Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-11-24T14:45:40.618Z Has data issue: false hasContentIssue false
  • English
  • Français

Comparison of the Duroc and Large White as terminal sire breeds and their effect on pigmeat quality

Published online by Cambridge University Press:  02 September 2010

S. A. Edwards ,
J. D. Wood ,
C. B. Moncrieff  and
S. J. Porter
S. A. Edwards
Affiliation:
ADAS, Terrington Experimental Husbandry Farm, Terrington St Clement, Kings Lynn PE34 4PW
J. D. Wood
Affiliation:
AFRC Institute of Food Research, Langford, Bristol BS18 7DY
C. B. Moncrieff
Affiliation:
AFRC Institute of Food Research, Langford, Bristol BS18 7DY
S. J. Porter
Affiliation:
Meat and Livestock Commission, Milton Keynes MK6 1AX
Get access

Abstract

The experiment examined the effect of breed, diet and sex on pig performance and carcass quality. Eight sires of the Duroc and Large White breeds each produced four experimental litters. Two boar and two female pigs from each litter were reared under standard conditions to 38 kg and then one of each sex was allocated to each of two finishing diets. These were cereal-based diets with and without 16 g/kg soya oil. Following slaughter at 80 kg, loin chops taken from half of the pigs (two litters per sire) were subjected to detailed investigation of physical, chemical and organoleptic characteristics. Lifetime live-weight gain was similar for both breeds but Duroc-sired pigs had greater voluntary food intakes and poorer food conversion efficiencies in the finishing stage. They also had greater killing-out proportions (775 v. 755 g/kg, P < 0·001) and backfat thickness at slaughter (284 v. 27·2 mm at P1 + P3, P < 0·05). Fat firmness measured by penetrometer at 4°C was lower in Duroc-sired pigs (738 v. 792 units, P < 0·001). The proportion of extractable intramuscular lipid was greater in chops from Duroc-sired pigs (13·8 v. 10·4 g/kg, P < 0·001). There were no significant effects of breed or diet on the eating quality of the grilled chops as assessed by a trained taste panel and a consumer panel.

Keywords

DurocLarge Whitemeat qualitypigs
Type
Research Article
Information
Animal Production , Volume 54 , Issue 2 , April 1992 , pp. 289 - 297
Copyright
Copyright © British Society of Animal Science 1992

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Barton-Gade, P. A. 1987. Meat and fat quality in boars, castrates and gilts. Livestock Production Science 16: 187–196.CrossRefGoogle Scholar
Barton-Gade, P. A. and Bejerholm, C. 1985. Eating quality of pork — what the Danes have found. Pig Farming 33: (12), 56–57.Google Scholar
Bejerholm, C. 1984. Experience in taste testing fresh pork at the Danish Meat Research Institute. Proceedings of the 30th European meeting of meat research workers, Bristol, pp. 196–197.Google Scholar
Brascamp, E. W., Cop, W. A. G. and Buiting, G. A. J. 1979. Evaluation of six lines of pigs for crossing. 1. Reproduction and fattening in pure breeding. Zeitschrift für Tierzuchtung und Zuchtungsbiologie 96: 160–169.CrossRefGoogle Scholar
Chadwick, J. P., Bichard, M., Coates, A. and Roper, T. M. 1980. Offal and other carcass components in four lines of pigs. Animal Production 30: 463–464 (abstr.).Google Scholar
Danish National Committee for Pig Breeding and Production. 1987. Produktionstilpasningsforsog med LLY, og LYH. Svineavl Og-Produktion I Danmark.Google Scholar
DeVol, D. L., McKeith, F. K., Bechtel, P. J., Novakofski, J., Shanks, R. D. and Carr, T. R. 1988. Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. Journal of Animal Science 66: 385–395.CrossRefGoogle Scholar
Dransfield, E. and Kempster, A. J. 1988. Incidence of soft fat in British pigs. Animal Production 46: 502 (abstr.).Google Scholar
Fahmy, M. H. and Holtmann, W. B. 1977. Crossbreeding swine in Canada. World Review of Animal Production 13: 9–30.Google Scholar
Fjelkner-Modig, S. and Persson, J. 1986. Carcass properties as related to sensory properties of pork. Journal of Animal Science 63: 102–113.CrossRefGoogle Scholar
Fjelkner-Modig, S. and Tornberg, E. 1986. Intramuscular lipids in m. longissimus dorsi from pork as related to breed and sensory properties. Journal of Food Quality 9: 143–160.CrossRefGoogle Scholar
Fuller, M. F. 1985. Sex differences in the nutrition and growth of pigs. In Recent developments in pig nutrition (ed. Cole, D. J. A. and Haresign, W.), pp. 177–189. Butterworths, London.CrossRefGoogle Scholar
Kempster, A. J., Dilworth, A. W., Evans, D. G. and Fisher, K. D. 1986. The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness. 1. Butcher and consumer panel results. Animal Production 43: 517–533.Google Scholar
MacDougall, D. B. 1984. Meat Research Institute light probe for stressed meat detection. Analytical Proceedings 21: 494–495.CrossRefGoogle Scholar
McGloughlin, P., Allen, P., Tarrant, P. V., Joseph, R. L., Lynch, P. B. and Hanrahan, T. J. 1988. Growth and carcass quality of crossbred pigs sired by Duroc, Landrace and Large White boars. Livestock Production Science 18: 275–288CrossRefGoogle Scholar
Martel, J., Minvielle, F. and Poste, L. M. 1988. Effects of crossbreeding and sex on carcass composition, cooking properties and sensory characteristics of pork. Journal of Animal Science 66: 41–46.CrossRefGoogle Scholar
Ministry of Agriculture, Fisheries and Food. 1981. The analysis of agricultural materials. 2nd ed. Her Majesty's Stationery Office, London.Google Scholar
Morgan, C. A., Whittemore, C. T., Phillips, P. and Crooks, P. 1986. The energy value of compound feed for pigs. School of Agriculture.Google Scholar
National Agricultural Centre. 1984. Use of the Duroc breed at the NAC. Pig Unit Report, 1984, pp. 6–7. National 197. Agricultural Centre, Stoneleigh.Google Scholar
Quintana, F. E. and Robinson, O. W. 1983. Systems of crossbreeding in swine. 1. Estimation of genetic parameters. Zeitschrift für Tierzuchtung und Zuchtungsbiologie 100: 271–279.CrossRefGoogle Scholar
Ramsey, C. B., Tribble, L. F., Wu, C. and Lind, K. D. 1987. Effects of marbling and dietary grain source on pork muscle tenderness and composition. Journal of Animal Science 65: suppl. l,p. 284 (abstr.).Google Scholar
Sigvardsson, J. 1983. Korningsforsok med Duroc som Slaktvinsfader. Konsulentavdelningens Rapporter 44: 1–9.Google Scholar
Simpson, S. P., Webb, A. J. and Dick, S. 1987. Evaluation of Large White and Duroc boars as terminal sires under two different feeding regimes. Animal Production 45: 111–116.Google Scholar
Smith, W. C. and Pearson, G. 1986. Comparative voluntary feed intakes, growth performance, carcass composition, and meat quality of Large White, Landrace, and Duroc pigs. New Zealand Journal of Experimental Agriculture 14: 43–50.CrossRefGoogle Scholar
Steane, D. E. 1986. The potential of the Duroc breed of pig. Research and Development in Agriculture 3: 153–157.Google Scholar
Sutherland, R. A., Webb, A. J. and King, J. W. B. 1984. Evaluation of overseas pig breeds using imported semen. 1. Growth and carcass performance. Journal of Agricultural Science, Cambridge 103: 561–570.CrossRefGoogle Scholar
Whittington, F. M., Prescott, N. J., Wood, J. D. and Enser, M. 1986. The effect of dietary linoleic acid on the firmness of backfat in pigs of 85 kg live weight. Journal of the Science of Food and Agriculture 37: 753–761.CrossRefGoogle Scholar
Wood, J. D. 1984. Fat deposition and the quality of fat tissue in meat animals. In Fats in animal nutrition (ed. Wiseman, J.), pp. 407–435. Butterworths, London.CrossRefGoogle Scholar
Wood, J. D. 1985. Consequences of changes in carcass composition on meat quality. Recent advances in animal nutrition — 2985 (ed. Haresign, W. and Cole, D. J. A.), pp. 157–166. Butterworths, London.CrossRefGoogle Scholar
Wood, J. D., Jones, R. C. D., Francombe, M. A. and Whelehan, O. P. 1986. The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness. 2. Laboratory and trained taste panel result. Animal Production 43: 535–544.Google Scholar
Wood, J. D., Kempster, A. J., David, P. J. and Bovey, M. 1987. Observations on carcass and meat quality in Duroc, Landrace and Duroc × Landrace pigs. Animal Production 44: 488 (abstr.).Google Scholar