Performance and carcass, loin and ham quality in crossbreds from three terminal sire lines

Combining pig genetic and feeding strategies improves the sensory, nutritional and technological quality of pork in the context of relocation of feed resources

“…The D pigs tended to have a higher average daily feed intake (P < 0.10) but had lower feed efficiency than P pigs, leading to a lower average growth rate and slaughter BW. These findings differ from previous studies reporting higher average growth rate due to higher average daily feed intake but similar feed efficiency in D compared to P(NN) female and castrated male crossbred pigs (Morales et al, 2013;Kowalski et al, 2020). Higher growth performance for D than P (NN) crossbred pigs was also found by Edwards, Tempelman & Bates (2006) even though genotype differences were lower for females than castrated males in their study.…”

“…The lower drip, higher pH 24 h, similar pH 30 min and lightness and slightly reduced color coordinates found in the meat from D vs. P pigs are all in agreement with previous studies comparing the technological quality and color of pork from D vs. P NN crossbreeds (Edwards et al, 2003;Morales et al, 1023;Lowell et al, 2018;Kowalski et al, 2020). The lower shear force of meat from D pigs contrasts with results obtained by Lowell et al (2018) who reported slightly higher shear force of loin aged 13 d for D vs. P NN crossbred pigs.…”

“…The relative proportions of wholesale cuts also differed between genotypes, with lower loin and ham, and higher backfat and belly proportions in D than P carcasses. These results agree with previous studies based on the comparison of Duroc vs. Pietrain NN female and castrated male crossbreeds for carcass fatness (Edwards et al, 2006) and composition (Edwards et al, 2003;Morales et al, 2013;Kowalski et al, 2020) and with studies comparing pure breeds (Plastow et al, 2005;Ciobanu et al, 2011). Except slightly higher loin and lower shoulder percentages in R than in C pigs (P < 0.05), the feeding regimen did not influence carcass lean meat content, muscle depth, backfat thickness and proportions of wholesale cuts.…”

“…The lower shear force of meat from D pigs contrasts with results obtained by Lowell et al (2018) who reported slightly higher shear force of loin aged 13 d for D vs. P NN crossbred pigs. In two other studies, shear force of loin was similar in D and P NN crossbred pigs (Edwards et al, 2003;Kowalski et al, 2020). The use of meat samples taken and frozen one day after slaughter may explain the lack of texture differences in these studies.…”

“…Higher growth performance for D than P (NN) crossbred pigs was also found by Edwards, Tempelman & Bates (2006) even though genotype differences were lower for females than castrated males in their study. The discrepancies among studies may be due to differences between Duroc and also between Pietrain sire lines, as highlighted by Kowalski et al (2020).…”