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

Sirtori, Francesco; Crovetti, Alessandro; Zilio, David Meo; Pugliese, Carolina; Acciaioli, Anna; Campodoni, G.; Bozzi, Rıccardo; Franci, O.

doi:10.4081/ijas.2011.e47

Cited by 22 publications

(41 citation statements)

References 39 publications

(88 reference statements)

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“…The value of 6.5% IMF (50% greater than the values obtained from the other diets) is rather high also for Cinta Senese pigs compared with the results for the same muscle obtained in other experiments using this breed (Franci et al, 2005;Pugliese et al, 2007;Sirtori et al, 2011), although it is consistent with the results obtained for other local Mediterranean pigs (Pugliese and Sirtori, 2012). Notably, the dietary effect on the IMF content was compensated by an opposing trend for the protein content, whereas gender exerted its effect by balancing the level of fatness with the moisture content.…”

Section: Discussionmentioning

confidence: 65%

Effect of dietary protein level on carcass traits and meat properties of Cinta Senese pigs

Sirtori

Crovetti

Acciaioli

et al. 2014

Animal

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The aim of this study was to test the effect of various dietary protein contents (CP) on the carcass traits and the meat quality of Cinta Senese pigs. A total of 60 Cinta Senese pigs were equally distributed in four dietary groups that were balanced for sex (barrows and gilts) and live weight. The animals in the groups were fed one of four diets (80CP, 100CP, 130CP and 160CP) containing different CP contents (80, 100, 130 and 160 g/kg, respectively). The diets were administered to the pigs during the entire growing-fattening period in a controlled dose of 90 g/kg W 0.75 , to a maximum of 2.5 kg/day per animal. The duration of the trial was~250 days, ending when the animals reached the target slaughter weight of 145 kg. The 80CP diet produced fatter carcasses than did the other diets; no differences in carcass composition were found among the animals fed the other three diets (total lean cuts: 57.4%, 61.4%, 60.8% and 61.3% for 80CP, 100CP, 130CP and 160CP diet, respectively). The sample joint composition confirmed the highest fatness and the lowest meatiness of pigs fed 80CP. This same pattern was evident for the composition of the muscle ( Longissimus lumborum) containing the largest amount of i.m. fat, and the lowest protein content in the 80CP group. Moreover, the 80CP diet resulted in the lightest and yellowest meat with the highest cooking loss. A principal component analysis of the physical and chemical traits of the meat revealed three first factors that explained 56% of the total variance. Among them, only the intersection of Factor1, which combined mainly lower pH at 24 h postmortem and higher drip loss, cooking loss, lightness and yellowness, with Factor2, which associated higher toughness, higher protein and lower fat content, graphically appeared to discriminate the 80CP diet from the other ones. In conclusion, a diet with 80 g/kg of CP content was inadequate for this local breed, while, in consideration of the cost of protein feed and the need to reduce N pollution, the 100CP diet would be an optimal compromise for the growth-fattening of Cinta Senese pigs.

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Section: Discussionmentioning

confidence: 65%

Effect of dietary protein level on carcass traits and meat properties of Cinta Senese pigs

Sirtori

Crovetti

Acciaioli

et al. 2014

Animal

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“…The lowest values of CIE b * were found in MLD from Mangalitsa and Large White compared to the MLD of other genotypes in the issue (P < 0.001). Similarly, Sirtori et al (2011) indicated that crossbreeds of Nero Siciliano exhibited darker, redder meat with higher values of yellowness than meat from indigenous breed Nero Siciliano. Several lines of Iberian pigs and Chato Murciano exhibited lower values of lightness in meat but higher values of yellowness than our study.…”

Section: Traitsmentioning

confidence: 99%

“…Similarly, Stanišić et al (2015Stanišić et al ( , 2016 observed lower water and protein contents but higher percentage of intramuscular fat in meat from Mangalitsa than Landrace. Sirtori et al (2011) indicated that meat from indigenous breeds had lower water and protein contents but higher intramuscular fat content than their crossbreeds. Szulc et al (2012b) showed higher percentage of water with higher intramuscular …”

Section: Traitsmentioning

confidence: 99%

Effect of pig genotypes from Slovak and Polish breeds on meat quality

et al. 2018

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Abstract. Nowadays, meat and meat products from indigenous pig breeds are desired by consumers for their high sensory quality. For that reason, the trend to use indigenous pig breeds for production of these products has widened. The aim of this study was to compare physical and chemical parameters of Musculus longissimus dorsi (MLD) as well as content of cholesterol and fatty acid profiles among Mangalitsa, the crossbreed Mangalitsa × Duroc, and pig meat breed Slovak Large White with Polish indigenous breeds Pulawska and Zlotnicka spotted. In the study, 48 pigs were used. The pigs were divided into 5 groups of different genotypes: Mangalitsa breed (n = 9), the crossbreed Mangalitsa × Duroc (n = 9), Slovak Large White -SLW (n = 10), Zlotnicka spotted (n = 10) and Pulawska (n = 10). The pigs were reared under intensive conditions, and they were fed by an ad libitum system with complete feed mixtures. The fattening period lasted from 30 to 100 kg of live weight. The SLW had the highest average daily gain with the lowest feed intake compared to Mangalitsa, the crossbreed Ma × Du and Polish indigenous breeds (P < 0.001). SLW had the highest meat content in the carcass while Mangalitsa had the lowest (P < 0.001). Mangalitsa and their crossbreed Ma × Du had the highest fat content in the carcass, but the SLW and Polish indigenous pig breeds had the lowest fat content in the carcass (P < 0.001). As regards the physical properties of MLD, the Polish indigenous pig breeds achieved the highest values of pH 45 min post mortem, the lowest drip loss values, the lowest colour values of CIE L * and the highest values of CIE b* compared to other genotypes in the experiment (P < 0.001). However the meat of crossbreed Ma × Du had pale, soft and exudative (PSE)-like conditions due to the low pH 45 min post mortem, the high values of drip loss and CIE L * . The crossbreed Ma × Du and Polish indigenous pig breeds had the highest content of intramuscular fat in MLD compared to Mangalitsa and SLW (P < 0.001). The cholesterol content in MLD was the highest in Polish pig breeds and the lowest in SLW (P < 0.001). Regarding the fatty acid content in the meat, intramuscular fat (IMF) from Zlotnicka spotted was significantly the most polyunsaturated with the highest percentages of C18:2n-6, C20:5n-3 and C22:6n-3, and it had the lowest percentages of monounsaturated fatty acids (MUFAs) as well as contents of C18:1cis-9 and C18:1trans-11 compared to other genotypes (P < 0.001). IMF from Slovak Large White was the most saturated and monounsaturated with the highest content of C18:1cis-9, and it has the lowest percentages of polyunsaturated fatty acids (PUFAs) in IMF compared to genotypes in the study (P < 0.001). From the results, it follows that the Polish indigenous pig breeds are more suitable for the breeding and production of special meat products due to acceptable fattening and carcass parameters as well as the meat quality. As regards fatty acid composition of meat, the direct influence between fatty acid composition in diet and in Muscu...

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“…Recent studies have shown that the meat of crossbreeds achieved higher pH values 45 minutes post mortem compared to meat from indigenous breeds, but the ultimate pH 24 h post mortem was almost identically in both genotypes (Poto et al, 2007;Sirtori et al, 2011). Sirtori et al (2011) reported lower values of drip loss in meat from indigenous breed Cinta Senese than in crossbreeds Italian Duroc x Cinta Senese. The ability of indigenous pigs to deposit intramuscular fat is valuable in the production of dry-cured meat products.…”

Section: Introductionmentioning

confidence: 99%

“…The meat colour mostly depends on myoglobin concentration, its chemical and physical state of meat (Estévez et al, 2003). Recent studies have shown that the meat of crossbreeds achieved higher pH values 45 minutes post mortem compared to meat from indigenous breeds, but the ultimate pH 24 h post mortem was almost identically in both genotypes (Poto et al, 2007;Sirtori et al, 2011). Sirtori et al (2011) reported lower values of drip loss in meat from indigenous breed Cinta Senese than in crossbreeds Italian Duroc x Cinta Senese.…”

Section: Introductionmentioning

confidence: 99%

Comparison the physicochemical quality indicators of Musculus Longissimus Dorsi from Mangalitsa Breed and their crossbreeds

Debreceni

Komová

Bučko

2016

JCEA

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In recent years, there has been a current trend in the market of pork to create products based on traditional, regional specialities, where is used technology such as drying, smoking and fermentation of products. These products require a specific quality of meat from pure-bred indigenous breeds or their crossbreeds with emphasis on dry matter content, intramuscular fat content in meat and fatty acid composition with higher share of unsaturated fatty acids and essential fatty acids. Due to this fact, indigenous breed such as the Mangalitsa has received attention from the aspect of high meat quality and meat products compared to pig meat breeds. The aim of study was to compare the meat quality of Musculus longissimus dorsi from Mangalitsa breed, the crossbreeds Mangalitsa x Duroc and the pig meat breed Slovak Large White. The experimental material comprised of 28 pcs of pigs, which were reared in the same intensive conditions and they were fed ad libitum by complete feed mixtures for fatteners. The fattening period lasted from 30 kg to 100 kg of body weight. In the presented study was found that the crossbreeds Mangalitsa x Duroc had lighter colour of meat and the Mangalitsa had darker colour than Slovak Large White (P < 0.01). From the point of texture of meat, it was found stiffer meat from Slovak Large White and more tender meat from crossbreeds Mangalitsa x Duroc compared to meat of Mangalitsa (P < 0.01). The crossbreeds Mangalitsa x Duroc had the highest intramuscular fat content and cholesterol content in meat (P < 0.01). The intramuscular fat content and cholesterol content was the lowest in Slovak Large White (P < 0.01). The results indicate that utilization of Mangalitsa breed for crossing with pig meat breeds can improve quality meat traits in their crossbreeds, which are requiring for production of special meat products. Abstrakt V posledných rokoch je aktuálnym trendom na trhu s bravčovým mäsom vytvárať produkty na báze tradičných, regionálnych špecialít, kde sa využíva technológia sušenia, údenia a fermentácie výrobkov. Tieto výrobky vyžadujú špecifickú kvalitu mäsa a tuku pri čistokrvných primitívnych plemenách alebo ich krížencov s dôrazom ku obsahu sušiny, obsahu intramuskulárného tuku v mäse a zloženia mastných kyselín s požadovaným vyšším podielom nenasýtených mastných kyselín a esenciálnych mastných kyselín. Z tohto dôvodu, primitívne plemeno mangalica získalo pozornosť z hľadiska vysokej kvality mäsa a mäsových výrobkov v porovnaní s mäsovými plemenami. Cieľom práce bolo porovnať kvalitu Musculus longissimus dorsi mangalice, krížencov mangalica x duroc a mäsového plemena slovenskej bielej ušľachtilej. Do pokusu bolo zaradených 28 ks ošípaných, ktoré boli chované v intenzívnych podmienkach a kŕmené systémom ad libitum kompletnou kŕmnou zmesou pre výkrm ošípaných. Výkrm trval od 30 kg do 100 kg živej hmotnosti. štúdii sme zistili, že mäso krížencov mangalica x duroc malo svetlejšiu farbu mäsa, pričom mäso mangalice bolo tmavšie v porovnaní so slovenskou bielou ušľachtilou (P < 0.01). Text...

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

Cited by 22 publications

References 39 publications

Effect of dietary protein level on carcass traits and meat properties of Cinta Senese pigs

Effect of dietary protein level on carcass traits and meat properties of Cinta Senese pigs

Effect of pig genotypes from Slovak and Polish breeds on meat quality

Comparison the physicochemical quality indicators of Musculus Longissimus Dorsi from Mangalitsa Breed and their crossbreeds

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