The comparative studies of quality of carcass and meat of commercial hybrids of pigs

Abstract

In the paper are presented the results of a comparative research of meat and carcass quality at the hybrids obtained by using final boars specialized in meat production. A difference was established concerning the hybrid’s productive capacity as well as the efficiency of using the genetic types of boars for quality production of carcass and competitive meat.

În lucrare se prezintă rezultatele cercetărilor comparative a calităţii carcaselor şi a cărnii la porcii hibrizi obţinuţi prin utilizarea vierilor terminali, specializaţi în producţia de carne. S-a stabilit diferenţa, privind capacitatea productivă a hibrizilor, precum şi eficienţa folosirii tipurilor genetice de vieri pentru producerea carcaselor de calitate şi a cărnii competitive.