Investigation of uniformity in pig carcass and meat quality traits (original) (raw)
The study was carried out to provide information on uniformity of commercial pigs on some of the most important traits determining pork quality: carcass, loin, ham and shoulder weights, fatness, drip loss, pH and colour. Three batches of pigs raised at the same farm and slaughtered at four different dates in the same commercial abattoir were considered. Batches included halothane-free females and castrated males, Duroc and Pietrain sire lines and two slaughter weights, but a common maternal line. The first batch was obtained using commercial Duroc sire boars, and included a total of 112 animals (56 castrated males and 56 females). The second batch used Duroc and Pietrain sire boars with the target to achieve two different final weights (105 and 115 kg live weight); 128 animals were controlled (64 castrated males and 64 females), 16 for each combination of sire boar, sex and final weight. The last batch used only Pietrain sire boars with 96 controlled pigs (48 castrated males and 48 ...
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