Carcass quality and technological and sensory meat quality of once-bred gilts in a seasonal outdoor rearing system

Abstract

Seasonal application of once-bred gilts for piglet and meat production outdoors could be a worthwhile alternative rearing form to normal commercial production. Compared with growing/finishing pigs, payment for sow carcasses is considerably reduced because of an assumed decrease in meat quality and processing properties. The purpose of this study was to compare maiden and once-bred gilts for carcass quality, and technological and sensory meat quality. The control group of 14 gilts (LW*L and LW*D) was reared indoors and slaughtered unmated at an average live weight of 145 kg. In contrast, 38 once-bred gilts of the same breeds were initially reared like the maiden control, inseminated and then housed outdoors from one month before farrowing until slaughter. Carcass traits, technological meat quality (pH, internal and surface reflectance, water holding capacity, commercial processing yield (total yield) and laboratory processing yield (Napole yield), WB shear force and chemical composition of M. longissimus dorsi were measured. Sensory meat quality (taste panel) of oven-baked M. longissimus dorsi and cured and smoked M. semimembranosus et adductor was investigated. Carcass quality traits such as higher lean meat content and lower backfat thickness were preferable with the once-bred gilts. For technological meat quality characteristics, once-bred gilts had lower thawing loss, Napole yield, dry matter and higher total work of WB shear force and intramuscular fat, compared to maiden gilts. In general, sensory meat quality was comparable between the two groups. In processed meat only, once-bred gilts had higher juiciness and salinity and unfavourable increased stringiness, compared to maiden gilts. Thus, once-bred gilts produce valuable carcasses and are suitable for an outdoor seasonal rearing system.

Keywords:

• carcass traits
• housing system
• once-bred gilts

Acknowledgments

This work was supported by grants from the Swedish Council for Forestry and Agriculture. The authors thank the staff at the Funbo-Lövsta Research Centre for excellent care of the animals and Ms G. Andersson and Ms U. Schmidt for all assistance at the slaughterhouse and with the meat quality measurements. We wish to thank Andersson Tillman AB, Uppsala, for the processing resources of the ham meat in the plant. We give our special thanks to Ms K. Virhammar from the Department of Domestic Science, Uppsala University, for her valuable assistance in the sensory laboratory and to Dr. I. Hansson for all support during this study.

Notes

Heyer, A., Andersson, H. K., Rydhmer, L., Lundström, K. (Departments of Food Science, Animal Nutrition and Management, and Animal Breeding and Genetics, Swedish University of Agricultural Sciences, PO Box 7051, SE-750 07 Uppsala, Sweden). Carcass quality and technological and sensory meat quality of once-bred gilts in a seasonal outdoor rearing system.

Additional information

Notes on contributors

A. Heyer *

Heyer, A., Andersson, H. K., Rydhmer, L., Lundström, K. (Departments of Food Science, Animal Nutrition and Management, and Animal Breeding and Genetics, Swedish University of Agricultural Sciences, PO Box 7051, SE-750 07 Uppsala, Sweden). Carcass quality and technological and sensory meat quality of once-bred gilts in a seasonal outdoor rearing system.