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

Rodríguez-Sánchez, J.A., Ripoll, G., Calvo, S., Ariño, L., Latorre, M.A.·2009·Meat Science
DOI 10.1016/j.meatsci.2009.07.018
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Abstract

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 131kg 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.

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  • Dicarboxylic acids occur in both animal, plant and aquatic products, and cannot be confidently traced to their precursor unsaturated fatty acid, so they are not particularly diagnostic.

    “As dicarboxylic acids occur in both animal, plant and aquatic products, and cannot be confidently traced to their precursor unsaturated fatty acid [120–122], such compounds are not particularly diagnostic.”

    From Identifying pastoral and plant products in local and imported pottery in Early Bronze Age southeastern Arabia (2025) · cites this paper as [120]

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Metadata

Authors
Rodríguez-Sánchez, J. A., Ripoll, G., Calvo, S., Ariño, L., & Latorre, M. A.
Venue
Meat Science
Publisher
Elsevier BV
Published
2009-11
Volume
83
Issue
3
Pages
571-576
ISSN
0309-1740
DOI
10.1016/j.meatsci.2009.07.018
Cited by
15
References
0
Language
en
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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