The present research aims to extend our knowledge of the Casertana breed, and to evaluate the effects of slaughter weight. (W) on carcass traits and meat quality (pH, colour and collagen). of this pig. Eighteen barrow Casertana pigs were housed in 4 single. huts (4 pigs for each) and fed on the basis of live weight (from. initial weight to 60 kg; from 60 to 100 kg; from 100 kg until slaughter).. Diets were supplied based on 9% of metabolic weight.. Animals were slaughtered at two live weights\/ages: 8 barrows at. 151.2±2.3 kg\/364.7±1.7d (A); 8 barrows at 181.8±2.0. kg\/445.7±1.7d (B). Hot carcass weight were recorded and dressing. percentage was calculated. Backfat thickness was measured and. carcasses were dissected into commercial cuts (lean cuts: ham, loin, neck, shoulder; fatty cuts: backfat, belly, jowl, kidney fat). Longissimus lumborum muscle was collected for intramuscular. collagen (IMC) analyses, collagen and crosslink (hydroxylysylpyridinoline. = HLP) concentration. Mean values of data have. been compared using the Student’s t-test. Compared to A pigs, B. pigs had higher (P<0.01) carcass weight (149.3±2.1 vs 123.0±2,3. kg), dressing percentage (+0.8%), ham yield (+1.0%), backfat. thickness (+34.1%) and fatty cuts yield (+2.5%), and lower loin. yield (-1.2%; P<0.01). Weight did not affect lean cuts yield, pH and colour of the meat, IMC concentration, and IMC maturity. crossilinking (moles of HLP\/mole of collagen).Muscle HLP. crosslink concentration was higher in B pigs than in A pigs. (7.5±0.82 vs.44±0.91 μg\/mg, respectively; P<0.05). Results fromthis study indicate that increasing slaughter weight resulted in a. increase in both dressing percentage and carcass fatness. In addition,. the heavier pigs have produced a meat that could be tougher. than that of lighter pigs but that could have a positive effect on. yield from a technological point of view.

Effects of slaughter weight on carcass traits and meat quality of Casertana pigs

MAIORANO, Giuseppe;TAVANIELLO, Siria;CIANCIULLO, Daniela;GAMBACORTA, Mario
2011

Abstract

The present research aims to extend our knowledge of the Casertana breed, and to evaluate the effects of slaughter weight. (W) on carcass traits and meat quality (pH, colour and collagen). of this pig. Eighteen barrow Casertana pigs were housed in 4 single. huts (4 pigs for each) and fed on the basis of live weight (from. initial weight to 60 kg; from 60 to 100 kg; from 100 kg until slaughter).. Diets were supplied based on 9% of metabolic weight.. Animals were slaughtered at two live weights\/ages: 8 barrows at. 151.2±2.3 kg\/364.7±1.7d (A); 8 barrows at 181.8±2.0. kg\/445.7±1.7d (B). Hot carcass weight were recorded and dressing. percentage was calculated. Backfat thickness was measured and. carcasses were dissected into commercial cuts (lean cuts: ham, loin, neck, shoulder; fatty cuts: backfat, belly, jowl, kidney fat). Longissimus lumborum muscle was collected for intramuscular. collagen (IMC) analyses, collagen and crosslink (hydroxylysylpyridinoline. = HLP) concentration. Mean values of data have. been compared using the Student’s t-test. Compared to A pigs, B. pigs had higher (P<0.01) carcass weight (149.3±2.1 vs 123.0±2,3. kg), dressing percentage (+0.8%), ham yield (+1.0%), backfat. thickness (+34.1%) and fatty cuts yield (+2.5%), and lower loin. yield (-1.2%; P<0.01). Weight did not affect lean cuts yield, pH and colour of the meat, IMC concentration, and IMC maturity. crossilinking (moles of HLP\/mole of collagen).Muscle HLP. crosslink concentration was higher in B pigs than in A pigs. (7.5±0.82 vs.44±0.91 μg\/mg, respectively; P<0.05). Results fromthis study indicate that increasing slaughter weight resulted in a. increase in both dressing percentage and carcass fatness. In addition,. the heavier pigs have produced a meat that could be tougher. than that of lighter pigs but that could have a positive effect on. yield from a technological point of view.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11695/45890
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