Indigenous breeds of pigs are adapted to the specific areas in which they were created. In terms of scientific substantiation, their production potential and the products obtained from them are, as in the case of Moravka pig, practically untapped. The main objective of the present chapter is to present history and current status of this breed, breeding area, its performance, production systems and main products from this local breed of pigs. Reproductive traits were estimated by means of sow age at first farrowing, litter size, weaning weight, duration of lactation and length of the farrowing interval. Growth performance was estimated by means of average daily gain and average daily feed intake in the early, middle, late and overall fattening stage. Carcass performance was evaluated by means of slaughter weight, hot carcass weight, carcass yield, lean meat content, loin eye area, the back fat thickness at the level of the last rib and withers and the back fat and muscle thickness above the gluteus medius muscle. Meat quality traits of the longissimus muscle were evaluated by means of pH at 45 min and 24 h after slaughter, objective colour (CIE L*, a* b*), intramuscular fat content and fatty acid content of intramuscular fat.
Part of the book: European Local Pig Breeds - Diversity and Performance