Effect of boar line on fattening performance and carcass and meat quality of Zlotnicka White pigs

The aim of this study was to analyse levels of fattening and slaughter traits of Zlotnicka White (ZW) pigs along with the basic quality and texture parameters of their meat. The experiment included 111 gilts of the ZW breed, which completed their control fattening from 25 to 100 kg body weight. The experimental material was divided into 6 groups, each from different boar. Levels of fattening and slaughter traits were assessed along with the basic quality and texture parameters of the longissimuss lumborum and semimembranosus muscles. Values of these traits were compared between the groups of fatteners sired by different boars. It was shown that ZW pigs exhibit average daily weight gains of 702 g, high feed conversion ratio (FCR = 3.36 kg), considerable backfat thickness (2.19 cm) and carcass leanness at approx. 53%. For values of these traits significant differences were found between the groups of fatteners after different sires. Meat was characterized by lightness (L* = 55.3) and a considerable share of the red colour (a* = 15.6). The observed acidification level was typical of high quality of meat. The intramuscular fat level was lower than previously recorded for this breed, while cooking loss was slightly higher. For muscle texture parameters in most cases no significant effect of the boar was found for the investigated traits, except for chewiness, which both for musculus longissimuss lumborum and m. semimembranosus were higher in the case of boar V compared to the other groups.