1,728
Views
1
CrossRef citations to date
0
Altmetric
Paper

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

, , , , &
Article: e69 | Received 12 Mar 2013, Accepted 20 Jun 2013, Published online: 18 Feb 2016

References

  • AberleE.D. ReevesE.S. JudgeM.D. HunsleyR.E. PerryT.W. 1981. Palatability and muscle characteristics of cattle with controlled weight gain: time on a high energy diet. J. Anim. Sci. 52:757-763.
  • AcciaioliA. PuglieseC. BozziR. CampodoniG. FranciO. GandiniG. 2002. Productivity of Cinta Senese and Large White x Cinta Senese pigs reared outdoor on woodlands and indoor. 1. Growth and somatic development. Ital. J. Anim. Sci. 1:171-180.
  • AlfonsoL. MourotJ. InsaustiK. MendizabalJ.A. AranaA. 2005. Comparative description of growth, fat deposition, carcass and meat quality characteristics of Basque and Large White pigs. Anim. Res. 54:33-42.
  • ASPA, Commissione metodologie di valutazione della produzione quanti-qualitativa della carne, 1991. Metodiche relative alla macellazione degli animali di interesse zootecnico e alla valutazione e dissezione della loro carcassa. ISMEA ed., Roma, Italy.
  • BonneauM. LebretB. 2010. Production systems and influence on eating quality of pork. Meat Sci. 84:293-300.
  • BouttenB. BrazierM. MorcheN. MorelA. VendeuvreJ.L. 2000. Effects of animal and muscle characteristics on collagen and consequences for ham production. Meat Sci. 55: 233-238.
  • BragagnoloN. Rodriguez-AmayaD.B. 2002. Simultaneous determination of total lipid, cholesterol and fatty acids in meat and backfat of suckling and adult pigs. Food Chem. 79:255-260.
  • BredahlL. GrunertK.G. FertinC. 1998. Rela-ting consumer perceptions of pork quality to physical product characteristics. Food Qual. Prefer. 9:273-281.
  • BuckleyD.J. MorrisseyP.A. GrayJ.I. 1995. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J. Anim. Sci. 73:3122-3130.
  • CampoM.M. SantolariaP. SañudoC. LepetitJ. OlletaJ.L. PaneaB. AlbertíP. 2000. Assessment of breed type and ageing time effects on beef meat quality using two different texture devices. Meat Sci. 55:371-378.
  • CarrapisoA.I. BonillaF. GarcìaC. 2003. Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham. Meat Sci. 65:623-629.
  • CavaR. VentanasJ. RuizJ. AndrésA.I. AntequeraT. 2000. Sensory characteristics of Iberian ham: influence of rearing system and muscle location. Food Sci. Technol. Int. 6:235-242.
  • ChizzoliniR. ZanardiE. DorigoniV. GhidiniS. 1999. Calorific value and cholesterol content of normal and low-fat meat and meat products. Trends Food Sci. Tech. 10:119-128.
  • Coutron-GambottiC. GandemerG. CasabiancaF. 1998. Effects of substituting a concentrated diet for chestnuts on the lipid traits of muscle, and adipose tissues in Corsican, Corsican x Large White pigs reared in a sylvo-pastoral system in Corsica. Meat Sci. 50:163-174.
  • D’AndreaM. PillaF. GiuffraE. WaddingtonD. ArchibaldA. 2008. Structural analysis and haplotype diversity in swine LEP and MC4R genes. J. Anim. Breed. Genet. 125(Suppl. 2):130-136.
  • Dal MonegoS. ColittiM. PallaviciniA. D’AndreaM. PillaF. GraziosiG. StefanonB. 2007. Evaluation of gene expression profiles of pig skeletal muscle in response to energy content of the diets using human microarrays. Ital. J. Anim. Sci. 6:45-59.
  • DanieleA. CammarataR. NeroneG. FinamoreF. D’AndreaM. PillaF. OrianiG. 2008. Analysis of adiponectin gene and comparison of its expression in two different pig breeds. Obesity 16(Suppl. 8):1869-1874.
  • DeVolD.L. McKeithF.K. BechtelP.J. NovakofskiJ. ShanksR.D. CarrT.R. 1988. Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. J. Anim. Sci. 66: 385-395.
  • EastoeJ.E. LeachA.A. 1958. A survey of recent work on the amino acid composition of vertebrate collagen and gelatine. In: StainsbyG. ( ed.) Recent advances in gelatin and glue research. Pergamon Press, New York, NY, USA, pp 163-176.
  • EdwardsS.A. 2005. Product quality attributes associated with outdoor pig production. Livest. Prod. Sci. 94:5-14.
  • EstévezM. MorcuendeD. CavaR. 2006. Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters. Meat Sci. 72:356-364.
  • EtheringtonD.J. 1987. Collagen and meat quality: effects of conditioning and growth rate. In: PearsonA.M. DutsonT.R. BaileyA.J. ( eds.) Advances in meat research. AVI Publ., New York, NY, USA, pp 351-361.
  • EtheringtonD.J. SimsT.J. 1981. Detection and estimation of collagen. J. Sci. Food Agric. 32:539-546.
  • EyreD.R. KoobT.J. Van NessK.P. 1984. Quantitation of hydroxypyridinium crosslinks in collagen by high-performance liquid chromatography. Anal. Biochem. 137:380-388.
  • FieldR.A. MaioranoG. HindsF.C. MurdochW.J. RileyM.L. 1990a. Bone ossification and carcass characteristics of wethers given silastic implants containing estradiol. J. Anim. Sci. 68:3663-3668.
  • FieldR.A. MaioranoG. McCormickR.J. RileyM.L. RussellW.C. WilliamsF.L. CrouseJ.D.Jr. 1990b. Effect of plane of nutrition and age on carcass maturity of sheep. J. Anim. Sci. 68:1616-1623.
  • FilettiF. MaioranoG. GambacortaE. PalazzoM. ManchisiA. 2003. Effects of rearing system and genotype on skeletal growth and carcass traits of pigs. Ital. J. Anim. Sci. 2 (Suppl.1):382-384.
  • FortinaR. BarberaS. LussianaC. MimosiA. TassoneS. RossiA. ZanardiE. 2005. Performance and meat quality of two Italian pig breeds fed diets for commercial hybrids. Meat Sci. 71:713-718.
  • FranciO. BozziR. PuglieseC. AcciaioliA. CampodoniG. GandiniG. 2005. Performance of Cinta Senese pigs and their crosses with Large White. 1. Muscle and subcutaneous fat characteristics. Meat Sci. 69: 545-550.
  • FranciO. CampodoniG. BozziR. PuglieseC. AcciaioliA. GandiniG. 2003. Productivity of Cinta Senese and Large White x Cinta Senese pigs reared outdoors in woodlands and indoors. 2. Slaughter and carcass traits. Ital. J. Anim. Sci. 2:59-65.
  • GrauR. HammR. 1952. Eine einfache Methode zur Bestimmung der Wasserbindung im Fleisch. Fleischwirtschaft 4:295-297.
  • HarperG.S. 1999. Trends in skeletal muscle biology and the understanding of toughness in beef. Aust. J. Agr. Res. 50:1105-1129.
  • HarrisK.B. CrossH.R. PondW.G. MersmannH.J. 1993. Effect of dietary fat and cholesterol level on tissue cholesterol concentrations of growing pigs selected for high or low serum cholesterol. J. Anim. Sci. 71:807-810.
  • HeinzeP.H. SmitM.C. NaudéR.T. BoccardR.L. 1986. Influence of breed and age on collagen content and solubility of some ovine and goat muscles. pp 169-173 in Proc. 32nd Eur. Meet. Meat Research Workers, INRA, Theix, France.
  • HögbergA. PickovaJ. SternS. LundströmK. BylundA. C. 2004. Fatty acid composition and tocopherol concentrations in muscle of entire male, castrated male and female pigs, reared in an indoor or outdoor housing system. Meat Sci. 68:659-665.
  • Jiménez-ColmeneroF. CarballoJ. CofradesS. 2001. Healthier meat and meat products: Their role as functional foods. Meat Sci. 59(Suppl.1):5-13.
  • LanY.H. McKeithF.K. NovakofskiJ. CarrT.R. 1993. Carcass and muscle characteristics of Yorkshire, Meishan, Yorkshire x Meishan, Meishan x Yorkshire, Fengjing x Yorkshire, and Minzhu x Yorkshire pigs. J. Anim. Sci. 71(Suppl.12):3344-3349.
  • LatorreM.A. PomarC. FaucitanoL. GariépyC. MéthotS. 2008. The relationship within and between production performance and meat quality characteristics in pigs from three different genetic lines. Livest. Sci. 115:258-267.
  • LebretB. 2008. Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs. Animal 2:1548-1558.
  • LebretB. JuinH. NobletJ. BonneauM. 2001. The effects of two methods of increasing age at slaughter on carcass and muscle traits and meat sensory quality in pigs. Anim. Sci. 72: 87-94.
  • LegaultC. AudiotA. DaridanD. GruandJ. LagantH. LuquetM. MolenatM. RouzadeD. SimonM.N. 1996. Recherche de références sur les possibilités de valoriser les porcs Gascon et Limousin par des produits de qualité. 1. Engraissement, carcasses, coûts de production. Journées Rech. Porcine en France 28:115-122.
  • MaioranoG. CavoneC. PaoloneK. PillaF. GambacortaM. ManchisiA. 2007. Effects of slaughter weight and sex on carcass traits and meat quality of Casertana pigs reared outdoors. Ital. J. Anim. Sci. 6(Suppl.1):698-700.
  • MaioranoG. FilettiF. GambacortaM. CiarlarielloA. CavoneC. 2003. Effects of rearing system and genotype on intramuscular collagen properties of pigs. J. Anim. Sci. 2 (Suppl.1):385-387.
  • MaioranoG. KapelańskiW. BocianM. PizzutoR. KapelańskaJ. 2013. Influence of rearing system, diet and gender on performance, carcass traits and meat quality of Polish Landrace pigs. Animal 7(Suppl.2):341-347.
  • MaioranoG. ManchisiA. SalvatoriG. FilettiF. OrianiG. 1999. Influence of multiple injections of vitamin E on intramuscular collagen and bone characteristics in suckling lambs. J. Anim. Sci. 77:2452-2457.
  • ManciniR.A. HuntM.C. 2005. Current research in meat color. Meat Sci. 71:100-121.
  • MaraschielloC. DiazI. Garcia RegueiroJ.A. 1996. Determination of cholesterol in fat and muscle of pig by HPLC and capillary gas chromatography with solvent venting injection. J. High Res. Chromatog. 19:165-168.
  • MartillottiF. AntongiovanniM. SantiE. BittanteG. 1987. Metodi di analisi per la valutazione degli alimenti di impiego zootecnico. Quaderni Metodologici n. 8. CNR-IPRA ed., Roma, Italy.
  • MayoralA.I. DoradoM. GuillénM.T. RobinaA. VivoJ.M. VázquezC. RuizJ. 1999. Development of meat and carcass quality characteristics in Iberian pigs reared outdoors. Meat Sci. 52:315-324.
  • McCormickR.J. 1994. The flexibility of the collagen compartment of muscle. Meat Sci. 36:79-91.
  • McCormickR.J. 1999. Extracellular modifications to muscle collagen: implications for meat quality. Poultry Sci. 78:785-791.
  • MuchenjeV. DzamaK. ChimonyoM. StrydomP.E. HugoA. RaatsJ.G. 2009. Some biochemical aspects pertaining to beef eating quality and consumer health: a review. Food Chem. 112:279-289.
  • MurrayA.C. JonesS.D.M. SatherP. 1989. The effect of preslaughter feed restriction and genotype for stress susceptibility on pork lean quality and composition. Can. J. Anim. Sci. 69:83-91.
  • NewmanP.B. 1993. An overview of the role of fat in nutrition and formulation and its measurement in the live animal, meat carcass and processed meat products. Food Struct. 12:443-445.
  • NilzénV. BabolJ. DuttaP.C. LundeheimN. EnfältA.C. LundströmK. 2001. Free range rearing of pigs with access to pasture grazing – effect on fatty acid composition and lipid oxidation products. Meat Sci. 58:267-275.
  • PietrolàE. PillaF. MaioranoG. MatassinoD. 2006. Morphological traits, reproductive and productive performances of Casertana pigs reared outdoors. Ital. J. Anim. Sci. 5:139-146.
  • SalvatoriG. FilettiF. Di CesareC. MaioranoG. PillaF. OrianiG. 2008. Lipid composition of meat and backfat from Casertana purebred and crossbred pigs reared outdoors. Meat Sci. 80:623-631.
  • SerraX. GilF. Perez-EncisoM. OliverM.A. VazquezJ.M. GispertM. DiazI. MorenoF. LatorreR. NogueraJ.L. 1998. A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs. Livest. Prod. Sci. 56: 215-223.
  • ŠkrlepM. Čandek-PotokarM. 2006. Pork color measurement as affected by bloom time and measurement location. J. Muscle Foods 18: 78-87.
  • SPSS, 2010. PC + Statistics 18.0. SPSS Inc., Chicago, IL, USA.
  • TerlouwC. 2005. Stress reactions at slaughter and meat quality in pigs: genetic background and prior experience: A brief review of recent findings. Livest. Prod. Sci. 94:125-135.
  • WoessnerJ.F.Jr. 1961. The determination of hydroxyproline in the tissue and protein samples containing small proportions of this imino acid. Arch. Biochem. Biophys. 93:440-450.
  • ZapelB.J. CsallanyA.S. 1983. Determination of α-tocopherol in tissues and plasma by high-performance liquid chromatography. Anal. Biochem. 130:146-150.
  • ZulloA. BaroneC.M.A. ColatruglioP. GirolamiA. MatassinoD. 2003. Chemical composition of pig meat from the genetic type ‘Casertana’ and its crossbreeds. Meat Sci. 63: 89-100.