Carcass, meat and fat quality characteristics of Ukrainian Red White Belted pigs compared to other commercial breeds

Abstract

Carcass composition, and pH and electrical conductivity, were compared among Red White Belted (n = 10), Landrace (n = 9) and Large White (n = 10) pigs commercially reared and slaughtered at a live weight between 108 and 118 kg. Carcass yield was lower (P <0.05) in Red White Belted pigs (70.97 %) compared to Landrace (72.72 %) or Large White (72.83 %). At both the withers and between the 6th and 7th thoracic vertebrae, Red White Belted pigs presented greater (P <0.05) backfat measurements (45.80 and 33.70 mm, respectively) compared to Landrace (35.11 and 22.89 mm, respectively) or Large White (37.20 and 23.90 mm, respectively). Greater (P <0.05) pH values were measured at 24 hours post-mortem in the musculus longissimus thoracis et lumborum of Red White Belted pigs compared to Landrace. No differences (P >0.05) were detected in proximate composition (moisture, protein, fat, ash) of pork or in fat characteristics (moisture, melting point, refraction index) among pig breeds (fi ve pigs per breed analysed).