Carcass and meat quality characteristics in lechon-size black Tiaong and Kalinga [Quezon, Philippines] native pigs (organic farm) and Landrace, Large White, and their F1 crosses (conventional farm)
2019
Bondoc, O.L. | Dominguez, J.M.D. | Bueno, C.M. | Santiago, R.C.
This study aimed to compare carcass characteristics and meat quality traits of lechon-size (less than 30 kg) pigs belonging to Philippine native breeds (i.e., Black Tiaong and Kalinga) raised in organic-like production system and commercial breeds [i.e., Landrace (LDR), Large White (LRW) and their F1 crosses] obtained from a conventional swine breeding farm. Native breeds had shorter body length and shorter carcass length than commercial breeds (P 0.01). Weight of ham, fore shank and hind shank were lower (P 0.01) in native breeds than in the commercial breeds. However, weight of belly was higher (P 0.01) in native pig breeds. Among the native breeds, Black Tiaong had heavier ham and higher ham proportion than Kalinga pigs (P 0.01). Among commercial breeds, Landrace had the biggest ham and the smallest was that of the F1 LRW x LDR cross (P 0.01). Pork carcass from native breeds had lower weight of lean and bones (P 0.01) but more fat and skin (P 0.01) than the other commercial breeds. Loin eye areas was smaller (P 0.01) in native breeds than in the commercial breeds. Pre-slaughter backfat thickness was higher in native breeds than in the commercial breeds. However, carcass backfat thickness was higher (P 0.01) in native breeds than in the commercial breeds. The correlation between live and carcass backfat thickness ranged from r
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