## 3 Results and Discussion
\begin{table}
\begin{tabular}{l c c c c c c c} \hline \hline
**Genetic** & **Hardness** & & & & & & & \\
**Groups of** & **[N]** & **Springiness** & **Cohesiveness** & **Chewiness** & **Resilience** & **Warner–Batzler** & **Cooking Loss** \\
**Fatteners** & **[N]** & & & & & & **[kG/cm2]** & **\%** \\ \hline  & & & & & & & \\ ZS & 146.71 \(\pm\) 41.62 & 0.48 \(\pm\) 0.05 & 0.50 \(\pm\) 0.05 & 38.42 \(\pm\) 14.63 & 0.19 \(\pm\) 0.03 & 6.13 \(\pm\) 1.95 & 30.12 \(\pm\) 6.47 \\ ZS \(\times\) D & 143.32 \(\pm\) 32.98 & 0.48 \(\pm\) 0.04 & 0.48 \(\pm\) 0.04 & 33.60 \(\pm\) 11.12 & 0.18 \(\pm\) 0.02 & 6.31 \(\pm\) 1.61 & 29.16 \(\pm\) 7.44 \\ (ZS \(\times\) ZS) \(\times\) D & 141.37 \(\pm\) 45.29 & 0.61 \(\pm\) 0.07 & 0.5 \(\pm\) 0.05 & 37.93 \(\pm\) 16.84 & 0.18 \(\pm\) 0.02 & 4.63 \(\pm\) 0.65 & 27.54 \(\pm\) 8.77 \\ ZS \(\times\) PLW & 130.99 \(\pm\) 39.83 & 0.45 \(\pm\) 0.04 & 0.50 \(\pm\) 0.05 & 30.03 \(\pm\) 10.33 & 0.19 \(\pm\) 0.02 & 5.95 \(\pm\) 1.59 & 30.42 \(\pm\) 6.52 \\ \(p\)-value & 0.85 & 0.511 & 0.098 & 0.083 & 0.56 & 0.266 & 0.061 \\ \hline  & & & & & & & \\ \hline  & & & & & & & \\ \hline  & & & & & & & \\ \hline  & & & & & & & \\ \end{tabular}
\end{table} 
Table 6: Quality characteristics of the roasted loin _m. longissimus thoracis_. Table 8 presents correlation coefficients between quality parameters of roasted loin and the percentage share and diameter of individual types of muscle fibres of all genotypes. These correlations were insignificant. Worse correlations were found between the percentage share and individual types of muscle fibres and tenderness, chewability, shear force and the thermal drip of roasted loin.ZS \(\times\) ZS. Table 9 presents the correlation coefficients between the quality parameters of the raw smoked loin and the percentage share and diameter of individual types of muscle fibres of all genotypes. Some correlations were statistically significant. The IIB muscle fibre percentages were negatively correlated with color parameters a* and b*, % IMF and protein content, while the IIA muscle fibres percentages was positively correlated with colour parameters a*, % IMF and protein content. Tenderness was highly positively correlated with % IIB muscle fibre (0.593) and negatively correlated with % IIA muscle fibres and % I muscle fibres (\(-\)0.522 and \(-\)0.423, respectively). The raw smoked loin ZS \(\times\) PLW hybrid pigs had poorer tenderness (43.72 N) compared to the Zlotnicka Spotted breed pigs (20.99 N). Muscle fibre type size was positively correlated with colour parameters a* and b* while protein content was negatively correlated with pH45 and tenderness. Zlotnicka Spotted breed pigs were characterized by the greatest diameter of muscle fibers (the best tenderness of raw smoked loin) while ZS \(\times\) PLW hybrid pigs were characterized by the smallest diameter of muscle fibers (the worst tenderness of raw smoked loin). (ZS \(\times\) ZS) \(\times\) D hybrid pigs had a similar diameter of muscle fibers as Zlotnicka Spotted breed pigs. Quality parameters of raw, roasted loin and raw smoked loin from the ZS \(\times\) ZS \(\times\) Duroc hybrid pigs were the closest to the quality parameters of Zlotnicka Spotted breed pigs. The study results of [PERSON] et al. (2013) indicate that crossing of ZS and Duroc breeds improves fattening and slaughter performance, while maintaining good meat quality in their crosses. The crosses of both the breeds kept in extensive breeding may be successfully used in high quality meat production. The pork from such animals may be a raw material for production of regional meat products ([PERSON] et al., 2016). The use of meat from crosses in meat processing may improve both the quality of the processed products and the efficiency of production based on the native Zlotnicka Spotted breed.