Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight/Osnovni hemijski sastav mesa i kvalitet trupa hibridnih tovljenika razlicite telesne mase na klanju

Meat is a very rich and universal source of nutrients. The primary importance of meat is based especially on protein content. Optimum slaughter weight has influence on the basic chemical composition of meat. Fattening pigs were classified by their weight into three groups before the slaughter day. The highest content of proteins and water was found in the part of ham and shoulder in the group of animals at 100-110 and 111-120 kg of live weight, respectively, while the lowest content was found in the part of neck in animals at 121-130 kg of live weight. The highest content of intramuscular fat and mineral substances was in animals at 121-130 kg (neck and loin), while the lowest content was in animals at 100-110 kg live weight (ham). The pH values were within the optimum limits (5.33- 5.77). Differences between the groups for the values of proteins content, mineral substance and pH values were statistically highly significant (p < 0.05; p < 0.01), while for the contents of water and intramuscular fat there were no differences (p > 0.05) between the groups. Keywords: fattening, pigs, slaughter weight, chemical composition, meat. Available online at the Journal website: Meso predstavlja veoma bogat i jedinstven izvor hranljivih materija. Posebna vaznost mesa se bazira na sadrzaju proteina. Optimalna telesna masa prilikom klanja utice na osnovni hemijski sastav mesa. Tovljenici pre klanja su podeljeni u tri grupe. Najveci sadrzaj proteina i vode se nalazio u butu i plecki u grupama od 100 do 110 kg i 111 do 120 kg, dok je najmanji sadrzaj proteina i vode bio u vratu kod svinja telesne mase od 121-130 kg. Najveci sadrzaj intremuskularne masti i mineralnih materija je zabelezen u grupi svinjas atelesnom masom od 121 do 130 kg (vratu i kareo), dok je najmanji sadrzaj zabelezen u grupi svinja telesne mase od 100 do 110 kg (but). Kiselost mesa (pH) se kretala u normalnim granicama (5, 33-5,77). Razlike izmedu grupa u sadrzaju proteina, mineralnih materija kao i pH mesa su bile visoko statisticki znacajne (p < 0,05; p < 0,01), dok razlike u sadrzaju vode i intramuskularne masti nisu zabelezene izmedu posmatranih grupa (p > > 0,05). Kljucne reci: Tov * Svinje * Klanicna masa * Hemijski sastav * Meso