Genetic comparison of carcass and meat quality traits of different strain Duroc three-way cross hybrid pigs

Objective To assess the carcass and meat quality traits of American Duroc×(Landrace×Yorkshire) three-way cross hybrid (ADLY) pigs and Taiwan Duroc×(Landrace×Yorkshire) three-way cross hybrid (TDLY) pigs, and to analyze the effects of breed and gender on these traits.

Method A total of 203 pigs including 118 ADLY pigs (50 barrows, 68 sows) and 85 TDLY pigs (57 barrows, 28 sows) with similar body mass (110±5) kg were slaughtered in the same abattoir, and were measured for carcass traits such as live mass, carcass mass, loin eye area, backfat thickness and loin eye depth, and meat quality traits such as meat color, marbling, PSE (Pale, soft, exudative) value and electrical conductivity. The measurements were statistically analyzed.

Result All carcass traits of TDLY pigs were better than those of ADLY pigs except for lean meat percentage (P < 0.01), and the meat color, electrical conductivity and a^* value of TDLY pigs were better than those of ADLY pigs (P < 0.05), while ADLY pigs had higher PSE value and shear force compared with TDLY pigs (P < 0.05). Compared to sows, castrated boars had thicker backfat (P < 0.01) and lower lean meat percentage (P < 0.05). The sows of TDLY pigs had higher electrical conductivity and L^* value compared to boars (P < 0.05), while the boars of ADLY pigs had much better marbling and smaller loin eye area compared to sows (P < 0.05).

Conclusion In general the carcass traits of TDLY pigs were better compared to ADLY pigs, while the meat quality traits were better for the latter. The carcass traits of sows were better than those of castrated boars for both ADLY and TDLY pigs.