Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rates

Correa, J. A.; Faucitano, L.; Laforest, Jean-Paul; Rivest, J.; Marcoux, M.; Gariépy, C.

doi:10.1016/j.meatsci.2005.06.006

Cited by 132 publications

(139 citation statements)

References 19 publications

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“…It is due to genetic aspects and castration of males resulting in different metabolism of both sexes. On the other hand, the content of intramuscular fat was significantly higher in castrates than in gilts (2.49 vs. 2.00%), which was in agreement with Oliver et al (1994), Latorre et al (2003), and Correa et al (2006). Opposite results were reported by Cisneros et al (1996), Enfält et al (1997), Hamilton et al (2000), Faucitano et al (2004) and Latorre et al (2004), who did not find any significant effect of sex on IMF.…”

Section: Resultssupporting

confidence: 73%

“…The slaughter weight of pigs did not have any impact on intramuscular fat content in our experiment (Table 3) as reported by Latorre et al (2004) and Correa et al (2006). The model that included the fixed effect of sex, weight of lean meat and weight of fatty parts in relation to the sex influencing intramuscular fat of pigs was selected (Table 7).…”

Section: Resultsmentioning

confidence: 92%

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The effect of sex and slaughter weight on intramuscular fat content and its relationship to carcass traits of pigs

Bahelka¹,

Hanusová²,

Peškovičová³

et al. 2007

CZECH J ANIM SCI

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Carcass quality and intramuscular fat content of castrates and gilts are compared and a possible dependence of intramuscular fat content on sex and slaughter weight is determined in the pig population of the Slovak Republic. A total of 129 pigs of three different genotypes were included in the experiment. After slaughter, the carcasses were weighed and backfat thickness was measured. On the next day, carcass dissection described by Walstra and Merkus (1995) was determined. Four prime cuts (shoulder, loin, ham and belly) were further dissected to meat, bones and fat with skin. Intramuscular fat content was analysed in a laboratory from the samples (100 g) of musculus longissimus dorsi. The results were statistically analysed using SAS/STAT and a linear model was used to find the dependence of intramuscular fat content. Correlation coefficients between carcass traits and intramuscular fat were also calculated. Sex of pigs, and particularly weight of lean meat and weight of fatty parts had a significant effect on intramuscular fat content (P < 0.0001 and P = 0.0022) while no effect of the genotype and slaughter weight was observed. Significant differences between castrates and gilts were found in almost all observed traits, e.g. average backfat thickness (29.01 vs. 25.56 mm), percentage of meat (52.77 vs. 57.68%), intramuscular fat content (2.49 vs. 2.00%). Generally, the intramuscular fat in the pig population is not sufficient (2.25%), therefore it would be desirable to include this trait in selection strategies in pig breeding.

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Section: Resultssupporting

confidence: 73%

Section: Resultsmentioning

confidence: 92%

The effect of sex and slaughter weight on intramuscular fat content and its relationship to carcass traits of pigs

Bahelka¹,

Hanusová²,

Peškovičová³

et al. 2007

CZECH J ANIM SCI

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“…Previous studies showed some or no effect of slaughter weight on meat quality traits (Latorre et al, 2004;Piao et al, 2004;Correa et al, 2006). However, the present study demonstrated the developmental changes of meat quality parameters of Jinhua pigs and Landrace, and breed differences.…”

Section: Discussioncontrasting

confidence: 69%

“…Wanger et al (1999) also found that dressing percentage, carcass lean and carcass fat of five different genetic types of pig had significant changes over a live weight range of 25 to 125 kg. Carr et al (1978) and Correa et al (2006) also reported that the total lean, fat and bone content increased with slaughter weight. In addition, developmental changes of carcass lean percentage in the two breeds are in agreement with previous reports (Shields et al, 1983;Ferrell and Cornelius, 1984;White et al, 1995), who observed that empty body protein and fat-free carcass lean percentages increase from birth to approximately 45 to 65 kg as percentage of water decrease.…”

Section: Discussionmentioning

confidence: 87%

Developmental changes of carcass composition, meat quality and organs in the Jinhua pig and Landrace

Miao

Wang

et al. 2009

Animal

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The present study was aimed to compare the developmental changes of carcass composition, meat quality characteristics and organ weight in pigs of different breeds. Six pigs (sex balance) of each breed were slaughtered at 35, 80 and 125 days of age, respectively. The carcass was chilled and the left carcass side was dissected into bone, lean meat, fat and skin; additionally, organ weight and meat quality parameters were observed. Carcasses of the Jinhua pig were lighter ( P , 0.001), contained less lean meat percentage ( P , 0.01) and more carcass fat percentage ( P , 0.05) than did carcasses of the Landrace. L*-values were lower in Jinhua pigs than in Landrace at 125 days of age ( P , 0.05), but the Jinhua pig had higher a*-values compared with Landrace at the age of 80 days ( P , 0.01) and 125 days ( P , 0.01), respectively. In addition, Jinhua pigs showed lower colour scores ( P , 0.05), higher intramuscular fat (IMF) percentage ( P , 0.05), less marbling scores ( P , 0.05) and lower drip loss ( P , 0.05) than Landrace. For organ weight, Jinhua pigs had higher relative heart weight at the age of 80 days ( P , 0.05) and 125 days ( P , 0.001), and higher relative liver weight at 125 days of age ( P , 0.01) than that of Landrace. In addition, the relative kidney weight was heavier ( P , 0.001) in the Jinhua pig than in the Landrace during the whole experiment. These results indicated that developmental changes of carcass composition, meat quality parameters and organ weight displayed breed differences. Jinhua pigs were fatter than Landrace but the former had better quality characteristics in the meat.

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“…In contrast, Leach et al (1996) observed a linear increase of the resistance of meat to cutting with age. In this respect, Correa et al (2006) indicated that insoluble collagen content of pig meat increased with increases in SW. In addition, Corino et al (2009) reported that consumers were able to detect differences in the colour of meat from pigs slaughtered at 120 or 160 kg BW.…”

Section: Carcass Traitsmentioning

confidence: 95%

Productive performance, carcass and meat quality of intact and castrated gilts slaughtered at 106 or 122 kg BW

Peinado

Serrano

Medel³

et al. 2011

Animal

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A total of 200 (Landrace 3 Large White dam 3 Pietrain 3 Large White sire) gilts of 50 6 3 days of age (23.3 6 1.47 kg BW) were used to investigate the effects of castration (intact gilt, IG v. castrated gilt, CG) and slaughter weight (SW; 106 v. 122 kg BW) on productive performance, carcass and meat quality. Four treatments were arranged factorially and five replicates of 10 pigs each per treatment. Half of the gilts were ovariectomized at 58 days of age (8 days after the beginning of the trial at 29.8 6 1.64 kg BW), whereas the other half remained intact. The pigs were slaughtered at 106 or 122 kg BW. Meat samples were taken at Musculus longissimus thoracis at the level of the last rib and subcutaneous fat samples were taken at the tail insertion. For the entire experimental period, CG had higher (P , 0.05) BW gain and higher (P , 0.001) backfat and Musculus gluteus medius fat thickness than IG. However, IG had higher (P , 0.05) loin and trimmed primal cut yields than CG. Meat quality was similar for IG and CG but the proportion of linoleic acid in subcutaneous fat was higher (P , 0.001) for IG. Pigs slaughtered at 122 kg BW had higher (P , 0.001) feed intake and poorer feed efficiency than pigs slaughtered at 106 kg BW. An increase in SW improved (P , 0.001) carcass yield but decreased (P , 0.05) trimmed primal cut yield. Meat from pigs slaughtered at the heavier BW was redder (a*; P , 0.001) and had more (P , 0.01) intramuscular fat and less thawing (P , 0.05) and cooking (P , 0.10) loss than meat from pigs slaughtered at the lighter BW. In addition, pigs slaughtered at 122 kg BW had less (P , 0.01) linoleic acid content in subcutaneous fat than pigs slaughtered at 106 kg BW. Castration of gilts and slaughtering at heavier BW are useful practices for the production of heavy pigs destined to the dry-cured industry in which a certain amount of fat in the carcass is required. In contrast, when the carcasses are destined to fresh meat production, IG slaughtered at 106 kg BW is a more efficient alternative.

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Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rates

Cited by 132 publications

References 19 publications

The effect of sex and slaughter weight on intramuscular fat content and its relationship to carcass traits of pigs

The effect of sex and slaughter weight on intramuscular fat content and its relationship to carcass traits of pigs

Developmental changes of carcass composition, meat quality and organs in the Jinhua pig and Landrace

Productive performance, carcass and meat quality of intact and castrated gilts slaughtered at 106 or 122 kg BW

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