Meat quality traits of commercial hybrid pigs in Argentina

M.R. LLOVERAS; P.R. GOENAGA; M. IRURUETA; F. CARDUZA; G. GRIGIONI; P.T. GARCÍA; A. AMENDOLA

MEAT SCIENCE

Elsevier

Año: 2007 p. 458 - 462

0309-1740

This report describes the meat quality of two INTA hybrids (hybrid females) sired by Duroc (D) or Yorkshire (Y) boars and a third one from PIC (S), a cross of females C22 to 412 boars. Starting at 30 kg live weight, 18 barrows and 18 gilts of each genotype were kept in identical conditions until slaughtered at 110 kg.  Longissimus dorsi muscles were analyzed. Means differed significantly (P < 0.05) for drip loss (higher in S); tenderness (more tender in D), water holding capacity (higher in Y); cooking loss (higher in Y); colour arameter L* (lower in D) and b* (higher in S) and intramuscular fat content (higher in D). As a result of sensory analysis, it was found that D was the most tender and juicy. There were few sex effects and no genotype–sex interactions. Distinct differences in meat quality between hybrids do exist, with D superior, S the worst, and Y intermediate.