A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 150 days of age

Abstract

-The effects of breed in combination with sex (female vs. castrated male) on carcass composition and meat quality characteristics were studied in a factorial arrangement of treatments involving 32 Large White (LW) and 32 Creole (CR) pigs. The pigs were slaughtered at 150 d of age; the slaughter weights were 90 and 60 kg for LW and CR pigs, respectively, which corresponded to the practical commercial slaughter weight in the French West Indies for both breeds. No interaction between breed and sex was found for all criteria studied. Creole pigs had a lower killing out percentage (82.9 vs. 80.9%, P < 0.001) and higher backfat thickness at 150 d of age (17.5 vs. 11.3 mm, P < 0.001) than the LW pigs. Higher pH 24 h post mortem were observed in the semimembranosus (SM), longissimus dorsi (LD), and semispinalis (SS) muscles of the CR than of the LW breeds (P < 0.01). The drip and cooking losses of meat measured in the LD muscle were lower in the CR than in the LW pigs (5.9 vs. 10.6% and 30.2 vs. 33.1%, respectively, P < 0.10). Creole pigs showed higher intramuscular fat percentage in LD muscle (3.45 vs. 2.46%, P < 0.001), more saturated (40.0 vs. 37.9%) and monounsaturated (40.6 vs. 38.4%) fatty acids and lower concentration of C18:2 and C18:3 in backfat than LW pigs (17.3 vs. 21.1% and 0.96 vs. 1.31%, respectively). Whatever the breed, the females (F) were leaner (P < 0.05) than the castrated males (C). The females showed higher drip and cooking losses in LD muscle and lower pH 24 h post mortem in LD and SM muscles. The saturated fatty acid concentrations were lower in F than in C. These results emphasise the reduced carcass performance of CR breed in intensive management and its superiority as far as the criteria of technological and sensory qualities of the fresh meat are concerned. ces deux génotypes. L'interaction entre le génotype et le sexe n'a été significative pour aucun des critères étudiés. Le rendement de la carcasse est inférieur (P < 0,001) et l'épaisseur de lard dorsale mesurée à 150 jours d'âge est plus élevée (P < 0,001) chez le porc CR comparé au LW (respectivement, 82,9 vs. 80,9 % et 17,5 vs. 11,3 mm). Des pH ultimes supérieurs ont été mesurés au niveau des muscles semimembranosus (SM), longissimus dorsi (LD) et semispinalis (SS) chez le porc CR (P < 0,01). Les pertes d'eau au ressuyage et à la cuisson mesurées sur le muscle LD sont plus faibles (P < 0,10) chez le CR (respectivement, 5,9 vs. 10,6 % et 30.2 vs. 33.1 %). Les teneurs en lipides intramusculaire du LD (3,45 vs. 2,46 %) et en acides gras saturés (40,0 vs. 37,9 %) et monoinsaturés (40,6 vs. 38,4 %) de la bardière sont supérieurs (P < 0,01) chez le CR. En revanche, les teneurs en C18:2 et C18:3 sont significativement supérieures chez le LW (respectivement, 21,1 vs. 17,3 % et 1,31 vs. 0,96 %). Indépendamment du type génétique, les femelles (F) sont significativement plus maigres que les mâles castrés (C). Les pertes d'eau au ressuyage et à la cuisson du muscle LD sont plus élevées et le pH ultime mesuré au niveau du LD ou du SM est p...

Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs

“…Moreover, CS showed the thickest backfat at all the locations, consistent with the highest carcass fatness as showed by their composition in fat and lean cuts. The result confirms the well known higher adipogenetic ability of the unimproved breeds (Labroue et al, 2000;Franci et al, 2003Franci et al, , 2005Renaudeau et al, 2005Renaudeau et al, , 2007Serrano et al, 2008) and it was expected since the genetic selection in pigs led to the increase of growth rate and to the reduction of body fat, as observed by Wood et al (2004) comparing modern breeds (Duroc and Large White) with the traditional ones (Berkshire and Tamworth).…”

The “Criollo Negro de la Costa Ecuatoriana” pigs: effect of sex and rearing system on performance, carcass and meat traits

“…The low weight and age of the animals at slaughter could be the main causes of the lack of differences between sexes. Nevertheless, our results disagree with Renaudeau et al (2005) in Creole pigs, who indicated that the barrows deposit more fat than females mainly at lumbar level. The rib eye area was lower than that recorded in most of the literature consulted due to lower slaughter weight and even with respect to the results obtained by Wojtysiak & Połtowicz (2014) on Pulawska pigs slaughtered at 30 kg body weight.…”

“…Given its low nutritional needs and the ability to utilize fibrous feeds, these animals can enhance unconventional food resources and have an important place in alternative breeding systems. Furthermore, the absence of genetic selection with respect to lean content may be associated with good meat quality (Renaudeau et al, 2005;Renaudeau & Mourot, 2007). Most of its production is done under extensive management in small herd size (Benítez & Sánchez, 2001), and according to historical data, these animals were fed with local resources, domestic by-products and residues from industrial plantations.…”

Physico-chemical quality attributes and fatty acid profiles of pork from Windsnyer and Large White gilts

“…Variations in WBSF might be due to pre-and post-slaughter procedures, and instrumental differences, as reported by Van Oeckel et al (1999). The findings that there were differences in cooking loss between pork from LW and WS gilts agree with those of Renaudeau et al (2005), who reported lower cooking loss (30.2%) in indigenous Creole pigs than the LW breed (33.1%). As observed in the study, differences in cooking losses between LW and WS gilts show the LW to be more susceptible to porcine stress syndrome and to have an increased likelihood of developing pale soft exudative (PSE) meat.…”