Modifying the Quality of Pig Carcasses, Meat, and Dry Fermented Sausage from Black Slavonian Pigs by Selecting the Final Body Weight and Nutrition

A total of 96 Black Slavonian pigs were subjected to the research, in which they were split into 6 groups. Three groups (100, 120, and 130 kg) were fed a higher level (HL) of crude protein in fodder mixtures (CPFM), and three groups (100, 120, and 130 kg) were fed a lower level (LL) of CPFM. After the pigs were slaughtered, pig carcasses were dissected and the meat and halves quality indicators were determined. According to the influence of the final body weight (BW) and nutrition of pigs on the quality of their halves, meat, and dry fermented sausages (kulens), it was concluded that feeding an HL of CPFM increased the proportion of loin, belly rib part, and chin and increased the muscle tissue in the ham, loin, shoulder, neck, and belly rib parts. However, the chemical composition of the meat and the sensory properties of the kulen were not significantly affected by feeding the pigs an HL of CPFM. It was concluded that, by selecting the final BW and adjusting the feeding strategies for pigs, it is possible to modify the conformation and composition of pig carcasses and the quality of meat and kulens produced from the Black Slavonian pig, which is important because consumers prefer products with certain characteristics and of a standard quality and are ready to pay for them.