Comparative description of growth, fat deposition, carcass and meat quality characteristics of Basque and Large White pigs
Fecha
2005Autor
Versión
Acceso abierto / Sarbide irekia
Tipo
Artículo / Artikulua
Versión
Versión publicada / Argitaratu den bertsioa
Impacto
|
10.1051/animres:2005001
Resumen
Characteristics of growth, fat deposition, carcass and meat quality of pigs from the Basque
Black Pied breed were described and compared with those of Large White pigs. Four pens, two per
breed, of eleven pigs born during the same two week period, were simultaneously fattened and slaughtered,
under the same conditions. The experiment was carried out over a fixed duration (124 days) and
slaughter ...
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Characteristics of growth, fat deposition, carcass and meat quality of pigs from the Basque
Black Pied breed were described and compared with those of Large White pigs. Four pens, two per
breed, of eleven pigs born during the same two week period, were simultaneously fattened and slaughtered,
under the same conditions. The experiment was carried out over a fixed duration (124 days) and
slaughter was carried out at a fixed average age (202 days). Basque pigs showed lower growth and feed
efficiency and higher backfat depth (2.6 vs. 1.7 cm, P < 0.001) than Large White pigs. The difference
was especially noticeable in the middle subcutaneous fat layer (0.5 cm, P < 0.001). The meat of
Basque pigs was darker, redder, more marbled, and with higher pH values than in Large White pigs.
Differences in fatty acid composition were observed between breeds but they were not statistically
significant (P > 0.05) because of high variability observed between animals. The Basque breed exhibited
an early and higher adipose development and a higher activity of enzymes responsible for lipid
synthesis than the Large White. The diameter of intramuscular adipose cells was larger in Basque
(40.2 vs. 33.0 μm, P < 0.001) than in Large White pigs. The results show the particular characteristics
of the Basque breed as compared to pig lines highly selected for lean growth efficiency. [--]
Materias
Basque pig,
Fattening performance,
Adipose tissue,
Meat quality
Editor
EDP Sciences
Publicado en
Animal Research, 54 (2005) 33–42
Departamento
Universidad Pública de Navarra. Departamento de Producción Agraria /
Nafarroako Unibertsitate Publikoa. Nekazaritza Ekoizpena Saila
Versión del editor
Entidades Financiadoras
This work was funded by the Departamento de Educación y Cultura del Gobierno de Navarra.