Effects of age/weight and castration on fatty acids composition in pork fat and the qualities of pork and pork fat in meishn x large white pigs.

Abstract

This study investigates the effects of age/weight and castration on the fatty acid composition and the qualities of pork and pork fat. Thirty hybrid male pigs (50% Meishan x 50% Large White) were used. Fifteen were castrated within the first two days of age and the other fifteen remained entire. At 12 weeks of age, the pigs were divided into three groups, each consisting of five castrates and five boars. Animals were fed a basic standard commercial pelleted diet for 30,60 or 90 days and then slaughtered, so that the actual age of the pigs at slaughter was 114, 144 and 174 days respectively. Parameters considered for carcass quality were carcass weight, initial pH (pH45) and ultimate (final) pH (pHu), and P2 backfat thickness. For pork and pork fat qualities, the following parameters were considered: backfat firmness, slip point, sensory attributes and adipose tissue fatty acid composition. Increasing age/weight significantly increased carcass weight and P2 backfat thickness (P<0.01) and had a greater influence on tenderness and juiciness than sex (P<0.001). Fat firmness and slip point increased significantly with increasing age/weight from 30 to 90 days (P<0.001). Increasing age/weight resulted in increased concentrations of Stearic, (C18:0) and total saturated fatty acids (SFA) (P<0.01) but significantly lowered the concentrations of linoleic acid (18:2), linolenic (18:3) and total polyunsaturated fatty acids (PUFA) (P< 0.001). Castration increased total lipid by 9.8g (P<0.01), made backfat firmer from 60 to 90 days (P<0.05), but significantly lowered abnormal odour in lean muscle (P< 0.001) and the concentration of polyunsaturated fatty acids (P<0.01). The nutritional quality index of backfat declined significantly with increasing age (P<0.01) and also in castrates than boars (P<0.05). Backfat thickness, slip point and fat firmness/hardness had good positive correlations with the major SFA (C16:0 and C18:0), C18:0/C18:2 ratio, total lipid and total SFA, but good negative correlations with the PUFAs. Both boars and castrates can produce quality pork and pork fat if they are slaughtered at suitable ages before the boars attain the threshold level for boar taint and before the castrates become excessively fat such that their meat may not appeal to health conscious consumers.

Effect of addition of dry distilled rose petals in the diet on the meat quality in entire male pigs

“…On the other hand, Teye (2009) did not observe any difference between castrated and entire male pigs in regard to this trait in Meishan x Large white pigs, but the research was done with hybrid pigs from completely different origin. The thinner backfat of the intact males in this study was associated with higher percentage of lean meat, showing advantage of the latter in the lean meat deposition when compared to the castrates.…”

Effect of Intramuscular Fat, Breed, and Age at Slaughter on Fatty Acid Composition in Green Hams

“…The ΣPUFA content declined significantly from 6 to 9 mo (Table ).The age and weight were correlated as previously commented, and their effect on fatty acid class contents could not be distinguished with the design and statistical data analysis in the present study. Teye () described differences in fatty acid compositions as an age or weight effect in his work. Only the proportion of ΣSFA was significantly different between breeds after adjusting for NL content, that is, HS had significantly lower ΣSFA than LR and DU (Table ).…”

Preparatory work for the future development of animal based measures for assessing the welfare of pigs ‐ Report 1: Preparatory work for the future development of animal based measures for assessing the welfare of sow, boar and piglet including aspects related to pig castration

“…Carcass and meat quality (B.5.3.2.) Teye (2009) found that the meat from entire male pigs had lower lipids, higher concentrations of polyunsaturated fatty acids and ultimately a better nutritional quality index than the meat from castrates.…”