The effect of seasonality of the growing–finishing period on carcass, meat and fat characteristics of heavy barrows and gilts

A trial was conducted to study the effect of gender (barrows; gilts) and seasonality of growing–finishing period (S, summer; W, winter) on the carcass and meat characteristics and fatty acid (FA) profile of subcutaneous fat of pigs slaughtered at 131 kg of body weight. No significant gender × seasonality interaction was detected and the differences between genders were scarce. The S pigs had a 13.2% thinner fat depth over the Gluteus medius muscle and a higher yield of shoulders and loins by 10.6% and 10.0%, respectively than W pigs. Meat from S pigs had 32.5% lower intramuscular fat content and higher cooking losses (9.1%) and shear force (6.4%) than meat from W pigs. Subcutaneous fat from S pigs had a 7.8% higher percentage of saturated FA and 4.9% lower monounsaturated FA than that from W pigs. It is concluded that in Spanish natural-environment facilities, the seasonality of the growing–finishing period affects the carcass, and meat and fat quality of heavy pigs.