Meat production using four terminal pig lines

The influence of terminal sire (Duroc (D1 and D2), Large White/Pietrain (LW/P) and Large White (LW)) on several meat production and meat quality traits was investigated in 452 male and female offspring of Landrace/Large White dams. Age at slaughter, carcass length, carcass weight and dressing yield were similar for all lines, as was the production of shoulders, chops, and ribs with bacon. D2‐sired pigs produced more noble pieces as a percentage of their carcass weight than the other three lines. LW/P‐ and LW‐sired pigs were generally leaner than Duroc‐sired pigs. LW/P and LW pigs had the highest percentage of cuts (longissimus dorsi and semimembranosus muscle) classified as pale, soft and exudative (PSE) meat. There were no large differences between the lines in the occurrence of dark, firm and dry (DFD) cuts. Copyright © 2003 Society of Chemical Industry     

Carcass and meat quality of selected final hybrids of pigs in the Czech Republic

The objective of this work was to compare the quality of carcass and meat in the selected crossbred pigs used in the Czech Republic. A total of 200 pigs that arose from four crossbreeding was studied; the dam line was in all combination of hybrids represented by Czech Large White × Landrace. Sire line included Large White × Belgian Landrace (I), Hampshire × Pietrain (II), Duroc × Pietrain (III) and Czech meat pig (IV). Influence of crossbreeding on lean meat percentage and muscle depth was statistically highly significant (P<0.001), influence on fat depth was evident (P<0.05). Differences in pH(1) value among the individual final hybrids were not statistically significant but variance of pH(24) value was highly notable (P<0.001). All colour parameters (L(?), a(?), b(?) values), drip loss and exudate also were influenced by hybrid combination (P<0.001). Influence of crossbreeding on intramuscular fat content was not statistically significant (P=0.067). Higher content of intramuscular fat was determined in the hybrids with Duroc breed in sire line. In the whole group, 8.5% pig with PSE defect was found. By comparison of all the various hybridisation, positive influence of Hampshire breed on the carcass quality and negative influence on meat quality was confirmed. On the other hand, meat quality is positively influenced Duroc and Czech meat pig breeds.     

Suitability of three commercially produced pig breeds in Germany for a meat quality program with emphasis on drip loss and eating quality

This study aimed at characterising 606 crossbred pigs of three commercially available breed types in terms of their carcass and meat quality. Breed G and H were German Large White (LW) × German Landrace (LR) sows sired with Pietrain (PI) boars, i.e. PI × (LW × LR). Breed S was 25% Duroc (DU), i.e. PI × (DU × LR). Most of the parameters were affected by breed and/or date of slaughter. The meat of crossbred pigs with 25% Duroc proportion appeared most favourable because of higher intramuscular fat content, lower drip loss and higher sensory liking scores. Conductivity is closely related to drip loss while the data suggests that the relationship is dependent on breed and carcass weight. The application of conductivity and lean meat yield thresholds to select carcasses with uniform and superior meat quality effectively decreased drip loss and increased intramuscular fat content as well as sensory liking scores. The variation of meat quality traits remains high, though.     

Comparison of Duroc and British landrace pigs for meat a and eating quality

Duroc and halothane negative British Landrace boars and gilts were performance tested from 30 to 80kg on ad-libitum or restricted feeding regimes, with like-sexed non-littermate groups of pigs penned together. Meat and eating quality was determined using objective laboratory measurements and by taste panel and consumer panel assessment on 160 pigs with 20 full-sib families for each breed, and two boars and two gilts per family. Duroc M. longissimus(?) was darker in colour, had a more intense, redder colour and contained more fat and less moisture than Landrace muscle. Duroc subcutaneous fat was less firm, had a higher water content and concentrations of linoleic acid and lower concentrations of stearic acid than Landrace fat. The taste and consumer panels scored Duroc meat as being more juicy, but less tender, having poorer flavour and being less acceptable than Landrace meat. The higher juiciness scores of Duroc meat were probably attributable to the higher intramuscular fat content compared to Landrace meat. Duroc boars had lower values for flavour liking and acceptability compared to other breed-sex combinations which may be due to the particular fatty acid composition of the subcutaneous fat in Duroc boars.     

The influence of breed on the carcass and eating quality of pork.

Twelve gilts from four breeds were reared from 30 to 65 kg liveweight and assessed for carcass, muscle and eating quality. The breeds were Large White (LW), Gloucester Old Spot (GOS) Crossbreed 1 (C1) and Crossbreed 2 (C2). The latter two were commercial products from breeding companies. There were small differences in quality between the breeds. C1 had about 2% more lean than the others. GOS had shorter carcasses, a higher proportion of total lean in the fore limb and thicker backfat but were not fatter overall. C1 and C2 had lower pH₁ measurements than LW or GOS but similar colour and drip loss measurements in M. longissimus lumborum. There were positive but weak relationships between pH₁ and percentage fat (r= +0.1 to +0.3). C1 had the more tender meat. When all breeds were pooled, about 9 % of the variation in toughness was accounted for by variation in percentage lean or fat. There was no suggestion that the pure breeds or fatter pigs had meat of better eating quality.     

Carcass composition and meat quality of Chinese purebred and European × Chinese crossbred pigs

Carcass composition and meat quality were compared in Chinese purebred native pigs (Meishan and Ming) and the same breeds crossed with Landrace. Duroc × Landrace were controls. The study was part of a programme to improve pig production in Japan by introducing Chinese native pigs. The loin meat from Chinese purebred pigs received higher sensory scores than that from crosses between Landrace and Duroc (abbreviated as LD). Separable fat percentage of the carcass from Chinese purebred pigs was about 2·5 times higher than that from LD pig. This separable fat was decreased by crossbreeding with Landrace. Water-holding capacity (WHC) of the meat from Chinese purebred and crossbred pigs was slightly higher than that from LD. Significant difference in the contents of amino acids and peptides was not observed among the species examined. Contents of inosinic acid (IMP), one of the flavour components, in the meat from Chinese purebred and crossbred pigs were higher than that from LD. From histochemical observation, an unusual distribution of fat in the muscle fibre was observed in the muscle from Chinese purebred pigs, especially Ming, as compared with other species.     

Effect of crossbreeding and gender on meat quality and fatty acid composition in pork

This study considers the effect of crossbreeding and gender (barrows; gilts) on meat quality and intramuscular and subcutaneous fatty acid composition in pork. The sire lines included Large White (LW), Duroc (D) and Pietrain (P) and the dam line was Landrace (LR)×LW, producing LW×(LR×LW), D×(LR×LW) and P×(LR×LW). Pork samples were removed from Longissimus dorsi (LD) and Semimembranosus (SM) muscles and subcutaneous fat (SCF). There were no important differences in meat quality parameters but D×(LR×LW) had the highest percentage of intramuscular fat. Castrated males had more intramuscular fat and more intense meat colour than female pigs. The Large White and Duroc sire line had saturated fatty acids (SFA) in SM, whereas the Pietrain sire line was significantly higher than Duroc sire line in the concentration of polyunsaturated fatty acids (PUFA), PUFA/SFA (P/S) and the n-6/n-3 ratio. The concentrations of SFA and monounsaturated fatty acids (MUFA) in SCF were significantly higher in LW×(LR×LW) and P×(LR×LW), respectively. No differences were found in the percentage of PUFA, P/S and n-6/n-3 ratio between D×(LR×LW) and P×(LR×LW). Female pigs had the most polyunsaturated intramuscular and subcutaneous fat. The results demonstrate small differences in fatty acid compositions among sires.     

Effects of the terminal sire type and sex on pork muscle cathepsins (B, B+L and H), cysteine proteinase inhibitors and lipolytic enzyme activities

Pork muscle cathepsins (B, B+L, and H), cysteine proteinase inhibitors and lipolytic enzyme activities were measured in the offspring of five different genetic sire types: Danish Duroc (DU), Dutch Large White (LW(D)), English Large White (LW(E)), Belgian Landrace × Landrace (BL×LR) and Belgian Landrace (BL). Cathepsin B and B+L activities were higher for LW(E) and LW(D) sires than for BL×LR and BL. Cathepsin H activity showed an opposite evolution, being higher for BL and BL×LR sires than for DU, LW(D) and LW(E). Cysteine proteinase inhibitor activity was higher for LW(E) sires than for DU and BL. In lipolytic enzymes, BL sires had a lower acid lipase activity than DU and LW(E) sires and also a lower neutral esterase activity than LW(E) and LW(D) sires. Significant differences between sexes were found for cathepsin H activity only, being higher for females.     

Effect of vaccination against gonadotrophin-releasing factor on growth performance, carcass, meat and fat quality of male Duroc pigs for dry-cured ham production

The aim of this study was to compare production, carcass and meat quality parameters, boar taint compounds and fat composition of green and dry-cured hams, between immunocastrated (IM), surgically castrated (CM) and female (FE) Duroc purebred pigs (n=75, 138.7±8.27kg). Liveweight and fat and muscle thicknesses were measured and average daily gain was calculated during growth. Carcass, meat and fat quality parameters were measured. Immunocastrated grew faster than CM or FE after the second dose of vaccine. IM had the lowest dressing percentage but similar % of ham and carcass lean to FE and CM. The effect of the immunocastration on carcass fatness depended on the location, did not affect fat and meat quality and reduced skatole and androstenone levels. Both in green and dry-cured ham, immunocastration slightly altered FA composition. Thus, Duroc pigs vaccinated with Improvac are suitable for the production of high quality dry-cured ham.     

Growth performance,carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypes

The Celta pig is a native breed adapted to the north of Spain and extensive production system. The objective was to study the effects of sex and crossbreeding on carcass characteristics and meat quality. Samples were taken from longissimus dorsi muscle of 52 pigs of three different groups [Celta pure breed (C), Celta crossed with Landrace (C × L) and Celta crossed with Duroc (C × D)].     

Association of the melanocortin-4 receptor (MC4R) with feed intake,growth, fatness and carcass composition in pigs raised in Poland

The melanocortin-4 receptor (MC4R) is involved in feed intake regulation. A missense mutation G/A in position 1426, which causes Asp-Asn substitution at position 298 in the MC4R gene has been associated with feed intake, fatness and growth, however published results of its effect are inconsistent. In our study we evaluated an effect of missense mutations on carcass composition, growth traits and meat quality in 1191 gilts of five breeds: Polish Large White, Polish Landrace, Pu?awska, Pietrain and Duroc. G/A 1426 MC4R mutations were genotyped using a 7500 Real-Time PCR System (Applied Biosystem). Our observations confirm that the G allele is frequent in breeds selected for lean meat content (Pietrain – 92.4%) and rare in breed with a fat carcass (Duroc – 31.5%), which has been previously reported. Our study revealed that the A allele was associated with increased daily feed intake (AA – 2.51 kg; GG – 2.31 kg in the Pu?awska breed, P < 0.05), daily gain and backfat thickness (AA – 1.67 cm, GG – 1.52 cm in PL, P < 0.01) and decreased lean meat content (total weight of ham was 0.5 kg greater in G/G than in A/A Pu?awska animals). We obtained an unexpected result for IMF: higher percentage of IMF was observed in the G/G genotype.     

The relationship between the chemical composition of the carcass and the fatty acid composition of intramuscular fat and backfat of several pig breeds slaughtered at different weights

Pigs of Belgian Landrace (B), Duroc (D), Hampshire (H), and Pietrain (P) breeds were slaughtered at 90, 110 and 130 kg body weight (BW) and the carcass chemical composition and fatty acid profiles of intramuscular fat of loin and backfat were determined. The carcass of Pietrain pigs had a higher concentration of protein and less fat than of B, D and H breeds. In tissues, the PUFA:SFA ratio was lower in the heavier (130 kg BW) than in lighter pigs (90 and 110 kg BW). This feature was higher in P pigs compared with the other breeds. The backfat had a higher concentration of PUFA:SFA ratio than intramuscular fat. The PUFA n− 6:n− 3 ratio was not affected by the breed and weight of pigs, but it was lower in backfat than in longissimus muscle fat. The protein concentration in the carcass was positively related to PUFA and negatively to SFA concentration in tissues.     

Halothane genotype and pork quality. 1. Carcass and meat quality characteristics of three halothane genotypes

The carcass and meat quality characteristics of three halothane genotypes in pigs were evaluated. Sixty crossbred Landrace×Large White pigs (NN=25, Nn=19, nn=16) of ±86 kg live weight were slaughtered, the carcasses chilled for 24 h at 2°C, certain carcass and meat quality traits determined and the shoulder and leg cuts deboned and cut into primal cuts. Dressing percentage of the Nn pigs was higher (P<0.05) than that of the NN and nn pigs. Carcass length was the longest (P<0.05) for the nn pigs. Midline fat measurements as well as measurements at the 2nd-3rd last rib (45 mm from the midline) indicated that the nn pigs had less fat (P<0.05) and a larger eye muscle width (P<0.05), depth (P<0.001) and area (P<0.001) than the NN or Nn pigs. This resulted in the nn pigs having the highest (P<0.05) percentage predicted carcass lean content. Fat, bone and lean yield of the shoulder identified the nn pigs with the least bone (P<0.05) and fat (P<0.001) and the highest lean yield (P<0.05), expressed as a percentage of total shoulder weight. Yield from the legs identified the nn pigs as having the lowest fat (P<0.001) and highest lean (P<0.05), expressed as a percentage of total leg weight. The primal lean cuts (topside, silverside, thickflank and rump) from the legs showed that the nn pigs had the highest values (P<0.05) for lean as a fraction of cold carcass weight. This resulted from the higher weight of these cuts (P<0.05) in the nn pigs. Calculation of bone yield in the legs showed that the femur weights were highest (P<0.05) for the Nn pigs, also when expressed as percentage of leg weight (P<0.05) and as a fraction of cold carcass weight (P<0.05). Comparison of meat quality traits show that the nn pigs had poor quality with regard to pH(45) (P<0.001), pH(24) (P<0.05), drip loss (P<0.001) and reflectance values (P<0.05).     

Effect of sex and terminal sire genotype on performance, carcass characteristics, and meat quality of pigs slaughtered at 117 kg body weight

The effects of gender (barrows; gilts) and terminal sire genotype (DD, Danish Duroc; PxLW, Pietrain×Large White) on performance and carcass and meat quality of pigs sacrificed at a fixed weight of 117 kg were studied. Barrows ate more feed, grew faster, and had poorer feed conversion and less yield of trimmed lean cuts than gilts. Castrates were fatter and had more intramuscular fat and more intense colour of the meat than females. Crossbreds from DD boars grew faster and had better feed conversion than crossbred from P×LW boars. Also, DD sired-pigs had smaller dressing percentages but more trimmed lean cuts proportion than P×LW sired-pigs. Meat from DD pigs was more tender, had more intramuscular fat, and presented lower a* value than meat from P×LW pigs. We conclude that DD boars are a good alternative to P×LW boars for production of heavy pigs destined for the dry-cured industry.     

A second look at the influence of birth weight on carcass and meat quality in pigs

To re-examine the relationship of birth weight with carcass and meat quality of pigs at market weight, offspring (n=378) of 63 sows were assigned to three birth weight groups; 25% low weight (LW), 50% middle weight (MW), and 25% heavy weight (HW), with runts (<800g) being excluded. LW pigs exhibited the lowest postnatal growth performance, the lowest lean mass and the greatest degree of fatness in terms of perirenal fat compared with MW and HW pigs. Only in females, but not in male castrates, the lean percentage was highest in HW pigs. Characteristics of longissimus muscle technological quality declined either in LW (pH, drip loss) or HW (conductivity, lightness) compared with MW pigs. In contrast, intramuscular fat percentage (IMF) was highest in LW pigs. The results suggest that the most desirable carcass composition is obtained with HW pigs, whereas optimum technological pork quality, except for IMF, is achieved with MW pigs.     

A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90kg BW

The effect of breed in combination with sex (gilts or barrows) on carcass composition and meat quality characteristics were studied in two replicates involving a total of 40 Creole (CR) and 40 Large White (LW). This trial was conducted in the experimental facilities of INRA in Guadeloupe (French West Indies, 16° Lat. N. and 61° Long. W). All the pigs were slaughtered at about 90kg BW. No interaction between breeds and sex was found for all criteria studied. Carcass dressing weight was higher in CR than in LW (832 vs. 810g/kg, P<0.001) in connection with their lower internal organs weight (34.0 vs. 41g/kg; P<0.001). Fat cuts weight (i.e., back and leaf fat) was higher in CR than in LW (192 vs. 90g/kg; P<0.001). Creole pigs showed higher intramuscular fat percentage (IMF), higher percentage of monounsaturated fatty acids (MUFA) and lower percentage of polyunsaturated fatty acids (PUFA) in Longissimus dorsi (LD) muscle than LW pigs (4.72% vs. 2.29%, 50.2% vs. 45.0% and 7.9% vs. 13.8%, respectively). Whatever the muscle considered the ultimate pH was higher (P<0.05) in CR than in LW pigs. The drip and cooking losses of LD muscle were lower in CR than in LW (8.2% vs. 9.7% and 28.9% vs. 30.1%, respectively; P<0.05). Whatever the breed, the females were leaner than barrows (P<0.01) but the effect of sex was significant only on a few parameters.     

Comparisons of longissimus muscle metabolic enzymes and muscle fiber types in Korean and western pig breeds

We compared differentially expressed genes and muscle fiber types in the longissimus muscles of Korean native pigs (KNP) and the western meat-producing breeds Landrace and Yorkshire. The KNP breed exhibited a higher muscle fat content and more red meat color as determined by the a^* (redness) value (P < 0.01) and b^* (yellowness) value (P < 0.05) compared to the western breeds. Using differential display RT-PCR, we detected two genes that were differentially expressed in skeletal muscle among the pig breeds. These genes were identified as NADH dehydrogenase subunit 1 and ATPase subunit 6 by cloning and sequencing analysis. Both of these genes are involved oxidative phosphorylation and therefore energy metabolism. The genes were more highly expressed in the KNP breed than in the other breeds, indicating that KNPs exhibit more oxidative metabolism than do the western breeds. We also analyzed the mRNA levels of myosin heavy-chain isoforms such as type I (oxidative), type IIb (glycolytic), and types IIa and IIx (intermediate) fibers using real-time RT-PCR. The mRNA levels of oxidative and intermediate fibers were elevated in the KNP breed, whereas the glycolytic fibers were more highly expressed in the Landrace and Yorkshire pigs. These results suggest that the elevated expression of the oxidation-related metabolism genes NADH dehydrogenase and ATPase is related to meat quality as indicated by a higher content of oxidative fibers and muscle fat, as well as redder meat color.     

Effect of breed on performance and meat quality of first parity sows in a seasonal organic rearing system

BACKGROUND: The objective was to compare the performance and meat quality of two different pig breeds: the modern crossbred Landrace × Yorkshire (LY) and the traditional Danish Black‐Spotted (BS) breed. The LY gilts and four of the BS gilts were inseminated with semen from Duroc (D) boars; the remaining BS gilts were served by BS boars. The experiment was performed on 26 gilts over 2 years. RESULTS: The BS breed in general had smaller litter sizes and weaned on average in terms of kg piglet 35% less than the modern breed combination. Crossbred piglets of BS × D had growth rates from birth to weaning comparable with piglets of LY × D. BS first parity sows were significantly fatter and less meaty, and the meat was significantly redder and darker compared to LY. The sensory profiling revealed increased sweetness, crumbliness and tenderness in BS. Further, the fat of the BS breed seemed to be characterized by a special nutty taste. CONCLUSION: The traditional breed has lower productivity and thereby higher costs of production compared to the modern genotypes. On the other hand, the meat and fat of the traditional purebred have special characteristics that might trigger a market premium. Copyright © 2011 Society of Chemical Industry