Performance of Cinta Senese pigs reared outdoors and indoors.

Pugliese, Carolina; Bozzi, Rıccardo; Campodoni, G.; Acciaioli, Anna; Franci, O.; Gandini, G.

doi:10.1016/j.meatsci.2004.09.001

Cited by 65 publications

(72 citation statements)

References 25 publications

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“…Deeper investigations would be helpful to better characterize the influence of extensive rearing conditions on p.m. muscle physiology and metabolism. In contrast with our findings, the literature generally reports no effect of extensive v. indoor rearing on the pH1 value in local (Labroue et al, 2000 in Basque and Gascon; Pugliese et al, 2005 in Cinta Senese pigs) or conventional breeds (Bee et al, 2004;Terlouw et al, 2009). Besides, the higher pre-slaughter physical activity of BE than BC pigs, which requires consumption of muscle energy (glycogen) store, would have probably contributed to their higher pHu values.…”

Section: Meat Quality Indicatorscontrasting

confidence: 99%

“…Moreover, the higher level of physical activity of extensively reared pigs that is generally associated with increased muscle oxidative metabolism (Gondret et al, 2005 for review) could also partly explain the darker colour of BE pork, in accordance with reports of Millet et al (2005). In agreement with our results, reduced meat lightness and water loss have been observed in outdoor pigs by Pugliese et al (2005), whereas Bee et al (2004) reported lower meat lightness but higher drip in outdoor v. indoor pigs. Despite higher pH1 and pHu and lower drip, which have all been positively associated with mechanical tenderness of pork (Huff-Lonergan et al, 2002;Bee et al, 2007), BE pigs had higher meat shear force values than BC pigs.…”

Section: Meat Quality Indicatorssupporting

confidence: 91%

“…Indeed, growth rate has been positively associated with activities of muscle proteolytic enzymes in pigs (Kristensen et al, 2004). Overall, our results confirm those of Pugliese et al (2005), who showed higher shear force and IMF and lower drip in meat from Cinta Senese pigs reared outdoors compared with indoors.…”

Section: Meat Quality Indicatorssupporting

confidence: 86%

“…Increased muscle glycogen or GP in extensive conditions, especially during the winter season to fulfil high muscle energy requirements has already been reported, but was not accompanied by lower ultimate pH (Bee et al, 2004;Terlouw et al, 2009). Accordingly, Pugliese et al (2005) found similar loin pHu in Cinta Senese pigs reared outdoors or indoors, whereas Labroue et al (2000) showed lower pHu in the LM of Basque and Gascon pigs reared in free-range compared with semiconfined systems.…”

Section: Meat Quality Indicatorsmentioning

confidence: 75%

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Influence of production system in local and conventional pig breeds on stress indicators at slaughter, muscle and meat traits and pork eating quality

Lebret

Ecolan

Bonhomme

et al. 2015

Animal

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Sensory quality of pork is a complex phenotype determined by interactions between genetic and environmental factors. This study aimed at describing the respective influences of breed and production system on the development of pork quality. Plasma stress indicators and Longissimus muscle (LM) composition, physicochemical and sensory quality traits were determined in two contrasted breeds -the conventional Large White (LW, n = 40) and the French local Basque (B, n = 60). Pigs were reared in either a conventional (C; n = 20 per breed), alternative (A; sawdust bedding and outdoor area, n = 20 per breed) or extensive system (E; free-range, n = 20 B). All the pigs from A and C systems were slaughtered at the same slaughterhouse, whereas B pigs from the E system were slaughtered at a local commercial abattoir. Major breed differences were found for almost all traits under study. LM from B pigs exhibited higher lipid, lower water and collagen concentrations, as well as lower collagen thermal solubility ( P < 0.001). Although plasma stress indicators at slaughter did not differ between breeds, except lower ( P < 0.05) lactate levels in B pigs, they exhibited higher LM pH1 and pHu values, and lower meat lightness, hue angle, water (drip, thawing and cooking) losses, glycolytic potential and shear force. Sensory analyses highlighted higher redness, marbling, tenderness, juiciness and flavour scores ( P < 0.01) of meat from B compared with LW pigs. Within both LW and B breeds, compared with C, the A system did not ( P > 0.05) influence plasma stress indicators, LM chemical composition and physicochemical or sensory traits of pork. In contrast, within the B pigs, the E system affected the meat quality more. Lower plasma cortisol levels ( P < 0.05), but higher plasma lactate, creatine kinase and lactate dehydrogenase activities, and more skin lesions ( P < 0.05), indicating higher muscular activity during pre-slaughter handling, were found in pigs produced in the E compared with the C system. E pigs exhibited higher meat pH1 and pHu values and shear force ( P < 0.01) and exhibited lower lightness, hue angle and drip and thawing losses ( P < 0.01) compared with the C pigs, whereas LM lipid, protein or collagen concentrations were not affected. Regarding sensory traits, the E system produced redder meat, but did not impact the eating quality of pork. Altogether, this study demonstrates that differences in meat quality between B and LW breeds can be modulated by extensive pig production system.

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Section: Meat Quality Indicatorscontrasting

confidence: 99%

Section: Meat Quality Indicatorssupporting

confidence: 91%

Section: Meat Quality Indicatorssupporting

confidence: 86%

Section: Meat Quality Indicatorsmentioning

confidence: 75%

See 2 more Smart Citations

Influence of production system in local and conventional pig breeds on stress indicators at slaughter, muscle and meat traits and pork eating quality

Lebret

Ecolan

Bonhomme

et al. 2015

Animal

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“…Up to now, several studies have been conducted to characterise autochthonous pig breeds such as Iberian (Rey et al, 2006), Gascon (Sans et al, 2004), Nero Siciliano (Pugliese et al, 2004) and Cinta Senese (Pugliese et al, 2005) being raised in outdoor production systems in the Mediterranean area. The main purpose of these local pig breeds is the fabrication of high-quality dry-cured meat products taking advantage of their good rusticity and the natural feed resources.…”

Section: Introductionmentioning

confidence: 99%

Effect of sire breed on carcass characteristics and meat and fat quality of heavy pigs reared outdoor and intended for dry-cured meat production

Latorre

Iguácel

Sanjoaquin³

et al. 2009

Animal

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A trial was conducted to study the effect of sire line (Duroc (DU) and Pietrain (PI)) on carcass, meat and fat quality of pigs reared outdoor and destined to dry-cured meat production. No differences between sire genotypes were detected in carcass fat thickness ( P . 0.10) but carcasses from DU-sired pigs were longer ( P , 0.05) and tended to have a higher yield of trimmed shoulders ( P 5 0.07) and hams ( P 5 0.06) than carcasses from PI-sired pigs. Loins from DU-sired genotype showed higher ( P , 0.05) L* value and lower ( P , 0.01) a* value than loins from PI-sired genotype. Pork from DU-sired offspring tended to have higher ( P 5 0.09) intramuscular fat (IMF) percentage and lower ( P , 0.05) moisture proportion than meat from PI-sired offspring. Also, loins from DU-sired pigs had lower ( P , 0.001) thawing losses than loins from PI-sired pigs. The subcutaneous fat from the DU-sired line tended to show lower ( P 5 0.08) percentage of total polyunsaturated fatty acids (PUFAs) than that from the PI-sire line, mostly due to the higher proportion of C18:2 ( P 5 0.09) and C20:3 ( P , 0.01). However, no effect of crossbreed was detected on the total proportion of saturated, monounsaturated fatty acid (MUFAs) or PUFAs of IMF ( P . 0.10). We conclude that both sire lines can be used successfully under outdoor conditions but DU boars are more adequate than PI boars for the production of heavy pigs intended for the dry-cured meat industry.

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