Feed efficiency and loin meat quality in Iberian pigs

Abstract

Non-ruminants Full-length research article Feed efficiency and loin meat quality in Iberian pigs ABSTRACT-We investigated the ability to predict production performance in Iberian pigs in an extensive production system from measurements of feed efficiency measured intensively. The second objective of this work was to study the relationship between feed efficiency and meat quality (composition, juiciness, tenderness, color, and subcutaneous fatty acid composition) and if cooked and cured quality properties can be predicted by properties in fresh meat. Thirty Iberian sows received successively a restricted diet of concentrate (P1 concentrate) and acorns (P2 acorn) intensively and an ad libitum diet of acorns supplemented with a restricted amount of concentrate (P3 montanera) extensively. Pigs that were more feed efficient on concentrate were less feed efficient on acorns and had higher body weight gain during the montanera. Improved feed efficiency on acorns reduced the concentration of α-linolenic and linoleic fatty acid composition of subcutaneous fat. Faster body weight gain in montanera resulted in a desirable reduction in cooking loss and a reduction in palmitic acid content in subcutaneous fat, and a potentially undesirable reduction in meat redness. Tenderness in cooked or cured loin was not significantly related to tenderness in the raw product. Cooking loss was positively related to purge and centrifugal drip loss and to color coordinates a* 24 and b* 24 in raw samples. We conclude that feed efficiency and body weight gain may be improved in the traditional Iberian production system, with a positive effect on cooking loss but potentially resulting in paler meat.

Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet

“…Both the fat and its consistency are of great importance for Spanish consumers of Iberian pork [ 1 , 26 ]. Oleic acid has a great influence on the consistency of fat [ 7 , 13 ].…”

“…The Iberian pig is characterized by the high quality of its meat and its fat content. It is an indigenous breed of the Iberian Peninsula [ 1 ]. The Iberian pig has a slow growth rate, so to reduce costs it is common to use a crossbreed with Duroc heritage [ 2 ].…”

“…Concerning meat production systems, the most widely renowned is the free-range system of breeding in dehesas, with access to the consumption of acorns. The resulting products are destined for a niche market of highly priced dry-cured processed meat [ 1 ]. Nevertheless, the compositions of these animal fats can be modified by the nature of the feeding fat, which can affect their metabolic pathways in different ways [ 3 ].…”

First-Degree Relationships and Genotyping Errors Deciphered by a High-Density SNP Array in a Duroc × Iberian Pig Cross

“…from pigs kept extensively in a production system called 'montanera' where they roam the Mediterranean forest and eat acorns is the most valuable meat product (8)…”