Auswirkungen unterschiedlicher Duroc-Genanteile auf das ökologisch erzeugte Mastschwein

Summary in the original language of the document

It is the aim of the present study with 93 organic fattening pigs of varying Duroc gene portion (0 %, 25 %, 50 %, and 75 %) to deduce the optimal Duroc gene percentage.
Increasing Duroc gene portions resulted in an impaired feed conversion ratio, decreasing lean meat content, and increasing intramuscular fat content. It is concluded that in a carcass quality based marketing system Duroc gene percentage should not exceed 50 %, whereas already 25 % Duroc gene portion significantly promotes meat quality. Only for marketing systems very strictly based on meat quality Duroc gene portion should have 75 % due to a significant promotion of intramuscular fat content.