scholarly journals Effect of Terminal Sire on the Meat Quality of Three-Way Crossbred Pigs

1997 ◽  
Vol 68 (3) ◽  
pp. 310-317
Author(s):  
Keiichi SUZUKI ◽  
Hiroyuki ABE ◽  
Yuuko OGAWA ◽  
Mitsuharu ISHIDA ◽  
Takahiro SHIMIZU ◽  
...  
Keyword(s):  
Meat Quality ◽  
Terminal Sire ◽  
Crossbred Pigs

scholarly journals Carcass quality of crossbred pigs with Pietrain as a terminal sire

2009 ◽  
Vol 8 (sup3) ◽  
pp. 252-254 ◽  
Author(s):  
Ana Kaić ◽  
Dubravko Škorput ◽  
Zoran Luković
Keyword(s):  
Carcass Quality ◽  
Terminal Sire ◽  
Crossbred Pigs

Effect of the RN gene on technological and sensory meat quality in crossbred pigs with Hampshire as terminal sire

Meat Science ◽  
1996 ◽  
Vol 42 (2) ◽  
pp. 145-153 ◽  
Author(s):  
Kerstin Lundström ◽  
A. Andersson ◽  
I. Hansson
Keyword(s):  
Meat Quality ◽  
Terminal Sire ◽  
Crossbred Pigs

Factors influencing the welfare and carcass and meat quality of pigs 2. Mixing unfamiliar pigs

1989 ◽  
Vol 49 (3) ◽  
pp. 517-521 ◽  
Author(s):  
H. J. Guise ◽  
R. H. C. Penny
Keyword(s):  
Meat Quality ◽  
Social Groups ◽  
Longissimus Dorsi ◽  
Factors Influencing ◽  
Fibre Optic Probe ◽  
Movement System ◽  
Optic Probe ◽  
Crossbred Pigs ◽  
The Ideal

ABSTRACTMixing pigs from different social groups is known to cause turmoil which often results in skin lacerations as well as dark, firm and dry meat. Nine hundred and sixty commercial crossbred pigs were used for this experiment, divided into eight consignments. Within each consignment the pigs were divided into groups of about 15. The pigs in each group had coexisted for at least 6 weeks prior to slaughter. Thirty min before loading for slaughter, groups of pigs were either mixed with unfamiliar pigs or not mixed. Similarly, on arrival at the abattoir, groups of pigs were either mixed or not mixed. Hence there were four possible treatment combinations: pigs mixed with unfamiliar animals at loading, mixed at unloading, mixed at both points, or pigs which had remained in their social groups for at least 6 weeks prior to slaughter. Carcasses were dressed according to normal practice. After 20 h in the chiller room carcasses were assessed for skin blemish and fibre optic probe (FOP) values were measured in the longissimus dorsi muscle. Mixing pigs at either loading or unloading, or at both points, had no significant effect on the FOP value, but it did have a significant effect on the frequency of skin blemish values. Skin blemish values increased due to mixing at the farm (+0·36, Meat and Livestock Commission scale) however mixing at both places did not have an additive effect. The results indicate that the ideal movement system might be to keep pigs in their farm pen social groups until the point of slaughter.

Effect of age, sex and slaughter weight on productive performance,carcass characteristics and meat quality of crossbred (Hampshire x Assam local) pigs

2016 ◽  
Vol 50 (4) ◽  
Author(s):  
P. Borah ◽  
J. R. Bora ◽  
R. N. Borpuzari ◽  
A. Haque ◽  
R. Bhuyan ◽  
...  
Keyword(s):  
Meat Quality ◽  
Conversion Efficiency ◽  
Age Groups ◽  
Productive Performance ◽  
Feed Conversion ◽  
Feed Conversion Efficiency ◽  
Crossbred Pigs ◽  
Effect Of Age ◽  
Age And Sex

The effect of age of slaughter and sex on productive performance, carcass and meat quality characteristics was studied in 4 different age groups viz., T1 (7–8 months), T2 (9–10 months), T3 (11-12 months) and T4 (13-14 months). Each group consisted of 15 barrows and 15 gilts. With the advancement of age, feed conversion efficiency decreased significantly; however, sex did not seem to influence the feed conversion efficiency of crossbred pigs. Hot carcass weight increased linearly with the advancement of age. Carcass length increased with age but was not influenced by sex. The dressing percentage, back fat thickness, loin eye area were not affected by age and sex of the animal. Proximate composition and colour of pork Longissimus dorsi was not affected by the age and sex of the animal. Pork tenderness decreased with age.

Carcass composition and meat quality of Chinese purebred and European × Chinese crossbred pigs

Meat Science ◽  
1991 ◽  
Vol 29 (1) ◽  
pp. 31-41 ◽  
Author(s):  
A. Suzuki ◽  
N. Kojima ◽  
Y. Ikeuchi ◽  
S. Ikarashi ◽  
N. Moriyama ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Composition ◽  
Crossbred Pigs

scholarly journals Carcass characteristics and meat quality of purebred Pakchong 5 and crossbred pigs sired by Pakchong 5 or Duroc boar

2018 ◽  
Author(s):  
Rachakris Lertpatarakomol ◽  
Rutcharin Limsupavanich ◽  
Chanporn Chaosap ◽  
Kamon Chaweewan ◽  
Ronachai Sitthigripong
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Crossbred Pigs

scholarly journals Effects of sire line, birth weight and sex on growth performance and carcass traits of crossbred pigs under standardized environmental conditions

2020 ◽  
Vol 63 (2) ◽  
pp. 367-376
Author(s):  
Kathrin Elbert ◽  
Neal Matthews ◽  
Ralf Wassmuth ◽  
Jens Tetens
Keyword(s):  
Birth Weight ◽  
Growth Performance ◽  
Meat Quality ◽  
Feed Efficiency ◽  
Carcass Traits ◽  
Final Body Weight ◽  
Selection For ◽  
And Gender ◽  
Terminal Sire ◽  
Crossbred Pigs

Abstract. A variety of available terminal sire lines makes the choice of terminal sire line complex for the pig producer. Higher birth weights are important for subsequent growth performance and selection for this trait is also necessary in sire lines. The aim was to investigate the effect of sire line, birth weight and gender on growth performance, carcass traits and meat quality. In total 3844 crossbred pigs from Camborough Pig Improvement Company (PIC) dams matched with either a Synthetic (A) or Piétrain (B) sire line were used. Pigs from line A grew faster (p<0.01), showed higher feed intake (p<0.01) and reached a higher final body weight (p≤0.01), but they had a similar efficiency (p=0.179). Leaner carcasses and heavier primal cuts (p<0.001) were observed in pigs from line B. Carcasses from pigs sired by line A had higher meat quality (p<0.001). Males had a higher growth rate (p≤0.05) but had a poorer feed efficiency (p<0.01). Heavier birth weight pigs and females had leaner, higher value carcasses with heavier primal cuts (p<0.001) compared to middle and low birth weight females or males. Sire line by sex interactions was significant for growth (p≤0.05) and carcass traits (p<0.001). Interaction between sire line and birth weight classes were only detected for loin depth (p<0.01). Line A is preferable if the numbers of fatting pigs per fattening place and year should be improved, and line B is an option to increase leanness and carcass primal cuts.

Meat quality of British crossbred pigs

1978 ◽  
Vol 5 (3) ◽  
pp. 265-275 ◽  
Author(s):  
D.G. Evans ◽  
A.J. Kempster ◽  
D.E. Steane
Keyword(s):  
Meat Quality ◽  
Crossbred Pigs

scholarly journals The effect of calpastatin polymorphism and its interaction with RYR1 genotypes on carcass and meat quality of crossbred pigs

2008 ◽  
Vol 19 (4) ◽  
pp. 294 ◽  
Author(s):  
A. RYBARCZYK ◽  
M. KMIEC ◽  
R. SZARUGA
Keyword(s):  
Meat Quality ◽  
Receptor Gene ◽  
Carcass Traits ◽  
Carcass Quality ◽  
Quality Traits ◽  
The Relationship ◽  
Crossbred Pigs ◽  
Cast Gene

The aim of the study was to establish the relationship between a calpastatin gene (CAST) polymorphism, the ryanodine receptor gene (RYR1) polymorphism and carcass/meat quality traits in crossbred pigs. No significant differences in the analyzed pigs were found between genotypes CC and CT at the locus RYR1 and CD and DD at the locus CAST/MspI in terms of carcass and meat quality. However, a significant association of the CAST/ApaLI polymorphism with carcass quality and meat marbling were observed. The carcasses of AB pigs had significantly higher carcass percentage of lean meat, thinner backfat and thicker muscle, as well as lower meat marbling, as compared with the BB pigs. Furthermore, interactions CAST/MspI × RYR1 and CAST/ApaLI × RYR1 were found significant in relation to all the studied carcass traits. The results presented here imply that the CAST gene recognized with ApaLI may be considered as important in terms of the way it affects porcine carcass quality traits. Moreover, the research has revealed a relationship between CAST and RYR1 genotypes as regards formation of carcass traits in pigs. Follow-up studies, however, should be carried out on larger populations representing all possible CAST genotypes.;

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