A comparison of carcass characteristics, carcass cutting yields, and meat quality of barrows and gilts

Benjamin M Bohrer; Justice B Dorleku; Cheryl P Campbell; Marcio S Duarte; Ira B Mandell

doi:10.1093/tas/txad079

A comparison of carcass characteristics, carcass cutting yields, and meat quality of barrows and gilts

Transl Anim Sci. 2023 Jul 13;7(1):txad079. doi: 10.1093/tas/txad079. eCollection 2023.

Authors

Benjamin M Bohrer¹, Justice B Dorleku², Cheryl P Campbell³, Marcio S Duarte³, Ira B Mandell³

Affiliations

¹ Department of Animal Sciences, The Ohio State University, Columbus, Ohio 43210, USA.
² Department of Food Science, University of Guelph, Guelph, ON, CanadaN1G 2W1.
³ Department of Animal Biosciences, University of Guelph, Guelph, ON, CanadaN1G 2W1.

Abstract

Objectives of this research were to compare carcass characteristics, carcass cutting yields, and meat quality for market barrows and market gilts. Commercially-sourced carcasses from 168 market barrows and 175 market gilts weighing an average of 107.44 ± 7.37 kg were selected from 17 different slaughter groups representing approximately 3,950 carcasses. Each group was sorted into percentiles based on hot carcass weight with an equal number of barrows and gilts selected from each quartile so that weight minimally confounded parameters of interest. Carcass lean yield was determined for carcasses following fabrication (i.e. dissection of lean, fat, and bone tissue components) and meat quality measurements were evaluated at the time of fabrication (24 to 72 h postmortem) and following 14-d of postmortem storage. Data were analyzed as a randomized complete block design with carcass serving as the experimental unit, sex (barrow or gilt), the three hot carcass weight quantiles (light [<104 kg]; average [104 to 110 kg]; heavy [>110 kg]), and the interaction between sex and hot carcass weight quantile serving as fixed effects, and producer nested within slaughter event serving as a random effect. Results from the study demonstrated that gilt carcasses were leaner (3 mm less backfat thickness; 3.5 cm² greater loin muscle area, 1.52% greater merchandized-cut yield, and 2.92% greater dissected carcass lean yield; P < 0.01) than barrow carcasses, while loins from barrows were higher quality (0.43% more intramuscular fat and slightly less shear force; P < 0.01) than loins from gilts. While this study confirms the well-known biological principle that barrow carcasses have greater levels of fat deposition and lower levels of carcass leanness when compared with gilt carcasses, this study provides a much-needed quantification of these differences for the commercial industry that will undoubtedly be useful as new technologies emerge in upcoming years.

Keywords: lean yield; pork carcass; pork quality; primal pass rate.