"\"\\\"\\\\\\\"\\\\\\\\\\\\\\\"Nero d’Aspromonte is an autochthonous pig ecotype from the. Calabria region, traditionally reared under extensive conditions.. Information on carcass, meat and fat traits of this genetic typeare still very few. Therefore, this study aims to assess the effect. of slaughter weight on carcass traits and physico-chemical traits. of subcutaneous fat and meat (pH, colour, cholesterol content. and collagen properties) in Nero d’Aspromonte pigs. Sixteen barrows. were reared outdoor and slaughtered at two live. weights\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\/ages: 8 animals at 164.3±5.9 kg\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\/14 months and 8 animals. at 206.3±12.0 kg\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\/20 months. Feeding was based on natural. pastures (woods, grasslands and Mediterranean bush) and fed. ad libitum commercial mixtures, according to the growing period.. Heavy pigs compared to the light ones had higher (P<0.01). dressing percentage (81.9±0.11 vs 81.0±0.16%, respectively) and. backfat thickness (6.60±0.28 vs 5.59±0.79 cm, respectively).. Slaughter weight did not significantly affect pH, colour and cholesterol. content (ranging from 67.92±5.98 to 71.39±5.23 mg\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\/100. g) in Longissimus lumborum (LL) muscle, as well as the total. fatty acid composition of subcutaneous fat. Intramuscular collagen. (IMC) amount (ranging from 27.51±5.92 to 31.66±6.28. μg\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\/mg) and crosslinking (Hydroxylysylpyridinoline=HLP) concentration. (ranging from 11.71±2.30 to 12.11±2.82 μg of. HLP\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\/mg) were not affected by slaughter weight (P>0.05).. Differently, a significant effect on the stability of collagen fibers. was observed; crosslinking were more stable in light pigs than in. heavy ones (0.310±0.05 vs 0.259±0.01 moles of HLP\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\/mole of collagen,. respectively, P<0.05).In conclusion, the increase in. slaughter weight of Nero d’Aspromonte” pigs is accompanied by. an increase in dressing percentage and backfat thickness (can. be exploited as a typical product). In addition, lighter pigs produced. meat that could be tougher than that of the heavier, but. more acceptable from the technological point of view.\\\\\\\\\\\\\\\"\\\\\\\"\\\"\""

Effect of slaughter weight on carcass traits and meat quality of Nero d’Aspromonte pig reared outdoors

TAVANIELLO, Siria;GAMBACORTA, Mario;MAIORANO, Giuseppe
2013

Abstract

"\"\\\"\\\\\\\"\\\\\\\\\\\\\\\"Nero d’Aspromonte is an autochthonous pig ecotype from the. Calabria region, traditionally reared under extensive conditions.. Information on carcass, meat and fat traits of this genetic typeare still very few. Therefore, this study aims to assess the effect. of slaughter weight on carcass traits and physico-chemical traits. of subcutaneous fat and meat (pH, colour, cholesterol content. and collagen properties) in Nero d’Aspromonte pigs. Sixteen barrows. were reared outdoor and slaughtered at two live. weights\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\/ages: 8 animals at 164.3±5.9 kg\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\/14 months and 8 animals. at 206.3±12.0 kg\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\/20 months. Feeding was based on natural. pastures (woods, grasslands and Mediterranean bush) and fed. ad libitum commercial mixtures, according to the growing period.. Heavy pigs compared to the light ones had higher (P<0.01). dressing percentage (81.9±0.11 vs 81.0±0.16%, respectively) and. backfat thickness (6.60±0.28 vs 5.59±0.79 cm, respectively).. Slaughter weight did not significantly affect pH, colour and cholesterol. content (ranging from 67.92±5.98 to 71.39±5.23 mg\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\/100. g) in Longissimus lumborum (LL) muscle, as well as the total. fatty acid composition of subcutaneous fat. Intramuscular collagen. (IMC) amount (ranging from 27.51±5.92 to 31.66±6.28. μg\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\/mg) and crosslinking (Hydroxylysylpyridinoline=HLP) concentration. (ranging from 11.71±2.30 to 12.11±2.82 μg of. HLP\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\/mg) were not affected by slaughter weight (P>0.05).. Differently, a significant effect on the stability of collagen fibers. was observed; crosslinking were more stable in light pigs than in. heavy ones (0.310±0.05 vs 0.259±0.01 moles of HLP\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\/mole of collagen,. respectively, P<0.05).In conclusion, the increase in. slaughter weight of Nero d’Aspromonte” pigs is accompanied by. an increase in dressing percentage and backfat thickness (can. be exploited as a typical product). In addition, lighter pigs produced. meat that could be tougher than that of the heavier, but. more acceptable from the technological point of view.\\\\\\\\\\\\\\\"\\\\\\\"\\\"\""
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11695/45987
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