title: Effect of gender (barrows vs. females) on carcass traits and meat quality of Celta pig reared outdoors.
abstract: BACKGROUND
  Today, the Celta is the unique indigenous pig breed of Galicia (northwest Spain), included in the Official Catalogue of Breeds of Spain as being in danger of extinction. The objective of this study was to estimate the effect of gender (barrows vs. female) on carcass traits and meat quality of Celta pig reared outdoors. The differences in carcass and meat quality between castrated barrows and gilts (n = 20), reared outdoors and slaughtered at a live weight of 140 kg, were determined.
  
  
  RESULTS
  The mean carcass weight was 108 kg and killing out percentage and chilling losses did not differ (P > 0.05) between genders, with a mean value of 78.2% and 2.68%, respectively. There were no statistical differences in the morphometric parameters between genders except for the leg length (LL) (P < 0.01), and hand length (HL) and ham length (Hml) (P < 0.001), which were greater in barrows. Gender affected significantly pH (5.67 vs. 5.55; P < 0.05) and moisture content (73.2% vs. 72.0%; P < 0.05), while intramuscular fat (IMF) did not differ significantly between genders (2.12% vs. 1.67%, P > 0.05) for barrows and females, respectively. No significant effect (P > 0.05) on parameters measured by Warner-Braztler (WB) test (shear force, firmness and total work of cut) was found, whereas textural profile analysis showed significant differences for all traits determined due to gender effect. Sensory evaluation of longissimus dorsi (LD) samples showed significant differences between genders in odour and taste traits. Finally, there were no significant differences (P > 0.05) in any amino acid concentrations between genders.
  
  
  CONCLUSIONS
  Values for carcass parameters indicated that Celta pigs produced very similar carcasses to those obtained from other rustic pigs. The percentage of 'noble' cuts relative to carcass weight was higher in barrows than in females. Finally, gender appeared to have little effect on the colour, textural organoleptic traits or amino acid profile of this breed of pig.
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Ourense, Spain.
authors.forename: Daniel
authors.initials: D
authors.lastname: Franco
authors.forename: José M
authors.initials: JM
authors.lastname: Lorenzo
mesh_terms: D000273:Adipose Tissue / Q000378:metabolism; D000596:Amino Acids / Q000378:metabolism; D000822:Animal Husbandry / Q000379:methods*; D000818:Animals; D049628:Body Size; D001835:Body Weight; D001947:Breeding; D004032:Diet; D005260:Female; D006244:Hardness; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000032:analysis* / Q000592:standards; D018482:Muscle, Skeletal / Q000378:metabolism; D009812:Odorants; D012737:Sex Factors; D013314:Stress, Mechanical; D034421:Sus scrofa; D013649:Taste; D014867:Water / Q000378:metabolism*
chemical_list: D000596:Amino Acids; D014867:Water