of all individual carcass side parts and weight of relevant muscle tissue, depended on the weight of warm carcass sides (WHC) but not on the housing system (SBF). Carcass sides of fatteners contained in average 35.64 ± 4.39% of muscle tissue (Actual LMP). Meat content in carcass sides (Predicted LMP) was determined according to Rulebook/Pravilnik (1985) for fatty pig breeds and it was 29.67 ± 1.27%. In the musculus longissimus dorsi (MLD) of fatteners reared in closed system, was recorded higher content of water (p=0.0069), lower content of total fats/lipids (p=0.0081) and higher content of ash (p=0.0392) compared to animals from the open system of housing. No statistically significant differences in average protein content (p=0.5940) and pH1 value (p=0.0659) were established between fatteners reared in open and closed system of housing. Cilj ovog rada je bio da se utvrdi sastav polutki i kvalitet mesa tovljenika (muška kastrirana grla) lasaste mangulice gajenih u dva sistema držanja i ishrane. Ustanovljene su statistički značajne razlike srednjih vrednosti samo debljine slanine izmerene na jednoj poziciji na krstima (BFR I) između tovljenika gajenih u otvorenom i zatvorenom sistemu. Sve linearne mere toplih polutki, osim BFR II i BFR III, zavisile su od mase toplih polutki odnosno mase tovljenika pri klanju. Ukupna masa sva četiri pojedinačna dela polutke i masa mišićnog tkiva u njima, zavisila je od mase toplih polutki ali ne i sistema držanja. U polutkama tovljenika bilo je prosečno 35,64 ± 4,39% mišićnog tkiva (Stvarni MTP). Sadržaj mesa u polutkama prema PRAVILNIKU (1985) (Procenjeni MTP) za masne svinje iznosio je 29,67 ± 1,27%. U MLD tovljenika držanih u zatvorenom sistemu utvrđen je veći sadržaj vode (+2,22%, p=0,0069), manji ukupnih masti (-2,64%, p=0,0081) i veći sadržaj pepela (+0,07%, p=0,0392) nego kod grla iz otvorenog sistema držanja.

Objective of this paper was to evaluate phenotypic variability of carcass side traits and quality of meat of fatteners (male castrated heads) of Moravka breed (M) and Mangalitsa (swallow-belly Mangalitsa - LM). The quantity and content of meat were determined based on dissection of left carcass sides (Walstra and Merkus, 1996). Also, nutritive properties of musculus longissimus dorsi (m.l.d.) were established. Obtained data were processed using GLM procedure of the program package SAS 9.1.3 (SAS Inst.Inc., 2002-2003). Results of the study show that Moravka fatteners had longer carcass sides (+6.82 and + 5.00 cm) compared to Mangalitsa breed, corrected to average body weight at slaughtering. Fatteners of M breed had in average higher total mass of back-loin part (+0.685, P (lt) 0.05) and average quantity of muscles in the same part of carcass side (+0.631 kg, P (lt) 0.01), compared to fatteners of LM breed. Also, they had higher quantity of muscle in belly-rib part (+0.237 kg, P (lt) 0.05) compared to LM. Share of muscle tissue in back-loin and belly-rib carcass side parts corrected for WCC, was higher in M carcass sides than in LM (P (lt) 0.01). Conversely, muscle tissue content in shoulders of Mangalitsa was higher (+4.8% ; P (lt) 0.05) than in Moravka. Share of muscle tissue in carcass sides of M pigs was by 4.3% higher compared to LM carcass sides. In m.l.d. of Moravka water content was higher (+6.1%, P (lt) 0.01), content of total lipids (-6.5%, P (lt) 0.05) and cholesterol (-19.68 mg/100 g, P (lt) 0.001) was lower than in Mangalitsa. Rezultati ispitivanja pokazuju da su tovljenici rase moravka imali duže polutke od rase mangulica, korigovane na prosečnu telesnu masu pri klanju. Tovljenici rase M imali su prosečno veću ukupnu masu leđno-slabinskog dela (P (lt) 0,05) i prosečnu količinu mišića u istom delu polutki (P (lt) 0,01), nego rase LM. Takodje, oni su imali i veću količinu mišića u trbušno-rebarnom delu (P (lt) 0,05) nego LM. Udeo mišićnog tkiva u leđno-slabinskom i trbušno-rebarnom delu korigovan na WCC, bio je veći polutkama M nego kod LM (P (lt) 0,01). Obrnuto, sadržaj mišićnog tkiva u plećkama mangulice bio je veći nego kod moravke (P (lt) 0,05). Udeo mišićnog tkiva u polutkama svinja M, bio je za 4,3% veći nego u polutkama LM. U m.l.d. moravke bio je veći sadržaj vode (P (lt) 0,01), manji sadržaj ukupnih masti (-6,5%, P (lt) 0,05) i holesterola (-19,68 mg/100g, P (lt) 0,001) nego kod mangulice.