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

摘要: A total of 897 pigs were used in a study to investigate the relative effects terminal sire genotype (lines v. B C), sex (castrate gilt), slaughter weight (80 100 120 kg), feeding regimen (ad libitum restricted, 0·82 ad intake) and slaughter-house (H1 H2 H3) on growth performance, carcass meat quality characteristics eating fresh pig meat. Sire line was pure Duroc population, C European-type experimental lines where contained Pietrain did not. In total, 26 sires from A, 42 B, 21 mated females same crossbred dam progeny reared under standard conditions slaughter. Following evaluation, samples longissimus dorsi investigated for range organoleptic characteristics. Line produced fatter carcasses (C fat depths = 15·6 14·0 mm C, respectively, average s.e. 0·39) with higher killing-out proportions (g/kg) (790 779 786 1·4) visible marbling, less tissue separation, firmer backfat, juicier (3·81 3·67 3·71 0·044: scale 1 (extremely dry) 8 juicy)) more acceptable (4·54 4·37 4·41 respectively 0·037: (dislike extremely) (like extremely)) lower shear force (5·35 5·78 5·67 kg 0·078) than which similar most respects. Increases associated reduction rate (785 769 725 g/day 80, 8·5), increases backfat 13·3 14·1 16·3 0·34) muscle area (34·6 40·7 44·6 cm 2 0·59) deterioration tenderness (4·72 4·40 3·95 0·062: tough) tender) overall acceptability (4·65 4·44 4·25 0·045) an increase (5·37 5·58 5·87 0·085). Slaughter-house had significant impact pork odour scores but not other properties. Pigs grew faster (840 678 3·7), 15·8 13·2 0·28), yields (780 790 g/kg 1) tender, those restricted feeding. Differences between castrated males gilts trait studies there no differences sexes quality. There relatively few interactions (P < 0·05) traits these involved intensity, are limited practical significance. This suggests that genotype, identified this likely be additive.