Effect of Animal Age at Slaughter on the Muscle Fibres of <i>Longissimus thoracis</i> and Meat Quality of Fresh Loin from Iberian × Duroc Crossbred Pig under Two Production Systems

Abstract

Two production systems and several ages at slaughter were used: 12, 14 and 16 months for outdoor rearing (with the final finishing phase in the Montanera system, in which fed was based on natural resources, mainly acorns and grass) and 8, 10 and 12 months for animals reared indoors (intensive system: with feed based on commercial fodder) to evaluate their effect on the muscle fibre population and size of the Longissimus thoracis, (LT) muscle, as well as fresh loin quality traits. Animals that were older at slaughter revealed increased fibre sizes of the LT muscles in the pigs reared in the Montanera system. The LT muscles of the animals reared in intensive systems had a lower percentage of type I fibres and higher size of type IIB than those reared in the Montanera system. The approximate composition and instrumental colour of Montanera fresh loins were affected by the animal slaughter age. In the case of the intensive system, the effect of animal slaughter age had an impact on the approximate composition, instrumental colour, water loss and textural properties. Therefore, different ages at slaughter of Iberian pigs showed variations in some quality parameters in the fresh loins in both the Montanera and Intensive systems, thus proving to be a factor of variability and homogeneity of the Iberian products. The meat from Iberian pigs reared in an intensive system and slaughtered at a younger age proved to be more tender. The production system affected all the above quality traits, with the exception of water loss.

Keywords

• muscle fibre characteristics
• age at slaughter
• Iberian crossbred pigs
• <i>Longissimus</i> <i>thoracis</i>
• <i>Montanera</i>