Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

• Autores: Sara Temperan, José Manuel Lorenzo Rodríguez, Bernardino Domínguez Castiñeiras, María Inmaculada Franco Matilla, Francisco Javier Carballo García
• Localización: Spanish journal of agricultural research, ISSN-e 2171-9292, ISSN 1695-971X, Vol. 12, Nº. 3, 2014, págs. 694-707
• Idioma: inglés
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• Resumen

  • Carcass and meat quality traits were studied in 36 Celta pigs (a breed native from NW of Spain) reared for 16 months in an extensive regime and slaughtered at a live weight of around 170 kg. The effect of partially or totally replacing commercial compound feed with chestnuts in the finishing diet was also investigated. Celta heavy pigs were characterised by high killing out, subcutaneous fat thickness, and ham length values, and by low ham perimeter, and Longissimus lumborum muscle area values. Meat showed high myoglobin contents and a* values, and very high hardness. By increasing the proportion of chestnuts in the finishing diet the quantity of back fat increased and the pH of the meat decreased. However, neither these effects, nor any of those on the other traits studied were statistically significant. The absence of significant effects may be due to the fact that pigs fed with chestnuts were not subjected to feed restrictions