Title: Physico-chemical characteristics of carcass and Longissimus dorsi quality in three white crossbreed pigs: comparison to iberian quality
Abstract: The aim of this research is to achieve fresh meat and carcass quality in white crossbreed pigs (LPP, LP, LPY) comparable with Iberian characteristics, measurable mainly by intramuscular fatty acids in L. dorsi and subcutaneous fat profile in carcass.Muscle meat showed IMF> 3%, relevant for fresh sensorial quality, LP showed higher IMF (p<0,001), a* (p<0,01) and lower moisture (p<0,05).Crossing breed had no effect on major parameters but fattening diet affected IMF and subcutaneous fat profiles.Moisture, IMF and protein content in LPP and LPY were in agreement with results obtained in studied Iberians for fresh while LP agreed with those reported for dry cured products.In IMF and subcutaneous fat, the positive effect of feeding diet, increasing oleic and lowering linoleic content significatively (p<0,001) revealed similar results to Iberian studies.