Effects of the rearing system on the quality traits of the carcass, meat and fat of the Chato Murciano pig.

摘要

To evaluate the performance of the Spanish autochthonous swine breed Chato Murciano under different rearing conditions, a total of 30 castrated male swine were used. 18 swine were reared in an outdoor system, and sent to slaughter with an average age of 210 days and live wt. (LW) of 124.41 kg; and 12 swine were reared in an indoor system, and slaughtered with 119.58 kg of LW at 236 days old. The swine reared outdoors showed a better growing rate and final live wt. in relation to age, as well as higher hot and cold carcass yields, and superior wt. for the most valuable meat cuts, but their morphometric parameters were similar to those of the swine reared indoors. The rearing system did not affect many of the meat quality traits (intramuscular fat (IMF) content, pH, colour, tenderness and cooking loss), but drip losses were higher in the outdoor group. The levels of IMF found in this study in both rearing systems (2.65-3.19%) were notably lower than those from previous studies, probably due to differences in the diet used. The rearing system affected the mineral and fatty acid (FA) composition. It is suggested that the distribution of fatty acids in both groups, with a low PUFA content, may produce good quality processed products.