Rustic Chato Murciano pig breed: Effect of the weight on carcass and meat quality

S M Auqui; M Egea; I Peñaranda; M D Garrido; M B Linares

doi:10.1016/j.meatsci.2019.05.022

Rustic Chato Murciano pig breed: Effect of the weight on carcass and meat quality

S M Auqui, M Egea, I Peñaranda, M D Garrido, M B Linares

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

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.

Original language	English (US)
Pages (from-to)	105-110
Number of pages	6
Journal	Meat Science
Volume	156
DOIs	https://doi.org/10.1016/j.meatsci.2019.05.022
State	Published - Oct 2019
Externally published	Yes

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@article{6c1278928b7d491284c40b0eb3d62cdc,

title = "Rustic Chato Murciano pig breed: Effect of the weight on carcass and meat quality",

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.",

author = "Auqui, {S M} and M Egea and I Pe{\~n}aranda and Garrido, {M D} and Linares, {M B}",

year = "2019",

month = oct,

doi = "10.1016/j.meatsci.2019.05.022",

language = "English (US)",

volume = "156",

pages = "105--110",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier BV",

}

TY - JOUR

T1 - Rustic Chato Murciano pig breed

T2 - Effect of the weight on carcass and meat quality

AU - Auqui, S M

AU - Egea, M

AU - Peñaranda, I

AU - Garrido, M D

AU - Linares, M B

PY - 2019/10

Y1 - 2019/10

N2 - 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.

AB - 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.

U2 - 10.1016/j.meatsci.2019.05.022

DO - 10.1016/j.meatsci.2019.05.022

M3 - Article

C2 - 31150937

VL - 156

SP - 105

EP - 110

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -