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 journalArticlepeer-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 languageEnglish (US)
Pages (from-to)105-110
Number of pages6
JournalMeat Science
Volume156
DOIs
StatePublished - Oct 2019
Externally publishedYes

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