Effects of slaughter weight and growth rate on the longissimus muscle metabolic characteristics, and pork sensory quality in pigs of two sexes-Reference-Cited by-同舟云学术

Effects of slaughter weight and growth rate on the longissimus muscle metabolic characteristics, and pork sensory quality in pigs of two sexes

Published:2018-06-01 Issue:2 Volume:98 Page:213-220
ISSN:0008-3984
Container-title:Canadian Journal of Animal Science
language:en
Short-container-title:Can. J. Anim. Sci.

Author:

Duan Yan¹,Faucitano Luigi²,Rivest Joël³,Graveline Nancy⁴,Cliche Simon⁴,Gariépy Claude⁴

Affiliation:

1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, People’s Republic of China.

2. Agriculture and Agri-Food Canada, Sherbrooke R & D Centre, Sherbrooke, QC J1M 0C8, Canada.

3. Conception Ro-Main, Saint-Lambert-de-Lauzon, QC G0S 2W0, Canada.

4. Agriculture and Agri-Food Canada, Food R & D Centre, Saint-Hyacinthe, QC J2S 8E3, Canada.

Abstract

A total of 119 pigs were used to investigate the effect of slaughter weight (107, 115, and 125 kg), growth rate (fast vs. slow), and sex (barrows vs. gilts) on the longissimus muscle biochemical and sensory traits. Increasing slaughter weight to 125 kg resulted in greater postmortem activity of calpastatin (P = 0.01), lactate dehydrogenase (P = 0.01), and citrate synthase (P = 0.02). Pork toughness and juiciness at 6 d were affected by the interaction slaughter weight × growth rate × sex, with pork being tougher (P = 0.04) and juicer (P = 0.03) in slow-growing gilts slaughtered at 125 and 115 kg, respectively. Flavour was scored higher (P = 0.03) in pork from gilts than from barrows. Overall, based on the slight and likely undetectable differences by the average consumer in the meat sensory traits, it can be concluded that slaughter weight can be increased to 125 kg without appreciable effect on the sensory properties.

Publisher

Canadian Science Publishing

Subject

Animal Science and Zoology,Food Animals

Link

http://www.nrcresearchpress.com/doi/pdf/10.1139/cjas-2017-0032

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