Effect of gender (barrows vs. females) on carcass traits and meat quality of Celta pig reared outdoors

Franco, Daniel

doi:10.1002/jsfa.5966

Cited by 19 publications

(25 citation statements)

References 34 publications

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“…Killing out values (around 85%) were higher than those reported in other studies carried out on improved breeds and their crosses (Blasco et al, 1994;García-Macías et al, 1996;Correa et al, 2006;Flores-Rondón et al, 2009) and also higher than those reported for Celta pigs slaughtered at an age of 12 months (Franco & Lorenzo, 2013). This was probably due to the high live weights of the pigs in the present study, as killing out values are widely reported to increase with the live a-b Means within the same row (corresponding to the same trait) not followed by a common letter, differ significantly (p < 0.05).…”

Section: Carcass Traitscontrasting

confidence: 60%

“…This shows a particular characteristic of the Celta pig, already described (Franco & Lorenzo, 2013), and other unimproved breeds, i.e. long legs adapted to walking, as a consequence of outdoor exploitation in extensive systems.…”

Section: Semimembranosussupporting

confidence: 54%

“…Despite the fact that works have been carried out recently studying pigs of 130-140 kg live weight (Franco & Lorenzo, 2013), at present, carcass and meat characteristics of heavy pigs from Celta breed remain scarcely described. Moreover, given the effect of diet on the characteristics of the carcass and meat, a rigorous study is required to determine the effects of the inclusion of chestnut in the diet of Celta pigs on the quality traits of the carcass and meat.…”

mentioning

confidence: 99%

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Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

Temperán

Lorenzo

Castiñeiras³

et al. 2014

Span. j. agric. res.

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Carcass and meat quality traits were studied in 36 Celta pigs (a breed native from NW of Spain) reared for 16 months in an extensive regime and slaughtered at a live weight of around 170 kg. The effect of partially or totally replacing commercial compound feed with chestnuts in the finishing diet was also investigated. Celta heavy pigs were characterised by high killing out, subcutaneous fat thickness, and ham length values, and by low ham perimeter, and Longissimus lumborum muscle area values. Meat showed high myoglobin contents and a* values, and very high hardness. By increasing the proportion of chestnuts in the finishing diet the quantity of back fat increased and the pH of the meat decreased. However, neither these effects, nor any of those on the other traits studied were statistically significant. The absence of significant effects may be due to the fact that pigs fed with chestnuts were not subjected to feed restrictions.

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Section: Carcass Traitscontrasting

confidence: 60%

Section: Semimembranosussupporting

confidence: 54%

mentioning

confidence: 99%

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Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

Temperán

Lorenzo

Castiñeiras³

et al. 2014

Span. j. agric. res.

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“…Meat from gilts had higher thawing and cooking losses than that from barrows, which agrees with previous results (Latorre et al, 2008;Franco and Lorenzo, 2013). The lower water holding capacity of gilt loin would justify, at least in part, its greater hardness, as a negative relationship between both traits has been reported (Tomovic et al, 2014).…”

Section: Or Nosupporting

confidence: 90%

“…Therefore, the higher revenue from a barrow carcass will compensate the higher feeding costs compared with a gilt carcass. Also, carcasses from barrows were longer and had heavier lean cuts (hams, shoulders and loins) than those from gilts confirming previous results with similar pigs (Rodríguez-Sánchez et al, 2011) and autochthonous breeds reared outdoor (Franco and Lorenzo, 2013). However, when both sexes are slaughtered at similar BW, gilts have longer carcasses and heavier trimmed lean pieces (Latorre et al, 2009;Suárez-Belloch et al, 2016), probably because females are leaner.…”

Section: Carcass Characteristicssupporting

confidence: 85%

Effect of advancing the supply of finisher diet on growth performances and carcass and pork quality of heavy barrows and gilts

Suárez-Belloch

Sanz

Guada

et al. 2017

Animal

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A total of 120 Duroc × (Large White × Landrace) pigs, 50% barrows and 50% gilts, with 54.1 ± 0.14 kg BW and 103 ± 3 days of age, were used to study the effect of advancing the shift to a standard finisher feed from 100 to 90 and 80 kg BW on production performances and carcass and pork quality. Each of the six treatments (two sexes × three BWs at time of feeding shift) was replicated four times and the experimental unit was the pen (with five pigs for growth performance and carcass variables and three pigs for pork and fat traits). The grower (163 g CP and 9.5 g total Lys/kg) and the finisher diets (152 g CP and 7.9 g total Lys/kg) were based on maize, barley and vegetal protein concentrates, contained 13.39 MJ metabolizable energy/kg and were offered ad libitum through the trial. Pigs intended for dry-cured product elaboration were slaughtered at 170 ± 3 days of age as average (124 and 115 kg BW for barrows and gilts, respectively). For the overall period, barrows ate more feed (P < 0.001) and grew faster (P = 0.03) than gilts. No effect of feed shift was observed on growth performances, although the average daily CP intake (P = 0.01) and feeding costs (P = 0.04) were reduced by advancing the transition to the finisher feed. Carcasses from barrows were heavier (P < 0.001) and had wider backfat depth (P < 0.001) than those from gilts but no significant differences were observed in the meat chemical composition. The feed change schedule did not modify carcass or meat traits. It is concluded that an early shift to the finisher feed (at 80 kg BW instead of 100 kg BW) might be an interesting strategy in pigs intended for dry-cured products because, although it neither increased body fatness nor improved pork quality, CP intake and feeding costs were reduced without impairment of growth performances. Results were similar for barrows and gilts.

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Carcass Characteristics, Meat Quality and Nutritional Profile of Pheasant, Quail and Guinea Fowl

López‐Pedrouso

Cantalapiedra

Munekata³

et al. 2019

More Than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

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Effect of gender (barrows vs. females) on carcass traits and meat quality of Celta pig reared outdoors

Cited by 19 publications

References 34 publications

Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

Effect of advancing the supply of finisher diet on growth performances and carcass and pork quality of heavy barrows and gilts

Carcass Characteristics, Meat Quality and Nutritional Profile of Pheasant, Quail and Guinea Fowl

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