title: Chemical composition of pig meat from the genetic type 'Casertana' and its crossbreeds.
abstract: The meat quality of the autochthonous genetic type Casertana (Ca) and its crossbreeds was evaluated for the production of pork for fresh consumption and/or processing. The chemical composition of the fresh meat was determined on eight muscles of 143 pigs of six genetic types, of both sexes and slaughtered at three different live weights. The most important results of fixed analysis of variance showed that the first order interactions are statistically important in determining most of the analytical data considered; muscle is an important factor for ash content. On average, the dry matter percentage is higher in the Casertana; the opposite is observed in the Ca × [Landrace (L) × Large White (LW)]. The protein content, in relation to dry matter, is lower in the Casertana and higher in Ca × (L × LW) and L × (L × LW). The opposite results were observed for lipid contents and energy value. The ash content ranges from 4.8% in Ca to 5.3% in Ca × Duroc (Du). However, the above trends vary in relation to sex, live weight at slaughter and muscle. Females, compared with males, supply meat with high lipid contents and energy values. The protein content, by contrast, is higher in males. As the live weight at slaughter increases from 80-90 to 120-130 kg, the protein content rises, while the ash value decreases. In meat obtained from females no significant differences are observed in the analytical data from 80-90 to 120-130 kg, while in that from males the protein content increases, and the lipid content and energy value decrease. The Longissimus dorsi muscle (both at thoracic and lumbar level) has the highest content of dry matter, while the Supraspinatus and the Rectus femoris have the lowest. The Rectus femoris has the highest protein content and Semitendinosus the lowest. The opposite holds for lipid content and energy value; such results confirm the histochemical individuality of the muscle. The dry matter content of the 'bacon' cut is higher in the Casertana pigs and lower in L × (L × LW), which is due, in part, to the higher lipid content and lower protein content found in the former.
authors: Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti, Università degli studi di Napoli "Federico II", Via Università, 133, 80055 Portici (NA) Italy.
authors: A
authors: A
authors: Zullo
authors: C M A
authors: CM
authors: Barone
authors: P
authors: P
authors: Colatruglio
authors: A
authors: A
authors: Girolami
authors: D
authors: D
authors: Matassino