Comparison of carcass and meat quality of purebred, F1 and three-way crossbred pigs
Keywords:
pigs, carcass, meat quality, traitsAbstract
This study was performed on 88 pig carcasses evenly distributed into four groups regarding the origin: Large White (LW) and Swedish Landrace (SL) purebreds; LW × SL and (LW × SL) × Pi crossbred pigs. At approximately 100 kg live weight the pigs were slaughtered in one slaughter plant in eastern Croatia. In the slaughterhouse, carcass and meat quality traits were measured. It was found that three-way crossbred pigs had higher dissectional lean percentage (P < 0.05) than both purebreds. Two-way crossbred pigs had the shortest carcass length. The highest ham circumference (P < 0.05) had three-way crossbred pigs; these pigs had also significantly higher (P < 0.05) MLD surface, compared to other pig groups. The highest fat surface and the most undesirable
(P < 0.05) fat/muscle ratio at MLD cut had LW purebred pigs which significantly differed (P < 0.05) from other pig groups. Three-way crossbreds and SL purebreds had lower pH45 values than LW purebred and two-way crossbred pigs. LW purebreds had significantly higher pH24 value than other groups (P < 0.05). Both purebred pigs had more favorable (P < 0.05) WHC than three-way crosses; two-way crossbred pigs had intermediary values of this trait. Generally, three-way crossbred pigs with Piétrain as terminal sire had the leanest carcasses with the lowest meat quality.
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Copyright (c) 2006 Gordana Kralik, Antun Petričević, Goran Kušec, Zoran Škrtić
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