Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams.
Carcass and ham quality characteristics of pig populations divided by harvest weights--HW (130 and 160 kg) were evaluated to determine the effects of gender (barrows and gilts) and distinct genetic groups--purebred (DUDU) and crossbred Duroc (DULA, DUWI and DULL) as well as purebred Large White (WIWI) on the suitability for use in dry-cured ham production. At 130kg, DUDU pigs yielded the highest fat thickness of the ham (P<0.01) and an intramuscular fat content (IMF) of 3.15% in Semimembranosus muscle (SM). DUDU pigs also had a SM pH(u) of 5.7. This genetic group met the specifications for dry-cured ham production. No differences could be found in meat quality characteristics between genetic groups harvested at 160 kg. However at this HW, gilts produced significantly (P<0.05) heavier and leaner hams compared to barrows.
Peloso
J V
JV
Departamento de Zootecnia, Universidade Federal de Viçosa, 36570-000 Viçosa, MG, Brazil.
Lopes
P S
PS
Gomide
L A M
LA
Guimarães
S E F
SE
Carneiro
P L S
PL
D000273:Adipose Tissue; D000818:Animals; D001823:Body Composition / Q000235:genetics*; D001835:Body Weight; D002102:Cadaver; D003433:Crosses, Genetic; D005511:Food Handling / Q000379:methods; D005838:Genotype; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000737:chemistry*; D012737:Sex Factors; D013552:Swine / Q000235:genetics*