Effect of crossbreeding and gender on meat quality and fatty acid composition in pork

Alonso, V.; Campo, M. M.; Español, Sonia; Roncalés, Pedro; Beltrán, José

doi:10.1016/j.meatsci.2008.07.021

Cited by 107 publications

(107 citation statements)

References 33 publications

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“…Furthermore, the pH 45 and T 45 values and incidence of PSE and DFD meat did not differ between genders (P>0.05), as depicted in Table 1. Analogous observations were reported in the studies of Alonso et al (2009) and Gispert et al (2010). Pre-slaughter conditions, imposed during transportation and lairaging at the abattoir, are important factors that influence the pH value of meat, and therefore various stressors might affect gilts and castrated male pigs differently (Pineiro et al, 2001).…”

Section: Resultssupporting

confidence: 59%

“…The influence of gender on carcass and meat quality traits has been extensively investigated over the last decades, but the results are not consistent. Some authors did not find any differences in meat quality parameters among barrows and gilts (Alonso et al, 2009, Gispert et al, 2010; while others reported that meat quality was influenced by gender (Bridi et al, 2006, Franco et al, 2008.…”

Section: Introductionmentioning

confidence: 97%

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Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility

Čobanović¹,

Bošković²,

Василев³

et al. 2016

SA J. An. Sci.

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The aim of this study was to determine the effects of gender, slaughter weight, stocking density, lairage time and season on carcass and meat quality parameters in a low-input production system. The study was conducted on 400 slaughter pigs (200 barrows and 200 gilts) with live weight of 115.0 ± 4.70 kg. Barrows had higher slaughter and carcass weights, fat thickness and lower meatiness. Heavier pigs had higher hot and cold carcass weights, fat thickness, lower meatiness, and higher incidences of pale, soft and exudative (PSE) and dark, firm and dry (DFD) meat. Low stocking density during transportation increased skin lesion score, pH 45 value and the incidence of DFD meat; while high stocking density decreased pH 45 value and increased T 45 value and the incidence of PSE meat. Long lairaging reduced slaughter weight, carcass weight, dressing percentage and backfat thickness and increased skin lesion score. After overnight lairaging, pH 45 value and the incidence of DFD meat became higher. After short lairaging, the pH 45 value was lower, while the incidence of PSE meat increased. Pigs slaughtered in winter had the highest slaughter weight, backfat thickness, pH 45 value and incidence of DFD, and the lowest meatiness. Pigs slaughtered in summer had the lowest slaughter and carcass weights and pH 45 value, and the highest incidence of PSE meat. In conclusion, gender influenced carcass quality, slaughter weight and lairage time, and season affected carcass and meat quality, while stocking density had an impact on meat quality.

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Section: Resultssupporting

confidence: 59%

Section: Introductionmentioning

confidence: 97%

Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility

Čobanović¹,

Bošković²,

Василев³

et al. 2016

SA J. An. Sci.

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“…However, Latorre et al (2003) and Cisneros et al (1996) found higher percentage of fat content in males than females but Persson et al (1986), Alonso et al (2008) and Lloveras et al (2008) found no significant differences between sexes in total fat content.…”

Section: Meat Chemical Characteristicsmentioning

confidence: 92%

“…Also Cameron et al (1990), Bidanel et al (1991), Hovenier et al (1992), Lo et al (1992), andBetallé et al (1995) compared Duroc with Iberian breeds, found significant differences. Persson et al (1986) also found differences between Hampshire, Swedish Landrace and Swedish Yorkshire as well as Alonso et al (2008) in different breeds.…”

Section: Meat Chemical Characteristicsmentioning

confidence: 96%

Pork Meat Quality of Preto Alentejano and Commercial Largewhite Landrace Cross

Teixeira

Rodrigues

2013

Journal of Integrative Agriculture

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This work aimed to evaluate the physical-chemical characteristics of pork from a local breed (Portuguese black pork called Preto Alentejano) and a commercial breed. Sixteen animals were used, 4 females and 4 males from each breed. Animals had 80-100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Samples were analysed for protein, fat, pigments, ashes, dry mater, water-holding capacity, and texture.Results of fat and pigments contents indicate significant (P<0.05 and P<0.01) differences for all treatments. For protein, ashes, dry mater, water-holding capacity and texture, no significant differences were found for sex. In the analysis of fatty acids composition, ten were detected, being the main ones C16:0, C18:0, C16:1, C18:1, C18:2. There was a predominance of monounsaturated fatty acids (MUFA), followed by saturated (SFA) and polyunsaturated (PUFA). Differences were significant for sex (P<0.01) and breed (P<0.01). Preto Alentejano breed and females presented the higher percentages of SFA (P<0.01) and MUFA (P<0.001) fatty acids. Differences between breeds might be due to breed production system and feed differences.

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“…Piedrafita et al (2001) also reported that gender affected the proportion of FA, with gilts showing higher proportion of C18:2n-6 than barrows showing opposite effects for unsaturated FA. In addition, Alonso et al (2009) observed that C18:2n-6, total n-6 FA and total PUFA proportions were higher in Semimembranous muscle (P < 0.05) of gilts than barrows, although the effects on C16:0, C18:1n-9, total SFA and total MUFA proportions were not significant in gilts (P > 0.05). Barea et al (2013), Latorre et al (2009) and Serrano et al (2008) observed higher C16:0, C18:0 and total SFA concentrations in SF, and lower 18:2n-6 and total PUFA proportions in barrows than in gilts.…”

mentioning

confidence: 85%

Effect of sex, dietary glycerol or dietary fat during late fattening, on fatty acid composition and positional distribution of fatty acids within the triglyceride in pigs

Segura

Cambero

Cámara

et al. 2015

Animal

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The effect of sex, source of saturated fat (lard v. palm oil) and glycerol inclusion in the fattening diet on composition and fatty acid positional distribution in the triglyceride molecule was studied in pigs from 78 to 110 kg BW. Average daily gain and carcass characteristics, including ham and loin weight, were not affected by dietary treatment but sex affected backfat depth ( P < 0.01). A significant interaction between sex and glycerol inclusion was observed; dietary glycerol increased lean content in gilts but not in barrows ( P < 0.05 for the interaction). Individual and total saturated fatty acid (SFA) concentrations were greater in barrows than in gilts. In contrast, the concentration of total polyunsaturated fatty acids (PUFA) and of C18:2n-6, C18:3n-3, C20:3n-9 and C20:4n-6 in the intramuscular fat (IMF) was higher ( P < 0.05) in gilts than in barrows. Sex did not affect total monounsaturated fatty acids (MUFA) concentration in the IMF. The proportion of SFA in the subcutaneous fat (SF) was higher in barrows than in gilts ( P < 0.001). Within the individual SFA, sex affected only the concentrations of C14:0 and C16:0 ( P < 0.001). Dietary fat did not affect total SFA or PUFA concentrations of the IMF but the subcutaneous total MUFA concentration tended to be higher ( P = 0.079) in pigs fed lard than in pigs fed palm oil. Dietary glycerol increased total MUFA and C18:1n-9 concentration in the IMF and increased total MUFA and decreased C18:2n-6, C18:3n-3 and total PUFA concentrations in the SF. The data indicate that altering the fatty acid composition of the triglyceride molecule at the 2-position, by dietary intervention during the fattening phase, is very limited.

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Effect of crossbreeding and gender on meat quality and fatty acid composition in pork

Cited by 107 publications

References 33 publications

Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility

Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility

Pork Meat Quality of Preto Alentejano and Commercial Largewhite Landrace Cross

Effect of sex, dietary glycerol or dietary fat during late fattening, on fatty acid composition and positional distribution of fatty acids within the triglyceride in pigs

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