The Indigenous Prestice Black-Pied Pig Breed Differs from a Commercial Hybrid in Growth Intensity, Carcass Value and Meat Quality

Abstract

The study was designed for the comparison of barrows and gilts of two contrasting genotypes in terms of growth ability, carcass value and meat quality. A total of 76 pigs (from 7 ± 1 kg to 95 ± 6 kg) of the indigenous breed Prestice Black-Pied (PB) and the commercial hybrid of Large White × Landrace × Large Whitesireline (CH) were included in this study. The groups were balanced regarding genotype and sex. Live weight at the age of 79 days (p < 0.001), live weight at slaughter (p < 0.01), average daily gain (p < 0.001), weight of carcass and left carcass side (p < 0.05) and ham proportion (p < 0.001) were higher in the CH group. The values of the given parameters were higher in barrows than in gilts. The effect of genotype and sex interaction was observed in lean meat content (p < 0.05) and backfat thickness (p < 0.01). The CH gilts showed the highest lean meat content and the lowest backfat thickness compared to the lowest values in the PB barrows. The value of pH45 (p < 0.01) and intramuscular fat content were higher in the PB group. The lightness (p < 0.001), yellowness (p < 0.01), drip loss (p < 0.05) and protein content were lower in the PB group. Higher values of lightness (p < 0.05), yellowness (p < 0.05) and cholesterol content (p < 0.05) were observed in the boars. Oxidative stability of the meat (malondialdehyde content) was more favorable in the PB pigs. The effect of genotype and sex interaction was confirmed for the pH24 value (the highest value was found in the PB barrows and the lowest in the CH barrows, p < 0.001) and for the dry matter content (lowest in the PB gilts and highest in the CH barrows, p < 0.05). Overall, the PB pigs were characterized by inferior growth and carcass parameters, however, with more favorable parameters for meat quality.

Comparison of carcass and meat sensory quality of Bandjock local and Crossbred Pigs.

“…The meat of the BLP pigs showed normal pH45 and pH24h values, which confirms the stability of their meat. Also, the cooking loss values were lower, which is to the statement that a lower drip loss is related to higher pH values found more stable pH24h (5.62 vs. 5.56) and a lower drip loss in Korean Native Black pigs than in their hybrids with Duroc (Nevrkla et al 2021). The cooking loss was significantly higher (p<0.05) for the BLP compared to the DLW pigs.…”

“…Local pig breeds are currently under threat of extinction; they provide resources for the development of new breeds, as well as for conserving biodiversity (Auqui et al 2019). Their production are specialized sectors that face important economic pressures (Nevrkla et al 2021). Its production systems have the potential to meet the high standards and demands of developed society concerning environmental sustainability and food quality (Martins et al 2020).…”

Combined Effect of Sow Parity and Terminal Boar on Losses of Piglets and Pre-Weaning Growth Intensity of Piglets

“…Growth parameters were influenced by both the parity of sows and terminal boar or genotype of piglets, as well as their interaction. Nevertheless, the interaction effects are often limited and do not manifest equally in all the hybrid combinations of pigs [ 24 , 41 ]. Our results show an evident trend that the piglets of the first parity sows inseminated by the D boars were characterized by the highest LW at weaning and the highest ADG (birth–weaning).…”

Identifying the Potential of Old and Rustic Pig Breeds: Basque Black Pied for Crafting High-Quality Cured Food Products

“…In order to adapt to consumer demand or integrate sustainable agricultural systems, it is essential to appreciate genetic variation as the primary reason for the increasing interest in local breeds, which are interesting from a genetic, economic, and biological point of view [1]. In fact, local breeds are a relevant biological source for the development of new breeds and the improvement of already-existing commercial breeds such as Large White, Landrace, Duroc, or Piétrain (and their hybrids), as well as for the protection of biodiversity [2]. Different studies have examined the value of European local breeds from a variety of perspectives.…”

“…Thus, the effect of extensive/intensive fattening of the Złotnicka Spotted breed [3] and the comparison of the growth ability, carcass value, and meat quality of the Prestice Black-Pied breed pig [3] or the Basque Black Pied breed [1,4] with commercial hybrid breeds can be cited. In addition, the genetic diversity, pedigree, and variability of the Nero Lucano breed pig [5] and the Prestice Black-Pied breed pig [2] were considered. It is important to note that the consumer trend is towards high-quality meat and the recognition of the relevance of local breeds that have been developed in certain areas.…”