Slaughter weight rather than sex affects carcass cuts and tissue composition of Bisaro pigs

被引：20
作者：
Alvarez-Rodriguez, Javier [1 ]
Teixeira, Alfredo [2 ]
机构：
[1] Univ Lleida, Dept Ciencia Anim, Avda Rovira Roure 191, Lleida 25198, Spain
[2] Inst Politecn Braganca, Escola Super Agr, Mt Res Ctr, CIMO, Campus Santa Apolonia, P-5300253 Braganca, Portugal
来源：
MEAT SCIENCE | 2019年 / 154卷
关键词：
Allometric growth; Bisaro pig; Dissection; Fat; Lean; Meat; MEAT QUALITY CHARACTERISTICS; INTRAMUSCULAR FAT-CONTENT; GROWTH-PERFORMANCE; PORK; TRAITS; DEPOSITION; THICKNESS; BARROWS; GENDER; PERIOD;
D O I：
10.1016/j.meatsci.2019.04.012
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Carcass cuts and tissue composition were assessed in Bisaro pigs (n = 64) from two sexes (31 gilts and 33 entire males) reared until three target slaughter body-weights (BW) means: 17 kg, 32 kg, and 79 kg. Dressing percentage and backfat thickness increased whereas carcass shrinkage decreased with increasing BW. Slaughter weight affected most of the carcass cut proportions, except shoulder and thoracic regions. Bone proportion decreased linearly with increasing slaughter BW, while intermuscular and subcutaneous adipose tissue depots increased concomitantly. Slaughter weight increased the subcutaneous adipose tissue proportion but this impaired intramuscular and intermuscular adipose tissues in the loin primal. The sex of the pigs minimally affected the carcass composition, as only the belly weight and the subcutaneous adipose tissue proportions were greater in gilts than in entire males. Light pigs regardless of sex are recommended to balance the trade-offs between carcass cuts and their non-edible compositional outcomes.
引用
收藏
页码：54 / 60
页数：7
相关论文
共 33 条
[1]   Carcass lean-yield effects on the fatty acid and amino acid composition of Duroc pork and its technological quality after vacuum-aging [J].
Alvarez-Rodriguez, J. ;
Ros-Freixedes, R. ;
Gol, S. ;
Henriquez-Rodriguez, E. ;
Pena, R. N. ;
Bosch, L. ;
Estany, J. ;
Vilaro, F. ;
Tor, M. .
ANIMAL PRODUCTION SCIENCE, 2018, 58 (12) :2335-2343
[2]   Development of organs and tissues in lambs raised on Spanish mountain grassland [J].
Alvarez-Rodriguez, Javier ;
Sanz, Albina ;
Joy, Margalida ;
Carrasco, Salome ;
Ripoll, Guillermo ;
Teixeira, Alfredo .
CANADIAN JOURNAL OF ANIMAL SCIENCE, 2009, 89 (01) :37-45
[3]  
[Anonymous], 2012, NUTR REQ SWIN, V11th
[4]   Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention [J].
Argemi-Armengol, I ;
Villalba, D. ;
Ripoll, G. ;
Teixeira, A. ;
Alvarez-Rodriguez, J. .
MEAT SCIENCE, 2019, 154 :11-21
[5]   The pattern of fat and lean muscle tissue deposition differs in the different pork primal cuts of female pigs during the finisher growth phase [J].
D'Souza, DN ;
Pethick, DW ;
Dunshea, FR ;
Suster, D ;
Pluske, JR ;
Mullan, BP .
LIVESTOCK PRODUCTION SCIENCE, 2004, 91 (1-2) :1-8
[6]   Factors affecting the tissues composition of pork belly [J].
Duzinski, K. ;
Knecht, D. ;
Lisiak, D. ;
Janiszewski, P. .
ANIMAL, 2015, 9 (11) :1897-1903
[7]  
Eggert J. M., 2007, Professional Animal Scientist, V23, P42
[8]  
Fernandes A. J., 2015, PORCO BISARO QUALIDA
[9]   Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content [J].
Font-i-Furnols, Maria ;
Tous, Nuria ;
Esteve-Garcia, Enric ;
Gispert, Marina .
MEAT SCIENCE, 2012, 91 (04) :448-453
[10]   The use of multivariate analysis for evaluating relationships among fat depots in heavy pigs of different genotypes [J].
Franci, O ;
Pugliese, C ;
Bozzi, R ;
Acciaioli, A ;
Parisi, G .
MEAT SCIENCE, 2001, 58 (03) :259-266
1234