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Research Article

Effect of the sex of fattening pigs on fattening value, slaughter characteristics and meat quality

Wojciech Kozera ¹, Weronika Gurzyńska¹, Rodian Pawłowski², Adam Okroski³, Karolina Dobiesz ¹, Urszula Czarnik ¹, Agnieszka Pożarska¹, Michał Dąbrowski ⁴, Krzysztof Karpiesiuk ¹ 

¹Department of Pig Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn,. Oczapowskiego 5, 10-719 Olsztyn, Poland

²Warmińsko-Mazurski Agricultural Advisory Center based in Olsztyn, ul. Jagiellońska 91, 10-365 Olsztyn, Poland

³Department of Entomology, Phytopathology and Molecular Diagnostics, Pl. Łódzki 5, 10-727 Olsztyn. University of Warmia and Mazury in Olsztyn, Poland

⁴Department of Veterinary Prevention and Feed Hygiene, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, Oczapowskiego 13, 10-718 Olsztyn, Poland

1. Acta Sci. Pol. Zootechnica, 22(4), 2023, 33‒40
2. DOI: 10.21005/asp.2023.22.4.04

Abstract. Meat quality depends on a number of factors, which can be divided into genetic and environmental. Gender can significantly alter the meat quality of fattening pigs. Porkers undergoing surgical castration have a higher fat content compared to gilts. The aim of the study is to compare the fattening and slaughter characteristics as well as the chemical composition of meat from gilts and surgically castrated males. The research material consisted of 113 fatteners: gilts (61 pcs) and surgically castrated males (52 pcs) from 12 litters of sows with elements of two native breeds (6 litters - Polish Large White and 6 litters - Polish Landrace), randomly selected from a group of 50 sows and crossbreed boar of the paternal breeds Pietrain x Duroc. The chemical composition of the longissimus lumborum muscle was analysed in the samples, the content of dry matter, total protein, crude fat and crude ash was taken into account. The color of the meat was determined in the CIE L*a*b* system on the cross-section of the taken samples of the longissimus lumborum muscle (LL). After slaughter, the pH₄₅ of LL, carcass length and backfat thickness were also measured. The significance of differences between the mean physicochemical scores in the groups was analyzed using the one-way analysis of variance in the orthogonal system using Duncan's test. The results were statistically processed using the Statistica PL 13.5 programme. Surgically castrated males was characterized by a significantly higher daily gain compared to gilts. It was shown that the percentage of meat in the carcass was significantly higher in the gilts, which were also characterized by a lower fatness expressed in the average backfat thickness. Ultimately, it was found that the sex of the experimental animals did not differentiate the quality of the meat.

Keywords: fattening pigs, sex, meat, chemical composition, quality