The aim of our study was to assess the dynamics of the characteristics in pig
carcasses as affected by the season and year of slaughter. A total of 106 027
carcasses of growing-finishing pigs of commercial production, slaughtered in
the same abattoir in 2014 and 2015 were included in the study. The carcasses
were classified using UltraFOM 200 device, as the characteristics controlled
were back-fat thickness at two locations and the depth of m. Longissimus
dorsi. These measurements were used to further determine the lean meat
percentage. The results of the study showed significant differences in the
dynamics of changes of carcass characteristics during the seasons and the
years. The highest lean meat percentage was found in summer (56.48%),
followed by spring (56.34%), autumn (56.29%) and winter (56.10%). On the
other hand, the pigs slaughtered in winter displayed highest carcass weight
and back-fat thickness at both locations.