Finishing period and accumulation of intramuscular fat for the Corsican pig
2007
Secondi, F., Lycée Agricole de Borgo (France) | Gandemer, G., Institut National de la Recherche Agronomique de Poitou-Charentes (France) | Casabianca, F., Institut National de la Recherche Agronomique, Corte (France). Research Unit on Development of Livestock Activities
Animals from Corsican pig breed show a very high content in intramuscular fat when slaughtered very old and after a finishing period. Is this accumulation determined by a genetic aptitude? We organized an experimentation on (i) evaluating the potential of deposition of Corsican pig with a lot A placed in conditions ad libitum, (ii) estimating the effects of a complementation before the finishing period of a lot B of animals; and (iii) comparing to a lot C reared on traditional way. When muscles from the lot C reach the useful rates of intramuscular fat, those from the lot A keep exceptionally low, and the muscles from the lot B remaining in intermediate position. These results seem to indicate the succession of a period of moderate growth and a period of fast growth as a necessary condition to express the potential of accumulation of intramuscular fat of Corsican pig. Discussion is focussed on the possible antagonism between sustaining the growth and avoid the accumulation. Preconisations to regional breeders take into account the obtained results and are formalised into a model of succession of phases where finishing period is interpreted as a compensatory growth
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Эту запись предоставил Instituto Agronómico Mediterráneo de Zaragoza