Evaluation of the Duroc breed participation on zootechnical parameters and swine meat quality.
Backfat Thickness; Crossbreed; Daily Weight Gain; Fatty Acids; Marbling.
To meet the demand of the consumer market, intense genetical enhancement programs were used in swine production with the objective of fast growth, high lean meat yield and smaller backfat thickness. However, these changes had a negative impact on the swine meat quality, causing a low intramuscular fat deposition, a crucial factor to ensure tenderness and juiciness. Therefore, this study aims to evaluate the participation of the Duroc breed in crosses (5, 50 and 100%) on the performance and swine meat quality in the growing-finishing phase, and their interaction with gender. A total of 1,152 animals were used, with 24 animals per pen. It was performed randomized block design, with a factorial combination of 3 crosses (HPPxF1P, MDPxF1P, MDPxFDP with 5, 50 and 100% participation of the Duroc breed, respectively) and 2 genders (immunocastrated male (ICM) and female), totaling 6 treatments with 8 replicates each. The animals were weighed at the housing and the next weighings will happen at 71 and 98 days of housing, and before slaughter, with forecast at 116 days. Data obtained from growing and finishing pigs objectify to evaluate daily weight gain, feed conversion and in vivo backfat thickness. Will be evaluated the cost per kg of live pig per treatment, and carcass typification data, drip loss, color and marbling evaluation, aroma, flavor, juiciness and chewability will be also evaluated. Longissimus thoracis muscle samples will be used to determine humidity, ash, crude protein, total lipids and fatty acid profile. The data were subjected to Tukey and chi-square mean comparison tests. The housing mean weights and the mortality to date were 19.51, 19.05, 20.72, 21.33, 19.48 and 19.63 kg and 3.13, 1.56, 0.00, 0.52, 1.04 and 1.04, to T1- MDPFDP Female, T2 – MDPFDP ICM, T3 – MDPF1P Female, T4 – MDPF1P ICM, T5 – HPPF1P Female and T6 - HPPF1P ICM. It is expected that the greater participation of the Duroc breed influences positively meat quality, regardless of zootechnical performance.