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Subject: search.filters.subject.Crossbred Pig

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    Item type:Publication,
    Effects of heart fatty acid biding protein (H-FABP) gene, housing system and sex on carcass and meat quality of commercial crossbred pigs
    (2020-01-01)
    Patthararangsarith, P.
    The results showed three H-FABP HaeIII genotypes (DD, Dd, and dd), three H-FABP MspI genotypes (AA, Aa, and aa) and the H-FABP HinfI (HH). The allele Frequency of HaeIII, MspI and HinfI polymorphism were shown as follows: D=0.55 and d=0.45; A=0.68 and a=0.32, while H=1. There was no effect (p> 0.5) of H-FABP genotypes on carcass quality. It was shown that no significant effect of H-FABP genotypes on meat quality traits T<inf>1</inf>, T<inf>24</inf>, pH<inf>1</inf>, color (L, a*, b*), and drip loss. However, it was found that the pH<inf>24</inf> of both genotypes Dd and dd had lower than genotype DD. Similarly, the pH<inf>24</inf> of both genotypes Aa and aa had lower than AA. Whereas sex (gilts and barrows), gilts had muscle temperature which lower than the barrows. The pH<inf>1</inf> of the carcasses from closed house had lower than those in opened house. Whereas, the pH<inf>24</inf> of the carcasses from opened house had lower than those in closed house.
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    Carcass characteristics and meat quality of purebred pakchong 5 and crossbred pigs sired by pakchong 5 or duroc boar
    (2019-04-01)
    Lertpatarakomol, Rachakris
    ;
    Chaosap, Chanporn
    ;
    Chaweewan, Kamon
    ;
    Sitthigripong, Ronachai
    ;
    Limsupavanich, Rutcharin
    Objective: This study investigated carcass characteristics and meat quality of purebred Pakchong 5, crossbred pigs sired by Pakchong 5, and crossbred pigs sired by Duroc. Methods: Forty-eight pigs (average body weight of 22.25 kg) were composed of three groups as purebred Pakchong 5 (PP), Large White×Landrace pigs sired by Pakchong 5 (LWLRP), and Large White×Landrace pigs sired by Duroc (LWLRD). Each group consisted of eight gilts and eight barrows. At 109-day-raising period, pigs were slaughtered, and carcass characteristics were evaluated. Longissimus thoracis (LT) muscles from left side of carcasses were evaluated for meat quality and chemical composition. Data were analyzed using general linear model procedure, where group, sex, and their interaction were included in the model. Results: The PP had greater carcass, total lean, and ham percentages than crossbred pigs (p< 0.05). LWLRP had thicker backfat and more carcass fat percentage than LWLRD (p<0.05). There were no differences (p>0.05) on cutting percentages from tender loin, loin, boston butt, and picnic shoulder among groups. The PP and LWLRP had larger loin eye area (LEA) than LWLRD (p<0.05). Gilts had more loin percentage and lower L* value than barrows (p<0.05). No meat color parameters (L*, a*, and b*) were affected by groups (p>0.05). PP and LWLRP had larger muscle fiber diameters than LWLRD (p<0.05). However, water holding capacity, Warner-Bratzler shear force values, and chemical composition of LT were not affected by group or sex (p>0.05). Conclusion: Pakchong 5 purebred has good carcass and lean percentages. Compared to Duroc crossbred pigs, Pakchong 5 crossbreds have similar carcass and lean percentages, larger LEA, and slightly more carcass fat, with comparable meat quality and chemical composition. Pakchong 5 boars are more affordable for very small- to medium-scale pig producers.
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