Halothane genotype and pork quality. 1. Carcass and meat quality characteristics of three halothane genotypes

Abstract

The carcass and meat quality characteristics of three halothane genotypes in pigs were evaluated. Sixty crossbred Landrace×Large White pigs (NN=25, Nn=19, nn=16) of ±86 kg live weight were slaughtered, the carcasses chilled for 24 h at 2°C, certain carcass and meat quality traits determined and the shoulder and leg cuts deboned and cut into primal cuts. Dressing percentage of the Nn pigs was higher ( P<0.05) than that of the NN and nn pigs. Carcass length was the longest ( P<0.05) for the nn pigs. Midline fat measurements as well as measurements at the 2nd–3rd last rib (45 mm from the midline) indicated that the nn pigs had less fat ( P<0.05) and a larger eye muscle width ( P<0.05), depth ( P<0.001) and area ( P<0.001) than the NN or Nn pigs. This resulted in the nn pigs having the highest ( P<0.05) percentage predicted carcass lean content. Fat, bone and lean yield of the shoulder identified the nn pigs with the least bone ( P<0.05) and fat ( P<0.001) and the highest lean yield ( P<0.05), expressed as a percentage of total shoulder weight. Yield from the legs identified the nn pigs as having the lowest fat ( P<0.001) and highest lean ( P<0.05), expressed as a percentage of total leg weight. The primal lean cuts (topside, silverside, thickflank and rump) from the legs showed that the nn pigs had the highest values ( P<0.05) for lean as a fraction of cold carcass weight. This resulted from the higher weight of these cuts ( P<0.05) in the nn pigs. Calculation of bone yield in the legs showed that the femur weights were highest ( P<0.05) for the Nn pigs, also when expressed as percentage of leg weight ( P<0.05) and as a fraction of cold carcass weight ( P<0.05). Comparison of meat quality traits show that the nn pigs had poor quality with regard to pH 45 ( P<0.001), pH 24 ( P<0.05), drip loss ( P<0.001) and reflectance values ( P<0.05)