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Effects of the rearing system and gender on the performance, carcass traits, and instrumental and sensory quality of meat from the "Criollo negro de la Costa Ecuatoriana" pigs

Abstract:

A total of 32 Creole pigs were used to evaluate the effect of rearing system and gender on performance, and carcass and meat traits. Eight barrows and eight gilts were reared in semi-confinement conditions (SC), and other sixtheen pigs (8 barrows and 8 gilts) were housed in individual pens and reared under confinement conditions (C). All pigs received commercial feed (ad libitum in system C and 80% in the SC system). In addition, pigs from the SC system ingested residues from the local industry (bananas, papaya, orange, etc., and what they could consume in the grazing of the plots). Throughout the study period (90 d), the growth and intake were monitored, while after slaughter the carcass yield and dorsal fat thickness were quantified. Meat quality was estimated objectively (pH and color) and subjectively (consumer panel). The pigs showed low growth rate (265 g/d), with higher rates in the C (305 vs. 225 g/d) system and barrows (270 vs. 260 g/d). The dressing out was affected by rearing system (73.65 vs. 74.30% for C y SC, respectively); while the system and gender significantly influenced the back-fat thickness (2.21 vs. 2.06 cm for C y SC, y 2.08 vs. 2.16 cm for barrows and gilts, respectively). Carcass of C pigs showed higher percentage of fat (40.8 vs. 37.5%) and lower percentage of lean (44.8 vs. 46.4%) and bone (8.22 vs. 9.38%) that SC pigs. Meat from males was darker (L * 43.7 vs. 51.5), reddish (a * 15.8 vs. 13.9), and yellowish (b * 5.5 vs. 2.7) than that from females. Meat from pigs reared in the C system was scored as lighter and less bright, with greater sweet and metallic taste and less unctuous and more persistent flavor. Aging time had limited benefit for the sensory attributes of m. Longissimus thoracis, with significant differences for tenderness, brightness, juiciness and unctuousness scores.