A comparison of female and castrate pigs slaughtered at weights above and below 120 kg on carcass traits, intramuscular fat and fatty acid composition of carcasses intended for dry-cured ham and shoulder production

Abstract

The objective of this trial was to study the impact of slaughter weight (SW) class: heavy (≥120 kg) or light (<120 kg) on carcass fatness, development of main lean cuts and fat composition in barrows and gilts intended for dry-cured ham and shoulder elaboration. A total of 181 Duroc × (Landrace × Large White) pigs was used, being 94 barrows and 87 gilts. Carcasses from barrows had lower ham compactness but higher shoulder:ham weight ratio than those from gilts. The allometric growth coefficient of ham was higher in gilts whereas those for shoulder, loin and shoulder/ham were higher in barrows. An interaction sex × SW class was found for carcass fatness; the increase of fat thickness was higher in barrows than in gilts in light SW class but higher in gilts than in barrows in heavy SW class. In addition, the allometric growth coefficients for ham, loin and shoulder:ham ratio were higher in light than in heavy pigs. Percentage of rejected carcasses at slaughterhouse, due to lack of fat thickness, was higher for females than for barrows and for light than for heavy pigs. Sex and SW class had no effect on intramuscular fat content. However, more saturation was found in fat (intramuscular) from barrows and in that (subcutaneous) from light pigs. It can be concluded that carcasses from barrows are commercially more suitable than those from gilts and heavy SW might be more interesting when animals are intended for Teruel dry-cured ham and shoulder production.