The Indigenous Prestice Black-Pied Pig Breed Differs from a Commercial Hybrid in Growth Intensity, Carcass Value and Meat Quality

Pavel Nevrkla, Eva Václavková and Miroslav Rozkot
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Pavel Nevrkla: Department of Animal Breeding, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
Eva Václavková: Department of Pig Breeding, Institute of Animal Science, Prague-Uhříněves, Kostelec nad Orlicí, Komenského 1239, 517 41 Prague, Czech Republic
Miroslav Rozkot: Department of Pig Breeding, Institute of Animal Science, Prague-Uhříněves, Kostelec nad Orlicí, Komenského 1239, 517 41 Prague, Czech Republic

Agriculture, 2021, vol. 11, issue 4, 1-12

Abstract: The study was designed for the comparison of barrows and gilts of two contrasting genotypes in terms of growth ability, carcass value and meat quality. A total of 76 pigs (from 7 ± 1 kg to 95 ± 6 kg) of the indigenous breed Prestice Black-Pied (PB) and the commercial hybrid of Large White × Landrace × Large White sireline (CH) were included in this study. The groups were balanced regarding genotype and sex. Live weight at the age of 79 days ( p < 0.001), live weight at slaughter ( p < 0.01), average daily gain ( p < 0.001), weight of carcass and left carcass side ( p < 0.05) and ham proportion ( p < 0.001) were higher in the CH group. The values of the given parameters were higher in barrows than in gilts. The effect of genotype and sex interaction was observed in lean meat content ( p < 0.05) and backfat thickness ( p < 0.01). The CH gilts showed the highest lean meat content and the lowest backfat thickness compared to the lowest values in the PB barrows. The value of pH 45 ( p < 0.01) and intramuscular fat content were higher in the PB group. The lightness ( p < 0.001), yellowness ( p < 0.01), drip loss ( p < 0.05) and protein content were lower in the PB group. Higher values of lightness ( p < 0.05), yellowness ( p < 0.05) and cholesterol content ( p < 0.05) were observed in the boars. Oxidative stability of the meat (malondialdehyde content) was more favorable in the PB pigs. The effect of genotype and sex interaction was confirmed for the pH 24 value (the highest value was found in the PB barrows and the lowest in the CH barrows, p < 0.001) and for the dry matter content (lowest in the PB gilts and highest in the CH barrows, p < 0.05). Overall, the PB pigs were characterized by inferior growth and carcass parameters, however, with more favorable parameters for meat quality.

Keywords: local breed; three-breed hybrid; growth ability; carcass value; meat quality (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
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