Effects of sire line, birth weight and sex on growth performance and carcass traits of crossbred pigs under standardized environmental conditions

Abstract

Abstract. A variety of available terminal sire lines makes the choice of terminal sire line complex for the pig producer. Higher birth weights are important for subsequent growth performance and selection for this trait is also necessary in sire lines. The aim was to investigate the effect of sire line, birth weight and gender on growth performance, carcass traits and meat quality. In total 3844 crossbred pigs from Camborough Pig Improvement Company (PIC) dams matched with either a Synthetic (A) or Piétrain (B) sire line were used. Pigs from line A grew faster (p<0.01), showed higher feed intake (p<0.01) and reached a higher final body weight (p≤0.01), but they had a similar efficiency (p=0.179). Leaner carcasses and heavier primal cuts (p<0.001) were observed in pigs from line B. Carcasses from pigs sired by line A had higher meat quality (p<0.001). Males had a higher growth rate (p≤0.05) but had a poorer feed efficiency (p<0.01). Heavier birth weight pigs and females had leaner, higher value carcasses with heavier primal cuts (p<0.001) compared to middle and low birth weight females or males. Sire line by sex interactions was significant for growth (p≤0.05) and carcass traits (p<0.001). Interaction between sire line and birth weight classes were only detected for loin depth (p<0.01). Line A is preferable if the numbers of fatting pigs per fattening place and year should be improved, and line B is an option to increase leanness and carcass primal cuts.

Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat

“…Pigs weighing 100 kg had lower juiciness, softness, shear forces, and total palatability than pigs weighing more than 100 kg ( p < 0.01). However, we found no effect of pre-slaughter weight on water holding capacity in our study, which contradicts the report of Elbert [ 11 ], whose research indicated that the heavy weight (120 kg) group had a higher fat content and water holding capacity than the light weight (100 kg) and medium weight (110 kg) groups ( p < 0.05).…”

“…According to Cobanovic et al [ 9 ] and Czyak-Runowska et al [ 10 ], pigs weighing between 115 and 130 kg had less meat and a higher prevalence of pale, soft, and exudative and dark, hard, and dry meat when compared to equivalents with a lower pre-slaughter weight. According to Elbert [ 11 ], increasing slaughter weight is associated with increased sensory scores for flavor, juiciness, and acceptability ( p < 0.05). Similarly, Rice et al [ 12 ] showed that pork from carcasses weighing more than 125 kg received higher desirable ( p < 0.05) evaluations for appearance and intention to purchase than swine weighing 111 kg.…”

Tracing the Inside of Pigs Non-Invasively: Recent Developments

“…Ultrasound measurements serve additionally for carcass grading either using, for example, the AUTOFOM III technology [62] by combining a number of 16 2-MHZ ultrasound transducers (Figure 9) or the BioQscan® pork carcass grading system (Biotronics, Inc., Ames, Iowa, USA). The lean meat percentage (or intramuscular fat) originating from ultrasound (carcass grading) can be used as important offspring information for boar or sire line selection in (cross-)breeding programs [63].…”

The Effect of Duroc and Pietrain Boars on Growth Ability of Piglets

“…The difference between the sexes in individual live weight and average daily gain were not statistically significant, however, the barrows of all combinations were heavier on average and grew faster. Some studies found more pronounced differences between sexes of piglets in favour of barrows (Elbert et al, 2020), while some studies did not (Škorjanc et al, 2007).…”