Effects of Crossbreeding and Sex on Carcass Composition, Cooking Properties and Sensory Characteristics of Pork

Martel, Joane; Minvielle, Francis; Poste, L.M.

doi:10.2527/jas1988.66141x

Cited by 34 publications

(13 citation statements)

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“…Opposite findings have been reported by Warriss et al (1990) and by Lindahl et al (2001) who detected higher haem pigment concentration and darker muscles in gilts. In the present trial, no differences were detected for thawing losses, Warner-Bratzler shear force or cooking losses between castrates and females confirming previous data (Martel et al, 1988;Cisneros et al, 1996;Ellis et al, 1996;Weatherup et al, 1998).…”

Section: Meat Traitssupporting

confidence: 91%

Effect of gender, terminal sire line and age at slaughter on performance, carcass characteristics and meat quality of heavy pigs

Latorre

Medel

Fuentetaja³

et al. 2003

Anim. Sci.

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Two hundred and forty pigs of 56 ± 3 days of age were used to investigate the effects of sex (barrows; gilts), boar sire (DD, Danish Duroc; ND ✕ LW, Dutch Duroc ✕ Large White ; P ✕ LW, Pietrain ✕ Large White) and slaughter age (160; 175 days) on performance and carcass and meat quality. Treatments were arranged factorially (2 ✕ 3 ✕ 2) and there were four replicates (five pigs per replicate) per treatment. The female line was Landrace ✕ Large White in all cases. Barrows had greater daily food intake ( P < 0·001) and average daily gain ( P < 0·01) and had poorer food conversion ratio ( P < 0·001) than gilts. Carcasses from castrates were fatter and had a lower yield of trimmed lean cuts than carcasses from females ( P < 0·001). Longissimus muscle from barrows had more intramuscular fat and higher a* value than muscle from gilts ( P < 0·05). Pigs from DD sire line grew faster ( P < 0·05) and had a better food conversion ratio ( P < 0·001) than pigs from the other two lines. Dressing proportion and backfat thickness were greatest for P ✕ LW sired pigs ( P < 0·01) and proportion of trimmed lean cuts was greater for DD and P ✕ LW than for ND ✕ LW sired pigs ( P < 0·01). Longissimus muscle from DD sired pigs had less protein ( P < 0·01) and more intramuscular fat ( P < 0·001) than muscle from the remaining lines. Longissimus muscle from P ✕ LW line had more intense colour than muscle from DD and ND ✕ LW lines ( P < 0·01). Pigs slaughtered at 175 days had poorer food conversion ratio ( P < 0·01) and less trimmed primal cut proportion ( P < 0·001) than pigs slaughtered at 160 days. Also, increasing the age at slaughter increased intramuscular fat content ( P < 0·01), a* value ( P < 0·001) and colour intensity of the muscle ( P < 0·01). Danish Duroc boars are a good alternative to ND ✕ LW or P ✕ LW boars for production of heavy pigs whether the crossbreds are sacrificed at 160 or 175 days. Also, an increase in age at slaughter impairs growth efficiency and yield of lean cuts but improves some aspects of meat quality, which might be of interest in the production of heavy pigs destined for the dry-cured product industry.

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Section: Meat Traitssupporting

confidence: 91%

Effect of gender, terminal sire line and age at slaughter on performance, carcass characteristics and meat quality of heavy pigs

Latorre

Medel

Fuentetaja³

et al. 2003

Anim. Sci.

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show abstract

“…Langlois and Minvielle (1989) suggested that the paler meat from castrated males is partly due to the higher fat content in the loin than for the females (Bereskin and Frobish 1982;Martel et al 1988). The castrated males used in the present study had thicker backfat than the females but intramuscular fat content was not evaluated (Hammell et al 1993).…”

Section: Description Of the Testsmentioning

confidence: 99%

Evaluation of the lean meat colour of commercial pigs produced in Quebec

Hammell¹,

Laforest²,

Dufour³

1994

Can. J. Anim. Sci.

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“…Glycolytic potential (Monin and Sellier, 1985) has often been used, as has the concentration of glycogen, glucose and glucose-6-phosphate in postmortem muscle (Fernandez et al, 1992;Lundströ m et al, 1996;Enfält et al, 1997a). The Hampshire breed was early found to produce lean carcasses, with Hampshire crosses leaner than crosses with white breeds (Barton-Gade, 1987;Martel et al, 1988). This was before the RN gene was discovered, yet the differences might be explained by a high presence of the dominant RN À allele.…”

Section: Discussionmentioning

confidence: 97%

Effects of a second mutant allele (V199I) at the PRKAG3 (RN) locus on carcass composition in pigs

et al. 2006

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Effects of Crossbreeding and Sex on Carcass Composition, Cooking Properties and Sensory Characteristics of Pork

Cited by 34 publications

References 0 publications

Effect of gender, terminal sire line and age at slaughter on performance, carcass characteristics and meat quality of heavy pigs

Effect of gender, terminal sire line and age at slaughter on performance, carcass characteristics and meat quality of heavy pigs

Evaluation of the lean meat colour of commercial pigs produced in Quebec

Effects of a second mutant allele (V199I) at the PRKAG3 (RN) locus on carcass composition in pigs

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