The aim of the study was to evaluate the effect of sex and slaughter weight on the carcass composition in barrows and gilts of the Dan-Bred genotype. The test used the total amount of 144 pigs, all within the weight range of 25-114 kg of live weight. In order to determinate the weight and carcass part proportions a slaughter dissection was carried out following the termination of the experiment. Subsequently the influence of sex and body weight on pig carcasses composition was evaluated. For

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... purposes of describing the influence of sex and slaughter weight on the weight and carcass parts proportions regression equations were created. Our study detected significant differences in the body composition of gilts and barrows. The final results show that gilts are on average meatier and less fatty than barrows. Gilts have a higher lean meat share in individual carcass parts as well as lower fat share than barrows. The study also found an important relationship between the live weight and the meat and fat amount in main meat parts. For each 1 kg of body weight increase the fat coverage increases as well. The increase is +0,03kg in ham, + 0.01kg in neck and shoulders and 0.04kg in the loin parts. With increasing live weight the weight of the fat coverage of all the main meat parts increases as well, while the fat coverage share increases only in the shoulder and the loin. With increasing live weight there is also a significant increase in the amount of meat contained in the individual carcass parts, however, if this trend is expressed as a proportional share based on the total weight of the carcass there was only a slight meat increase observed in the ham and the loin (i.e. the increase was observed in the more valuable parts). For the parts of the neck and the shoulder the study showed that with the increasing body weight the weight of these parts decreases. The monitored genotype shows a lower decrease of lean meat indicators as compared with the less recently published data.