Carcass quality traits of three different pig genotypes, White Mangulica, Duroc × White Mangulica and Large White pigs, reared under intensive conditions and slaughtered at 150 kg live weight

Abstract

© Published under licence by IOP Publishing Ltd. The effect of breed on carcass composition was studied for autochthonous purebred White Mangulica (WM), crossbred Duroc x White Mangulica (DWM) and purebred Large White (LW) pigs. Pigs were slaughtered at a target body weight of about 150 kg. After slaughter, carcass yield, backfat thickness, the thickness of the lumbar muscle and chilling loss were measured and calculated. WM pigs had the highest percentage of carcass yield, while DWM produced an intermediate carcass yield, between those of the pure breeds. The backfat thickness was highest in WM pigs, compared to DWM and LW pigs (67, 41 and 27 mm, respectively, P < 0.001). WM and LW pigs had respectively the lowest and the highest thickness of the lumbar muscle (62 and 72 mm), with DWM pigs at an intermediate position (69 mm). As regards chilling loss, WM and DWM pigs showed better results than LW pigs (1.74, 1.75 and 1.92 %, respectively). Overall, evidence of additive genetic effects was present for all investigated parameters, with crosses showing intermediate values between pure breeds.