Evaluation of different percentages of Duroc genes and gender on growth, carcass and meat quality traits for pigs

被引：3
|
作者：
dos Santos, Joao Carlos Rodrigues [1 ,2 ]
Norenberg, Adriano [1 ,2 ]
Correia, Bruna [3 ]
Irgang, Renato [4 ]
Bianchi, Ivan [1 ,3 ]
Moreira, Fabiana [1 ,3 ]
Junior, Juahil Martins de Oliveira [1 ,3 ]
Nornberg, Jose Laerte [5 ]
Peripolli, Vanessa [1 ,3 ,6 ]
机构：
[1] Inst Fed Catarinense, Curso Posgrad Prod & Sanidade Anim PPGPSA, Campus Araquari, Araquari, SC, Brazil
[2] Empresa Pamplona Alimentos S A, Rio Do Sul, SC, Brazil
[3] Inst Fed Catarinense, Nucleo Ensino Extensao & Pesquisa Prod Anim NEPPA, Campus Araquari, Araquari, SC, Brazil
[4] Engenheiro Agronomo, Gurupi, Brazil
[5] Univ Fed Santa Maria, Santa Maria, RS, Brazil
[6] Inst Fed Catarinense, Campus Araquari,BR 280 km 27, BR-89245000 Araquari, SC, Brazil
来源：
MEAT SCIENCE | 2023年 / 205卷
关键词：
Genetic improvement; Marbling; Meat quality; Subcutaneous fat thickness; Swine production; INTRAMUSCULAR FAT; BACKFAT THICKNESS; EATING QUALITY; PORK; BREED; PERFORMANCE; SELECTION; DEPOSITION; SLAUGHTER; RESPONSES;
D O I：
10.1016/j.meatsci.2023.109314
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of different percentages of Duroc genes in crossbreeding (5, 50 and 100%), the gender (immunocastrated males - ICM and females) and their interaction was evaluated on growth, carcass and meat quality traits for pigs. Crossbreds (50% Duroc) had greater average daily feed intake, hot carcass weight and backfat thickness but lower meat yield when compared to 5% Duroc crossbreds and purebred (100% Duroc) animals (P < 0.05). Purebred (100% Duroc) animals had the lowest backfat thickness and subcutaneous fat thickness, and the greatest muscle depth and meat yield (P < 0.05). ICM animals had better feed conversion, greater average daily gain, hot carcass weight and amount of meat, and lower hot carcass yield, cold carcass weight, Longissimus thoracis depth, rib with belly and ham weights compared to females (P < 0.05). Marbling scores were greater in purebred (100%) animals (P < 0.05). The meat from 50% Duroc crossbreds and 100% Duroc purebred pigs was more reddish pink in color than 5% Duroc crossbreds (P < 0.05). Also, marbling scores were greater for females compared to ICM (P < 0.05). Purebred (100% Duroc) animals required more medications during production (P < 0.05).
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页数：8
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