Carcass and meat quality traits of Iberian pig as affected by sex and crossbreeding with different Duroc genetic lines
AbstractA total of 144 pigs were used to study the effects of sex (barrows or gilts) and terminal sire line (Iberian or three genetic lines of Duroc: Duroc 1, Duroc 2 and Duroc 3) on performance and carcass and meat quality traits. Gilts showed slightly lower average daily gain, shoulder weight and trimming losses, but slightly better primal cuts yields and higher loin weight, while there was no significant effect of sex on meat quality traits or on the fatty acid composition of lard and muscle. There were important differences in performance and in carcass and primal cuts quality traits between pure Iberian pigs and all Iberian × Duroc crossbreeds evaluated, partly due to the lower slaughter weights reached by the formers. The different sire lines showed differences in several traits; Duroc 1 group showed lower backfat thickness and ham and shoulder trimming losses, and higher primal cut yields than Duroc 2 and Duroc 3 groups. Intramuscular fat (IMF) content remained unaffected by crossbreeding, but meat color resulted more intense and redder in crosses from the Duroc 1 sire line. The accumulation of fatty acids in lard was not affected by Duroc sire line, while animals of the group Duroc 2 showed higher levels of monounsaturated fatty acid and lower of polyunsaturated ones in IMF. These results highlight the importance of considering not only performance, but also carcass and meat quality traits when deciding the Duroc sire line for crossbreeding in Iberian pig production.
Andres AI, Ruiz J, Ventanas J, Tejeda JF, Mayoral AI, 1999. Muscle fibre types in Iberian pigs: influence of crossbreeding with Duroc breed and rearing conditions. Ann Zootech 43: 397-405. http://dx.doi.org/10.1051/animres:19990507
Antequera T, Cordoba JJ, Martin L, Garcia C, Bermudez ME, Ventanas J, 1993. Free fatty acids during the ripening of Iberian ham. Rev Esp Cien Tecnol Alim 33: 197-208.
AOAC, 2000. Official methods of analysis (17th edition). Association of Official Analytical Chemists International, Arlington, USA.
BOE, 2005. Real Decreto Espa-ol 1201/05 sobre la protección de los animales utilizados para experimentación y otros fines científicos. Boletín Oficial del Estado 252: 34367-34391.
Cilla I, Altarriba J, Guerrero L, Gispert M, Martínez L, Moreno C, 2006. Effect of different Duroc line sires on carcass composition. meat quality and dry-cured ham acceptability. Meat Sci 72: 252-260. http://dx.doi.org/10.1016/j.meatsci.2005.07.010 PMid:22061552
FEDNA, 2003. Normas FEDNA para la formulación de piensos compuestos, 2nd ed. (De Blas C, Mateos GG, García P, eds). Fundación Espa-ola Desarrollo Nutrición Animal, Madrid, Spain.
FEDNA, 2006. Necesidades nutricionales para ganado porcino (De Blas C, Mateos GG, García P, eds). Fundación Espa-ola Desarrollo Nutrición Animal, Madrid, Spain. PMCid:PMC2749292
Isabel B, López-Bote CJ, Hoz L, Timón M, García C, Ruiz J, 2003. Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry-cured hams. Meat Sci 64: 475-482. http://dx.doi.org/10.1016/S0309-1740(02)00225-5
Jonnes GF, 1998. Genetic aspects of domestication. common breeds and their origin. In: The genetics of the pig (Rothschild MF, Ruvinsky A, eds.). CAB Int, NY, USA, pp: 17-50.
Juárez M, Clemente I, Polvillo O, Molina A, 2009. Meat quality of tenderloin from Iberian pigs as affected by breed strain and crossbreeding. Meat Sci 81: 573-579. http://dx.doi.org/10.1016/j.meatsci.2008.10.016 PMid:20416589
Latorre MA, Lázaro R, Valencia DG, Medel P, Mateos GG, 2004. The effects of gender and slaughter weight on the growth performance, carcass traits, and meat quality characteristics of heavy pigs. J Anim Sci 82: 526-533. PMid:14974552
Lopez-Bote CJ, 1998. Sustained utilisation of the Iberian pig breed. Meat Sci 49: S17-S27.
Martín D, Antequera T, González E, López-Bote CJ, Ruíz J, 2007. Changes in the fatty acid proﬁle of the subcutaneous fat of swine throughout fattening as affected by dietary conjugated linoleic acid and monounsaturated fatty acids. J Agric Food Chem 55: 10820-10826. http://dx.doi.org/10.1021/jf072213e PMid:18038986
Mayoral AI, Dorado M, Guillén MT, Robina A, Vivo JM, Vázquez C, Ruiz J, 1999. Development of meat and carcass quality characteristics in Iberian pigs reared outdoors. Meat Sci 52: 315-324. http://dx.doi.org/10.1016/S0309-1740(99)00008-X
Morales J, Perez JF, Baucells MD, Mourot J, Gasa J, 2002. Comparative digestibility and lipogenic activity in Landrace and Iberian finishing pigs fed ad libitum corn- and corn-sorghum-acorn based diets. Lives Prod Sci 77: 195-205. http://dx.doi.org/10.1016/S0301-6226(02)00063-5
Morcuende D, Estévez M, Ruiz J, Cava R, 2003. Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage. Meat Sci 65: 1157-1164. http://dx.doi.org/10.1016/S0309-1740(02)00344-3
Mu-oz G, Alcázar E, Fernández A, Barragán C, Carrasco A, de Pedro E, Silió L, Sánchez JL, Rodríguez MC, 2011. Effects of porcine MC4R and LEPR polymorphisms, gender and Duroc sire line on economic traits in Duroc×Iberian crossbred pigs. Meat Sci 88: 169-173 http://dx.doi.org/10.1016/j.meatsci.2010.12.018 PMid:21196086
Muriel E, Ruiz J, Martin D, Petron MJ, Antequera T, 2004. Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines. Food Sci Technol Int 10: 117-123. http://dx.doi.org/10.1177/1082013204043766
Muriel E, Andres AI, Petron MJ, Antequera T, Ruiz J, 2007. Lipolytic and oxidative changes in Iberian dry-cured loin. Meat Sci 75: 315-323. http://dx.doi.org/10.1016/j.meatsci.2006.07.017 PMid:22063664
Pérez-Palacios T, Ruiz J, Martín D, Muriel E, Antequera T, 2008. Comparison of different methods for total lipid quantiﬁcation in meat and meat products. Food Chem 110: 1025-1029. http://dx.doi.org/10.1016/j.foodchem.2008.03.026
Ramirez R, Cava R, 2007. Carcass composition and meat quality of three different Iberian × Duroc genotype pigs. Meat Sci 75: 388-396. http://dx.doi.org/10.1016/j.meatsci.2006.08.003 PMid:22063794
Ruiz J, Lopez-Bote C, 2002. Improvement of dry-cured ham quality by lipid modiﬁcation through dietary means. In: Research advances in the quality of meat and meat products (Toldrá F, eds.). Research Signpost, Trivandrum (India), pp: 255-271.
Ruiz J, Garcia C, Muriel E, Andres AI, Ventanas J, 2002. Influence of sensory characteristics on the acceptability of dry-cured ham. Meat Sci 61: 347-354. http://dx.doi.org/10.1016/S0309-1740(01)00204-2
Ruiz-Carrascal J, Ventanas J, Cava R, Andres AI, Garcia C, 2000. Texture and appearance of dry cured ham as affected by fat content and fatty acid composition. Food Res Int 33: 91-95. http://dx.doi.org/10.1016/S0963-9969(99)00153-2
Sandler S, Karo W, 1992. Sourcebook of advanced organic laboratory preparations. Academic Press, San Diego, CA, USA.
SAS, 1990. SAS user's guide: statistics, version 6 (4th edition). Statistical Analysis Systems Institute Inc. Cary, NC, USA.
Serrano MP, Valencia DG, Nieto M, Lázaro R, Mateos GG, 2008. Inﬂuence of sex and terminal sire line on performance and carcass and meat quality of Iberian pigs reared under intensive production systems. Meat Sci 78: 420-428. http://dx.doi.org/10.1016/j.meatsci.2007.07.006 PMid:22062461
Serrano MP, Camara L, Valencia DG, Lázaro R, Latorre MA, Mateos GG, 2013. Effect of energy concentration on growth performance and carcass quality of Iberian pigs reared under intensive conditions. Span J Agric Res 11: 405-416. http://dx.doi.org/10.5424/sjar/2013112-3374
Soriano A, Quiles R, Mariscal C, Garcia A, 2005. Pig sire type and sex effects on carcass traits. Meat quality and physicochemical and sensory characteristics of Serrano dry-cured ham. J Sci Food Agric 85: 914-1924. http://dx.doi.org/10.1002/jsfa.2197
Ventanas S, Ventanas J, Jurado A, Estévez M, 2006. Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian × Duroc crossbred pigs. Meat Sci 73: 651-659. http://dx.doi.org/10.1016/j.meatsci.2006.03.009 PMid:22062566
Ventanas S, Ventanas J, Ruiz J, 2007a. Sensory characteristics of Iberian dry-cured loins: Inﬂuence of crossbreeding and rearing system. Meat Sci 75: 211-219. http://dx.doi.org/10.1016/j.meatsci.2006.07.003 PMid:22063652
Ventanas S, Ruiz J, Garcia C, Ventanas J, 2007b. Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system. Meat Sci 77: 324-330. http://dx.doi.org/10.1016/j.meatsci.2007.04.001 PMid:22061784
Wyszcecki G, Stiles WS, 1982. Color science. Concepts and methods. quantitative data and formula (2nd edition). Wiley, NY, USA.
© INIA. Manuscripts published are the property of the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, and quoting this source is a requirement for any partial or full reproduction.
SJAR is an Open Access Journal. All articles are distributed under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the license CC-by must be expressly stated in this way when necessary.