THE EFFECTS OF BREED AND HALOTHANE SENSITIVITY ON PIG MEAT QUALITY

The effects of halothane sensitivity and breed (Belgian Landrace BL an d Landrace L), and their interactions on carcass and meat quality were analysed. Also the effect of breed (Pietrain P, BL, L, Large White LW and Duroc D) on carcass and meat quality was studied in a sample of 1 53 gilts. Each of the half-carcasses was cut and fully dissected to ob tain lean percentage. The following measurements of meat quality were carried out: muscle pH, electrical conductivity (QM) and light scatter ing (POP). Muscle reflectance (GOFO value), muscle protein solubility (MPS) and intramuscular fat content were also determined. The results obtained in this study revealed the effect of halothane gene on all of the traits studied. The halothane-positive animals showed less fat th ickness and more lean percentage in the carcass. The P and BL breeds h ad more lean percentage in the carcass and a better lean-to-bone ratio compared with L, LW and D. The L breed was intermediate. Stress sensi tivity is an important factor affecting the inverse relationship betwe en carcass quality and meat quality. Those breeds free of the halothan e gene (LW and D) had the best meat quality. The L breed was in an int ermediate position, but more similar to halothane-negative breeds. The Duroc breed had significantly higher intramuscular fat (>2-0%), requi red for optimum fresh meat quality and for the production of Spanish d ry-cured ham of high quality.