Investigation of uniformity in pig carcass and meat quality traits

Abstract

The study was carried out to provide information on uniformity of commercial pigs on some of the most important traits determining pork quality: carcass, loin, ham and shoulder weights, fatness, drip loss, pH and colour. Three batches of pigs raised at the same farm and slaughtered at four different dates in the same commercial abattoir were considered. Batches included halothane-free females and castrated males, Duroc and Pietrain sire lines and two slaughter weights, but a common maternal line. The first batch was obtained using commercial Duroc sire boars, and included a total of 112 animals (56 castrated males and 56 females). The second batch used Duroc and Pietrain sire boars with the target to achieve two different final weights (105 and 115 kg live weight); 128 animals were controlled (64 castrated males and 64 females), 16 for each combination of sire boar, sex and final weight. The last batch used only Pietrain sire boars with 96 controlled pigs (48 castrated males and 48 females). The uniformity was measured by the coefficient of variation (CV) and the coefficient of dispersion (CD) for all data available, and for groups of common sex, sire breed and slaughter weight. Differences in uniformity were tested among traits and groups by using confidence intervals (CIs) at 95% confidence level (CI 95% ) for the CV and CD. Results showed a significantly lower uniformity for drip loss (CV 5 40.4%, CI 95% 36.9% to 44.7%; CD 5 32.1%, CI 95% 28.7% to 35.4%) and backfat (CV 5 22.8%, CI 95% 21.1% to 24.8%; CD 5 18.3%, CI 95% 17.1% to 20.2%) the pH being the most uniform trait (CV 5 3.2%, CI 95% 3.0% to 3.5%; CD 5 2.6%, CI 95% 2.4% to 2.9%). When comparing different 'sire breed-sex-slaughter weight' groups, no consistent sex and slaughter weight differences in uniformity were found, but animals from Pietrain sire breed showed a tendency to be less uniform for carcass traits than animals from Duroc sire breed. Nevertheless, variability within those groups was very high and often similar to that observed when considering all the animals from all the groups. Small differences were found comparing uniformity when using the CV or the CD. CIs of these coefficients have proved to be a simple and useful tool for testing differences in uniformity.

Carcass quality and uniformity of heavy pigs fed restrictive diets with progressive reductions in crude protein and indispensable amino acids

“…The average CV found herein was slightly greater for the weights of loins versus dressed hams, and BF showed the greatest CV among the investigated traits. This pattern for trait uniformity is consistent with the findings of Alfonso et al (2010), who reported a 3-fold greater CV for BF than for CW, ham weight or loin weight. When the CI of the CV were compared, we did not find any difference in uniformity of investigated traits among the dietary groups.…”

“…Uniformity has been described using the coefficient of variation, likewise in the studies of Alfonso et al (2010), Magowan et al (2007), and Patience et al (2004), and differences in uniformity across the dietary groups were tested by comparing CI of CV (Alfonso et al, 2010). The average CV for CW found in the present study is consistent with that reported for CW of Italian heavy pigs by Virgili et al (2003).…”

“…According to Alfonso et al (2010), uniformity was described using the coefficient of variation (CV), a measure of relative variation useful to compare different traits or groups having different mean values. Confidence intervals (CI) for the CV were computed according to Verrill and Johnson (2007), considering a 95% confidence level (CI95%).…”

“…Uniformity facilitates the processing of pork products and is considered a major quality attribute of pig production (Alfonso et al, 2010). Uniformity refers not only to the evenness of pig weights at the slaughterhouse, but also to the size and weight of the carcass and the retailed cuts.…”

Management and nutritional strategies to improve growth performance and carcass merit in white pigs

“…Uniformity is an important factor affecting profitability of the pig industry, and the production of gilts and CM in the same batch decreases carcass uniformity (Alfonso et al, 2010). Female castration uniforms growth and carcass characteristics of a given batch of pigs, facilitating farm management and logistics of transport to the slaughterhouse.…”