Breed Effects of Terminal Sires on Carcass Traits and Meat Quality in Commercial Pig Industry

In the present study, to determine the effects of terminal sire strains, carcass characteristics, yields of retail cut, and meat quality of 425 pigs were examined. Terminal sires were divided into five strains (D1, D2, B 1, B2, and BD) based on the countries of origin and breeds. The strains D1 and D2 showed high grade 1+ appearance ratios and strains B1, B2, and D1 showed high appearance ratios of carcass yield grade A. As for the real retail cut yields of meat, strain D1 showed large real retail cut yields of meat in shoulder, rib, fore leg, loin, belly, tenderloin and hind leg. Moisture contents were significantly higher in strain Bl, and protein and fat contents were significantly higher for strain D1 than in the other strains (p < 0.05). Shear force values were significantly higher for strain B1 than in the other strains (p < 0.05). For meat color properties, the lightness were significantly higher in strains D1, D2, and BD, and the yellowness were significantly higher in strains D1, D2, and BD relative to the other strains (p < 0.05). In sensory evaluation, drip of strains D1 and D2 were significantly lower while marbling and overall acceptability were significantly higher in the other four strains (p < 0.05). Therefore, when considering the results of the present study comprehensively, using strains D1 and D2 that showed high grade 1+ appearance ratios, large real retail cut yields of belly, significantly higher lightness and sensory evaluation will be helpful to the incomes of producers and farm households.