Authors : C.V. Palomares-Cuellar, C. Perez-Linares, F. Figueroa-Saavedra, A. Barreras-Serrano, M.A. Lopez-Soto, E. Sanchez-Lopez, J.G. Soto-Avila and L.J. Galvan-Lara
Abstract: A total of 314 pigs were used to evaluate the effects of genetic group and gender interaction on quality parameters of pigs in an arid climate zone. Variables in the study were analyzed using a linear model with the effects of genetic group, gender, month of slaughter, genetic by gender interaction, animal age and hot carcass weight as co-variables and error as a random component. Differences (p>0.05) by genetic group and gender interaction were not observed but significant differences (p<0.05) by gender on Carcass Length (CL), Loin Eye Area (LEA) and Back Fat (BF1-BF3) were noted. Gilts showed higher CL and LEA than barrows with values of 73.62±0.44 cm and 33.67±0.70 cm2 by trait, respectively. Barrows showed greater BF values than in gilts. Differences (p<0.05) by gender for a*values were monitored being higher in gilts (4.53±0.17) than in barrows (4.12±0.14). The mean value of pH was 5.72±0.01 with the lowest values seen in the hottest months. During the months with the highest temperatures, L*value tended to increase due to the highest amount of free surface water with a maximum value of 60.27. The mean value of SF was 3.03±0.04 kgf indicating tender meat. The meat from gilts showed a more intense red color whereas the barrows carcasses had more fat. High temperatures favored occurrence of PSE meat. A better control in the production system as well as in ante-mortem management is recommended so that differences among genetic groups may be detected.
C.V. Palomares-Cuellar, C. Perez-Linares, F. Figueroa-Saavedra, A. Barreras-Serrano, M.A. Lopez-Soto, E. Sanchez-Lopez, J.G. Soto-Avila and L.J. Galvan-Lara, 2011. Variation in Carcass and Meat Quality by Genetic Group and Gender Interaction in Pigs Produced in Hot Climates. Journal of Animal and Veterinary Advances, 10: 449-453.