No abstract

No abstract

No abstract

The Chato Murciano pig is a breed catalogued as a Special Protection breed in danger of extinction. At present it is commonly reared in an intensive system. We have studied the mineral composition and other characteristics of its carcass and meat. Samples from the Musculus longissimus lumborum were taken from a total number of 43 animals, divided into two groups, Chato Murciano and Chato Murciano crossed with Iberian, reared in a conventional indoor system. The resulting meat of the Chato Murciano pig and its cross with Iberian was especially rich in iron and copper, rich in phosphorus, and marginally poor in calcium and sodium. The evolution of the pH of the carcass was that of pigs which do not produce PSE (pale, soft and exudative) meat. Some relevant positive correlation coefficients between minerals (P ≤ 0.05) have been found.

To evaluate the performance of the Spanish autochthonous pig breed Chato Murciano under different rearing conditions, a total of 30 castrated male pigs were used. Eighteen pigs were reared in an outdoor system, and sent to slaughter with an average age of 210 days and live weight (LW) of 124.41 kg; and 12 pigs were reared in an indoor system, and slaughtered with 119.58 kg of LW and 236 days old. The pigs reared outdoors showed a better growing rate and final live weight in relation to age, as well as higher hot and cold carcass yields, and superior weights for the most valuable meat cuts, but their morphometric parameters were similar to those of the pigs reared indoors. The rearing system did not affect many of the meat quality traits (intramuscular fat (IMF) content, pH, color, tenderness and cooking loss), but drip losses were higher in the outdoor group. The levels of IMF found in this study in both rearing systems (2.65-3.19%) were notably lower than those from previous studies, probably due to differences in the diet used. The rearing system affected the mineral and fatty acid (FA) composition. The distribution of fatty acids in both groups, with a low Polyunsaturated Fatty Acid (PUFA) content, can be expected to produce good quality processed products.