Performance of Cinta Senese pigs and their crosses with Large White. 1 Muscle and subcutaneous fat characteristics

Franci, O.; Bozzi, Rıccardo; Pugliese, Carolina; Acciaioli, Anna; Campodoni, G.; Gandini, G.

doi:10.1016/j.meatsci.2004.10.005

Cited by 61 publications

(86 citation statements)

References 13 publications

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“…Moreover, CS showed the thickest backfat at all the locations, consistent with the highest carcass fatness as showed by their composition in fat and lean cuts. The result confirms the well known higher adipogenetic ability of the unimproved breeds (Labroue et al, 2000;Franci et al, 2003Franci et al, , 2005Renaudeau et al, 2005Renaudeau et al, , 2007Serrano et al, 2008) and it was expected since the genetic selection in pigs led to the increase of growth rate and to the reduction of body fat, as observed by Wood et al (2004) comparing modern breeds (Duroc and Large White) with the traditional ones (Berkshire and Tamworth).…”

Section: Growth Performancesupporting

confidence: 86%

“…The crossbreeding could counterbalance some limits of Cinta Senese (CS) both on vita performances and on carcass traits. Crosses between CS and Large White (LW) were historically produced in the Tuscany Region (Raimondi, 1954) and recent studies have been conducted on this crossbred (Acciaioli et al, 2002;Franci et al, 2003Franci et al, , 2005, while no information are available concerning the use of Duroc as sire breed on Cinta Senese.…”

Section: Introductionmentioning

confidence: 99%

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Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs

Sirtori

Crovetti

Zilio

et al. 2011

Italian Journal of Animal Science

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The objective of this work was to evaluate, under indoors and outdoors rearing, the effect of crossing Cinta Senese (CS) with Italian Large White (ILW) and Italian Duroc (ID) breeds. Starting from 72 d of age, 9 CS, 8 ILWxCS and 7 IDxCS were reared outdoors (OUT) in 3 paddocks of 2 ha and 8 CS, 10 ILWxCS and 8 IDxCS pigs were reared indoors (IN) in three pens of 20 m 2 . All pigs, fed the same commercial diets, were weighed and measured periodically and were slaughtered at a target live weight of 150 kg. Indoor-pigs grew faster than the outdoor ones and crossbred pigs showed higher average daily gain than CS breed (476, 437 and 387 g/d for IDxCS, ILWxCS and CS, respectively). Rearing system had moderate or null effect on carcass and sample cut composition whereas the OUT pigs, when compared to IN ones, showed higher moisture and lower IMF in Longissimus L. and Psoas M. muscles and higher cooking loss of meat (22.1 vs 18.4 %) that resulted also less red (a* 10.94 vs 12.04). CS had more fat in carcass and more bone in sample cut than the crossbreeds. ILWxCS showed lower IMF content and higher moisture in muscles and brighter and less red meat than the other breeds, while IDxCS produced the most tender meat after cooking. The use of Italian Duroc could be profitable on Cinta Senese to improve the farming performance without worsening the fresh meat quality.

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Section: Growth Performancesupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs

Sirtori

Crovetti

Zilio

et al. 2011

Italian Journal of Animal Science

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“…Moreover, significant differences (P<0.05) were detectable among genetic groups with regard to loin eye depth with LW>DU>CT. These findings confirm the general higher fat deposition of native breeds compared to improved pigs (Serra et al, 1998;Franci et al, 2005) and, in addition, they confirm a large amount of variation in the genetic capacity to deposit lean tissue that exists among pigs. Ham percentage did not differ significantly (P>0.05) between the three genetic types, although the hams of the commercial pigs were markedly (P<0.01) heavier (LW= 24.9 kg, DU=23.6 kg) than those of the CT (16.3 kg), because ham weights are related to slaughter weight (Alfonso et al, 2005).…”

Section: Growth and Slaughter Performancesupporting

confidence: 79%

“…As expected, CT were fatter than DU and LW pigs, both for backfat thickness and fatty cut yield (P<0.05), while LW and DU pigs had higher (P<0.05) lean meat, and shoulder, loin and neck percentages, as well as lean cut yield and lean cuts/fatty cuts ratio. Comparable measurements for backfat thickness were found by Fortina et al (2005) and Pietrolà et al (2006) on CT pigs and by Franci et al (2005) on Cinta Senese pigs, slaughtered at different ages and weights. Moreover, significant differences (P<0.05) were detectable among genetic groups with regard to loin eye depth with LW>DU>CT.…”

Section: Growth and Slaughter Performancementioning

confidence: 73%

“…Compared to the meat from improved pigs, the meat from CT pigs exhibited a redder colour (higher a* value; P<0.05) and lower hue value (P<0.05). The literature (Franci et al, 2005;Estévez et al, 2006) reports a meat more red in native breeds than in improved ones; this might also be explained at least in part by the growth of pigs and in part by the ultimate pH. In fact, Latorre et al (2008) reported a negative correlation between daily growth and a* value in three different pig genotypes.…”

Section: Meat Qualitymentioning

confidence: 95%

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Growth, Carcass and Meat Quality of Casertana, Italian Large White and Duroc x (Landrace x Italian Large White) Pigs Reared Outdoors

Maiorano

Gambacorta

Tavaniello

et al. 2013

Italian Journal of Animal Science

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To compare growth, skeletal development, carcass traits and meat quality of different genotypes, 10 Casertana (CT), 10 Italian Large White (LW) and 10 Duroc x (Landrace x Italian Large White) (DU) crosses, barrows of 90 days of age, were allotted to the same outdoor rearing and feeding conditions. Live weight was recorded and average daily gain (ADG) was calculated. At slaughter (330-day-old) dressing and lean percentages were determined; backfat thickness and loin eye depth were measured. Carcasses were dissected into commercial cuts. Water holding capacity, pH and colour (45 min and 24 h post-mortem) were measured. Longissimus lumborum muscle samples were collected for cholesterol, α-tochopherol and intramuscular collagen (IMC) analyses. CT compared to DU and LW had the lowest growth rate and skeletal development.Casertana showed higher backfat thickness, lower lean cut/fatty cut ratio and less lean meat (P<0.05). Loin eye depth differed among genotypes with LW>DU>CT (P<0.05). CT showed higher red colour of the meat than DU and LW (P<0.05). CT compared to LW had the highest hydroxylysylpiridinoline (HLP) crosslink concentration and HLP/IMC ratio, and a lower IMC amount (P<0.05). Casertana pigs produced meat that could be tougher than that from the improved breed, but more acceptable from the technological point of view.At eleven months of age bone weight, length and diameter were clearly genetic type-related; differently, the bone maturity was similar among the genotypes studied.

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Dry‐cured loin from the native pig breed Chato murciano with high unsaturated fatty acid content undergoes intense lipolysis of neutral and polar lipids during processing

Salazar¹,

Abellán²,

Cayuela³

et al. 2015

Euro J Lipid Sci & Tech

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The purpose of this work was to evaluate the fatty acid levels and lipolysis of dry-cured loins obtained from the native pig breed Chato murciano during processing to improve the processing technology. The fatty acid composition of neutral lipids (NL), polar lipids (PL), and free fatty acids (FFA) was analyzed in a gas chromatograph equipped with a flame ionization detector. The NL and PL contents decreased by 45 and 75%, respectively, confirming that PL was the fraction most affected by lipolysis. This decrease resulted in a higher level of FFA (80.26%). The concentrations of all the NL and PL fatty acids decreased and the FFA increased (except C14:0 and C20:0). The most affected were C18:2, C18:3, and C20:4, decreasing in NL and PL and increasing in FFA. The concentrations of the different groups of fatty acids depended on the lipid fraction. Thus, the concentrations of the groups of fatty acids were MUFA > SFA > PUFA in NL; SFA > PUFA ¼ MUFA in PL, and MUFA > PUFA ¼ SFA in FFA, at day 60 of processing. Chato murciano dry-cured loin is characterized by a high MUFA concentration (mainly C18:1) in the NL and FFA fractions, which agrees with the findings made in other native pig breeds.Practical applications:Characterization of the Chato murciano native pig breed is essential if the processing of meat products of high commercial value is to be improved and to ensure the genuine nature of products. Besides, it is widely held that the consumption of products derived from native pig breeds should not only satisfy consumer demands, but also promote the development of areas where these breeds originate. Previous works described the sensory quality of Chato murciano dry-cured loin and ham, while greater knowledge of fatty acid composition and lipolysis is necessary. The results obtained may help ascertain the most suitable conditions for processing. Confirmation that Chato murciano dry-cured loin is a significant source of MUFA compared with the same products obtained from commercial crossbreed genotypes of pigs would increase the attraction of using the breed to obtain derived products.

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Performance of Cinta Senese pigs and their crosses with Large White. 1 Muscle and subcutaneous fat characteristics

Cited by 61 publications

References 13 publications

Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs

Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs

Growth, Carcass and Meat Quality of Casertana, Italian Large White and Duroc x (Landrace x Italian Large White) Pigs Reared Outdoors

Dry‐cured loin from the native pig breed Chato murciano with high unsaturated fatty acid content undergoes intense lipolysis of neutral and polar lipids during processing

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