Einfluss der Vatertierrasse auf die Verzehrsqualität von Schweinefleisch

Abstract. Title ofthe paper: Eating quality of pork in well-chosen crossbreds
The aim of the investigation was to present the effects of selected sire lines on the sensory quality of pork. By using a constant dam line (Large White * German Landrace) six sire breeds were included Hampshire, Duroc, Pietrain-NN, Pietrain-nn, Hampshire * Pietrain-nn, Duroc * Hampshire). 18 gilts and 18 castrates of each terminal crossbred were fattened aecording to the guidelines ofthe progeny-testing.

In the traits evaluating the Status of PSE (pH,, electrical conduetivity, colour, drip loss) the descendants ofthe Pietrain-nn boars clearly decrease. Regarding different characteristics for the loss during heating (cooking loss, grilling loss, Rendement Napole) Duroc and Pietrain-NN sires cause positive and Hampshire sires negative effects. With respect to sensory traits and intramuscular fat content the descendants of Pietrain-nn are the worst and those of Duroc are the best. The latter however provide, together with Duroc * Hampshire offspring, the fattest carcass.