Performances and meat quality of two Italian pig breeds fed diets for commercial hybrids

Fortina, Riccardo; Barbera, Salvatore; Lussiana, Carola; Mimosi, Antonio; Tassone, Sonia; Rossi, Andrea; Zanardi, Emanuela

doi:10.1016/j.meatsci.2005.05.016

Cited by 37 publications

(41 citation statements)

References 9 publications

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“…The differences between breeds for back fat thickness remained when comparing the thickness / body weight ratio (mm kg −1 ): 0.379 mm kg −1 in our study vs. 0.177 to 0.298 (Cunningham et al, 1973) or 0.271 mm kg −1 (Moeller et al, 1998). However, some local breeds have values close to those found in our study: 0.327 mm kg −1 in Nero Siciliano (Pugliese et al, 2003), 0.363 mm kg −1 in Cinta Senese (Franci et al, 2005), 0.308 mm kg −1 in Casertana, and 0.359 mm kg −1 in Mora (Fortina et al, 2005). This could be primarily due to the differences in slaughter weight, breed and feeding of the animals, factors that significantly influence the back fat thickness (Schinckel et al, 2002;Serrano et al, 2008).…”

Section: Discussionsupporting

confidence: 85%

Effects of gender and diet on back fat and loin area ultrasound measurements during the growth and final stage of fattening in Iberian pigs

et al. 2017

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Abstract. Reared in extensive parcels, 50 castrated or spayed Iberian pigs were fattened with conventional or high-oleic-concentrate diets to evaluate the effect of diet and sex on the measurements of the loin area depth, back fat thickness and its layers during the last 6 months before slaughter at eight time points in two anatomical locations by serial scans. The scan was the factor that had the greatest influence, followed by sex and diet. Back fat thickness at 10th rib level was higher than at 14th rib level. The thickness of the outer, middle and inner layers progressively increased over the study period. Throughout the experimental period, the differences between two successive scans of the M. longissimus area did not differ significantly, obtaining the lowest value at the third scan and the highest at the fifth scan. The ultrasound back fat depth was affected by sex, being greater in females and in animals with a high-oleic diet. Positive significant correlations were observed for measurements assessed. The R 2 values for the regression equations to estimate M. longissimus area were lower than the values found for the prediction of fat measurements, and they differed between sex and diet. The relative back fat growth was higher than M. longissimus area, not permitting the establishment of a similar growth pattern for fat and muscle. The sex and diet was taken into account in the predictive models. The subcutaneous adipose layers in Iberian pigs grow at different rates during the last 6 months before slaughter; with the ultrasound serial scan, it is possible to show these changes. The change in diet and the sex affect the adipose tissue development, being more noticeable in the middle layer of back fat at 10th rib level and the inner layer at 14th rib level. However, the sex and the use of an enriched oleic acid diet do not affect to loin development. As the middle layer of back fat shows more growth, this layer could be the best to be included in predictive models. The middle layer of back fat could also be good to be included in predictive models. Back fat thickness at the eighth scan can be predicted with moderate accuracy from corresponding measurements taken 30 days earlier and with less accuracy as the interval between measurements increases.

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Section: Discussionsupporting

confidence: 85%

Effects of gender and diet on back fat and loin area ultrasound measurements during the growth and final stage of fattening in Iberian pigs

et al. 2017

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“…Average daily gain was lower in our study than that recorded by Fortina et al (2005), Renaudeau & Mourot (2007) and Galián et al (2009) in others autochthonous pig breeds, so that the Creole BEC, reared indoors or outdoors, needs longer to reach the same weights than these breeds. During the growing period, average daily gain tends to increase although these results were not in agreement with those provided by Latorre et al (2008).…”

Section: Growth Performancecontrasting

confidence: 76%

“…In our study, feed conversion ratio was slightly higher than that recorded (4.2) by Fortina et al (2005) in Casertana and Mora Romagnola breeds reared indoors, fed using diets formulated for commercial hybrid pigs and slaughtered at<60 kg of live weight. The differences between rearing systems (4.54 vs 3.72 for C and SC, respectively) could be attributed to differences in digestibility of diets and given that part of the diet of the SC pigs could not be controlled.…”

Section: Growth Performancecontrasting

confidence: 71%

The “Criollo Negro de la Costa Ecuatoriana” pigs: effect of sex and rearing system on performance, carcass and meat traits

González

Peláez

Martínez

et al. 2016

Span. j. agric. res.

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The objective of this study was to evaluate the effect of rearing system (confinement, C vs semi-confinement, SC) and sex (barrows vs females) on growth performance, carcass traits and meat quality of "Criollo negro de la costa ecuatoriana" pigs. A total of 32 pigs, 16 barrows and 16 gilts were used. The average daily gain (0.30 kg/day vs 0.22 kg/day), slaughter weight (51.4 kg vs 43.1 kg), morphometric parameters and weights for the most valuable meat cuts were higher in C pigs than in SC pigs, whereas hot and cold carcass yields were higher in SC pigs than in C pigs. The loin and sirloin percentages from C pigs were lower and higher compared with those SC pigs, respectively. Carcass of C pigs showed higher percentage of fat and lower percentage of lean and bone that SC pigs. The rearing system had scarce effects on meat quality traits and mineral composition. Meat from C pigs showed lower scores for color, brightness, and unctuousness, and higher for metallist taste, juiciness and persistence of flavor than SC pigs. Few sensory attributes of cooking chops were affected by sex. Metallist taste was higher in barrows, while brightness and lard flavor were higher in females. It can be concluded that the rearing system had a significant effect on most of the productive and carcass traits, whereas its effect was limited on the meat traits. Sex had little influence on most of the traits studied.Additional key words: autochthonous pig breeds; Ecuadorian pigs; carcass quality; growth performance; meat quality; rearing conditions.Abbreviations used: BEC (Black Ecuadorian Creole = Criollo negro de la costa ecuatoriana); C (confinement); LT (Longissimus thoracis muscle); SC (semi-confinement).Citation: González, M. A.; Peláez, F. R.; Martínez, A. L.; Avilés, C.; Peña, F. (2016). The "Criollo Negro de la Costa Ecuatoriana" pigs: effect of sex and rearing system on performance, carcass and meat traits.

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“…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: 77%

“…Recently investigations were performed in order to better characterize genes involved in fattening (Dal Monego et al, 2007;Daniele et al, 2008). However, very few data are available on growth and carcass composition of the CT breed (Fortina et al, 2005;Pietrolà et al, 2006;Maiorano et al, 2007). In addition, some studies on skeletal development of pig reported that the genotype influences the evolution of the metacarpal growth plate and, consequently, the development of long bones strictly related to composition of gain (muscle/fat/bone ratio) and therefore carcass quality (Field et al, 1990a;Filetti et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

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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Performances and meat quality of two Italian pig breeds fed diets for commercial hybrids

Cited by 37 publications

References 9 publications

Effects of gender and diet on back fat and loin area ultrasound measurements during the growth and final stage of fattening in Iberian pigs

Effects of gender and diet on back fat and loin area ultrasound measurements during the growth and final stage of fattening in Iberian pigs

The “Criollo Negro de la Costa Ecuatoriana” pigs: effect of sex and rearing system on performance, carcass and meat traits

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

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