The influence of sex (boars and gilts) on growth, carcass and pork eating quality characteristics

Abstract

Boar and gilt pigs from three genotypes (with 0, 0·25 and 0·50 Duroc inclusion level) were reared from 30 to 90 kg live weight on seven feeding regimens which involved combinations of diet formulation and feeding level. A diet of conventional energy and protein level (CEP; 14·2 MJ/kg digestible energy, 205 g/kg crude protein, 10 g/kg lysine) and a diet of higher energy and lower protein (HELP; 14·7 M]/kg digestible energy, 166 g/kg crude protein, 7·0 g/kg lysine) were used. One treatment involved feeding the HELP diet ad libitum, with the other six treatments involving feeding the CEP diet ad libitum, restricted, or in combinations of ad libitum and restricted. A total of 721 animals comprising similar numbers of boars and gilts were used to estimate sex differences for growth performance, carcass and meat quality, and eating quality. Tissue growth rates were predicted from regression equations based on P2fat depths or ham-joint dissection, developed from subsamples of animals that were subjected to full-side dissection. Overall when compared with gilts, boars grew faster (838 v. 799 gtday, P < 0·001), had improved food conversion ratios (2·39 v.2-55, P < 0·001) but had similar daily food intakes and lean and subcutaneous fat growth rates. Lean tissue food conversions did not differ significantly between the sexes. Killing-out proportions were higher for gilts (0·766 v. 0·749 , P < 0·001), however P2 backfat thickness and lean proportions did not differ between the sexes. The firmness of the mid-back fat, assessed subjectively and using a penetrometer, was greater for gilts than for boars. The tenderness of pork loin chops, assessed by a trained sensory panel, was judged to be better for boars than for gilts but there was no sex difference in overall acceptability. The fat from boars had a higher level of abnormal odour and boar odour. There was a sex × dietary treatment interaction for boar odour with the HELP diet producing the highest levels and the biggest difference between the sexes for odour scores.

Effect of sex on growth performance, nutrient utilizationand carcass characteristics in cross bred pigs

“…Furthermore, gilts yielded more total lean and less fat than barrows and boars. These results are supported with the findings of Ellis et al (1996), Weatherup et al (1998) and Blanchard et al (1999).…”

Meat production using four terminal pig lines

“…12 No differences were found between the lines in the present study. Dressing yield was higher for gilts than for boars in the study of Blanchard et al 15 In the present study there were no differences between the sexes for this trait. Large White-sired pigs produced small hams and D2-sired pigs produced large hams.…”

Sire breed comparisons for meat and eating quality traits in Australian pig populations

“…Correspondingly, Sire breed comparisons for meat and eating quality traits faster growing boars produced more tender loin chops according to sensory panel testing. However, there was no significant sex difference in overall acceptability (Blanchard et al, 1999b), suggesting other factors were also important. In our study, meat from the faster growing females was no tenderer than meat from their male contemporaries, although females did have higher IMF and reduced CL.…”

“…In a later trial at Stotfold, 721 slaughter pigs were used to evaluate the influence of growth rate, sex and the proportion of Duroc genes on pork eating quality (Blanchard et al, 1999a(Blanchard et al, , 1999b(Blanchard et al, and 1999c. In their study, rapid growth prior to slaughter was favourably associated with many sensory characteristics of pork, but relationships were generally weak (Blanchard et al, 1999a).…”