Effect of breed and finishing diet on growth performance, carcass and meat quality characteristics of Mos young hens

Mos breed is a Spanish authoctonus breed linked to raising and natural food, with a growing market niche in the restoration due to their meat is associated with high quality products. The effect of breed (Mos and Sasso X44) on growth performance, carcass characteristics and meat quality of breast and drumsticks was examined in young hens reared 20 weeks in free-range system. The effect of finishing feeding (fodder, corn and linseed) was also evaluated on the aforementioned parameters. The Sasso group grew faster and the maximum weights were higher (p<0.001), but there was no effect of genotype or feed on final weight or growth efficiency. With the exception of breast piece, the highest percentages of commercial cuts were achieved in Mos birds, when breed was the studied effect. On the other hand, color parameters were not affected by breed. However, significant differences were found among feeding, since animals fed with corn achieved the highest redness values in drumstick (11.94 vs. 10.09 for corn and fodder, respectively; p<0.05). Regarding chemical composition, intramuscular fat (IMF) displayed significant differences between breeds (p<0.05), showing higher values in Sasso X-44. On the contrary, with the exception of IMF, significant differences (p<0.05) on chemical composition were observed among feeding groups. Finally, fatty acid profile was significantly affected by breed and feeding since animals fed with linseed presented better nutritional indices (lower SFA, n-6/n-3 ratio and higher PUFA and P/S ratio). The results show the suitability of Mos breed to produce high quality poultry products

Effect of slaughter age on the fatty acid profile of Celta pig breed

The Celta pig is an autochthonous breed from the NW of Spain, characterized by its rusticity and its adaptation to the environment, so these animals can be reared in extensive and semi-extensive regimen. The effect of slaughter age (12, 14 and 16 months) on the fatty acid profile of Celta pig breed was studied. For this study, the longissimus dorsi muscle from 45 barrows of Carballiña genotype was assessed. Statistical analysis displayed that the fatty acids most abundant were the monounsaturated fatty acids, which did not show significant (P>0.05) differences among slaughter ages. On the other hand, the saturated fatty acids content significantly (PEl cerdo Celta es una raza autóctona del noroeste de España, caracterizada por su rusticidad y su adaptación a las condiciones ambientales, por lo que pueden ser criados en régimen extensivo y semi-extensivo. Se estudió el efecto de la edad de sacrificio (12, 14 y 16 meses) en el perfil de ácidos grasos del cerdo Celta. Para este estudio fue usado el músculo longissimus dorsi de 45 machos castrados del genotipo Carballiña. El análisis estadístico revela que los ácidos grasos más abundantes fueron los monoinsaturados, los cuales no mostraron diferencias (P>0.05) entre las edades de sacrificio. El contenido en ácidos grasos saturados incrementó (

Influence of sex on meat quality of Celta pig breed

The aim of this work was to study the effect of sex on the chemical composition, color parameters and textural analysis of meat of Celta pig breed. For this purpose, 27 pigs (16 castrated barrows and 11 gilts) were used. Animals were fed ad libitum with a commercial concentrate suited to their nutritional needs and they were slaughtered when they reached a live weight of 102.49±8.23 and 100.72±9.74 kg (P>0.05) for barrows and gilts, respectively. The muscle longissimus dorsi (LD) was extracted from each carcass, between the fourth and the tenth rib. For the investigation of the effect of sex on the different parameters of quality studied, an analysis of variance (ANOVA) was performed for all variables, using the SPSS 21.0 software package for Windows. Color parameters were not significantly affected by gender, although meat from barrows was darker. On the other hand, the pH values did not display significant (P>0.05) differences between sexes with a mean value of 5.94. Regarding chemical composition, the highest moisture and protein contents were observed in barrow samples, whereas the highest intramuscular fat percentages were found in gilts samples. There were no significant differences in cooking loss between sexes with mean values of 15.7%. Finally, no significant differences (P>0.05) between genders on textural parameters measured by WB and TPA test were found.El objetivo de este trabajo fue estudiar el efecto del sexo sobre la composición química, parámetros de color y análisis de textura de la carne en cerdos de la raza Celta. Para ello se utilizaron 27 cerdos (16 machos castrados y 11 hembras). Los animales fueron alimentados ad libitum con un pienso comercial adecuado a sus necesidades nutricionales y se sacrificaron cuando alcanzaron un peso vivo de 102,49±8,23 y 100,72±9,74 kg (P>0.05) en machos y hembras, respectivamente. En cada canal se tomaron muestras del músculo longissimus dorsi (LD) entre las vértebras 4ª y 10ª. Para estudiar el efecto del sexo sobre los distintos parámetros analizados se realizó un análisis de varianza (ANOVA) usando el programa SPSS versión 21.0. Los parámetros de color no se vieron afectados de un modo significativo por el sexo, aunque la carne procedente de los machos fue más oscura que la de las hembras. Por otro lado, los valores de pH no mostraron diferencias significativas (P>0,05) entre sexos, con valores medios de 5,94. Con respecto a la composición química, los machos presentaron los mayores contenidos de humedad y proteína, mientras que las hembras mostraron los mayores porcentajes de grasa intramuscular. No hubo diferencias significativas en las pérdidas por cocción entre sexos, con valores medios de 15,7%. Finalmente, no se encontraron diferencias significativas entre géneros (P>0,05) en los parámetros de textura medidos por los test WB y TPA