Pork Quality of Two Lithuanian Breeds: Effects of Breed, Gender and Feeding Regimen

Simple Summary A few highly selected commercial pig breeds have been developed and many different local breeds have been replaced by these modern breeds. With the aim to preserve rare local breeds, the necessity has arisen to find and create the conditions under which local breeds could be more widely used. Therefore, the performance and production qualities of local breeds should be evaluated and highlighted. As the quality of pig production is associated with breeds and effects of other different conditions, the objective of this experiment was to investigate the effects of breed, gender, and feeding level in the finishing phase on the carcass and meat quality of Lithuanian White and Lithuanian Indigenous Wattle pigs reared indoors. Feed restriction during the finishing phase and gender both affected the growth and fatness of pigs. The breed and gender appeared to have an effect on the parameters of meat quality including fatty acid composition. The breed and gender effects on fatty acid composition showed more favorable lipid indices in relation to healthy nutrition in the ham muscles of Lithuanian White pigs compared with Lithuanian Indigenous Wattle pigs and also in the ham muscle and backfat of females compared with castrated males. The diversity of breeds is an important factor influencing carcass and meat quality traits that are also associated with other different effects. The objective of this study was to investigate the effects of breed, gender, and feeding level in the finishing phase on the carcass and meat quality of Lithuanian White and Lithuanian Indigenous Wattle pigs reared indoors. After 60 kg weight, half of the animals from both breeds were fed a restricted diet of approximately 82% of average ad libitum feeding intake, and the other half of pigs were further fed ad libitum to the end of the experiment. Feed restriction during the finishing phase decreased daily gain and weight of pigs at slaughter, and backfat thickness at the tenth rib (p < 0.001, p < 0.01, and p < 0.05, respectively). Lithuanian White pigs demonstrated higher (p < 0.001) growth rate, live body weight at slaughter and carcass weight, and had a higher (p < 0.01) length of carcass and loin area and lower (p < 0.05) backfat thickness at the last rib and at two points at the lumbar area compared with Lithuanian Indigenous Wattle pigs. The semimembranosus muscle of Lithuanian White pigs had relatively (8.1%) lower (p < 0.001) proportions of saturated and 41.2% higher (p < 0.001) proportions of polyunsaturated fatty acids compared with the pigs of the Lithuanian Indigenous Wattle breed, whereas in the longissimus muscle and subcutaneous tissue, the breed only affected the n-6/n-3 ratio (p < 0.01 and p < 0.001, respectively). Gender showed an effect on saturated fatty acids in all the studied tissues, however, the effects on polyunsaturated fatty acids were found in the semimembranosus muscle and subcutaneous tissue (p < 0.05 and p < 0.001) and the effects on monounsaturated fatty acids was found only in the semimembranosus muscle (p < 0.01). These differences in the fatty acid composition of the semimembranosus muscle and subcutaneous tissue of females exhibited more favorable lipid quality indices compared with castrated males (p < 0.001). The semimembranosus muscle of Lithuanian White pigs also showed more favorable lipid quality indices in relation to healthy nutrition compared with Lithuanian Indigenous Wattle pigs (p < 0.001). This study is one of the steps toward the development and utilization of endangered breeds. The obtained information can be used to increase choice in pork production and consumption, and provides new insights for research into the conservation of local breeds.

Automated summary

This study investigated the effects of breed, gender, and feeding level in the finishing phase on the carcass and meat quality of Lithuanian White and Lithuanian Indigenous Wattle pigs reared indoors. The results showed that feed restriction and gender affected the growth and fatness of the pigs, with differences in meat quality parameters and fatty acid composition observed between the two pig breeds. The study provides valuable information for the conservation of local breeds and offers insights for pork production and consumption.