Abstract
The study was designed for the comparison of barrows and gilts of two contrasting genotypes in terms of growth ability, carcass value and meat quality. A total of 76 pigs (from 7 ± 1 kg to 95 ± 6 kg) of the indigenous breed Prestice Black-Pied (PB) and the commercial hybrid of Large White × Landrace × Large Whitesireline (CH) were included in this study. The groups were balanced regarding genotype and sex. Live weight at the age of 79 days (p < 0.001), live weight at slaughter (p < 0.01), average daily gain (p < 0.001), weight of carcass and left carcass side (p < 0.05) and ham proportion (p < 0.001) were higher in the CH group. The values of the given parameters were higher in barrows than in gilts. The effect of genotype and sex interaction was observed in lean meat content (p < 0.05) and backfat thickness (p < 0.01). The CH gilts showed the highest lean meat content and the lowest backfat thickness compared to the lowest values in the PB barrows. The value of pH45 (p < 0.01) and intramuscular fat content were higher in the PB group. The lightness (p < 0.001), yellowness (p < 0.01), drip loss (p < 0.05) and protein content were lower in the PB group. Higher values of lightness (p < 0.05), yellowness (p < 0.05) and cholesterol content (p < 0.05) were observed in the boars. Oxidative stability of the meat (malondialdehyde content) was more favorable in the PB pigs. The effect of genotype and sex interaction was confirmed for the pH24 value (the highest value was found in the PB barrows and the lowest in the CH barrows, p < 0.001) and for the dry matter content (lowest in the PB gilts and highest in the CH barrows, p < 0.05). Overall, the PB pigs were characterized by inferior growth and carcass parameters, however, with more favorable parameters for meat quality.
Highlights
Local breeds represent an important biological source for the creation of new breeds or improvement of existing breeds, as well as for the protection of biodiversity and implementation of sustainable animal breeding [1]
It should be noted that the commercial production of pork meat results in high growth intensity, meat conformation and low fat content in meat, which may lead under some circumstances to a decrease in pork meat quality parameters, such as higher drip loss or deterioration in meat color and taste
That the CH pigs are characterized with a higher dry matter content and protein content, which may be associated to higher drip loss values and lower intramuscular fat content when compared to the PB pigs
Summary
Local breeds represent an important biological source for the creation of new breeds or improvement of existing breeds, as well as for the protection of biodiversity and implementation of sustainable animal breeding [1]. Breeding strategies and the selection of breeds reflect this trend Commercial breeds, such as Large White, Landrace, Duroc and Pietrain and especially their hybrids in various combinations, cover a major share of the global market, while many local pig breeds may be near extinction. Such breeds can be characterized by special traits that lead to higher resistance to diseases and better meat quality [2]. The duration of the second phase differed for each group according to the time that pigs reached the average slaughter weight of 95 ± 6 kg, i.e., at the age of 78 days for the CH group and 115 days for the PB group Both the groups were kept in identical conditions.
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