Slaughter traits of dual purpose (meat-fat) pigs derived

Animal Science Papers and Reports vol. 24 (2006) Supplement 1, 27-33
Institute of Genetics and Animal Breeding, Jastrzębiec, Poland
Presented at the Conference
“Genetic and Breeding Research on Pigs
with Special Reference to Indigenous Breeds”
organized to commemorate the 10th anniversary
of the death of Professor Stefan Alexandrowicz
20-21 October 2005, Poznań, Poland
Slaughter traits of dual purpose (meat-fat) pigs
derived from current rearing on small-scale farms
Karol Borzuta, Eugenia Grześkowiak, Jerzy Strzelecki,
Dariusz Lisiak, Janusz T. Buczyński
Meat and Fat Research Institute in Warsaw, Raw Materials and Engineering Unit,
Głogowska 239, 60-111 Poznań, Poland
Slaughter evaluation was performed on 168 porker carcasses from 90 purebred Puławska pigs (Pul)
and 78 Pul × Polish Landrace (Pul × PL) hybrids. All animals were derived from small-holder
farms, Lublin region. It was found that the hybrids were characterized by 3.7 per cent points (pp)
higher meat content of carcass and smaller subcutaneous fat than the pure Pul porkers. Normal
meat was recorded in 75% carcasses of hybrid porkers, whereas in P pigs the respective value was
87.2%.
KEY WORDS: carcass / hybrid pigs / meat faults / porkers / slaughter value
Currently, commercial pig production is dominated by fatteners of the meat
type. The introduction into commercial production of breeds characterized by high
meat content, e.g. Hampshire, Pietrain or their crosses as well as imported hybrid
pigs contributed to a significant increase of meat content of carcass and reduction of
carcass adiposity [Grześkowiak et al. 2002, Borzuta et al. 2003, Krzęcio et al. 2003,
Lisiak and Borzuta 2003].
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K. Borzuta et al.
Dual purpose (meat-fat) pigs constitute a small proportion of all slaughtered pigs
and can be found only in certain regions of Poland, primarily in Lublin, Świetokrzyskie
and Podkarpackie provinces. The raw material of this sort is sold to, among others,
Italian and Spanish companies for the manufacture of fermented hams.
Puławska pigs represent a typical example of the above-mentioned type of animals
and occur mainly in the region of Lublin, where they are also bred [Bzowska et al.
2003]. However, animal selection and proper feeding have elevated the meat content
of Pul pig carcass and in consequence the mean meat content in boars derived in 2002
from the Regional Animal Breeding Centres reached 56.8% and that of sows – 54.9%.
According to Kamyk et al. [2001], in years 1995-2001 the meat content of carcass
of Pul pigs increased by 4.13 per cent points (pp) whereas the thickness of backfat
decreased by 7.6 mm. Nevertheless, there are still numerous farms in this country
where Pul pigs are still fed traditional carbohydrate-rich diets. Their carcasses contain
more fat and correspond to the dual-purpose type.
The aim of investigations presented here was to compare the slaughter traits of
the pure Pul pigs with those of Pul × Polish Landrace hybrids derived from the current
commercial small-scale farms.
Material and methods
The material comprised 168 porkers, including 90 of the Puławska pure breed
(Pul) and 78 upgraded with the Polish Landrace (Pul × PL). All animals were derived
from small-holding farms in the region of Lublin.
Meat content was determined of hot, hanging, left carcass sides, using the CGM
apparatus. The thickness of backfat was measured on the back over the last rib, on
the shoulder, and on the ham in points KI, KII, and KIII. Moreover, measured were
the carcass length and width [Borzuta 1998]. After cooling, the carcasses were cut
on the level of last rib, and height and width of longissimus dorsi (LD) muscle were
measured in order to calculate the loin eye area [Borzuta 1998]. Forty-five minutes
after stunning, pH45 was measured in the LD muscle at the last rib using the Radiometer
PHM 80 pH-meter equipped with a combined electrode. On the basis of the pH45
measurements, the proportion of carcasses with meat quality defects was estimated
as follows: pH45 up to 5.8 - PSE; pH45 from 5.81 to 6.30 – partly PSE, and pH45 > 6.3
– normal meat [Kauffman 1997, Kortz 2001, Koćwin-Podsiadła and Krzęcio 2004].
Results were evaluated statistically calculating means and their standard deviations
and identifying the significance of differences between means with the Tukey’s test.
In addition, correlation coefficients were calculated among selected slaughter traits
[Stanisz 1998].
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Genetic and Breeding Research on Pigs with Special Reference to Indigenous Breeds
Results and discussion
Table 1 presents results of the evaluation of the slaughter value of porkers.
The carcasses of hybrids (Pul × PL) were characterized by better muscling and less
fattening than those of purebreds (44.85% and 41.14% meat of carcass, respectively)
– Koćwin-Podsiadła et al. [1993], Kulisiewicz et al. [1996]. Carcasses from the latter
group were also found to have a significantly thicker backfat over the shoulder and on
ham (KI and KIII) – by 4.6 mm, 3.64 and 5.61 mm, respectively.
Table 1. Mean indicators of carcass quality and standard error means (SEM)
Trait
Hot carcass weight (kg)
Meat content of carcass (%)
Backfat thickness (mm)
over shoulder
on the back
on cross I (KI)
on cross II (KII)
on cross III (KIII)
Mean fom 5 backfat
thickness measurements (mm)
Loin eye area (cm2)
Carcass length (cm)
Carcass width (cm)
Pure
Pulawska
breed
Pulawska ×
Polish Landrace
hybrids
SEM
116.46
41.14A
114.53
44.85B
9.87
4.06
59.15A
36.54
41.73A
33.48
45.46A
54.55B
34.93
38.09B
30,82
39.85B
6.73
6.44
6.75
5.38
6.96
43.27A
52.85
86.50
39.24
39.65B
53.70
85.30
40.25
6.48
2.52
3.15
1.60
AB
Within rows means bearing different superscripts differ significantly at P≤0.01.
In comparison with similar raw material of similar carcass weight but derived in
year 1984 from the same Lublin region [Borzuta et al. 1986], porkers with the Pul
breed share derived from small farms are now only less fattened as the backfat is
by about 2 mm thinner over the shoulder, by about 6 mm thinner on the cross II and
similar on the back. On the other hand, the mean meat content of carcass of that raw
material was 41.1%, being similar to the Pul porkers analysed in this study and by
3.71 pp lower than in the Pul x PL hybrids.
Studies conducted by Eckert and Blicharski [2001] on similar Pul × PL hybrids,
showed by 2.4 pp higher meat content of carcass and by 12.62 mm thinner backfat over
the last rib. However, those hybrids were lighter than those examined in the current
study. In addition, the authors failed to identify significant differences in the carcass
muscling and fattening between Pul pigs and Pul crosses with Polish Large White and
29
K. Borzuta et al.
PL breeds. Thinner backfat in Pul x PL hybrids was also reported by Walkiewicz et al.
[1994] who found the mean backfat thickness from five measurements to reach 26.1
mm, whereas in carcasses of similar hybrids examined in this study it was by 13.70
mm thicker. The large area of the loin eye deserves special attention as it amounted to
about 53 cm2 (Tab. 1) in both compared groups. This is related to the high weight of
the examined carcasses, uncommon in slaughter houses.
Table 2. Mean physical traits of meat and share of carcasses
with different meat quality
Item
pH45
pH24
EC3h
PSE meat (%)
Partly PSE meat (%)
Normal meat (%)
Pure Pulawska
breed
Pulawska ×
Polish Landrace
hybrids
6.57
5.64
3.66
5.98
6.84
87.18
6.42
5.75
4.23
1.30
23.70
75.00
Table 2 shows that in the examined population of Pul pigs, PSE meat was found in
5.98% of carcasses, while in the carcasses of hybrids – only in 1.3%. This phenomenon
indicates a clearly negative effect of environmental factors on meat quality as both
the purebred Pul and the PL pigs are not genetically susceptible to stress [KoćwinPodsiadła et al. 1993]. Normal quality meat was recorded in 87.18% of Pul carcasses
and in 75% of the Pul × PL hybrids. Many more carcasses with PSE meat are recorded
in other pig genotypes, e.g. in hybrids with the Pietrain pig the frequency of PSE meat
varies from 8 to 25% of carcasses [Koćwin-Podsiadła 1996, Rybarczyk et al. 2002].
Table 3 presents correlation coefficients among selected slaughter traits of the
carcasses examined. A low and negative correlation was found between the carcass
weight and meat content of carcass (r = -0.143) and a significantly higher between
the carcass weight and the backfat thickness measured at different carcass points (r
= from 0.328x to 0.515xx). Also the highly significant correlation between the meat
content of carcass and the backfat thickness deserves attention as it was found the
highest on K II (r = -0.884).
Summing up the results presented here on porkers derived from the current rearing
on small farms in the region of Lublin, it can be concluded that the Pulawska x Polish
Landrace hybrids were characterized by higher meat content of carcass and smaller
fattness than purebred Pulawska pigs.
In Pul × PL hybrid porkers 75% of carcasses were found to contain normal meat,
while in the pigs of the Puławska breed the respective per cent was 87.2.
30
xx
Significant at P≤0.05.
Significant at P≤0.01.
x
Hot carcass weight (kg)
Meat content of carcass (%)
Backfat thickness (mm)
over shoulder
on the back
on cross I (KI)
on cross II (KII)
on cross III (KIII)
Item
0,439xx
-0,820xx
0,328x
-0,674xx
0,586xx
0,644xx
0,723xx
0,499xx
-0,143
0,328x
0,439x
0,445x
0,366x
0,515xx
0,586xx
0,871xx
0,861xx
0,725xx
on back
0,644xx
0,871xx
0,862xx
0,836xx
0,445x
-0,832xx
on cross I
(KI)
0,723xx
0,861xx
0,863xx
0,782xx
0,366x
-0,884xx
on cross II
(KII)
Backfat thickness (mm)
over shoulder
Hot carcass
weight (kg)
Table 3. Correlation coefficients between selected carcass traits
0,499xx
0,725xx
0,836xx
0,782xx
-
0,515xx
-0,767xx
on cross III
(KIII)
Genetic and Breeding Research on Pigs with Special Reference to Indigenous Breeds
31
K. Borzuta et al.
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Karol Borzuta, Eugenia Grześkowiak, Jerzy Strzelecki,
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Cechy rzeźne świń typu mięsno-tłuszczowego
pochodzących z aktualnego chowu drobnotowarowego
Streszczenie
Dokonano rzeźnej oceny tusz 168 tuczników, w tym 90 rasy puławskiej (Pul) i 78 mieszańców rasy
Pul z polską białą zwisłouchą (Pul × PL). Zwierzęta pochodziły z chowu drobnotowarowego z rejonu
lubelskiego. Mieszańce charakteryzowały się wyższą o 3,7 pp mięsnością i mniejszym otłuszczeniem
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mieszańców i u 87,2% tuczników rasy puławskiej.
33