Relationships between carcass quality parameters and genetic types

It is important for the meat industry, including pig farmers and breeding companies, to know the composition of the carcass including the proportions of the different commercial cuts when making decisions on the type of pigs to be produced and marketed. Carcass composition is influenced significantly by the genotype of the animals. The aim of this work was to characterise carcasses from five different pig genotypes, by means of the quantification and comparison of their physical composition. Carcasses from 500 gilts from five different genetic types were studied. These lines were based on the following breeds: Large White, Landrace, Duroc, Piétrain and a Meishan synthetic population developed from a cross with a Large White based line. Measurements were taken in the carcasses directly with a ruler and with the Fat-O-Meat’er. The carcasses were cut following the European reference method and the four main joints were dissected. Carcasses from the Piétrain based line, which was halothane negative, presented the highest killing-out (83.34%) and were the shortest (81.81 cm). The Piétrain based line was also the leanest and the Meishan based line the fattest. The highest proportion of ham (270.9 g/kg) and the lowest proportion of belly (97.97 g/kg) were found in the Piétrain line. The proportion of lean in all of the dissected cuts was higher in carcasses from this line while the Meishan line presented the highest proportions of intermuscular fat in all of the pieces. Carcasses came from the Piétrain line received the highest conformation scores and they were leaner and with better ham yield.