Muscle content in pig carcasses of different genotypes

Abstract

The objective of this experiment was to determine the effect of diverse production systems on pig performance, muscle characteristics, and their relation to pork quality measures. Carcasses were evaluated whit two methods : the Zwei Punkte method and UE reference method ( hams, chests, shoulders and chops were dissected into bone, skin, fat and lean ). The received results certify a higher quality of meat in experimental groups, with significant differences.