Rustic chato murciano pig breed: effect of the weight on carcass and meat quality

S.M., Auqui; Peñaranda, Egea M.; Garrido, I.; Linares, M.D.

doi:https://doi.org/10.1016/j.meatsci.2019.05.022

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Solo Metadatos

Rustic chato murciano pig breed: effect of the weight on carcass and meat quality

https://repository.urosario.edu.co/handle/10336/26916
https://doi.org/10.1016/j.meatsci.2019.05.022

Autores

S.M., Auqui

Peñaranda, Egea M.

Garrido, I.

Linares, M.D.

Fecha

2019-10

Editor

Elsevier

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Métricas alternativas

Abstract

Carcass and meat quality parameters of two different weights of pigs from the rustic breed Chato Murciano (Murcia Region, south-eastern Spain) were studied: light weight (LW, 147.98?±?3.78?kg live weight) and heavy weight (HW, 176.07?±?4.78?kg live weight). No weight-dependent effects were observed on carcass quality (carcass yield, length, back fat thickness) or on moisture, pH, and the L* and a* coordinates. The HW group had a higher fat content and cholesterol values than the LW group. None of the fatty acids analysed in the respective meats showed differences between groups (P?>?.05), except C16:0, C18:2 and C18:3. The HW group had higher values for unsaturated and polyunsaturated fatty acids and the n6/n3 index than LW, and lower values for saturated fat and the Saturated/Polyunsaturated fat ratio and a lower Atherogenesis Index. In conclusion, meat and fat quality are influenced by the final live weight of Chato Murciano pigs.