Effects of the rearing system on the quality traits of the carcass, meat and fat of the Chato Murciano pig

Abstract

To evaluate the performance of the Spanish autochthonous pig breed Chato Murciano under different rearing conditions, a total of 30 castrated male pigs were used. Eighteen pigs were reared in an outdoor system, and sent to slaughter with an average age of 210 days and live weight (LW) of 124.41 kg; and 12 pigs were reared in an indoor system, and slaughtered with 119.58 kg of LW and 236 days old. The pigs reared outdoors showed a better growing rate and final live weight in relation to age, as well as higher hot and cold carcass yields, and superior weights for the most valuable meat cuts, but their morphometric parameters were similar to those of the pigs reared indoors. The rearing system did not affect many of the meat quality traits (intramuscular fat (IMF) content, pH, color, tenderness and cooking loss), but drip losses were higher in the outdoor group. The levels of IMF found in this study in both rearing systems (2.65-3.19%) were notably lower than those from previous studies, probably due to differences in the diet used. The rearing system affected the mineral and fatty acid (FA) composition. The distribution of fatty acids in both groups, with a low Polyunsaturated Fatty Acid (PUFA) content, can be expected to produce good quality processed products.

Fatty acid profile of pork from a local and a commercial breed

“…Fernandez et al (1999) indicated that levels over 3.5 % are associated with a significant risk of meat being rejected by consumers (referring to fresh meat). Results for IMF obtained in the present study for Pulawska pigs are in agreement with investigations performed on autochthonous pigs by Galián et al (2008) and Yu et al (2013). In the study of Poto et al (2007) (2010), who reported that the mean fat content in loin of Polish Landrace pigs was 1.76 %.…”

“…An abnormally rapid rate of post-mortem glycolysis (initial pH ≤ 6.0) in the muscles produces poor-quality pork (pale, soft and exudative meat) (Galián et al, 2008). In our study the percent drip loss of pork decreases along with increasing pH.…”

“…It was reported that intramuscular fat of Duroc pigs had higher concentrations of SFAs and MUFAs and lower concentrations of PUFAs than Landrace (Cameron and Enser, 1991). The levels of fatty acids found in the Pulawska breed correspond to those from traditional breeds noted by Galián et al (2008), with low PUFA and high MUFA levels. According to Wood et al (2004a), the proportion of linoleic acid is higher in lean than in fatter pigs, which explains the highest concentration of C18 : 2 n-6 in LTL of PL pigs noted by us.…”

“…Low pH 24 values probably influenced these losses. Some authors (Franci et al, 2005;Galián et al, 2008;Franco et al, 2014) have reported that traditional breeds are characterized by lower drip loss during the storage than modern breeds. Yu et al (2013) measured drip loss in Longissimus dorsi muscle of Landrace and Lantang pigs and found that there was no significant difference between the two breeds.…”

“…PL pigs had the highest concentration of total PUFAs, mainly due to a high content of linoleic acid (10 %). Galián et al (2008) pointed out that the PUFA levels should not be higher than 12-14 % in meat destined to become processed products. The PUFA levels found, below the 15 % level established by Warnants et al (1996), are advisable for minimizing undesirable effects of oxidation and rancidity (Wood et al, 2004b;Zhang et al, 2009).…”