‘Scharrel’ (free range) pigs: Carcass composition, meat quality and taste-panel studies

Meat Science ◽  
1993 ◽  
Vol 34 (1) ◽  
pp. 27-37 ◽  
Author(s):  
P.G. van der Wal ◽  
G. Mateman ◽  
A.W. de Vries ◽  
G.M.A. Vonder ◽  
F.J.M. Smulders ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Composition ◽  
Taste Panel ◽  
Free Range ◽  
Panel Studies

Feedlot performance, carcass composition and meat quality of free-range reared pigs

1997 ◽  
Vol 77 (2) ◽  
pp. 225-232 ◽  
Author(s):  
A. P. Sather ◽  
S. D. M. Jones ◽  
A. L. Schaefer ◽  
J. Colyn ◽  
W. M. Robertson
Keyword(s):  
Meat Quality ◽  
Wholesale Price ◽  
Carcass Composition ◽  
Housing System ◽  
Feedlot Performance ◽  
Free Range ◽  
Housing Systems ◽  
Key Words Animal ◽  
Potential Benefits

The effects of the housing system (confinement versus free-range) and season (summer versus winter) on growth performance, carcass composition and meat quality were determined from commercial pigs with known NN genotype at the halothane locus. Free-range-housed pigs reared from 25 to 105 kg required 16 ± 1.2 (SEM) more days to reach market weight compared with confinement-housed pigs. Housing did not affect feed requirements during the summer, but food consumption increased by 13.7% for free-range pigs during the winter. Confinement-reared pigs had a 0.75 ± 0.28 kg heavier commercial carcass weight than free-range-reared pigs. While there was no difference in carcass fat thickness, muscle depth was 2.4 ± 1.02 mm greater in free-range-reared pigs with increased predicted lean yield from 59.1 ± 0.24% to 59.8 ± 24%. Free-range-reared pigs had heavier butts, loins and hams, and lighter bellies, which increased their wholesale carcass value by 2.9%. Furthermore, they had greater dissected lean in the picnic (2.0%) butt (4.0%), loin (4.5%) and ham (2.0%) with no compromise to pork quality. If the wholesale price is adjusted for the increased lean content of each cut by an additive or multiplicative model, apparent value was further increased to 5.7 or 8.1%. While these results suggest a beneficial effect on carcass merit when rearing hogs in outdoor facilities, they further suggest potential benefits to carcass grading using developing technologies that recognize differences in carcass conformation. Key words: Animal ethics, Landrace, carcass value, housing systems

scholarly journals The effect of sex and rearing system on carcass composition and cut yields of broiler chickens

2011 ◽  
Vol 51 (No. 1) ◽  
pp. 31-38 ◽  
Author(s):  
S. Bogosavljevic-Boskovic ◽  
V. Kurcubic ◽  
Petrovic MD ◽  
V. Radovic
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Quality Parameters ◽  
Abdominal Fat ◽  
Carcass Composition ◽  
System Quality ◽  
Broiler Meat ◽  
Poultry House ◽  
Free Range ◽  
Broiler Meat Quality

The objective of this study is an analysis of meat quality in broilers of standard fast-growing hybrid Hybro G, reared in two different non-industrial systems (extensive rearing in a poultry house or &ldquo;extensive indoor&rdquo; system and rearing in a poultry house using a free range or &ldquo;free-range&rdquo; system). Quality parameters, i.e. proportions of basic carcass parts (breasts, drumsticks and thighs), abdominal fat, and proportions of basic tissues (muscles, bones and skin) in more valuable carcass parts, were investigated. The aim of the investigation was to analyse the effect of the two non-industrial rearing systems and broiler sex on the above-mentioned traits of broiler meat quality. The used rearing systems (free-range and extensive indoor ones) did not have a statistically significant effect on the proportions of major basic carcass parts and of abdominal fat in broiler chickens (P &gt; 0.05). Heavier carcasses at slaughter (on the 56<sup>th</sup> day of fattening) were recorded in the male broilers compared to the female ones, the differences being statistically significant (P &lt; 0.01). The drumstick proportion in the male broiler carcasses was statistically significantly higher (P &lt; 0.05) than the proportion in the female broilers. The interaction between the investigated effects (of sex and rearing system) did not exert a statistically significant effect on the proportions of major basic carcass parts and abdominal fat in broiler chickens (P &gt; 0.05). The rearing system (free-range and extensive indoor) and the interaction between the investigated effects (of sex and rearing system) did not affect statistically significantly the differences expressed in the meat, skin and bone proportions in breasts, drumsticks and thighs of the broilers (P &gt; 0.05). The sex effect on the skin proportions in breasts, drumsticks and thighs was not statistically significant (P &gt; 0.05). Average muscle proportions in drumsticks and thighs of the female broilers were statistically highly significantly (P &lt; 0.01) and significantly (P &lt; 0.05) higher compared to those in the male broilers. Average bone proportions in the breasts of the male broilers were statistically significantly higher (P &lt; 0.05) than those in the female ones, and statistically highly significantly higher (P &lt; 0.01) in drumsticks and thighs. &nbsp;

scholarly journals Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 607
Author(s):  
Giuseppe Scarpa ◽  
Simona Tarricone ◽  
Marco Ragni
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Carcass Composition ◽  
Origanum Vulgare ◽  
Growth Performances ◽  
Longissimus Lumborum ◽  
Dietary Treatments

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

scholarly journals 305 Genetic parameters of meat quality and carcass composition traits in crossbred swine.

2018 ◽  
Vol 96 (suppl_3) ◽  
pp. 116-116
Author(s):  
P Khanal ◽  
C Maltecca ◽  
C Schwab ◽  
K Gray ◽  
F Tiezzi
Keyword(s):  
Meat Quality ◽  
Genetic Parameters ◽  
Carcass Composition

Carcass composition and meat quality of kids fed sunflower oil supplemented diet

2001 ◽  
Vol 42 (3) ◽  
pp. 217-225 ◽  
Author(s):  
P Marinova ◽  
V Banskalieva ◽  
S Alexandrov ◽  
V Tzvetkova ◽  
H Stanchev
Keyword(s):  
Meat Quality ◽  
Sunflower Oil ◽  
Carcass Composition

An evaluation of beef carcass quality 1. The influence of cereal feeding on the growth and carcass quality of Friesian steers

1972 ◽  
Vol 15 (3) ◽  
pp. 215-227 ◽  
Author(s):  
C. E. Hinks ◽  
J. H. D. Prescott
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Carcass Composition ◽  
Factorial Experiment ◽  
Carcass Quality ◽  
Grazing Cattle ◽  
Weight Gains ◽  
Second Period ◽  
Tasting Panel

SUMMARYTwenty-four Friesian steers, initially 5 months of age, were involved in a 2 × 2 factorial experiment which spanned grazing and silage feeding periods of 22 weeks' duration. In the first period, cattle were stocked at a uniformly high density, with half of the group being fed 1·25 kg/head per day of supplementary barley. In the second period, the cattle were subdivided into four groups and fed varying levels of barley with silage. Finally all the animals received 3·65 kg/head per day of barley. Replicates of the four treatments were slaughtered at random after 5 to 11 weeks on this treatment. Whilst supplementary cereal feeding significantly increased the live-weight gains of steers at grass by 11%, this live-weight advantage was offset by their slower gains in the final weeks before slaughter. Feeding cereals to grazing cattle had little effect on carcass composition or the proportions of carcass joints, but their beef was considered, by a tasting panel, to be more tender than the meat from the control steers.Increasing the level of barley fed with silage only increased live-weight gains by 2%, and had little effect on carcass or meat quality.

An evaluation of beef carcass quality 2. Influence of variation in grazing intensity and the level of barley supplementation with silage on the carcass and meat quality of Friesian steers

1972 ◽  
Vol 15 (3) ◽  
pp. 229-237
Author(s):  
C. E. Hinks ◽  
J. H. D. Prescott
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Live Weight ◽  
Grazing Intensity ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Eating Quality ◽  
Winter Period ◽  
Carcass Quality

SUMMARYTwo experiments concerning the effects, on the carcass and meat characteristics of 18-months-old Friesian steers, of variation in grazing intensity and the level of barley feeding with silage are reported.Groups of 12 steers were grazed at different intensities over 5-month grazing periods, such that live-weight differences of 38 kg and 16 kg were recorded at housing. No compensatory growth was recorded during the subsequent winter feeding period.Whilst the grazing treatments had little effect on carcass or meat quality, higher levels of barley feeding with silage over the winter period (710 v. 410 kg/steer) had significant effects on live-weight gain, and increased carcass weight by 21 kg at slaughter. The higher yield of carcass weight was reflected in significant differences in carcass composition, joint proportions and retail cut-out value. Sixty per cent of the carcass weight difference was removed as trim fat. Differences in carcass fatness were not associated with any differences in eating quality.

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