Performance and carcass, loin and ham quality in crossbreds from three terminal sire lines

Meat Sci. 2020 Sep:167:108158. doi: 10.1016/j.meatsci.2020.108158. Epub 2020 Apr 25.

Abstract

This study was designed to compare performance, carcass and meat quality of crossbred of a hybrid sow x three sire lines, i.e. stress positive Belgian Piétrain (BP), stress negative French Piétrain (FP) and Canadian Duroc (CD). BP offspring had a significantly higher carcass yield (p < .001) and lean meat content (p < .001) in comparison with FP, which was higher than CD. BP offspring had significantly lower pH (p < .05), water-holding capacity (WHC) (p < .001) and intramuscular fat (IMF) (p < .001) content in the loin compared to FP and CD, but these meat quality parameters, with the exception of pH, were superior for CD as compared to FP. In accordance with loin quality, pHi, pHu, WHC and IMF of BP were significantly lower (p < .05) compared to CD in the fresh and cooked ham. Most often, FP offspring could not be differentiated from the other offspring, with the exception of cooking loss of the cooked ham. Trained and consumer taste panels resulted in no significant differences (p > .1) in sensory attributes, however, consumers preffered CD based on ranking.

Keywords: Belgian Piétrain; Canadian Duroc; French Piétrain; Gilts; Immunocastrated pigs; RYR1 gene.

MeSH terms

  • Adipose Tissue
  • Adult
  • Aged
  • Aged, 80 and over
  • Animals
  • Body Composition
  • Breeding*
  • Consumer Behavior
  • Cooking
  • Female
  • Food Quality
  • Humans
  • Hydrogen-Ion Concentration
  • Male
  • Meat Products / analysis*
  • Middle Aged
  • Muscle, Skeletal / chemistry
  • Pork Meat / analysis*
  • Sus scrofa / classification*
  • Sus scrofa / growth & development