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Keywords: pigs , carcass traits , meat quality traits , CAST genotype

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The investigation was carried out on 90 (45 gilts and 45 barrows) PIC337xC23 crossbred pigs raised at the “Kozarac” test farm. The pigs were fed ad libitum with three different diets consisting 13.58 MJ/ME and 17.36 % CP up to 30 kg LW; 13.26 MJ/ME and 16.05 % CP from 30 kg to 70 kg LW and 12.95 MJ/ME and 14.06 % CP from 70 kg LW to final slaughter weight. During the fattening period one animal died. At the age of 169 days (approximately 110 kg LW), 183 days (approximately 130 kg LW) and 197 days (approximately 150 kg LW) pigs were slaughtered. Measures of carcass and meat quality traits taken at the slaughter line and in laboratory were as follows: carcass lengths “a” and “b”, ham length and its circumference, muscle and fat thickness according to “Two points” method, LD muscle area and area of belonging fat, pH45 and pH24 in ham and LD muscle, EC45 and EC24 at the same time and in the same places as pH measures, meat colour (CIE L* a* b*), drip loss, cooking loss, instrumental tenderness (WBSF) and total calpain activity. Chemical composition of m. longissimus dorsi was determined by NIR spetrophotometer. Polymorphisms at CAST gene were determined by PCR-RFLP method using HinfI, MspI and RsaI restriction endonuclease. Three genotypes were determined for each of the loci. The genotypes were named AA, AB and BB for CAST/HinfI locus; CC, CD andDD for CAST/MspI locus and EE, EF and FF for CAST/ RsaI locus. Statistical analysis showed that slaughter weight had highly significant influence (p<0.001) on all carcass and meat quality traits of investigated pigs. Increasing of age/slaughter weight had desirable influence on pH24 of ham and LD muscle, CIE L*, CIE a*, drip loss and cooking loss. “Medium” and “Heavy” weight groups had higher WBSF values than “Light” weight group of pigs. Slaughter weight influenced significantly chemical composition of the investigated pigs. Hot carcass weight had highly significant influence (p<0.001) on all carcass traits, as well as pH24 in LD muscle, CIE L*, CIE a* and drip loss. Significant (p<0.05) influence of hot carcass weight was found for EC45 in ham and LD muscle, pH24 in ham, CIE b* and cooking loss. Hot carcass weight also influenced (p<0.1) intramuscular fat content of the investigated pigs. Highly significant influence (p<0.001) on all carcass traits was found for CAST/HinfI locus where AB genotype had the longest carcasses (“a” and “b” lengths), longest ham, biggest ham circumference, largest LD muscle area and muscle thickness as well as the thinnest back fat. Highly significant (p<0.001) influence of this locus o


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