The influence of terminal sire genotype, sex, slaughter weight, feeding regime and slaughter-house on growth performance and carcass and meat quality in pigs and on the organoleptic properties of fresh pork

Abstract

A total of 897 pigs were used in a study to investigate the relative effects of terminal sire genotype (lines Av.Bv. C), sex (castrate v. gilt), slaughter weight (80 v. 100 v. 220 kg), feeding regimen (ad libitum v. restricted, 0·82 ad libitum intake) and slaughter-house (HI v. H2 v. H3) on growth performance, carcass and meat quality characteristics and the eating quality offresh pig meat. Sire line A was a pure Duroc population, and B and C were European-type experimental lines where C contained Pietrain and B did not. In total, 26 sires from line A, 42 sires from line B, and 21 sires from line C were mated to females from the same crossbred dam line and progeny were reared under standard conditions to slaughter. Following slaughter and carcass evaluation, samples of longissimus dorsi were investigated for a range of meat quality and organoleptic characteristics. Line A produced fatter carcasses (C fat depths = 15·6 v. 24·0 v. 14·0 mm for lines A, B, and C, respectively, average s.e. 0·39) with higher killing-out proportions (g/kg) (790 v. 779 v. 786 respectively, average s.e. 1·4) and higher visible marbling, less tissue separation, firmer backfat, and juicier (3·81 v. 3·67 v. 3·72 respectively, average s.e. 0·044: on a scale 1 (extremely dry) to 8 (extremely juicy)) and more acceptable meat (4·54 v. 4·37 v. 4·42 respectively average s.e. 0·037: on a scale 1 (dislike extremely) to 8 (like extremely)) with a lower shear force (5·35 v. 5·78 v. 5·67 kg respectively, average s.e. 0·078) than lines B and C which were similar in most respects. Increases in slaughter weight were associated with a reduction in growth rate (785 v. 769 v. 725 glday for 80, 100 and 120 kg slaughter weight respectively, average s.e. 8·5), increases in backfat (Cfat = 13·3 v. 24·2 v. 26·3 mm respectively, average s.e. 0·34) and longissimus muscle area (34·6 v. 40·7 v. 44·6 cm2 respectively, average s.e. 0·59) and a deterioration in tenderness (4·72 v. 4·40 v. 3·95 respectively, average s.e. 0·062: on a scale 1 (extremely tough) to 8 (extremely tender) and overall acceptability (4·65 v. 4·44 v. 4·25 respectively, average s.e. 0·045) and an increase in shear force (5·37 v. 5·58 v. 5·87 kg respectively, average s.e. 0·085). Slaughter-house had a significant impact on pork odour scores but not on other organoleptic properties. Pigs reared under ad libitum feeding grew faster (840 v. 678 g/day respectively, average s.e. 3·7), were fatter (Cfat = 15·8 v. 23·2 mm respectively, s.e. 0·28), had lower carcass yields (780 v. 790 g/kg respectively, average s.e. 1) and produced more tender, juicier meat than those reared under restricted feeding. Differences between castrated males and gilts in growth and carcass trait were in line with other studies and there were no significant differences between the sexes for eating quality. There were relatively few significant interactions (P < 0·05) for eating quality traits and most of these involved slaughter-house and were for pork odour intensity, which are of limited practical significance. This suggests that the effects of sire genotype, slaughter weight and feeding regimen on eating quality identified in this study are likely to be additive.

Productive performance, carcass and meat quality of intact and castrated gilts slaughtered at 106 or 122 kg BW

“…Gu et al (1992) indicated that the allometric coefficient of the carcass is .1 and; therefore, carcass yield is expected to increase with BW, consistent with the results of this experiment. An increase in SW from 106 to 122 kg BW increased carcass fat, which agrees with data of Cisneros et al (1996), Ellis et al (1996) and Latorre et al (2004). Trimmed ham yield decreased 0.10 percentage units per each 10-kg increase in SW.…”

Effects of sex and dietary lysine on performances and serum and meat traits in finisher pigs

“…The LT muscle from gilts had lower lightness and redness than that from barrows but no difference was detected in water-holding capacity or tenderness, confirming previous reports (Cisneros et al, 1996;Ellis et al, 1996). Also, ham from barrows tended to have lower protein content than ham from gilts with no significant difference on IMF content.…”

“…However, gilts tended to have higher carcass yield than barrows, which agrees with Ellis et al (1996) and Latorre et al (2009), although other authors (Daza et al, 2010) did not find any difference. The discrepancies observed in the literature could be related to differences in the method used for trimming reproductive organs at the slaughterhouse.…”

Genetic parameters of meat quality traits in two pig breeds measured by rapid methods

“…This was also found in some commercial crossbreeds with a significant effect of lower pH and a tendency to higher drip loss in females (Lloveras et al, 2008). It is generally accepted that the eating quality of pig meat (measured as tenderness, juiciness and flavour) is similar for castrates and females (Cisneros et al, 1996;Ellis et al, 1996;Leach et al, 1996). Storage effects.…”