Várszégi, ZsófiaGelegsambuu, Altanzul2019-04-292019-04-292019-04-29http://hdl.handle.net/2437/266315Pork loin quality is observed to compare between different genotype and weight. These are classified to four groups which are Purebred, F1 Crossbred, heavy weight and light weight. Meat color and marbling were determined by Canadian grading system. This system was working good to determine meat color and marbling. So slaughter house should use this system because keep money and time. As a result, when increase weight, fat, marbling and fatty acids were increasing. In case of Purebred, meat color and marbling higher than F1 Crossbred.41enMangalica pigmarblingmeat colorfatty acidsDEENK Témalista::Mezőgazdaságtudomány