Italian Journal of Animal Science (Jan 2010)

Effect of the proportion of Duroc genes in crosses with Large White and Landrace pigs on the characteristics of seasoned Parma ham

  • Alberto Bonomi,
  • Claudia Sussi,
  • Paola Superchi,
  • Alessio Zanon,
  • Valentino Beretti,
  • Alberto Sabbioni

DOI
https://doi.org/10.4081/ijas.2004.31
Journal volume & issue
Vol. 3, no. 1
pp. 31 – 39

Abstract

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The aim of this study was to estimate the linear and quadratic effects of the proportion of Duroc genes on the characteristicsof seasoned Parma hams by means of a covariance model. The study was carried out on 167 pigs (87 castratedmales, 80 females) from different crosses among Duroc (D), Large White (LW) and Landrace (L) breeds, slaughteredat 300 d of age (live weight 170 kg). All pigs were raised under similar conditions. The curing period was 380 days. Theproportion of Duroc genes was 0% (LWxL; n. 33), 25% [(LWx(DxL); n. 31 and Lx(DxLW); n. 35)] and 50%[Dx(LWx(LWxL)); n. 68]. The increase in the proportion of Duroc genes had a positive linear effect (Pquadratic effect (P=0.01) on the yield of deboned ham while ham fat thickness decreased linearly (P=0.07) andincreased quadratically (P(Pfor lightness (Pfeatured a linear increase in moisture (Pin addition to significant quadratic effects with an increase in the proportion of Duroc genes. In conclusion, crossbreedingwith the Duroc breed (up to 50%) makes it possible to obtain positive quality characteristics of cured Parma ham.

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