Carcass and tissues composition at Turopolje pig breed - autochthonous Croatian breed.

In Turopolje pig breed the carcass and tissues composition were established by analysing the share of muscle (M), fat (F) and bone (B) tissues in the carcass and the chemical content (water, W, protein, P, lipid, L, ash, A) in the back fat and m. Longissimus dorsi (MLD) as well as the some traits (diameter and proportions) of slow-twitch oxidative, (SO), fast-twitch glycolitic, (FG), fast oxidative, glycolitic, (FOG), fibre types in the last. Investigation was caried out on Turopolje breed hogs (n=10, age 679 ± 20 days and 100.3 kg ± 4.9 kg). Pigs were fattened in the outdoor system of flood forests and marsh meadows biocenosis (Quercus robur and Deschampsietum caespitosae) according to traditional Croatian technology of low input feed (0.5kg of corn seed/day/animal) in ecosystem. On the slaughter line the animals and carcasses were separetly weighted and cut according to Weniger (1963) method and by total dissection. The samples of muscle and fat tissues were taken from MLD and belonging back fat in height of the 13/14 inter rib space after chilling of 24 h and +4oC for chemical analysis (by Weende methods). For histochemical analysis (Salamon at al. 1981, Pearse, 1972) the sample of MLD from the same place were taken 5 min. after slaughter and frozen in liquid nitrogen until analysis. At Turopolje pig breed in the cold carcass (79, 7 kg) was estimated the share of tissues respectively: M, 40.5 % ; F, 33.8 % ; B, 9.7% and lard, 4.0% double chain, 3.2%. The chemical contents of MLD and back fat were respectively: W, 74.71% and 7.25 ; P 21.19% and 1.49 ; L, 1.46% and 91.76% and A, 1.o6 and 0.06. The size and proportions of fibre types in MLD were respectively: SO, 38.9 µm and 10.5% ; FG, 57.7 µm and 52.9% ; FOG, 53.5 µm and 36.7%.