Effect of sex and final fattening on ultrasound and carcass traits in Iberian pigs

Free-Range and Low-Protein Concentrated Diets in Iberian Pigs: Effect on Plasma Insulin and Leptin Concentration, Lipogenic Enzyme Activity, and Fatty Acid Composition of Adipose Tissue

“…In the same way, backfat thickness and backfat thickness increase were not affected by diet, showing that low-crude-protein diets did not result in fatter carcasses, in agreement with the data from previous studies in heavy [ 7 , 13 ] and lighter [ 8 , 38 ] pigs. Furthermore, other authors [ 32 , 39 ] reported that total backfat thickness and the different backfat layers thickness were no influenced by the feeding of Iberian pigs in extensive or intensive conditions. In the same way, these authors reported a slight increase over the finished fattening period in the external subcutaneous layer compared to the medium and internal ones, the medium layer representing nearly 60% of the total backfat [ 39 ].…”

“…Furthermore, other authors [ 32 , 39 ] reported that total backfat thickness and the different backfat layers thickness were no influenced by the feeding of Iberian pigs in extensive or intensive conditions. In the same way, these authors reported a slight increase over the finished fattening period in the external subcutaneous layer compared to the medium and internal ones, the medium layer representing nearly 60% of the total backfat [ 39 ]. A similar trend was observed by González et al [ 40 ], who reported that the middle layer of backfat showed more growth than the inner layer, with the outer layer demonstrating the lowest fat thickness.…”

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

“…Primal cut yield, except sirloin percentage, was not affected by sex confirming the results of Peinado et al (2012) and Franco et al (2014) in crossbreed pig (LD × LW dams × Duroc sires) and Celta pig crossbred, respectively. Ayuso et al (2014) reported that the pieces obtained from Iberian pigs showed similar weights and yields in both sexes, with the exception of the forelegs (heavier in barrows). Conversely, Serrano et al (2008) found that primal cut yield was lower for barrows than for females.…”

The effect of feeder system and diet on welfare, performance and meat quality, of growing-finishing Iberian × Duroc pigs under high environmental temperatures

“…The Iberian pig (Sus mediterraneus) is a breed with distinct marbling characteristics that originates from the southwest region of Spain. Its production is highly valued due to the myoglobin and iron concentrations, as well as the oleic acid content, in their tissues (Ayuso et al, 2014). These specificities result in high quality products, characterized by a meat with a differentiated texture and fat infiltration highly sought after by consumers (Ayuso et al, 2014), especially for Jamón Ibérico.…”

“…Its production is highly valued due to the myoglobin and iron concentrations, as well as the oleic acid content, in their tissues (Ayuso et al, 2014). These specificities result in high quality products, characterized by a meat with a differentiated texture and fat infiltration highly sought after by consumers (Ayuso et al, 2014), especially for Jamón Ibérico. To retain this differentiated meat while improving reproductive performance, Iberian pigs have been crossed with other breeds (Viguera et al, 2012).…”