Articles | Volume 48, issue 4
Arch. Anim. Breed., 48, 359–371, 2005
https://doi.org/10.5194/aab-48-359-2005
Arch. Anim. Breed., 48, 359–371, 2005
https://doi.org/10.5194/aab-48-359-2005

  10 Oct 2005

10 Oct 2005

The effects of breed cross on performance and meat quality of once-bred gilts in a seasonal outdoor rearing system

A. Heyer1, K. Andersson2, S. Leufvén3, L. Rydhmer3, and K. Lundström1 A. Heyer et al.
  • 1Departments of Food Science, University of Agricultural Sciences, Uppsala, Sweden
  • 2Departments of Animal Nutrition and Management, University of Agricultural Sciences, Uppsala, Sweden
  • 3Departments of Animal Breeding and Genetics, University of Agricultural Sciences, Uppsala, Sweden

Abstract. This study investigated the suitability of once-bred gilts of two different breed crosses in an alternative seasonal outdoor rearing system, with slaughter of the once-bred gilts and their progeny at the end of the season. In total 38 once-bred gilts (Large White x Landrace (LW*L) and Large White x Duroc (LW*D) were housed outdoors one month before farrowing until slaughter, 2-3 weeks after weaning. Body weight, backfat thickness and litter size of the once-bred gilts, and pre-weaning mortality and growth of the piglets were recorded. Carcass quality and technological meat quality (pHu, internal and surface reflectance, water-holding capacity, processing yield and shear-force) of m. longissimus dorsi were measured. Sensory meat quality (taste panel) of oven-baked loin (m. longissimus dorsi) and cured and smoked ham (m. semimembranosus) was investigated. LW*L once-bred gilts had more piglets at weaning, whereas growth rate of LW*D progeny was higher; pre-weaning mortality and litter weight did not differ between the breeds. LW*L had higher lean meat content and lower backfat thickness. Technological meat quality and chemical composition did not considerably differ between the two breed crosses. LW*D had higher quality with regard to meat flavour and stringiness, but tended to have lower quality with regard to juiciness of cured and smoked ham, compared with LW*L.