Halothane genotype and pork quality. 1. Carcass and meat quality characteristics of three halothane genotypes

The carcass and meat quality characteristics of three halothane genotypes i n pigs were evaluated. Sixty crossbred Land race x large White pigs (NN = 2 5, Nn = 19, nn = 16) of +/- 86 kg live weight were slaughtered, the carcass es chilled for 24 h at 2 degrees C, certain carcass and meat quality traits determined and the shoulder and leg cuts deboned and cut into primal cuts. Dressing percentage of the Nn pigs was higher (P < 0.05) than that of the NN and nn pigs. Carcass length was the longest (P < 0.05) for the nn pigs. Midline fat measurements as well as measurements at the 2nd-3rd last rib (4 5 mm from the midline) indicated that the nn pigs had less fat (P < 0.05) a nd a larger eye muscle width (P < 0.05), depth (P < 0.001) and area (P < 0. 001) than the NN or Nn pigs. This resulted in the nn pigs having the highes t (P< 0.05) percentage predicted carcass lean content. Fat, bone and lean y ield of the shoulder identified the nn pigs with the least bone (P < 0.05) and fat (P < 0.001) and the highest lean yield (P < 0.05), expressed as a p ercentage of total shoulder weight. Yield from the legs identified the nn p igs as having the lowest fat (P < 0.001) and highest lean (P < 0.05), expre ssed as a percentage of total leg weight. The primal lean cuts (topside, si lverside, thickflank and rump) from the legs showed that the nn pigs had th e highest Values (P < 0.05) for lean as a fraction of cold carcass weight. This resulted from the higher weight of these cuts (P < 0.05) in the nn pig s. Calculation of bone yield in the legs showed that the femur weights were highest (P<0.05) for the Nn pigs, also when expressed as percentage of leg weight (P< 0.05) and as a fraction of cold carcass weight (P<0.05). Compar ison of meat quality traits show that the nn pigs had poor quality with reg ard to pH(45) (P<0.001), pH(24) (P < 0.05), drip loss (P < 0.001) and refle ctance values (P < 0.05) (C) 1999 Elsevier Science Ltd. All rights reserved .