Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

  1. Temperan, Sara
  2. Lorenzo Rodríguez, José Manuel
  3. Domínguez Castiñeiras, Bernardino
  4. Franco Matilla, María Inmaculada
  5. Carballo García, Francisco Javier
Revista:
Spanish journal of agricultural research

ISSN: 1695-971X,  2171-9292

Ano de publicación: 2014

Volume: 12

Número: 3

Páxinas: 694-707

Tipo: Artigo

DOI: 10.5424/SJAR/2014123-5057 DIALNET GOOGLE SCHOLAR lock_openDialnet editor

Outras publicacións en: Spanish journal of agricultural research

Obxectivos de Desenvolvemento Sustentable

Resumo

Carcass and meat quality traits were studied in 36 Celta pigs (a breed native from NW of Spain) reared for 16 months in an extensive regime and slaughtered at a live weight of around 170 kg. The effect of partially or totally replacing commercial compound feed with chestnuts in the finishing diet was also investigated. Celta heavy pigs were characterised by high killing out, subcutaneous fat thickness, and ham length values, and by low ham perimeter, and Longissimus lumborum muscle area values. Meat showed high myoglobin contents and a* values, and very high hardness. By increasing the proportion of chestnuts in the finishing diet the quantity of back fat increased and the pH of the meat decreased. However, neither these effects, nor any of those on the other traits studied were statistically significant. The absence of significant effects may be due to the fact that pigs fed with chestnuts were not subjected to feed restrictions

Referencias bibliográficas

  • Bermúdez R, Franco I, Franco D, Carballo J, Lorenzo JM, 2012. Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed. Meat Sci 92: 394-399. http://dx.doi.org/10.1016/j.meatsci.2012.05.001
  • Blasco A, Gou P, Gispert M, Estany J, Soler Q, Diestre A, Tibau J, 1994. Comparison of five types of pig crosses. I. Growth and carcass traits. Livest Prod Sci 40: 171-178. http://dx.doi.org/10.1016/0301-6226(94)90046-9
  • Candek-Potokar M, Zlender B, Bonneau M, 1998. Effects of breed and slaughter weight on longissimus muscle biochemical traits and sensory quality in pigs. Ann Zootech 47: 3-16. http://dx.doi.org/10.1051/animres:19980101
  • Candek-Potokar M, Lefaucheur L, Zlender B, Bonneau M, 1999. Effect of slaughter weight and/or age on histological characteristics of pig longissimus dorsi muscle as related to meat quality. Meat Sci 52: 195-203. http://dx.doi.org/10.1016/S0309-1740(98)00168-5
  • Carril J, Rivero G, García J, Rivero C, Vázquez J, Fernández M, 2001. Presentación de la raza porcina Celta. Arch Zootec 50: 291-299.
  • Channon HA, Payne AM, Warner RD, 2000. Halothane genotype, pre-slaughter handling and stunning method all influence pork quality. Meat Sci 56: 291-299. http://dx.doi.org/10.1016/S0309-1740(00)00056-5
  • Cisneros F, Ellis M, Baker DH, Easter RA, McKeith FK, 1996. The influence of short-term feeding of amino acid-deficient diets and high dietary leucine levels on the intramuscular fat content of pig muscle. Anim Sci 63: 517-522. http://dx.doi.org/10.1017/S1357729800015411
  • Correa JA, Faucitano L, Laforest JP, Rivest J, Marcoux M, Gariépy C, 2006. Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rates. Meat Sci 72: 91-99. http://dx.doi.org/10.1016/j.meatsci.2005.06.006
  • Coutron-Gambotti C, Gandemer G, Casabianca F, 1998. Effects of substituting a concentrated diet for chestnuts on the lipid traits of muscle and adipose tissues in Corsican and Corsican × Large White pigs reared in a sylvo-pastoral system in Corsica. Meat Sci 50: 163-174. http://dx.doi.org/10.1016/S0309-1740(98)00027-8
  • Daszkiewicz T, Denaburski J, Sáiz Cidoncha F, 2004. Efecto de la grasa intramuscular sobre la calidad sensorial de la carne. Avances en Tecnología Porcina 1 (7-8): 4-12.
  • Ellis M, Webb AJ, Avery PJ, Brown I, 1996. The influence of terminal sire genotype, sex, slaughter weight, feeding regime and slaughter-house on growth performance and carcass and meat quality in pigs and on the organoleptic properties of fresh pork. Anim Sci 62: 521-530. http://dx.doi.org/10.1017/S135772980001506X
  • Estévez M, Morcuende D, Cava López R, 2003. Physico-chemical characteristics of m. Longissimus dorsi from three lines of free-range reared Iberian pigs slaughtered at 90 kg live-weight and commercial pigs: a comparative study. Meat Sci 64: 499-506. http://dx.doi.org/10.1016/S0309-1740(02)00228-0
  • Fernandez X, Monin G, Talmant A, Mourot J, Lebret B, 1999. Influence of intramuscular fat on the quality of pig meat. 2. Consumer acceptability of m. longissimus lumborum. Meat Sci 53: 67-72. http://dx.doi.org/10.1016/S0309-1740(99)00038-8
  • Flores-Rondón C, Leal-Ramírez M, Rodas-González A, Aranguren-Méndez J, Román-Bravo R, Ruiz-Ramírez J, 2009. Efecto de la condición sexual y pesos al sacrificio sobre las características de la canal y la calidad de la carne de cerdo. Revista Científica FCV/LUZ XIX: 165-172.
  • Folch J, Lees M, Sloane Stanley GH, 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226: 497-509.
  • Fraga AL, Thomaz MC, Kronka RN, Lemos Budi-o FE, Robles Huaynate RA, Scandolera AJ, dos Santos Ruiz U, de Freitas D'Angelis FH, 2008. Restriçao alimentar qualitativa para suínos com elevado peso de abate. Rev Bras Zootecn 37: 869-875. http://dx.doi.org/10.1590/S1516-35982008000500014
  • Franci O, Campodoni G, Bozzi G, Pugliese C, Acciaioli A, Gandini G, 2003. Productivity of Cinta Senese and Large White × Cinta Senese pigs reared outdoors in woodlands and indoors. 2. Slaughter and carcass traits. Ital J Anim Sci 2: 59-65.
  • Franci O, Bozzi R, Pugliese C, Acciaioli A, Campodoni G, Gandini G, 2005. Performance of Cinta Senese pigs and their crosses with Large White. 1. Muscle and subcutaneous fat characteristics. Meat Sci 69: 545-550. http://dx.doi.org/10.1016/j.meatsci.2004.10.005
  • Franco D, Lorenzo JM, 2013. Effect of gender (barrows vs. females) on carcass traits and meat quality of Celta pig reared outdoors. J Sci Food Agric 93: 727-734. http://dx.doi.org/10.1002/jsfa.5966
  • Franco I, Escamilla MC, García J, García-Fontán MC, Carballo J, 2006. Fatty acid profile of the fat from Celta pig breed fattened using a traditional feed: Effect of the location in the carcass. J Food Compos Anal 19: 792-799. http://dx.doi.org/10.1016/j.jfca.2006.05.005
  • Galián M, Poto A, Santaella M, Peinado B, 2008. Effects of the rearing system on the quality traits of the carcass, meat and fat of the Chato Murciano pig. Anim Sci J 79: 487-497. http://dx.doi.org/10.1111/j.1740-0929.2008.00554.x
  • García-Macías JA, Gispert M, Oliver MA, Diestre A, Alonso P, Mu-oz-Luna A, Siggens K, Cuthbert-Heavens D, 1996. The effects of cross, slaughter weight and halothane genotype on leanness and meat and fat quality in pig carcasses. Anim Sci 63: 487-496. http://dx.doi.org/10.1017/S1357729800015381
  • Gentry JG, McGlone JJ, Blanton JR, Miller MF, 2002. Impact of spontaneous exercise on performance, meat quality, and muscle fiber characteristics of growing/finishing pigs. J Anim Sci 80: 2833-2839.
  • Gispert M, Valero A, Oliver MA, Diestre A, 1997. Problemas asociados a la falta de grasa en canales porcinas. Eurocarne 61: 27-32.
  • Goerl KF, Eilert SJ, Mandigo RW, Chen HY, Miller PS, 1995. Pork characteristics as affected by two populations of swine and six crude protein levels. J Anim Sci 73: 3621-3626.
  • Hamilton DN, Ellis M, Wolter BF, McKeith FK, Wilson ER, 2003. Carcass and meat quality characteristics of the progeny of two swine sire lines reared under differing environmental conditions. Meat Sci 63: 257-263. http://dx.doi.org/10.1016/S0309-1740(02)00079-7
  • Hansson I, Lundström K, 1989. Incorporating meat quality in grading systems for pigs. In: Proc Eur Assoc for Animal Production. EAAP-Symposium of the Commission on Pig Production. Helsinki, Finland, 1988. EAAP Publication 41, pp: 52-59.
  • Henckel P, Karlsson A, Oksbjerg N, Soholm Petersen J, 2000. Control of post mortem pH decrease in pig muscles: experimental design and testing of animal models. Meat Sci 55: 131-138. http://dx.doi.org/10.1016/S0309-1740(99)00135-7
  • Hernández P, Navarro JL, Toldrá F, 1998. Lipid composition and lipolytic enzyme activities in porcine skeletal muscles with different oxidative pattern. Meat Sci 49: 1-10. http://dx.doi.org/10.1016/S0309-1740(97)00077-6
  • Honikel KO, 1997. Reference methods supported by OECD and their use in Mediterranean meat products. Food Chem 59: 573-582. http://dx.doi.org/10.1016/S0308-8146(97)00002-2
  • Hornsey HC, 1956. The colour of cooked cured pork. I. Estimation of the nitric oxide-haem pigments. J Sci Food Agric 7: 534–540. http://dx.doi.org/10.1002/jsfa.2740070804
  • Juárez M, Clemente I, Polvillo O, Molina A, 2009. Meat quality of tenderloin from Iberian pigs as affected by breed strain and crossbreeding. Meat Sci 81: 573-579. http://dx.doi.org/10.1016/j.meatsci.2008.10.016
  • Labroue F, Goumy S, Gruand J, Mourot J, Neelz V, Legault C, 2000. Comparison au Large White de quatre races locales porcines françaises pour les performances de croissance, de carcasse et de qualité de la viande. Journées de Recherche Porcine en France 32: 403-411.
  • Latorre MA, Lázaro R, Gracia MI, Nieto M, Mateos GG, 2003. Effect of sex and terminal sire genotype on performance, carcass characteristics, and meat quality of pigs slaughtered at 117 kg body weight. Meat Sci 65: 1369-1377. http://dx.doi.org/10.1016/S0309-1740(03)00059-7
  • Leseigneur-Meynier A, Gandemer G, 1991. Lipid composition of pork muscle in relation to the metabolic type of the fibres. Meat Sci 29: 229-241. http://dx.doi.org/10.1016/0309-1740(91)90052-R
  • Lorenzo JM, Montes R, Purri-os L, Cobas N, Franco D, 2012. Fatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcass. J Sci Food Agric 92: 1311-1317. http://dx.doi.org/10.1002/jsfa.4702
  • Lukic B, Kusec G, Durkin I, Kekez D, Maltar Z, Radisic Z, 2010. Variations in carcass and meat quality traits of heavy pigs. MESO 12(1): 53-57.
  • Mataix J, García L, Ma-as M, Martínez E, Llopis J. 2003. Tablas de composición de alimentos. Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Granada, Spain.
  • Mayoral AI, Dorado M, Guillén MT, Robina A, Vivo JM, Vázquez C, Ruiz J, 1999. Development of meat and carcass quality characteristics in Iberian pigs reared outdoors. Meat Sci 52: 315-324. http://dx.doi.org/10.1016/S0309-1740(99)00008-X
  • Millet S, Raes K, Van den Broeck W, De Smet S, Janssens GPJ, 2005. Performance and meat quality of organically versus conventionally fed and housed pigs from weaning till slaughtering. Meat Sci 69: 335-341. http://dx.doi.org/10.1016/j.meatsci.2004.08.003
  • Oliver MA, Gispert M, Diestre A, 1993. The effects of breed and halothane sensitivity on pig meat quality. Meat Sci 35: 105-118. http://dx.doi.org/10.1016/0309-1740(93)90073-Q
  • Olsson V, Andersson K, Hansson I, Lundström K, 2003. Differences in meat quality between organically and conventionally produced pigs. Meat Sci 64: 287-297. http://dx.doi.org/10.1016/S0309-1740(02)00200-0
  • Paiva-Martins F, Barbosa S, Pinheiro V, Mourao JL, Outor-Monteiro D, 2009. The effect of olive leaves supplementation on the feed digestibility, growth performances of pigs and quality of pork meat. Meat Sci 82: 438-443. http://dx.doi.org/10.1016/j.meatsci.2009.02.014
  • Pedauyé JJ, Ba-ón S, Qui-onero S, López MB, Garrido MD, 1994. Calidad de la carne de cerdo: influencia del espesor del panículo graso dorsal, del grado de infiltración grasa muscular y del sexo. An Fac Vet Murcia 9-10: 17-24.
  • Peinado B, Poto A, Gil F, López G, 2004. Characteristics of the carcass and meat of the Chato Murciano pig. Livest Prod Sci 90: 285-292. http://dx.doi.org/10.1016/j.livprodsci.2004.07.018
  • Pérez-Palacios T, Ruiz J, Tejeda JF, Antequera T, 2009. Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background. Meat Sci 81: 632-640. http://dx.doi.org/10.1016/j.meatsci.2008.10.022
  • Pluske JR, Pethick DW, Mullan BP, 1998. Differential effects of feeding fermentable carbohydrate to growing pig on performance, gut size and slaughter characteristics. Anim Sci 67: 147-156. http://dx.doi.org/10.1017/S1357729800009887
  • Pugliese C, Calagna G, Chiofalo V, Moretti VM, Margiotta S, Franci O, Gandini G, 2004. Comparison of the performances of Nero Siciliano pigs reared indoors and outdoors: 2. Joint composition, meat and fat traits. Meat Sci 68: 523-528. http://dx.doi.org/10.1016/j.meatsci.2004.02.020
  • Pugliese C, Pianaccioli L, Sistori F, Acciaioli A, Franci O, 2007. Effect of pasture on chestnut wood on fat and meat quality of Cinta Senese. Opt Mediterr 76: 263-267.
  • Pugliese C, Sistori F, Acciaioli A, Bozzi R, Campodoni G, Franci O, 2013. Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnuts. Meat Sci 93: 92-97. http://dx.doi.org/10.1016/j.meatsci.2012.08.006
  • Renaudeau D, Mourot J, 2007. A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90 kg BW. Meat Sci 76: 165-171. http://dx.doi.org/10.1016/j.meatsci.2006.10.024
  • Ruusunen M, Partanen K, Pösö R, Puolanne E, 2007. The effect of dietary protein supply on carcass composition, size of organs, muscle properties and meat quality of pigs. Livest Sci 107: 170-181. http://dx.doi.org/10.1016/j.livsci.2006.09.021
  • Sánchez L, González-Carril JA, Otero M, 2000. Caracterización etnológica del cerdo Celta. Arch Zootec 49: 175-177.
  • Scipione R, Sardi L, Barchi D, Accorsi PA, Pacchioli MT, 1991. Elevate quantità di insilati nell'alimentazione del suino pesante: effetti sulle performance di accrescimento e di macellazione. Rivista di Suinicoltura 32: 71–78.
  • Secondi F, Gandemer G, Bonneau M, Bernard E, Santucci PM, Ecolan P, Casabianca F, 1996. Croissance, développement tissulaire et caractéristiques de la carcasse du porc corse. Journées de Recherche Porcine en France 28: 109-114.
  • Sellier P, 1988. Meat quality in pig breed and in crossbreeding. Proc Meeting of Pig Carcass and Meat Quality, Bologna, Italy, pp: 145-164.
  • Swigert KS, McKeith FK, Carr TC, Brewer MS, Culbertson M, 2004. Effects of dietary vitamin D3, vitamin E, and magnesium supplementation on pork quality. Meat Sci 67: 81-86. http://dx.doi.org/10.1016/j.meatsci.2003.09.008
  • Teye GA, Sheard PR, Whittington FM, Nute GR, Stewart A, Wood JD, 2006. Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality. Meat Sci 73: 157-165. http://dx.doi.org/10.1016/j.meatsci.2005.11.010
  • Tikk K, 2007. The influence of feeding and aging on pork quality. Doctoral Thesis. Swedish University of Agricultural Sciences. Uppsala, Sweden.
  • Watanabe PH, Thomaz MC, Ruiz US, Santos VM, Masson GCI, Fraga AL, Pascoal LAF, Robles-Huaynate RA, Silva SZ, 2010. Carcass characteristics and meat quality of heavy swine fed different citrus pulp levels. Arq Bras Med Vet Zootec 62: 921-929. http://dx.doi.org/10.1590/S0102-09352010000400023
  • Weatherup RN, Battie VE, Moss BW, Kilpatrick DJ, Walker N, 1998. The effect of increasing slaughter weight on the production performance and meat quality of finishing pigs. Anim Sci 67: 591-600. http://dx.doi.org/10.1017/S1357729800033038
Fonte de datos: Dialnet