Growth, Carcass and Meat Quality of Casertana, Italian Large White and Duroc x (Landrace x Italian Large White) Pigs Reared Outdoors

Figures & data

Table 1. Pig performances and carcass traits during the trial.

	CT	Genotype DU	LW	SEM	p
No. of pigs	10	10	10
Growth performances
ADG (90-330 days), g/d	478^a	674^b	729^b	0.21	0.009
Final live weight, kg	140.1^a	202.4^b	207.8^b	5.99	0.001
Carcass traits
Carcass weight, kg	112.0^a	161.9^b	168.6^b	4.90	0.001
Dressing out, %	80.2	80.0	81.1	0.59	0.771
Backfat thickness, cm	5.1^b	3.4^a	3.1^a	0.21	0.001
Loin eye depth, cm	5.2^a	8.3^b	9.3^c	0.36	0.001
Lean meat yield, %	47.1^a	51.3^b	52.8^b	0.63	0.001
Remarks on left side
Ham, %	29.2	29.1	29.6	0.35	0.476
Shoulder, %	13.8^a	16.5^b	17.0^b	0.39	0.026
Loin, %	8.2^a	11.8^b	12.2^b	0.38	0.016
Neck, %	5.3^a	6.5^b	6.9^b	0.16	0.021
Lean cuts yield^°, %	56.5^a	63.9^b	65.8^b	0.90	0.012
Fatty cuts yield^#, %	31.4^b	24.7^a	23.8^a	0.75	0.016
Lean to fat cut ratio	1.81^a	2.60^b	2.78^b	0.09	0.036

CT, Casertana; DU, Duroc x (Landrace x Italian Large White); LW, Italian Large White; ADG, average daily gain.

^°Ham, shoulder, loin, neck;

^#backfat, belly, jowl, kidney fat.

^a-cDifferent superscript indicate statistical differences (P<0.05).

Table 2. Average value for physical traits of Longissimus lumborum muscle.

	CT	Genotype DU	LW	SEM	P
pH45	6.17^b	6.13^b	5.94^a	0.05	0.020
pH24	5.51	5.41	5.49	0.02	0.271
WHC, %	15.9	17.5	17.5	0.59	0.444
Colour 45 min post-mortem
L^*	35.47	35.53	37.82	0.93	0.514
a^*	6.01	5.69	5.47	0.26	0.705
b^*	1.22	0.86	1.19	0.22	0.770
Chroma	6.12	5.74	5.60	0.30	0.662
Hue	11.48	8.61	12.26	1.36	0.143
Colour 24 h post-mortem
L^*	39.60	43.43	42.24	1.04	0.320
a^*	8.99^b	6.80^a	7.85^a	0.36	0.038
b^*	2.10	2.84	2.91	0.27	0.416
Chroma	9.26	7.34	8.35	0.42	0.415
Hue	13.13^a	22.66^b	20.34^b	1.54	0.042

CT, Casertana; DU, Duroc x (Landrace x Italian Large White); LW, Italian Large White.

^a-bDifferent superscript indicate statistical differences (P<0.05).

Table 3. Average value for cholesterol and α-tocopherol content, and intramuscular collagen properties of Longissimus lumborum muscle.

	CT	Genotype DU	LW	SEM	P
Cholesterol, mg/100g	66.24	65.10	61.03	1.37	0.271
α-tocopherol, μg/g	2.96	3.42	2.99	0.19	0.369
IMC, μg/mg	19.88^a	26.72^b	24.90^b	1.17	0.018
HLP, μg/mg	5.30^a	4.24^ab	2.60^a	0.41	0.004
HLP/IMC, mol/mol	0.187^b	0.113^ab	0.081^a	0.15	0.001

CT, Casertana; DU, Duroc x (Landrace x Italian Large White); LW, Italian Large White; IMC, intramuscular collagen; HLP, Hydroxylysylpyridinoline.

^a-bDifferent superscript indicate statistical differences (P<0.05).

Table 4. Average values of the characteristics of metacarpal bones.

	CT	Genotype DU	LW	SEM	P
Third metacarpal bone
Fresh weight, g	22.7^a	33.9^b	35.4^b	1.47	0.002
Length, cm	7.4^a	8.5^b	8.6^b	0.14	0.013
Diameter, cm	1.6^a	1.8^b	1.9^b	0.04	0.041
Growth plate, mm	0.37	0.41	0.37	0.01	0.111
Fourth metacarpal bone
Fresh weight, g	24.6^a	36.4^b	35.9^b	1.38	0.012
Length, cm	7.5^a	8.5^b	8.7^b	0.13	0.026
Diameter, cm	1.8^a	2.1^b	2.1^b	0.03	0.032
Moisture, %	21.2	22.0	21.0	0.65	0.990

CT, Casertana; DU, Duroc x (Landrace x Italian Large White); LW, Italian Large White.

^a-bDifferent superscript indicate statistical differences (P<0.05).