Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs

Figures & data

Figure 1 Evolution of live weight of pigs according to breed x rearing system combinations.

Figure 2 Evolution of average daily gain of pigs, calculated as first derivative of the equations of Figure 1, according to breed x rearing system combinations.

Table 1 Live weight, age and average daily gain in trial.

		Breed		Rearing system		RSD
	CS	IDxCS	ILWxCS	IN	OUT
Initial age, d	78.3^a	75.1^a	62.8^b	71.5	72.6	9.3
Initial weight, kg	20.8^a	16.5^b	17.5^b	18.0	18.5	3.6
Final age, d	430^a	375.4^b	361.5^b	383.9	394.1	33.2
Slaughter weight, kg	154.6	157.8	147.3	155.6	150.9	13.6
Average daily gain, g	387^a	476^c	437^b	449^a	418^b	60

RSD, residual standard deviation; CS, Cinta Senese; ID, Italian Duroc; ILW, Italian Large White;

a,b,c within criterion, means with different letters differ (P<0.05).

Table 2 Carcass measurements and composition.

		Breed		Rearing system		RSD
	CS	IDxCS	ILWxCS	IN	OUT
Carcass length, cm	100.9^a	103.9^b	103.4^b	103.0	102.5	3.31
Backfat thickness°, cm
LT total	4.07^a	3.24^b	2.80^c	3.42	3.32	0.48
LT outer layer	1.56^a	1.41^ab	1.22^b	1.50^a	1.30^b	0.26
LT inner layer	2.50^a	1.83^b	1.58^b	1.92	2.02	0.40
GM total	4.28^a	2.95^b	2.68^b	3.36	3.25	0.66
GM outer layer	2.43^a	1.70^b	1.52^b	1.96	1.81	0.47
GM inner layer	1.85^a	1.25^b	1.16^b	1.40	1.44	0.31
Lean cuts, %	61.70^a	66.46^b	67.70^b	64.90	65.68	2.09
Ham + feet, %	26.32^a	27.44^b	27.79^b	26.89^a	27.48^b	0.91
Loin, %	14.09^a	16.64^b	17.30^b	15.86	16.16	0.99
Shoulder + feet, %	16.21^a	16.90^b	17.06^b	16.86	16.59	0.70
Neck, %	5.08^a	5.48^b	5.54^b	5.28	5.45	0.39
Fat cuts, %	33.45^a	28.53^b	26.90^b	30.08	29.18	2.36
Belly, %	14.82^a	12.84^b	12.66^b	13.69	13.18	1.01
Backfat, %	8.13^a	6.94^b	5.43^c	6.94	6.72	1.05
Jowl, %	6.69^a	5.77^b	6.08^b	6.29	6.07	0.50
Kidney fat, %	3.81^a	2.98^b	2.74^b	3.15	3.20	0.68
Head, %	4.62^a	4.76^a	5.15^b	4.79	4.89	0.51

Carcass traits estimated at the average live weight of 152 kg; RSD, residual standard deviation; CS, Cinta Senese; ID, Italian Duroc; ILW, Italian Large White;

° LT, at last thoracic vertebra; GM, at Gluteus medius muscle;

a,b,c within criterion, means with different letters differ (P<0.05).

Table 3 Sample cut composition.

		Breed		Rearing system		RSD
	CS	IDxCS	ILWxCS	IN	OUT
Sample cut weight, g	1481.6^a	1862.5^b	1833.4^b	1718.5	1733.1	190.1
Total lean, %	82.76^a	82.44^a	85.02^b	83.26	83.56	2.36
Longissimus lumborum	54.79^a	52.41^b	53.66	53.43	53.81	3.10
Psoas major, %	18.55^a	19.54	20.42^b	19.27	19.75	1.71
Other muscles, %	9.41^a	10.49	10.94^b	10.56	10.00	1.84
Intermuscular fat, %	3.66^a	4.95^b	3.94	4.25	4.11	1.59
Bone, %	13.60^a	12.61	11.04^b	12.49	12.33	2.67
Lean/bone	6.40^a	6.96	7.96^b	7.14	7.08	1.78
Area of LL, cm^2	42.96^a	53.15^b	58.53^b	52.77	50.31	8.12

Sample cut composition estimated at the average live weight of 152 kg; RSD, residual standard deviation; CS, Cinta Senese; ID, Italian Duroc; ILW, Italian Large White;

a,b within criterion, means with different letters differ (P<0.05).

Table 4 Chemical composition (percentage on wet basis) of muscles of sample cut.

		Breed		Rearing system		RSD
	CS	IDxCS	ILWxCS	IN	OUT
Longissimus lumborum
Moisture	69.87^a	69.94^a	71.43^b	69.87^a	70.95^b	1.83
Protein	22.94^a	22.13^b	22.99^a	22.78	22.58	0.65
Fat	6.01^a	6.72^a	4.43^b	6.26	5.17	2.16
Ash	1.12	1.08	1.24	1.19	1.11	0.25
Psoas major
Moisture	72.16^a	73.38^b	73.84^b	72.60^a	73.64^b	0.87
Protein	22.07^a	21.61^b	22.13^a	22.08	21.79	0.70
Fat	4.13^a	3.40^a	2.41^b	3.75^a	2.87^b	1.15
Ash	1.26	1.25	1.20	1.24	1.23	0.19

RSD, residual standard deviation;

a,b within criterion, means with different letters differ (P<0.05).

Table 5 Physical properties of Longissimus lumborum.

		Breed		Rearing system		RSD
	CS	IDxCS	ILWxCS	IN	OUT
pH^45	6.51	6.58	6.41	6.46	6.55	0.25
pH^24	5.68	5.61	5.61	5.59^a	5.67^b	0.12
Colour parameters
L*	45.52^a	49.60^b	49.14^b	47.94	48.24	2.65
a*	12.29^a	11.82^a	10.35^b	12.04^a	10.94^b	1.60
b*	3.04	3.59	3.33	3.44	3.21	1.02
Chroma	12.69^a	12.35^a	10.92^b	12.56^a	11.41^b	1.75
Hue	0.24^a	0.29^b	0.31^b	0.28	0.28	0.06
Drip loss, %	1.89^a	2.76	3.27^b	2.57	2.72	1.55
Cooking loss, %	19.90	19.25	21.51	18.35^a	22.09^b	4.54
Free water, cm^2	9.46	10.36	9.05	9.66	9.59	2.10
WB on fresh meat, kg	10.16	10.90^a	9.72^b	10.14	10.38	1.56
WB on cooked meat, kg	11.60^a	9.65^b	11.32^a	10.62	11.09	2.33

RSD, residual standard deviation; CS, Cinta Senese; ID, Italian Duroc; ILW, Italian Large White; WB, Warner-Bratzler shear force;

a,b within criterion, means with different letters differ (P<0.05).