EFFECTS OF OUTDOOR REARING AND SIRE BREED (DUROC OR YORKSHIRE) ON CARCASS COMPOSITION AND SENSORY AND TECHNOLOGICAL MEAT QUALITY

The effects of outdoor rearing and sire breed on carcass composition a nd technological and sensory meat quality in pigs were studied in a tr ial with 102 crossbred slaughter pigs (Yorkshire, or Yorkshire x Landr ace sows and Duroc or Yorkshire as terminal sire). Half of each litter were reared conventionally indoors, while the remainder were reared o utdoors in a 50 000 m(2) area, as a single group. All pigs were fed ad libitum. Yorkshire sired pigs had significantly leaner carcasses and meat with lower IMF content and marbling scores, and higher shear forc e and water content. The sire breeds did not differ regarding pH(u), w ater-holding capacity, or colour. Meat from the Yorkshire crosses was more acid, less tender and gained lower overall acceptance scores in t he sensory test. The outdoor-reared pigs had lower daily gain values a nd leaner carcasses. They produced meat with lower pH(u), higher drip loss, higher shear force values and higher internal reflectances. Thei r meat contained more lactate and crude protein and had a higher glyco lytic potential, less IMF and less water. Regarding the sensory qualit ies, outcome rearing impaired tennerness, juiciness and overall accept ance. Copyright (C) 1996 Elsevier Science Ltd.