Effect of sire breed on carcass characteristics and meat and fat quality of heavy pigs reared outdoor and intended for dry-cured meat production

Abstract

A trial was conducted to study the effect of sire line (Duroc (DU) and Pietrain (PI)) on carcass, meat and fat quality of pigs reared outdoor and destined to dry-cured meat production. No differences between sire genotypes were detected in carcass fat thickness ( P . 0.10) but carcasses from DU-sired pigs were longer ( P , 0.05) and tended to have a higher yield of trimmed shoulders ( P 5 0.07) and hams ( P 5 0.06) than carcasses from PI-sired pigs. Loins from DU-sired genotype showed higher ( P , 0.05) L* value and lower ( P , 0.01) a* value than loins from PI-sired genotype. Pork from DU-sired offspring tended to have higher ( P 5 0.09) intramuscular fat (IMF) percentage and lower ( P , 0.05) moisture proportion than meat from PI-sired offspring. Also, loins from DU-sired pigs had lower ( P , 0.001) thawing losses than loins from PI-sired pigs. The subcutaneous fat from the DU-sired line tended to show lower ( P 5 0.08) percentage of total polyunsaturated fatty acids (PUFAs) than that from the PI-sire line, mostly due to the higher proportion of C18:2 ( P 5 0.09) and C20:3 ( P , 0.01). However, no effect of crossbreed was detected on the total proportion of saturated, monounsaturated fatty acid (MUFAs) or PUFAs of IMF ( P . 0.10). We conclude that both sire lines can be used successfully under outdoor conditions but DU boars are more adequate than PI boars for the production of heavy pigs intended for the dry-cured meat industry.

The influence of age at the beginning of Montanera period on meat characteristics and fat quality of outdoor Iberian pigs

“…The level of C18:1 observed in the current trial (552 to 563 g/kg) is close to the results of previous studies , but was higher than that found in Iberian pigs reared indoors (485 g/kg) (Lo Fiego et al, 2005) or in white pigs reared outdoors (435 g/kg) (Latorre et al, 2009b). This is likely due to the fact that acorns have a higher content of oleic acid and consequently of MUFA and a lower content of PUFA than concentrate feed (Raj et al, 2005).…”

“…However, in indoor Iberian pigs, a higher SFA content (390 g/kg) and a lower UFA content (610 g/kg), mainly due to a low content of MUFA (90 g/kg), have been found (Serrano et al, 2008a and. Also, in outdoor Duroc 3 (Landrace 3 Large White) pigs slaughtered at 170 kg BW, the SFA and MUFA contents reported were 348 and 472 g/ kg, respectively (Latorre et al, 2009b). The increase of slaughter age did not modify the level of SFA, which is in agreement with Daza et al (2006) who found similar values of this parameter between pigs that began the fattening period at 12 and 14 months of age.…”

Effect of Breed on Fatty Acid Composition and Lipogenic Enzyme Abundance in the Subcutaneous Adipose Tissue of Pigs

“…The present study did not find significant differences in the levels of SFA, MUFA, n−3 PUFA, or n−6 PUFA between Piétrain and D × P. This is consistent with the report of Latorre and others () who observed that cross‐breeds with purebred Piétrain or Duroc paternal lines did not differ in SFA or MUFA content.…”

Peer Review #3 of "The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork (v0.1)"

“…Previous research demonstrates minimal differences in fatty acid composition among similar genetic types to those used in the current study. Our results agreed with Cameron et al (1990) and Latorre et al (2009b), who found only higher myristic acid (C14:0) concentrations in Du than in Pi genetics. On the contrary, the leaner carcasses (> 60% lean) had lower acid lauric (C12:0) and eicosatrienoic acid (C20:3n-3) but greater MUFA/SFA ratio content than the fattier meat (< 60%).…”