The analysis of selected physical and technological parameters of pork quality depending on intesity of the pigs growth in fattening

Article Details: Received: 2020-10-30 | Accepted: 2020-11-27 | Available online: 2021-01-31 https://doi.org/10.15414/afz.2021.24.mi-prap.71-74 The experiment was conducted to compare the differences in the physical and technological quality of pork meat with different growth intensity. The pigs were divided in accordance with the average daily gain values as followed: a) the fast-growing group (R1> AGD + 0.5 SD), b) the medium-fast-growing group (R2= AGD ± 0.5 SD) and c) slow-growing group (R3< AGD - 0.5 SD). For group of gilts, we found a statistically significant difference (P ≤ 0.05) in the drip loss value between the fast-growing group and the medium-growing group and the fast-growing group compared to the slow-growing group of gilts. Between the fast-growing group and the medium-growing group, as well as between the fast-growing group and the slow-growing group of gilts, the differences in shear force value were statistically highly significant at the level of P ≤ 0.01. 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