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Comparison of the performances of Nero Siciliano pigs reared indoors and outdoors. 2. Joints composition, meat and fat traits

Author:
Pugliese, C., Calagna, G., Chiofalo, V., Moretti, V.M., Margiotta, S., Franci, O., Gandini, G.
Source:
Meat science 2004 v.68 no.4 pp. 523-528
ISSN:
0309-1740
Subject:
swine breeds, rearing, swine housing, farrowing pens, feeds, grazing, feed conversion, liveweight gain, slaughter weight, pig carcasses, carcass composition, longissimus dorsi, protein content, meat protein, water content, fatty acid composition, meat quality, joints (animal), ham, physical properties, physicochemical properties, cooking quality, pH, carcass weight, atherogenesis, thrombosis
Abstract:
A study on the effect of rearing system on tissue composition of principal joints and chemical¡physical traits of meat and subcutaneous fat, was carried out on a local pig breed. A total of 78 Nero Siciliano pigs was used; 41 pigs were reared in woods, 37 pigs were reared in pens and fed a commercial diet. Weight at slaughter was 101.9 and 88.2 kg for indoor and outdoor pigs, respectively. Means were estimated at 77 kg of live weight. At ham dissection outdoor-pigs showed higher percentages of lean (58% vs. 55%) and lower subcutaneous fat (31% vs. 34%). In Longissimus lumborum outdoor-pigs showed a higher intramuscular fat percentage (4.3% vs. 3.3%), a lower protein content (22.2% vs. 23.4%), and higher free water (9.6 vs. 7.9 cm2). Outdoor pigs produced more light (L*=50 vs. 46.7) and more yellow (b*=5.84 vs. 4.88) meat. Subcutaneous fat of outdoor pigs showed higher percentages of MUFA (53.3% vs. 47.2%) and lower percentages of PUFA (10.85% vs. 14.45%), no differences were found for n-3 PUFA. Outdoor-pigs had lower atherogenicity (0.48 vs. 0.53) and thrombogenicity (1.03 vs. 1.21) indices.
Agid:
2723585