A.S.M. Cesar, A.C.P. Silveira, P.F.A. Freitas, E.C. Guimarães,D.F.A. Batista, L.C. Torido, F.V. Meirelles, R.C. Antunes
Published April 20, 2010
Genet. Mol. Res. 9 (2): 727-733 (2010)
DOI 10.4238/vol9-2gmr733

About the Authors
A.S.M. Cesar, A.C.P. Silveira, P.F.A. Freitas, E.C. Guimarães,D.F.A. Batista, L.C. Torido, F.V. Meirelles, R.C. Antunes

Corresponding author
A.S.M. Cesar
Email: aline_cesar@yahoo.com.br

ABSTRACT

We compared carcass and meat quality of pigs from the same sire line and two different dam lines, one that included Chinese breeds and one that did not. Line A consisted of 1/4 Landrace, 1/2 Large White, 1/8 Chinese breeds (Meishan, Fengjing, Jiaxing), and 1/8 Large White, Duroc and Pietrain, and line B consisted of 1/2 Large White and 1/2 Pietrain. The animals (N = 144) were slaughtered at a live weight of 108 kg. Backfat thickness, percentage of lean meat, pH 24 h after slaughter, meat color, percentage of drip loss, and percentage of intramuscular fat were measured and compared using analysis of variance in a completely randomized design; the BioEstat 5.0 test was applied for the comparison of means at a significance level of 5% for all analyses. Backfat was significantly lower for line A (12.78 mm) than for line B (15.90 mm). The pH measured 24 h after slaughter was significantly lower in line A (5.68) compared to line B (5.84). Percent lean meat was significantly higher for line A (61.21%) compared to line B (59.72%). Percentage drip loss was significantly higher in line A (2.73%) than in line B (2.23%). Percentage intramuscular fat and meat color were not significantly different between the lines. The inclusion of Chinese breeds produced a higher percentage of lean meat and reduced fat thickness, along with increased heterosis, which are important characteristics for breeding programs.

Key words: Pork, Breed, pH, Muscle, Drip loss.