Abstract
The Danube White is a genuine, contemporary breed of pigs in Bulgaria. It came into being in the basin of the Danube but research related to its appearance and improvement was
conducted at the Agricultural Institute in Shumen. The breed was obtained as a result of many crossing variants of the Bulgarian White, Large White, Landrace, Hampshire and Pietrain pigs, as well as one synthetic line. The obtained population of animals was exposed to high selection and careful assortment of the parental couple. A scientific experiment comprising 21 pigs, divided into two groups, was carried out. The groups had the following origin: Ist group – pure-bred pigs from the Danube White breed (DW), IInd group – crosses [♀ DW × ♂(LW × L)] of the Danube White sows mated by boars crosses of the breeds Large White (LW) × Landrace (L) of English origin. The slaughter characteristics of carcass established higher meat content in the crosses’ carcass compared to the pure-bred pigs. The measurements of the right half found that this superiority was connected with a higher percentage of meat 4.36% (P ≤ 0.05) and less backfat 799 g (P ≤ 0.01). The same trend was established with regard to the separate parts of the half carcass, where the meat content of the chest part is higher by 84 g and the backfat is less by 462 g (P ≤ 0.01). The measurements in the waist part show a significantly lower fat content in the crosses 363 g (P ≤ 0.01). The meat quality of the animals of both origins has a high content of intramuscular fat and optimal processing opportunity.
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