Carcass and meat quality characteristics of immunocastrated male,surgically castrated male,entire male and female pigs

The aim of the study was to evaluate the effect of immunocastration on meat and carcass quality compared with meat from females, entire and surgically castrated males. One hundred and eighteen (Landrace × Duroc) × Pietrain crossbred pigs were assigned to four experimental groups: entire males (EM), females (FE), surgically castrated males (CM) and vaccinated males (IM). Pigs were reared in two pens per sex and slaughtered at an average of 180 days of age. Carcass and meat quality characteristics such as testis size and length, fat depth, lean content, proportion of the carcass represented by each joint, pH, colour and intramuscular fat were evaluated. There was a significant reduction in the size of these sexual organs in IM compared with EM. CM and IM were fatter than FE and EM in the loin area but, in the ham area, CM was the fattest and EM the leanest, while IM and FE were in between. Intramuscular fat of IM (2.1%) was no different from the other sexes evaluated, although it was higher in CM (2.5%) with respect to FE (1.7%) and EM (1.8%). There was no difference between the IM and other treatment groups in meat quality. Regarding ours results we can conclude that from the point of view of meat and carcass quality the immunocastration could be a good alternative to the surgical castration.     

The effects of gender and castration of females on performance and carcass and meat quality of heavy pigs destined to the dry-cured industry

The effects of gender and castration of females (IF, intact females; CF, castrated females; CM, castrated males) on performance and carcass and meat quality were studied in crossbred pigs (Landrace × Large White dams × Duroc sires) slaughtered at 119.2 (experiment 1) or 131.6 (experiment 2) kg body weight. Intact females had better feed conversion and less carcass fat than CF and CM. Trimmed shoulder yield was higher for CM than for CF with IF being intermediate. Primal cut yield and meat quality were similar for all treatments. Proportion of linoleic acid in backfat was lower in CF than in IF or CM and the differences were significant when pigs were slaughtered at 131.6 kg. The higher fat content and the fatty acid profile favor the use of castrated females and males over intact females for the production of heavy pigs destined to the dry-cured industry.     

Carcass composition and meat quality of three different Iberian×Duroc genotype pigs

Carcass composition and meat quality of Longissimus dorsi (LD) and Biceps femoris (BF) muscles from three different Iberian×Duroc genotype pigs were studied: GEN1: ♂ Iberian×♀ Duroc1; GEN2: ♂ Duroc1×♀ Iberian; GEN3: ♂ Duroc2×♀ Iberian. Duroc1 (DU1) were selected for the manufacture of dry-cured meat products while Duroc2 (DU2) were pigs selected for meat production, with high percentages of meat cuts and low carcass fat. Genotype had a significant effect on the differences found while sex had not. GEN2 showed the highest weights at days 180 and 238 of weaning and the highest slaughter weights (day 316) followed by GEN3, while the lowest weights were found in GEN1. GEN3 had well conformed carcasses in comparison with GEN1 and GEN2, since GEN3 showed the highest percentages of ham and loin and the highest weight of loin as well as the lowest back and ham fat thickness. However, the use of DU2 pigs in the cross with Iberian had negative effects on meat quality, as GEN3 gave the worst meat quality in both muscles, postmortem pH, cook and drip loss, and colour and the lowest percentages of intramuscular fat (IMF). In subcutaneous fat (SCF), GEN3 had higher percentages of polyunsaturated fatty acids (PUFA) than GEN2, while GEN2 had higher saturated fatty acids (SFA) levels. In LD, IMF from GEN3 showed the highest percentage of MUFA and PUFA; while the fatty acid profile of GEN2 was more saturated. BF muscle showed similar trends, but not significantly so. On the other hand, few differences were found between reciprocal crosses (GEN1 vs. GEN2). GEN2 showed higher IMF in LD than GEN1, agreeing with their carcass weight. As a result, GEN1 had a fatty acid profile of IMF in the LD that was more unsaturated.     

Analysis of raw meat to predict proteolysis in Parma ham

Four hundred and thirty-seven pigs (223 purebred Italian Large White, 97 Italian Landrace, and 117 Duroc), were studied to examine the effect of breed on meat quality and assess the possibility of relating proteolysis of dry-cured hams to raw meat quality. The Duroc pigs had intramuscular fat contents and water holding capacities (M. Semimembranosus) significantly higher than those of the Large White and Landrace. The latter had a significantly higher pH(24h) and cathepsin B activities significantly lower than the Duroc breed. The dry-cured hams (M. Biceps femoris) from the three breeds were significantly different in proximate composition, proteolysis and weight loss at the end of ageing. Data for green hams (including salt content) were used to compute a model to fit the proteolysis of the corresponding dry-cured hams. The variables included in the model (R(2)=0.53 and P<0.01) were cathepsin B activity of raw ham, pH(24h), weight loss after the first salting step, and the salt content of the dry-cured ham. The raw hams with the highest cathepsin B activities, the lowest pH(24h), and the highest weight loss after the first salting were those in which greatest proteolysis occured.     

Effect of gender and castration of females and slaughter weight on performance and carcass and meat quality of Iberian pigs reared under intensive management systems

A total of 360 Iberian dam × Duroc sire pigs was used to study the influence of gender and castration of females (CM, castrated males; CF, castrated females; IF, intact females) and slaughter weight (SW; 145 and 156 kg body weight, BW) on performance and carcass and meat quality. Each treatment was replicated four times (15 pigs). Intact females ate less, tended to have better feed conversion and had less carcass fat and more primal cuts yield than CM and CF. Pigs slaughtered at 156 kg BW ate more feed and had worse feed conversion than pigs slaughtered at 145 BW. An increase in SW improved carcass yield, but tended to decrease trimmed ham yield. Intact females are an alternative to castrated females for intensive production of Iberian pigs. Also, the reduction in slaughter weight from 156 to 145 kg BW is recommended for this type of production.     

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.     

The effects of breed and halothane sensitivity on pig meat quality

The effects of halothane sensitivity and breed (Belgian Landrace BL and Landrace L), and their interactions on carcass and meat quality were analysed. Also the effect of breed (Pietrain P, BL, L, Large White LW and Duroc D) on carcass and meat quality was studied in a sample of 153 gilts. Each of the half-carcasses was cut and fully dissected to obtain lean percentage. The following measurements of meat quality were carried out: muscle pH, electrical conductivity (QM) and light scattering (POP). Muscle reflectance (GOFO value), muscle protein solubility (MPS) and intramuscular fat content were also determined. The results obtained in this study revealed the effect of halothane gene on all of the traits studied. The halothane-positive animals showed less fat thickness and more lean percentage in the carcass. The P and BL breeds had more lean percentage in the carcass and a better lean-to-bone ratio compared with L, LW and D. The L breed was intermediate. Stress sensitivity is an important factor affecting the inverse relationship between carcass quality and meat quality. Those breeds free of the halothane gene (LW and D) had the best meat quality. The L breed was in an intermediate position, but more similar to halothane-negative breeds. The Duroc breed had significantly higher intra-muscular fat (>2·0%), required for optimum fresh meat quality and for the production of Spanish dry-cured ham of high quality.     

Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams

Carcass and ham quality characteristics of pig populations divided by harvest weights — HW (130 and 160 kg) were evaluated to determine the effects of gender (barrows and gilts) and distinct genetic groups — purebred (DUDU) and crossbred Duroc (DULA, DUWI and DULL) as well as purebred Large White (WIWI) on the suitability for use in dry-cured ham production. At 130 kg, DUDU pigs yielded the highest fat thickness of the ham (P < 0.01) and an intramuscular fat content (IMF) of 3.15% in Semimembranosus muscle (SM). DUDU pigs also had a SM pH_u of 5.7. This genetic group met the specifications for dry-cured ham production. No differences could be found in meat quality characteristics between genetic groups harvested at 160 kg. However at this HW, gilts produced significantly (P < 0.05) heavier and leaner hams compared to barrows.     

The effects of castration on the eating quality of dry-cured ham

The influence of the castration of entire male pigs on the eating quality of dry-cured ham was evaluated. Forty-eight dry-cured hams (435-day aged) were studied from entire and castrated males of two different crossbreeds. The proximate composition of the meat and the androstenone, indole and skatole fat content were determined. The entire hams were classified according to the androstenone and skatole content. Sensory analysis was carried out by a trained panel, evaluating marbling, juiciness, saltiness, graininess, toughness, overall flavour, boar odour and boar flavour. Also carried out was a preference and acceptability paired test by consumers. Castration increased meat fattening and reduced the androstenone and skatole levels of the fat. Significant differences (P<0.05) were found between entires and castrates for the average values given in all the sensory attributes studied. The dry-cured ham from castrates was scored as more flavoured, more marbled and softer. It was also perceived as less grainy, less salty and having less boar odour and flavour. The sensory perception of boar odour was more intense than that of flavour in dry-cured ham and appears to be related to the level of androstenone and skatole in fat. Dry-cured ham from castrated males was also more accepted and more preferred by consumers, especially women and habitual consumers. Castration of male pigs contributes to improve the quality of dry-cured ham. The rejection caused by boar odour and flavour is reduced, improving the overall flavour, texture and juiciness. In addition, the saltiness is less pronounced in ham from castrates. For this reason, the production of high quality dry-cured ham will have to shoulder the extra costs associated with processing castrated pigs.     

Influence of sex and terminal sire line on performance and carcass and meat quality of Iberian pigs reared under intensive production systems

A trial was conducted to study the effects of sex (castrated males; females) and terminal sire line (DD, Danish Duroc; SD, Spanish Duroc; RIB, Retinto Iberian) on performance and carcass and meat quality of pigs slaughtered at 145 kg body weight. The female line was pure Iberian in all cases. Each treatment was replicated five times (six pigs). Females were more efficient, had less carcass and inter- and intramuscular fat and more trimmed primal cuts yield than castrated males. Duroc sired pigs grew faster and had better feed conversion and carcass quality than RIB sired pigs. Crossbreeds from SD had less carcass yield than crossbreeds from DD or RIB. We conclude that productive performance and primal cuts yield were higher for females than for castrated males. Danish Duroc sires are an alternative to Spanish Duroc and Retinto Iberian sires for production of heavy pigs destined for the dry cured industry.     

Influence of loading method and stocking density during transport on meat and dry-cured ham quality in pigs with different halothane genotypes

The effect of loading method and stocking density in transit on meat and dry-cured ham quality was investigated in pigs with different halothane genotypes. A total of 507 Italian heavy pigs, supplied by two farms, were loaded by ramp or lift and transported unmixed for 35–55 min to the abattoir at a stocking density of either <0.4 or >0.6m² per 100 kg pigs. After overnight lairage in separate pens with free access to water, the pigs were slaughtered. Halothane genotype was assessed post mortem. Four hundred and thirty-nine pigs had a homozygous dominant (NN) genotype and 68 pigs were heterozygous (Nn). Carcass skin damage, meat quality traits and ham curing parameters were evaluated. Loading method and stocking density showed a negligible effect on meat and dry-cured ham quality while the predominant factor affecting these was the halothane genotype. Nn pigs produced meat with a faster rate of pH fall and lower water holding capacity as well as ham with higher weight losses in salting and greater incidence of defects in the dry-cured product. There were insignificant interactions between halothane genotype and loading method or stocking density. Overall, irrespective of pre-slaughter treatment, the Nn pigs were less suitable for the production of high quality products such as dry-cured ham.     

Impact of increasing dietary energy level during the finishing period on growth performance,pork quality and fatty acid profile in heavy pigs

Sixty Duroc × (Landrace × Large White) gilts of 93.5 of body weight (BW) were used to investigate the effect of increasing dietary net energy content (2280, 2350, and 2420 kcal/kg) on growth performance and carcass, meat, and fat characteristics. Animals were intended for dry-cured ham production. Therefore, pigs were slaughtered at 130 kg BW and a minimum fat thickness at Gluteus medius muscle (m. GM) was required. No effect was detected on daily gain or energy intake but feed intake decreased and feed conversion ratio tended to improve as energy increased. Fat depth at m. GM was wider and the proportion of suitable carcasses tended to be greater when energy increased. The treatment had scarce effect on meat and fatty acids. We conclude that 2350 kcal of net energy per kg of feed would optimize the productive and quality responses in gilts when are intended for dry-cured ham production.     

Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability

Carcasses of 399 malignant hyperthermia gene free pigs from crosses sired by three types of Duroc (Virgen de la Fuente, DU1; Diputación de Teruel, DU2; DanBred, DU3) were analyzed for carcass and meat quality. Carcass leanness and fat parameters were measured at the last rib and at the space between the 3rd and 4th last ribs counting from the last one. Weights, pH, electrical conductivity, colour and intramuscular fat were also measured. A sample of 133 legs per cross were processed by dry-curing. The ham portion including Biceps femoris, Semimembranosus and Semitendinosus muscles was evaluated for instrumental texture and colour, biochemical and sensory analyses and acceptability (trained panel and consumers). DU3 carcasses were well conformed but lean. DU1 carcasses had a lower conformation but higher marbling. DU2 carcasses were intermediate. Dry-cured hams from DU1-sired pigs had a higher overall acceptability, although fat content influenced a consumers group negatively. Leaner DU3 hams had the lowest acceptability.     

Pig sire type and sex effects on carcass traits,meat quality and physicochemical and sensory characteristics of Serrano dry‐cured ham

This study demonstrates that improvements in animal line selection by breeding enterprises exert a strong effect on carcass traits, meat quality and sensory characteristics of Serrano dry‐cured ham. A total of 461 pigs from the offspring of a Duroc (DU) × Landrace (LD) sow mated with two DU boars and a DU × Large White (LW) boar from three breeding enterprises were evaluated. The two DU terminal sires were significantly different (P < 0.05) in carcass conformation, backfat thickness, ham and loin yields, raw ham traits, myoglobin concentration and total pigments formed during the curing process; in addition, the two lines provided different percentages of hams (54 vs 91%) with sufficient subcutaneous fat and weight to manufacture dry‐cured Serrano hams using a slow ripening process (11 months). The DU × LW sire had the best carcass and ham traits from an economic standpoint and obtained highest scores for sensory characteristics of Serrano ham evaluated by a trained panel test; furthermore, this line provided 84% of total hams suitable for manufacturing Serrano hams by a slow process. When the sex effect was analysed, carcass and ham traits of females were more favourable, but females presented a higher incidence of pale, soft and exudative (PSE) meat and a lower percentage of hams with sufficient subcutaneous fat and weight to produce Serrano hams using a slow ripening process (61% for females and 91% for castrates). On the other hand, castrates provided Serrano hams cured by a slow procedure with better organoleptic characteristics than females. Right and left hams were similar. Copyright © 2005 Society of Chemical Industry     

Investigation on interferon alpha-inducible protein 6 (IFI6) gene as a candidate for meat and carcass quality in pig

The aim of this research was to screen for polymorphism and to perform an association study of IFI6 with meat and carcass quality traits. A SNP (g.370A>G) was detected which was associated (P<0.05) with meat colour, pH 24h post mortem (p.m.) in ham, conductivity 45 min p.m. in loin and conductivity 24 h p.m. in ham, drip loss and carcass length in Duroc x Pietrain and with meat colour, muscle area and ham percentage in the Pietrain population. Highest expression of IFI6 mRNA was detected in skeletal muscle (longissimus dorsi) by qRT-PCR comparing different tissues. Both qRT-PCR and western blot revealed that the IFI6 gene and protein expressions were significantly (P<0.05) higher in skeletal muscle with low drip loss compared to that of high drip loss. IFI6 protein was localized in the myocytes membrane. Results suggested that IFI6 might play roles in meat and carcass quality and is a potential positional, physiological and functional candidate gene for improving meat quality traits in pigs.     

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.     

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.     

Stress hormones, carcass composition and meat quality in Large White×Duroc pigs

The levels of stress hormones, cortisol and catecholamines (adrenaline and noradrenaline), were measured in urine collected after slaughter from the bladder, in 309 pigs (females and castrated males) from an F2 intercross between the Large White and Duroc breeds to analyze the relationships between stress-responsive neuroendocrine systems, carcass composition and meat quality. Intramuscular fat content was measured from a biopsy sample taken at a live weight of 70 kg from the longissimus lumborum muscle, and carcass and meat quality traits were also collected. Carcass fat content was higher and estimated carcass lean meat content was lower with increasing urinary levels of cortisol and adrenaline (that are highly correlated with each other), but was not related to the levels of noradrenaline, showing that adrenal hormones favor the accretion of fat at the expense of muscle proteins, a typical physiological effect of cortisol. On the contrary, intramuscular fat levels were unrelated to either hormone level. Finally, muscle pH measured 24 h after death was positively correlated with catecholamine levels, an effect related to the catabolism of muscle glycogen by catecholamines released by preslaughter stress, which impairs post-mortem acidification of meat. These results show the importance of a control over stress neuroendocrine systems to increase pork production and product quality, and the value of the genetic approach to reach this goal.     

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