Evaluation of Duroc- vs. Pietrain-sired pigs for carcass and meat quality measures

摘要: Crossbred progeny sired by either Duroc or Pietrain boars, normal for the ryanodine receptor gene, were evaluated carcass composition and meat quality. Boars from each breed mated to Yorkshire F1 Yorkshire-Landrace females. A total of 162 off-spring was quality traits at a common age (approximately 26 wk age). Duroc-sired had heavier (108.0 vs. 103.0 kg, P < 0.001) longer carcasses (86.9 84.8 cm, 0.01), whereas Pietrain-sired pigs less backfat first rib (44.6 47.7 mm, last lumbar vertebrae (20.9 23.0 0.05), 10th (23.0 25.5 0.01). No difference between detected fat depth (27.8 28.8 respectively). higher percentage lean slaughter (52.6 50.7, 0.05) dressing (74.0 73.1, Primal cut weights collected with having greater as ham 22.4, 0.01) loin (21.6 21.2, belly weight (12.0 11.7, 0.05). Percentages Boston butt (8.8 9.0) picnic shoulder (9.9 9.9) similar progeny. Total these five primal cuts, weight, (75.2 74.3, With function age. Subjective scores color, marbling, firmness (1 5 scale) more favorable Furthermore, chops 24-h pH (5.53 5.48, Minolta a* (17.33 17.04, drip loss (2.88 3.80, 0.001). differences Duroc- L* (54.77 55.37) b* (7.58 7.58) objective color scores, cooking (28.63 29.23), Warner-Bratzler shear force (6.94 7.11 kg). Both sire breeds have beneficial that can be utilized in commercial pork production merit further study.