The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile

• Proportion of Duroc breed in dam line did not affect pH, L* and drip and cooking losses.
• LR × D and LR × (LW × D) lines had higher saturated and lower polyunsaturated fats.
• LR × D line produced pigs with a lower WB shear force and a higher lipid oxidation.
• Entire males had greater L*, a* and b* meat values and lower water holding capacity than females.
• Fat from females was more monounsaturated and less polyunsaturated than from entire males.

The aim of this study was to evaluate the effect of including different percentages of Duroc (D) breed in maternal line [Landrace (LR) × Large White (LW); LR × (LW × D); LR × D] and gender on meat quality and intramuscular (IMF) and subcutaneous (SCF) fatty acid composition. No significant differences were found among dam lines in ultimate pH, L* values and drip and cooking losses. There were higher percentages of saturated fatty acids in LR × D and LR × (LW × D) lines and higher percentages of polyunsaturated fatty acids in LR × LW line in IMF and SCF. Also, LR × D line produced pork with a lower Warner–Bratzler shear force values and higher IMF content and potential of lipid oxidation. Furthermore, the L*, a* and b* values and drip loss were greater in pork from entire males than females. The IMF and SCF of females were more monounsaturated and less polyunsaturated than those from entire males.