A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90 kg BW

The effect of breed in combination with sex (gilts or barrows) on carcass composition and meat quality characteristics were studied in two replicates involving a total of 40 Creole (CR) and 40 Large White (LW). This trial was conducted in the experimental facilities of INRA in Guadeloupe (French West Indies, 16° Lat. N. and 61° Long. W). All the pigs were slaughtered at about 90 kg BW. No interaction between breeds and sex was found for all criteria studied. Carcass dressing weight was higher in CR than in LW (832 vs. 810 g/kg, P < 0.001) in connection with their lower internal organs weight (34.0 vs. 41 g/kg; P < 0.001). Fat cuts weight (i.e., back and leaf fat) was higher in CR than in LW (192 vs. 90 g/kg; P < 0.001). Creole pigs showed higher intramuscular fat percentage (IMF), higher percentage of monounsaturated fatty acids (MUFA) and lower percentage of polyunsaturated fatty acids (PUFA) in Longissimus dorsi (LD) muscle than LW pigs (4.72% vs. 2.29%, 50.2% vs. 45.0% and 7.9% vs. 13.8%, respectively). Whatever the muscle considered the ultimate pH was higher (P < 0.05) in CR than in LW pigs. The drip and cooking losses of LD muscle were lower in CR than in LW (8.2% vs. 9.7% and 28.9% vs. 30.1%, respectively; P < 0.05). Whatever the breed, the females were leaner than barrows (P < 0.01) but the effect of sex was significant only on a few parameters.