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Effects of slaughter weight and sex on carcass traits and meat quality of Casertana pigs reared outdoors
| Content Provider | Open Access Library (OALib) |
|---|---|
| Author | G. Maiorano C. Cavone K. Paolone F. Pilla |
| Abstract | The effects of different slaughter weights (W) and sex (S) on carcass traits and longissimus dorsi meat quality (pH, WHC, colour, cholesterol and collagen) of Casertana pigs were studied. Thirty-six pure breed Casertana pigs, 24 barrows (B) and 12 gilts (G), were evaluated in a 2x2 factorial design involving different slaughter live weights (L, 125.6 kg; H, 152.5 kg) and S (B and G). H pigs had higher carcass weight (P<0.01), dressing percentage (P<0.05), ham yield (+ 7.9 %; P<0.01), lean meat cuts (P<0.01) and backfat thickness (+13.3%; P<0.05), and lower (P<0.01) loin yield and fatty cuts. W did not affect pH and WHC. L pigs produced lighter (P<0.01) and more yellow meat (P<0.01), while H pigs showed lower (P<0.01) hue value. Cholesterol content resulted higher (P<0.05) in H pig meat. Collagen properties were affected by W. Compared to G, B had higher dressing percentage (P<0.05) and backfat thickness (P<0.01), smaller loin area (P<0.01), slightly lower (P<0.08) loin yield and less (P<0.01) lean cuts. S did not affect any meat quality traits. |
| ISSN | 15944077 |
| Journal | Italian Journal of Animal Science |
| DOI | 10.4081/ijas.2007.1s.698 |
| Publisher | PAGEPress Publications |
| Publisher Date | 2010-01-01 |
| Access Restriction | Open |
| Subject Keyword | Meat quality Intramuscular collagen. Casertana breed Carcass traits |
| Content Type | Text |
| Resource Type | Article |
| Subject | Animal Science and Zoology |
