Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams
Peloso, J.V. | Lopes, P.S. | Gomide, L.A.M. | Guimarães, S.E.F. | Carneiro, P.L.S.
Carcass and ham quality characteristics of pig populations divided by harvest weights — HW (130 and 160kg) were evaluated to determine the effects of gender (barrows and gilts) and distinct genetic groups — purebred (DUDU) and crossbred Duroc (DULA, DUWI and DULL) as well as purebred Large White (WIWI) on the suitability for use in dry-cured ham production. At 130kg, DUDU pigs yielded the highest fat thickness of the ham (P <0.01) and an intramuscular fat content (IMF) of 3.15% in Semimembranosus muscle (SM). DUDU pigs also had a SM pHu of 5.7. This genetic group met the specifications for dry-cured ham production. No differences could be found in meat quality characteristics between genetic groups harvested at 160kg. However at this HW, gilts produced significantly (P <0.05) heavier and leaner hams compared to barrows.
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