Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

Temperán, S.; Lorenzo, José M.; Castiñeiras, Bernardino Dominguez; Franco, Inmaculada; Carballo, Javier

doi:10.5424/sjar/2014123-5057

Cited by 25 publications

(44 citation statements)

References 46 publications

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“…As expected, these values were higher than those reported for local or autochthonous breeds and improved breeds in previous studies (Minelli et al, 2013;Franco et al, 2014). The values were also higher than those reported for Celta pigs (38.0 ± 7.9 mm; a Spanish native breed adapted to the extensive production system) (Temperan et al, 2014). These results are not surprising since the Iberian is a local breed from the southwestern region of Spain with a distinct adipogenetic nature and shows a high subcutaneous adiposity, contributed to by their diet because as indicated by Cunningham et al (1973), pigs fed with a low-protein diet were fatter than pigs fed with a high-protein diet.…”

Section: Discussionsupporting

confidence: 50%

Effects of gender and diet on back fat and loin area ultrasound measurements during the growth and final stage of fattening in Iberian pigs

et al. 2017

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Abstract. Reared in extensive parcels, 50 castrated or spayed Iberian pigs were fattened with conventional or high-oleic-concentrate diets to evaluate the effect of diet and sex on the measurements of the loin area depth, back fat thickness and its layers during the last 6 months before slaughter at eight time points in two anatomical locations by serial scans. The scan was the factor that had the greatest influence, followed by sex and diet. Back fat thickness at 10th rib level was higher than at 14th rib level. The thickness of the outer, middle and inner layers progressively increased over the study period. Throughout the experimental period, the differences between two successive scans of the M. longissimus area did not differ significantly, obtaining the lowest value at the third scan and the highest at the fifth scan. The ultrasound back fat depth was affected by sex, being greater in females and in animals with a high-oleic diet. Positive significant correlations were observed for measurements assessed. The R 2 values for the regression equations to estimate M. longissimus area were lower than the values found for the prediction of fat measurements, and they differed between sex and diet. The relative back fat growth was higher than M. longissimus area, not permitting the establishment of a similar growth pattern for fat and muscle. The sex and diet was taken into account in the predictive models. The subcutaneous adipose layers in Iberian pigs grow at different rates during the last 6 months before slaughter; with the ultrasound serial scan, it is possible to show these changes. The change in diet and the sex affect the adipose tissue development, being more noticeable in the middle layer of back fat at 10th rib level and the inner layer at 14th rib level. However, the sex and the use of an enriched oleic acid diet do not affect to loin development. As the middle layer of back fat shows more growth, this layer could be the best to be included in predictive models. The middle layer of back fat could also be good to be included in predictive models. Back fat thickness at the eighth scan can be predicted with moderate accuracy from corresponding measurements taken 30 days earlier and with less accuracy as the interval between measurements increases.

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Section: Discussionsupporting

confidence: 50%

Effects of gender and diet on back fat and loin area ultrasound measurements during the growth and final stage of fattening in Iberian pigs

et al. 2017

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“…As a consequence, the combined proportion of primal cuts (ham, shoulder and loin) was higher for CH15 group (42.2 vs. 37.8 vs. 37.9% for CH15, C and CH25 groups, respectively). These findings are in disagreement with the data reported by Temperan et al (2014) who concluded that the use of chestnuts in the finishing diet did not modify significantly the trimmed cuts weight.…”

Section: Meat Qualitycontrasting

confidence: 99%

“…These findings are in agreement with the data reported by Pugliese et al (2007) and Temperan et al (2014), who did not observe significant differences in colour parameters between pig fed with concentrate and chestnuts. In opposite, Pugliese et al (2013) noticed an increase of the L*, a* and b* values in the longissimus lumborum muscle in pigs fattened with chestnuts during 1 or 3 months in comparison with pigs fattened without chestnuts.…”

Section: Carcass Measurementssupporting

confidence: 94%

“…This suggests that the use of chestnut in the diet does not affect carcass fatness or increase carcass quality without increasing the amount of fat, a fact that is sought in order to increase the lean/fat ratio. This finding is in agreement with data reported by Temperan et al (2014) who did not find significant differences in dorsal fat thickness between pigs fed only with chestnuts (3 kg of chestnut/animal/day) during the three months before slaughter and those given commercial concentrate.…”

Section: Meat Qualitysupporting

confidence: 93%

“…4 (149 kg in CH15 group vs. 133 and 139 kg in C and CH25, respectively) and carcass weight (118 kg in CH15 group vs. 103 and 105 kg in C and CH25, respectively) were higher (p<0.01) in CH15 than in C and CH25 groups. This outcome is disagreement with those reported by Coutron-Gambotti et al (1998), Pugliese et al (2013) and Temperan et al (2014) who concluded that the use of chestnuts in the finishing diet did not modify significantly these values. Killing out percentage was better for chestnuts groups (CH15 and CH25) than for control group, but no influence was observed for dorsal fat thickness (4.75 vs. 5.25 vs. 4.55 cm for C, CH15 and CH25 groups, respectively).…”

Section: Meat Qualitycontrasting

confidence: 78%

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Effect of chestnuts level in the formulation of the commercial feed on carcass characteristics and meat quality of Celta pig breed

et al. 2016

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The effect of including chestnuts in the formulation of the feed on carcass characteristics and meat quality from 24 castrated males Celta pigs was studied. The inclusion of 15% of chestnut (CH15) improved (p<0.01) the carcass (118 vs. about 104 kg) and live weights (149 vs. 133-139 kg). Killing out percentage was also better for chestnuts groups than for control group. With regards the morphometric parameters, there were no statistically significant (p>0.05) differences except for the carcass length and ham length, for which the CH15 group proved to be the group with the longest sizes. The diet did not affect the physicochemical properties (colour parameters, water holding capacity and shear force) of longissimus dorsi muscle. The composition of some fatty acids of the longissimus dorsi muscle was affected by diet. The total saturated (35-38%) and total polyunsaturated fatty acids (8-10%) did not present differences. However, the increase of chestnut in the diet increased (p<0.05) the monounsaturated fatty acids in intramuscular fat (57% in CH25 vs. 53% in control and CH15). Within monounsaturated fatty acids, the C18:1n9 was the most influenced by the diet. The expression of the enzyme that synthesizes C18:1n9 depend on the composition of the diet. Therefore, the lower content of protein and the higher amounts of C18:1n9 and C18:2n6 in the chestnut could be explaining the greater content of C18:1n9 in muscle of chestnut-fed animals. The main conclusion is that including chestnuts in the diet would allow reduce production costs with no effect or even improving carcass measurements and meat quality.

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Dietary enzyme addition on the growth performance and carcass characteristics of pigs fed diets containing avocado oil cake silage

Nkosi

Seshoka

Fourie

et al. 2020

Trop Anim Health Prod

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Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

Cited by 25 publications

References 46 publications

Effects of gender and diet on back fat and loin area ultrasound measurements during the growth and final stage of fattening in Iberian pigs

Effects of gender and diet on back fat and loin area ultrasound measurements during the growth and final stage of fattening in Iberian pigs

Effect of chestnuts level in the formulation of the commercial feed on carcass characteristics and meat quality of Celta pig breed

Dietary enzyme addition on the growth performance and carcass characteristics of pigs fed diets containing avocado oil cake silage

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