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

Abstract

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.