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The influence of sex (boars and gilts) on growth, carcass and pork eating quality characteristics

Published online by Cambridge University Press:  18 August 2016

P. J. Blanchard ,
M. Ellis ,
C. C. Warkup ,
J. P. Chadwick  and
M. B. Willis
P. J. Blanchard*
Affiliation:
Department of Agriculture, King George VI Building, University of Newcastle upon Tyne, Newcastle upon Tyne NE1 7 RU
M. Ellis*
Affiliation:
Department of Agriculture, King George VI Building, University of Newcastle upon Tyne, Newcastle upon Tyne NE1 7 RU
C. C. Warkup
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes MK6 1AX
J. P. Chadwick
Affiliation:
Department of Agriculture, King George VI Building, University of Newcastle upon Tyne, Newcastle upon Tyne NE1 7 RU
M. B. Willis
Affiliation:
Department of Agriculture, King George VI Building, University of Newcastle upon Tyne, Newcastle upon Tyne NE1 7 RU
*
†Present address: Frank Wright Ltd, Blernheim tiouse, Blenheim Road, Ashbourne, Derbyshire DE6 1HA.
‡Present address: Department of Animal Science, University of Illinois, 210 Animal Sciences Laboratory, 1207 W Gregory Drive, Urbana, Illinois 61801, USA.
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Abstract

Boar and gilt pigs from three genotypes (with 0, 0·25 and 0·50 Duroc inclusion level) were reared from 30 to 90 kg live weight on seven feeding regimens which involved combinations of diet formulation and feeding level. A diet of conventional energy and protein level (CEP; 14·2 MJ/kg digestible energy, 205 g/kg crude protein, 10 g/kg lysine) and a diet of higher energy and lower protein (HELP; 14·7 M]/kg digestible energy, 166 g/kg crude protein, 7·0 g/kg lysine) were used. One treatment involved feeding the HELP diet ad libitum, with the other six treatments involving feeding the CEP diet ad libitum, restricted, or in combinations of ad libitum and restricted. A total of 721 animals comprising similar numbers of boars and gilts were used to estimate sex differences for growth performance, carcass and meat quality, and eating quality. Tissue growth rates were predicted from regression equations based on P2fat depths or ham-joint dissection, developed from subsamples of animals that were subjected to full-side dissection. Overall when compared with gilts, boars grew faster (838 v. 799 gtday, P < 0·001), had improved food conversion ratios (2·39 v.2-55, P < 0·001) but had similar daily food intakes and lean and subcutaneous fat growth rates. Lean tissue food conversions did not differ significantly between the sexes. Killing-out proportions were higher for gilts (0·766 v. 0·749 , P < 0·001), however P2 backfat thickness and lean proportions did not differ between the sexes. The firmness of the mid-back fat, assessed subjectively and using a penetrometer, was greater for gilts than for boars. The tenderness of pork loin chops, assessed by a trained sensory panel, was judged to be better for boars than for gilts but there was no sex difference in overall acceptability. The fat from boars had a higher level of abnormal odour and boar odour. There was a sex × dietary treatment interaction for boar odour with the HELP diet producing the highest levels and the biggest difference between the sexes for odour scores.

Keywords

boarsenergy protein ratiomeat qualitypigsevaluation
Type
Research Article
Information
Animal Science , Volume 68 , Issue 3 , April 1999 , pp. 487 - 493
Copyright
Copyright © British Society of Animal Science 1999

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