Características da carcaça em suínos de raça Alentejana e cruzados Large White x Landrace terminados em montanheira

• Author(s): Grave, Manuel Maria Felner da Costa
• Date: 2015
• Persistent ID: http://hdl.handle.net/10400.5/9232
• Origin: Repositório da UTL
• Subject(s): Alentejano pig; fat; carcass; characteristics; montado
• Document Type: Master thesis
• Language: Portuguese
• Advisor(s): Gama, Luís Lavadinho Telo da; Freire, João Pedro Bengala
• Contributor(s): Repositório da Universidade de Lisboa

Description

Mestrado em Engenharia Agronómica - Especialidade Agro-pecuária - Instituto Superior de Agronomia

This work aims to study the carcass characteristics of castrated male pigs of the Alentejano breed and crossbred Large White x Landrace (LW x LR) pigs, finished in Montado, with slaughter weight pre-established at 160kg. For this purpose, 29 carcasses from Alentejano pigs and 28 from LW x LR pigs were analyzed. The work was carried out at the experimental slaughterhouse in INIAV, Santarém. The characteristics analyzed were related to slaughter weight and carcass yield; carcass dimensions; organs weight; weight of carcass cuts; abdominal, subcutaneous and intramuscular fat depots and dimensions of the L. dorsi muscle. The Alentejano pigs presented higher carcass yield values (81% vs. 79%). Regarding carcass dimensions, LW x LR pigs showed longer carcasses and thicker legs. LR x LW pigs also showed a higher proportion of high-value meat cuts (7.3% vs. 3.9%) and the dimensions of L. dorsi displayed a sectional area about 40% larger. The variables related to fat deposition in Alentejano pigs showed higher values in all fat types, especially for subcutaneous fat (73.6 mm vs. 44.4 mm) and intramuscular fat (10.6% vs. 2.5%). Analyzing the correlations between the studied variables, some Alentejano pigs had a good amount of intramuscular fat without excessive abdominal and subcutaneous fat deposition