Comparative description of growth, fat deposition, carcass and meat quality characteristics of Basque and Large White pigs

Abstract

-Characteristics of growth, fat deposition, carcass and meat quality of pigs from the Basque Black Pied breed were described and compared with those of Large White pigs. Four pens, two per breed, of eleven pigs born during the same two week period, were simultaneously fattened and slaughtered, under the same conditions. The experiment was carried out over a fixed duration (124 days) and slaughter was carried out at a fixed average age (202 days). Basque pigs showed lower growth and feed efficiency and higher backfat depth (2.6 vs. 1.7 cm, P < 0.001) than Large White pigs. The difference was especially noticeable in the middle subcutaneous fat layer (0.5 cm, P < 0.001). The meat of Basque pigs was darker, redder, more marbled, and with higher pH values than in Large White pigs. Differences in fatty acid composition were observed between breeds but they were not statistically significant (P > 0.05) because of high variability observed between animals. The Basque breed exhibited an early and higher adipose development and a higher activity of enzymes responsible for lipid synthesis than the Large White. The diameter of intramuscular adipose cells was larger in Basque (40.2 vs. 33.0 µm, P < 0.001) than in Large White pigs. The results show the particular characteristics of the Basque breed as compared to pig lines highly selected for lean growth efficiency.Basque pig / fattening performance / adipose tissue / meat quality Résumé -Comparaison des performances de croissance, du développement des tissus adipeux, de la qualité de la carcasse et de la viande du porc Basque et Large White. Les performances de croissance, le développement des tissus adipeux et la qualité de la carcasse et de la viande de porcs de race Pie Noir du Pays Basque ont été étudiés et comparés à ceux de porcs de race Large White. Pour chaque race, deux lots de onze porcs, nés à la même période, ont été élevés dans les mêmes conditions de logement, d'alimentation, puis abattus au même âge. L'expérience a duré 124 jours et les animaux ont été sacrifiés à un âge moyen constant de 202 jours. Les porcs Basques ont eu une croissance et une efficacité alimentaire plus faibles que les porcs Large White, alors qu'ils ont eu une épaisseur de lard plus élevée (2,6 vs. 1,7 cm, P < 0,001). La différence était particulièrement apparente dans la couche moyenne de lard sous-cutané (0,5 cm, P < 0,001). La viande des porcs * Corresponding author: leo.alfonso@unavarra.es 34 L. Alfonso et al.Basques a été plus foncée, plus rouge, plus marbrée, et avec des valeurs du pH plus élevées que celle des porcs Large White de référence. Des différences dans la composition en acides gras ont été observées entre les races, mais elles n'étaient pas statistiquement significatives (P > 0,05) en raison d'une grande variabilité entre animaux. Les caractéristiques des tissus adipeux ont été significativement différentes, montrant un développement précoce chez les porcs Basques avec des activités élevées des enzymes responsables de la synthèse des lipides. Le diamètre des cell...

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

“…The higher IMF proportion of the B pigs (3.93% v. 2.23% for B and LW, P < 0.001) was in accordance with their higher body fatness (Lebret et al, 2014). It is also in agreement with the results reported for IMF proportion (Labroue et al, 2000) or marbling density (Alfonso et al, 2005) in this breed, and confirms the great potential of local pig breeds for IMF deposition (Lebret, 2008;Pugliese and Sirtori, 2012). In agreement with the present results, lower LM collagen concentrations and higher proportion of non-reducible, thermo-resistant collagen cross-links were found in local Casertana compared with LW pigs at 330 days of age (Maiorano et al, 2013).…”

“…The higher eating quality of meat from B pigs is in agreement with breed differences found in almost all pork quality indicators under study that are associated with sensory quality -that is, the higher pH1 and pHu values and IMF concentration and the lower water losses, breaking energy and shear force (De Vol et al, 1988;Monin, 1988; Breed, production system and meat quality in pigs Huff-Lonergan et al, 2002;Lebret, 2009). Our study confirms the higher scores for redness, marbling, tenderness, juiciness and flavour of meat from B compared with LW pigs found by Labroue et al (2000) and Alfonso et al (2005), and are in line with the high eating quality reported in local compared with conventional pig breeds (Labroue et al, 2000 in Gascon v. LW pigs;Bonneau and Lebret, 2010 for review).…”

“…These results are consistent with the well-known positive relationships between pH1 and pHu values, redness and mechanical tenderness of pork, whereas lightness and water loss are negatively related to pH1 and pHu as well as GP to pHu (Monin, 1988;Warriss, 2000;Klont et al, 2001). These breed differences can be interpreted as higher sensory quality of meat from B pigs and confirm the results obtained on the LM of B compared with LW pigs by Alfonso et al (2005) for pH1, pHu, lightness and redness and by Labroue et al (2000) for pHu, lightness, redness and water-holding capacity. Accordingly, higher pHu and redness and lower lightness and drip loss were found in the loin from other local breeds compared with the LW pigs (e.g.…”

“…Expecting differences in growth rate between breeds and production systems (Labroue et al, 2000;Alfonso et al, 2005;Lebret et al, 2011) and in order to slaughter the pigs from the five treatments at the same time and final BW (around 145 kg), the BE pigs were included in the experiment 5 months, and the BC and BA pigs 3 months, before the LWC and LWA pigs. Pigs produced in the C and A housing systems received the same standard growing (from 35 up to 75 kg BW) and finishing (from 75 kg BW onwards) diets, using a feeding plan based on live weight, as previously described (Lebret et al, 2014).…”

Growth, Carcass and Meat Quality of Casertana, Italian Large White and Duroc x (Landrace x Italian Large White) Pigs Reared Outdoors

“…In agreement with the recent findings of Pietrolà et al (2006), CT pigs had lower (P<0.05) average daily gain (ADG) than the other two genotypes. The lower growth rate of the unimproved breed confirms the findings found in other Italian (Acciaioli et al, 2002;Filetti et al, 2003;Franci et al, 2003) and European (Legault et al, 1996;Serra et al, 1998;Alfonso et al, 2005) native breeds.…”