Die Fleischbeschaffenheit von Schweinekreuzungen mit besonderen Qualitätseigenschaften im Vergleich zum heutigen Standard- und Markenschweineangebot*

Abstract. Title of the paper: Meat Quality in Pig Crosses with special quality characteristics as compared to present Standard and Brand Pork Supply
In a field experiment in Niedersachsen products of six sire lines mated to BHZP hybrid sows of one herd were compared. They were fattened in 4 BEG-farms and slaughtered at the Premium abattoir Zeven, where meat quality traits were measured on about 3000 pig carcasses (300–800 per genetic group). It is shown that the present market Standard from stress susceptible PI(PP)-boars produces 20% PSE carcasses and the present quality brand Standard from PI*HA(NP) boars still 10%, whereas all stress resistent (NN) products ränge below 2% PSE. Hampshire crosses cause higher water –, reduced protein contents and lower final pH values among their progeny because of their disturbed glucose metabolism (RN-defect gene). Only in progeny of Danish Duroc boars the intramuscular fat content reached the desired 2%, German products ranged between 1.2–1.5 %. Recommendations for breeding more uniform endproducts with higher quality Standards are given.