Effect of sex on meat quality traits and sensory properties in Argentine crossbred pigs
DOI:
https://doi.org/10.22319/rmcp.v15i3.6585Palabras clave:
Fatty acids, Intramuscular fat, Meat color, Sarcomere length, Sensory panel, Shear forceResumen
The objective of this study was to evaluate the effect of sex on final live weight, carcass characteristics meat quality traits and sensory properties of a specific cross breed pig line (Landrace 75% x Yorkshire 25% “Degesa”). Eight randomly selected barrows (CM) and eight gilts (F) were used in the present study. No differences (P˃0.05) between sexes for carcass characteristics, shear-force value or sarcomere length were observed. However, back fat thickness, pH@45, pH@24, water-holding capacity, marbling score and intramuscular fat content were higher (P˃0.05) in CM than in F. Meat from CM had lower (P=0.04) lightness than F but similar (P≥0.34) redness and yellowness. Total saturated fatty acids (SFA) proportion as well as individual SFAs (C16:0 and C18:0) were greater in CM than in F, but n-6:n-3 ratio was lower in males than females. In general, meat from males were better scored than meat from females by the trained panel in flavor attributes but the result was opposed when textural properties were evaluated. In addition, greater overall color score as well as flavor attributes were positively associated with intramuscular fat content and rate of monounsaturated FA but negatively associated with rate polyunsaturated FA proportion. In conclusion, results suggest that pork quality from Degesa crossbred pigs showed marked sex-related differences and therefore, it could be deferentially commercially by sex in the meat market.
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