Acta agriculturae Slovenica, suplement 2 (september 2008), 201–206. 
 
 
  
Agris category codes: L01, Q04 COBISS Code 1.08 
CARCASS AND MEAT QUALITY TRAITS OF PIG FATTENERS FROM SLOVENIAN 
BREEDING PROGRAMME  
Maja PREVOLNIK a), Martin ŠKRLEP b), Dejan ŠKORJANC a) and Marjeta ČANDEK-
POTOKAR b) 
a) University of Maribor, Faculty of Agriculture, Vrbanska 30, SI-2000 Maribor, Slovenia  
b) Agricultural Institute of Slovenia, Hacquetova 17, SI-1000 Ljubljana, Slovenia 
ABSTRACT 
The aim of the present study was the comparison of carcass and meat quality traits of 
commercial pigs of various crossbreeds from two major Slovenian herds. The analysis is based 
on phenotypic data from field trials which have been collected in the last past five years within 
the Slovenian breeding programme. Important differences in carcass traits were observed 
between two herds and were associated to different crossbreeds used. In spite of that 
economically important result on the slaughter line (lean meat %) was similar for both herds. 
Meat quality traits were also significantly different between the two herds. Again, the difference 
could be ascribed to crossbreeds used. However, since the herd effect is connected with abattoir 
effect, different ante-mortem conditions and/or lower robustness of these animals to premortal 
stress could also be contributed to the observed differences. The presented results give important 
information on the state-of-the-art regarding meat quality of Slovenian pigs. 
Key words: pigs / carcass quality / meat / breeding programs / Slovenia  
KAKOVOST TRUPA IN MESA PRAŠIČEV IZ SLOVENSKEGA REJSKEGA 
PROGRAMA 
IZVLEČEK 
Cilj raziskave je bila primerjava lastnosti klavnega trupa in mesa komercialnih prašičev pitancev 
različnih križanj iz dveh največjih slovenskih čred. Analiza je temeljila na fenotipskih podatkih, 
ki smo jih zbirali zadnjih pet let v okviru slovenskega rejskega programa. Med čredama smo 
ugotovili pomembne razlike v lastnostih trupa, ki jih lahko pripišemo razlikam v genotipih 
prašičev (križanjih), nismo pa ugotovili razlik v ekonomsko pomembnem rezultatu, deležu mesa 
v trupu, ki je bil podoben v obeh čredah. Lastnosti kakovosti mesa so bile med čredama prav 
tako statistično značilno različne. Tudi v tem primeru lahko razlike v veliki meri pojasnimo z 
genotipi prašičev (križanj), vendar pa zaradi povezanosti vpliva črede z vplivom klavnice del 
razlik lahko izhaja tudi iz različnih razmer ante-mortem in/ali manjše robustnosti živali na 
premortalne stresne dejavnike. Predstavljeni rezultati so pomembna informacija o stanju na 
področju kakovosti mesa prašičev v Sloveniji.  
Ključne besede: prašiči / klavna kakovost / meso / rejski programi / Slovenija  
INTRODUCTION 
In the past years, Slovenian pig breeding has been characterized by a substantial improvement 
of carcass leanness (Čandek-Potokar et al., 2004; Malovrh et al., 2007), while no information is 
available regarding the possible consequences of the increased lean meat content for the quality 
of meat. In general, the payment of pigs is based on the carcass quality (carcass weight and lean 
meat percentage), while no regard is paid to meat quality. Carcass and meat quality are 
http://aas.bf.uni-lj.si 
Acta agriculturae Slovenica, suplement 2 (september 2008). 
 
202 
considered to be reversely correlated (Huff-Lonergan et al., 2003), meaning that improving 
leanness would lead to the reduction of meat quality (e.g. high leanness is associated with 
undesired bright colour, low pH and high drip loss). Both carcass and meat quality are complex 
and multivariate properties which are influenced by multiple interacting factors. These include 
breed, genotype (e.g. Halothane gene, RN– gene), feeding, and other rearing conditions, pre-
slaughter handling, stunning and slaughter method, chilling and, storage conditions (Rosenvolt 
and Andersen, 2003). 
In Slovenia, carcass and meat quality traits of pig fatteners of different crossbreeds have been 
monitored for the last five years in two major herds (with yearly production over 100 000 
carcasses). The protocols for data collection and methods of evaluation are still under testing 
however, the results obtained provide us with some valuable information about the state-of-the-
art and will be presented and discussed in this paper.  
MATERIAL AND METHODS 
Animals and harvesting 
Present analysis is based on a phenotypic data collection from field trials conducted over a 
period of five years (2003–2008). Pigs originate from two herds and were slaughtered in two 
abattoirs in 28 batches (i.e. the effect of herd is linked to the effect of the abattoir). The initial 
data set consisted of 1 028 pigs. However, for the present analysis we retained only crossbreeds 
where the following condition was met: at least 50 pigs slaughtered in at least 3 batches giving a 
total of 871 pigs of various crossbreeds. Herd 1 is represented by 736 pigs of 5 different 
crossbreeds: Slovenian Landrace (line 11) crossed to Large white (LN11×LW) which is also a 
female line for crosses sired by Pietrain×Duroc (×PI-DU), Pietrain (×PI), Slovenian Landrace (line 
55)×Pietrain (×LN55-PI), Hampshire×Pietrain (×HA-PI). Herd 2 is represented by 135 pigs of only 
one line (×DU-HA sired pigs). Pigs were approximately 6 months old. Animals were slaughtered 
according to the routine abattoir procedure i.e. CO2 stunning, vertical exsanguination, vapour 
scalding, dehairing and evisceration followed by the veterinary inspection and the SEUROP 
carcass classification. Two abattoirs differed in the chilling conditions (herd/abattoir 1 uses blast 
chilling). 
Carcass and meat quality measurements 
Shortly (within 45 minutes) after slaughter, the measurements of muscle (HGP muscle) and 
fat thickness (HGP fat) using a HGP4 Hennessy grading probe (Hennessy Grading Systems Ltd., 
Auckland, New Zealand) were taken with a puncture between the 2nd and the 3rd last rib 7 cm 
laterally from the carcass split line. The carcass lean meat percentage (HGP meat %) was 
calculated according to the formulae recently approved for Slovenia (Commission decision OJ 
EU L56/28). One day after slaughter, further carcass and meat quality measurements were 
performed. The hind leg was cut off the carcass between 6th and 7th lumbar vertebra and shank 
was removed. The weight of the leg (Ham) was recorded before and after the removal (Ham 
(m+b)) of the skin and subcutaneous fat. A cross section of carcass was made at the level of the 
last rib and a digital image of the cross section was taken using digital photo camera (Canon 
PowerShot G3, Canon Inc., Tokyo, Japan). Longissimus dorsi muscle area (LD area), 
corresponding fat area (Fat over LD) and their ratio (LD meat:fat ratio), belly leanness were 
determined on images with a support of LUCIA.NET 1.16.5 software (Laboratory Imaging s.r.o, 
Prague, Czech Republic). The measurements of colour and pH were taken on the freshly cut 
surface of LD. Colour of LD was assessed using a 6 point Japanese colour scale (Nakai et al., 
Prevolnik, M. et al. Carcass and meat quality traits of pig fatteners from Slovenian breeding programme. 
 
203
1975). Colour parameter measurements (CIE L*, a* and b*) were taken in triplicate using a 
Minolta Chroma Meter CR-300 (Minolta Co. Ltd, Osaka, Japan) with an 11 mm diameter 
aperture, D65 illuminant, calibrated against a white tile. Muscle pH was determined in two 
replicates in the central area of the LD using a MP120 Mettler Toledo pH meter (Mettler-Toledo, 
GmbH, 8603 Schwarzenbach, Switzerland) fitted with a combined glass electrode (InLab427) 
and previously calibrated at pH 4.0 and 7.0. Also a 2.5 cm thick slice of LD was removed from 
the loin at the level of the last rib for drip loss determination according to the method (EZ drip 
loss) published by Christensen (2003). Drip loss was determined after 24 and 48 hours storage at 
4 °C and expressed as a percentage of the initial weight.  
Statistical analysis  
Statistical analysis was performed using a statistical package SAS (SAS Inst., Inc., Cary, NC). 
The analysis of variance was performed with the MIXED procedure, with a model including the 
fixed effects of herd/abattoir, crossbreed within herd, gender and carcass weight as a covariate, 
while slaughter batch within abattoir was included as a random effect. Significant differences 
between least square means (LSM) were evaluated using the PDIFF option, adjust = Tukey.  
RESULTS AND DISCUSSION  
Carcass properties  
A general observation is that pigs fattened in Slovenia provide high leanness of carcasses 
(various crosses yielded from 58.3–60.8% of carcass lean meat content). In comparison to the 
time when SEUROP classification was first introduced in Slovenia (Čandek-Potokar et al., 2004; 
Malovrh et al., 2007) this represents an important progress. The differences between two herds 
and the crossbreed within herd on various carcass traits are presented in Table 1. Overall, the 
effect of herd was statistically significant (P < 0.05) for the following traits: for HGP muscle 
thickness, muscle, fat area and meat to fat ratio at the cross-section of LD muscle and on ham 
weight. Pigs from herd 1 were in average more muscular (bigger LD muscle, heavier ham) but 
had also thicker fat compared to the pigs from herd 2. This explains why in average similar lean 
meat percentage was consequently observed for both herds. Pigs from herd 2 on the other hand 
exhibited better LD meat to fat ratio and leaner belly compared to pigs from herd 1. Comparison 
of differences among crossbreeds within herd (lsmeans adjusted for carcass weight) showed the 
significance for practically all carcass traits. In herd 1, for which various crossbreeds were tested, 
×PI sired pigs, showed highest muscularity and lean meat percentage. Among other crosses, the 
offspring sired ×LN55-PI yielded the lowest carcass leanness. The crossbreed LN11×LW, which is 
normally used as female line, was the least muscular (the smallest LD muscle, the lightest ham), 
however due to relatively low fat thickness the overall lean meat percentage was quite high. 
Regarding the pigs of herd 2 which were ×DU-HA sired, it is of interest to compare them with the 
×PI-DU sired offspring or ×HA-PI sired offspring. Results show that although pigs from herd 2 
sired ×DU-HA provided carcasses with lower muscularity and ham weight the overall result on 
the slaughter line was practically the same due to lower fat thickness (with regard to HGP 
meat % these pigs are the closest to the most lean ×PI crosses). It is worth noting that this result 
is calculated with a recently approved formulae for carcass classification and that it is not 
abattoir (operator) dependent since the measurements with HGP4 probe (as well as other 
measurements) were always made by the same person. The differences between the herds 
observed in the present study can, to our opinion, be explained with the crossbreeds used within 
Acta agriculturae Slovenica, suplement 2 (september 2008). 
 
204 
herds. Namely, in our recent study (Škrlep et al., 2008), 42% of pigs sired ×HA-PI or ×PI from 
this herd were carriers of ryr1 mutation, which is known for beneficial impact on muscularity.  
 
Table 1. The effect of herd and crossbreed on carcass traits 1 
 
 † Herd Crossbreed within herd 1 
 1 2 
P 
LN11×LW ×PI-DU ×PI ×LN55-PI ×HA-PI 
P 
N 736 135  94 116 296 65 165  
Carcass weight, kg  87.2 
(0.9) 
89.9 
(2.9) 
0.388 89.1  
(1.8) 
88.3 
(1.8) 
86.2 
(1.1) 
86.2 
(1.5) 
86.2 
(1.2) 
0.161 
2 HGP fat, mm             15.2 
(0.3) 
14.2 
(0.7) 
0.213 14.5ab    
(0.5) 
15.0ab 
(0.4) 
14.4a 
(0.3) 
16.7c 
(0.5) 
15.4b 
(0.4) 
<.000 
2 HGP muscle, mm      59.3 
(0.4) 
57.4 
(0.8) 
0.042 56.4a 
(0.8) 
60.7b 
(0.7) 
62.5c 
(0.4) 
57.0a 
(1.0) 
59.8b 
(0.6) 
<.000 
2 HGP meat %            59.7 
(0.2) 
60.5 
(0.7) 
0.333 60.1bc 
(0.5) 
60.0b 
(0.4) 
60.8c 
(0.3) 
58.2a 
(0.5) 
59.6b 
(0.4) 
<.000 
3 LD area, cm2              49.5 
(0.3) 
47.9 
(0.9) 
0.107 46.6a 
(0.7) 
50.0b 
(0.7) 
52.6c 
(0.4) 
48.6ab 
(0.8) 
49.8b 
(0.5) 
<.000 
3 Fat over LD, cm2       15.3 
(0.2) 
13.6 
(0.6) 
0.054 15.5b 
(0.4) 
15.0ab 
(0.4) 
14.3a 
(0.3) 
16.9c 
(0.5) 
14.9ab 
(0.3) 
<.000 
3 LD meat : fat ratio     3.40 
(0.06)
3.78 
(0.15) 
0.022 3.20ab 
(0.12) 
3.47b 
(0.11) 
3.81c 
(0.07)
3.02a 
(0.14) 
3.48b 
(0.09) 
<.000 
3 Belly leanness, %      52.1 
(0.9) 
63.4 
(3.0) 
0.021 52.9bc 
(1.3) 
55.0c 
(1.2) 
53.4c 
(1.0) 
48.0a 
(2.0) 
51.0ab 
(1.4) 
0.008 
Ham (m+b), kg 9.33 
(0.06)
9.08 
(0.18) 
0.195 8.73a 
(0.13) 
9.35b 
(0.11) 
9.75c 
(0.07)
9.34b 
(0.13) 
9.48b 
(0.09) 
<.000 
Ham, kg                11.28 
(0.05)
10.76 
(0.15) 
0.003 10.89a 
(0.11) 
11.25b 
(0.10) 
11.56c 
(0.06)
11.34b 
(0.12) 
11.34b 
(0.08) 
<.000 
1 Least squares means (± standard error); 2 measurements taken with HGP4 within 45 minutes p.m. probe with 
puncture between 2nd and 3rd last rib; 3 measurements/ notes taken behind the last rib; a, b Least squares means 
followed by a different letter are significantly (P < 0.05) different; † Herd 1 = various crosses, Herd 2 = ×DU-HA 
crossA.  
Meat quality  
The effect of herd and crossbreed on meat quality traits is presented in Table 2. The 
differences in meat quality traits between the two herds were significant (P < 0.05) or tended 
towards significance (P < 0.10). Overall, the pigs of herd 2 (crossbreed ×DU-HA) exhibited better 
meat quality compared to the pigs of herd 1; they had higher pH24, more intense colour and 
lower drip loss. Especially impressive were the differences between the two herds for HGP 
colour and drip loss. 
The differences between the crossbreeds within herd1 were also significant for pH24 and 
colour. In that case, it was the LN11×LW crossbreed which was different from others. Given the 
experimental design (i.e. abattoir effect associated with herd effect, difference in number of pigs 
and crossbreeds between herds) in the present study, it is difficult to point with a certainty at the 
cause for the observed differences in meat quality between the two herds. Namely, lower meat 
quality of pigs from herd 1 seems to be associated with the crossbreeds used. As observed in our 
Prevolnik, M. et al. Carcass and meat quality traits of pig fatteners from Slovenian breeding programme. 
 
205
recent study (Škrlep et al., 2008), pigs sired HA×PI or ×PI from this herd were proven to be carrier 
of ryr1 (42%) or RN– (17%) mutation, both well known to deteriorate the quality of meat. In the 
formerly mentioned study, no presence of ryr1 or RN– mutation was proven in herd 2 (pigs sired 
by DU-HA). In the present study the LN11×LW pigs from herd 1 were also free of detrimental ryr1 
and RN– mutations. Indeed, they represent intermediate position (pH24, HGP colour, drip loss) 
between pigs from herd 2 and other crosses of herd 1 (data not shown). It is worth mentioning 
that HGP colour of LN11×LW crosses tended (P < 0.10) to be different from other crosses within 
herd 1 while the difference to pigs sired ×DU-HA (herd 2) was insignificant. HGP colour is taken 
within 45 minutes after slaughter and thus used as an indicator of the intensity of post-mortem 
glycolysis which can induce heat shortening and protein denaturation and reduce the water 
holding capacity of meat (Honikel, 2004).  
 
Table 2: The effect of herd and crossbreed on meat quality traits 1 
 
 † Herd Crossbreed within herd 1 
 1 2 
P 
LN11×LW ×PI-DU ×PI ×LN55-PI ×HA-PI 
P 
 736 135  94 116 296 65 165  
pH24                   
5.51 
(0.01) 
5.66 
(0.04) 
0.001 5.58b 
(0.03) 
5.49a 
(0.02) 
5.49a 
(0.01) 
5.51ab 
(0.02) 
5.49a 
(0.02) 
0.029 
2 HGP colour       68.1 (5.1) 
42.0 
(14.8) 
0.108 57.4 
(8.1) 
72.1 
(5.5) 
70.5 
(5.2) 
70.3  
(5.4) 
70.1 
(5.2) 
0.419 
LD colour (1–6)   
3.6 
(0.05) 
3.9 
(0.14) 
0.043 3.4a 
(0.10) 
3.7ab 
(0.08) 
3.6a 
(0.06) 
3.7ab 
(0.10) 
3.8b 
(0.07) 
0.002 
Minolta L*         
50.9 
(0.3) 
49.0 
(0.9) 
0.058 49.8a 
(0.6) 
51.1ab 
(0.5) 
51.8b 
(0.4) 
51.3ab 
(0.6) 
50.4a 
(0.4) 
<.000 
Minolta a*          
7.3 
(0.1) 
6.5 
(0.4) 
0.053 6.4a 
(0.3) 
7.1b 
(0.2) 
7.5b 
(0.2) 
7.4b   
(0.3) 
8.2c 
(0.2) 
<.000 
Minolta b*          
3.4 
(0.1) 
2.6 
(0.4) 
0.079 2.7a 
(0.3) 
3.5b 
(0.2) 
3.7b 
(0.2) 
3.6b  
(0.2) 
3.7b 
(0.2) 
0.011 
Ratio a*/b*  
2.4 
(0.1) 
3.2 
(0.4) 
0.045 3.0b 
(0.3) 
2.2a 
(0.3) 
2.2a 
(0.2) 
2.1a   
(0.3) 
2.5ab 
(0.2) 
0.052 
3 Drip 24h, %       3.9 (0.3) 
2.0 
(0.6) 
0.012 3.5    
(0.4) 
4.0  
(0.4) 
4.3   
(0.3) 
3.4    
(0.6) 
4.1     
(0.4) 
0.289 
3 Drip 48h, %       5.9 (0.4) 
3.6 
(0.7) 
0.013 5.6    
(0.5) 
5.3    
(0.9) 
6.5    
(0.5) 
5.6      
(0.8) 
6.4    
(0.5) 
0.325 
1 Least squares means (± standard error); 2 measurements taken within 45 minutes p.m. with HGP4 probe with 
puncture between 2nd and 3rd last rib; 3 drip loss assessed according to EZ method (Christensen, 2003); a, b Least 
squares means followed by a different letter are significantly (P < 0.05) different; † Herd 1 = various crosses, 
Herd 2 = ×DU-HA cross.  
 
To conclude, the differences in meat quality between commercial pigs from two Slovenian 
herds can to a certain extent be explained by the differences in crossbreeds used; however since 
the pigs were slaughtered in two different facilities part of the differences might be due to 
different ante-mortem conditions and/or to lower robustness of these animals to premortal stress.  
Acta agriculturae Slovenica, suplement 2 (september 2008). 
 
206 
CONCLUSIONS 
Commercial pigs from two Slovenian herds were compared for carcass and meat quality 
traits. Important differences in carcass traits were found between herds and different crossbreeds; 
however, the economically important result on the slaughter line (lean meat %) was similar for 
both herds. The differences between two herds were more important in regard to meat quality 
and could be related to crossbreeds used. Nevertheless it is probable that results are at least partly 
due to different ante-mortem conditions and/or to lower robustness of these animals to premortal 
stress. Presented results, although rough, give important information on the state-of-the-art 
regarding meat quality of Slovenian pigs.  
ACKNOWLEDGEMENT 
The study was performed with financial support of the Ministry of Agriculture, Forestry and 
Food and Slovenian Agency of Research (program Agrobiodiversity).  
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