THE QUALITY OF MEAT TO DIFFERENT TYPE MANGALITSA BREEDS'S

G. Hoha, Monica Pandelea, Elena Costăchescu, C.E. Nistor, E. Măgdici, B. Păsărin

Abstract
   Mangalitsa is a pig breed specialized for fat, which was bred in Romania in large herds until the 1950s. Through the quality of meat from this breed, for several years there has been a growing interest of farmers and consumers for this breed. The aim of this study is to make a comparison between the qualities of meat obtained from two varieties of the Mangalitsa breed: red variety and blonde variety. The results show insignificant differences on slaughter yield: 72.12% to 71.4% for the blonde and red variety. Regarding the chemical composition of meat, results determined the best values for the blonde type compared with the red type: water - 57.42% vs 57.11%; protein 21.72% vs 21.34%; cholesterol 48.14 mg / 100g vs 48.78 mg / 100g

Key words: Mangalitsa, meat quality, cholesterol