Influence of Chinese breeds on pork quality of commercial pig lines

Cesar, Aline Silva Mello; Silveira, Antônio Carlos; Freitas, P. F. A. de; Guimarães, E. C.; Batista, Diego Felipe Alves; Torido, L.C.; Meirelles, Flávio Vieira; Antunes, Robson Carlos

doi:10.4238/vol9-2gmr733

Cited by 18 publications

(16 citation statements)

References 21 publications

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“…Although the differences are smaller and often not significant, the differences among 1/8 and 1/4 crosses of these breeds generally agree with the differences reported by Young (1992Young ( , 1995 for pigs sired by Duroc, Meishan, Fengjing, and Minzhu boars. However, Cesar et al (2010) compared carcass traits among pigs from line A (1/8 Meishan, 1/8 Fengjing, 1/8 Jiaxing) and line B (no Chinese breeds) and did not find similar results, since carcass lean percentage was significantly higher and back-fat thickness was significantly lower in line A compared to line B. These results may have resulted from the fact that line A had only 1/8 Chinese genetic composition.…”

Section: Carcass Traitsmentioning

confidence: 91%

Carcass and meat quality traits of four commercial pig crossbreeds in China

Jiang¹,

Zhu²,

Tang³

et al. 2012

Genet. Mol. Res.

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ABSTRACT. We evaluated carcass and meat quality traits of two Chinese native crossbreeds Landrace x Meishan (LM) and Duroc x (Landrace x Meishan) (DLM) and two foreign crossbreeds Duroc x (Landrace x Yorkshire) (DLY) and PIC (an imported five-way crossbreed). One hundred and twenty weaned pigs (half castrated males and half females) were reared and slaughtered at a predestinated slaughter age. The general carcass and meat quality traits were measured and analyzed. The DLY and PIC crosses had significantly heavier live weights (93.39 and 96.33 kg, P < 0.01), significantly higher dressing percentages (80.65 and 79.39%, P < 0.05), significantly bigger loin areas (42.69 and 43.91 cm 2 , P < 0.001), and significantly more lean carcasses (65.78 and 66.40%, P < 0.001) than LM and DLM. On the other hand, LM had a significantly lower live weight (70.29 kg, P < 0.01), significantly thicker back fat (3.54 cm, P < 0.001), significantly less lean carcasses (46.82%, P < 0.001), and significantly less ham and breech (26.53%, P < 0.05) than the other crossbreeds. Among meat quality parameters, LM had the highest intramuscular fat content (5.02%, P < 0.001) and the smallest fiber area (3126.45 μm 2 , P < 0.01). However, PIC showed the lowest pH 1 (5.82, P < 0.01) and pH 2 4448 ©FUNPEC-RP www.funpecrp.com.br Genetics and Molecular Research 11 (4): 4447-4455 (2012) Y.Z. Jiang et al.(5.63, P < 0.01), the highest drip loss (2.89%, P < 0.01), and the lowest intramuscular fat (1.35%, P < 0.001). We concluded that LM and DLM had good meat quality traits but poorer carcass traits than DLY and PIC; DLY had good carcass and meat quality traits; PIC had good carcass traits, but it had less intramuscular fat, lower pH and higher drip loss.

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Section: Carcass Traitsmentioning

confidence: 91%

Carcass and meat quality traits of four commercial pig crossbreeds in China

Jiang¹,

Zhu²,

Tang³

et al. 2012

Genet. Mol. Res.

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“…One of the reasons for the increasing interest in local pig breeds is the better quality of their meat compared with modern breeds (Dunn, 1996;Labroue et al, 2000). According to the literature, pigs of Chinese local breeds present poorer growth performance; moreover, they are fatter and less conformed than pigs of modern breeds Cesar et al, 2010). As for the quality of meat or meat products, the abovementioned studies report an advantage of local pig breeds in relation to pigs of modern breeds.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Chinese indigenous pig breed Dahe and crossbred Dawu for growth and carcass characteristics, organ weight, meat quality and intramuscular fatty acid and amino acid composition

Jiang

Zhu

et al. 2011

Animal

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The objectives of the experiment were to evaluate growth and carcass characteristics, organ weight, meat quality and intramuscular fatty acid (FA) and amino acid composition between the Chinese indigenous pig breed Dahe and the crossbred Dawu. The Dahe pigs had lower average daily gain ( P , 0.001) and a higher feed conversion ratio ( P , 0.001) compared with the Dawu pigs. The Dahe pigs contained less lean meat percentage ( P , 0.001) and more carcass fat percentage ( P , 0.001) compared with the Dawu pigs. For organ weight, the Dahe pigs had lower relative heart weight and small intestine weight, respectively, compared with that of the Dawu pigs ( P , 0.001). In addition, the Dahe pigs showed higher pH values (at 45 min and 24 h, P , 0.001 and P , 0.001, respectively), higher Marbling score ( P , 0.05), lower Minolta L values (at 45 min and 24 h, P , 0.001 and P , 0.05, respectively) and lower muscle fiber area ( P , 0.05) than did the Dawu pigs. C18:1, C16:0, C18:0 and C18:2 were the main FAs and nine essential amino acids were found in the Longissimus dorsi of the two breeds.Keywords: growth and carcass characteristics, meat quality, organ weight, fatty acid composition, amino acid composition ImplicationsThe Dahe pig is a Chinese indigenous pig breed and the Dawu pig is a crossbred using the Duroc 3 Dahe breeding scheme through five generations of selection. This is the first study to evaluate growth and carcass characteristics, organ weight, meat quality, and intramuscular fatty acid and amino acid composition of the two breeds. The results showed that the Dahe pigs retained good meat but poor growth and carcass composition, whereas the Dawu pigs not only retained good meat quality as did the Dahe pigs but also had good growth performance and carcass composition. These results indicated that the two breeds could be used in commercial pig production in China to provide high taste quality niche products.

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“…Environmental and genetic factors can influence the reproductive and productive trait of pigs (Silveira et al, 2009;Cesar et al, 2010;Médici et al, 2010). Knowledge of the influence of environmental and genetic factors on these traits is becoming increasingly important (Cavalcante-Neto et al, 2009a;Leite et al, 2011), considering the geographic dimensions of Brazil, with regions of different climates, not to mention deficient management, inadequate facilities, and animals that are not always of high breeding value (Pinheiro et al, 2000;Cavalcante-Neto et al, 2008a, 2009b.…”

Section: Introductionmentioning

confidence: 99%

Genetic and environmental effects on age at first farrowing in sows in southeastern Brazil

Cavalcante-Neto¹,

Lui²,

Sarmento³

et al. 2011

Genet. Mol. Res.

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ABSTRACT. We evaluated genetic and environmental factors affecting age at first farrowing of sows in the Brazilian southeast. For this purpose, 466 observations regarding the age at first farrowing were made for Dalland-C40 © animals belonging to two herds. The effects of the environmental factors on this trait were assessed by means of a model that included, as random effects, the influence of the sow's father and mother and, as fixed effects, the influence the year of birth, the herd and the birth season, along with the covariable litter size at birth. The variance components were estimated using the derivative-free restricted maximum likelihood method. The estimated mean was 354.8 ± 25.87 days, with a coefficient of variation of 7.29%. Significant effects on the trait were observed for the herd, the year and the season of birth; Genetic and environment effects on age at first farrowing but a linear effect of litter size at birth on the age at first farrowing was not observed. The boar did not significantly contribute to the variation occurring among the sows, whereas the sow's mother caused significant variation. The heritability estimate for the age at first farrowing was 0.44 ± 0.15, which is considered high. We concluded that herd effect and year and season of birth should be taken into consideration for an accurate genetic comparison; consequently, the animals should be joined into contemporary groups.

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Influence of Chinese breeds on pork quality of commercial pig lines

Cited by 18 publications

References 21 publications

Carcass and meat quality traits of four commercial pig crossbreeds in China

Carcass and meat quality traits of four commercial pig crossbreeds in China

Evaluation of the Chinese indigenous pig breed Dahe and crossbred Dawu for growth and carcass characteristics, organ weight, meat quality and intramuscular fatty acid and amino acid composition

Genetic and environmental effects on age at first farrowing in sows in southeastern Brazil

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