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Abstract: The aim of this study was to compare the growth, carcass, histochemical, and meat quality characteristics in Large White pig groups that were categorized by live weight (Heavy and Light) and type I fiber percentage (High and Low), a procedure which resulted in four groups (Heavy-High, Heavy-Low, Light-High, and Light-Low). As expected, the Heavy group showed heavier live weight (114 vs. 94.7kg, P<0.001) and larger loin eye area (53.3 vs. 47.8cm2, P<0.001), as well as, higher total number (1,223,000 vs. 1,140,000, P<0.05) and greater mean value cross-sectional area (CSA; 4031 vs. 3798μm2 P<0.05) of muscle fibers than the Light group. However, there were no significant differences in start and finish days among the groups (P>0.05). Heavier pigs harboring a higher percentage of type I fibers (HH) exhibited a similar mean CSA (3894 vs. 4101μm2) and total number (1,249,000 vs. 1,198,000) of muscle fibers, even though these pigs had a greater CSA of type I fibers (3181 vs. 2719μm2, P<0.05) and a smaller CSA of type IIB fibers (4048 vs. 4457μm2, P<0.05) compared to heavier pigs harboring a lower percentage of fiber type I (HL). Both the HL and Light-Low groups exhibited a rapid decline of muscle pH at the early postmortem period (5.90 and 5.85 vs. 6.08, P<0.05), paler surfaces (43.07 and 43.55 vs. 40.73, P<0.05), and higher degrees of fluid loss by exudation (6.26 and 6.39 vs. 4.22%, P<0.05) compared to the HH group due to their muscle fiber type composition. Thus, the HH pigs showed better meat quality characteristics without significant differences in growth and carcass performance compared to the HL pigs. Therefore, selection for increased live weight at the same age and muscle fiber characteristics, especially the increased type I fiber CSA and proportion, is one of the relevant indicators to improve and control meat quality without reducing the growth and carcass performance. [Copyright &y& Elsevier]

Abstract: Longissimus lumborum muscles from high fat-deposing Casertana and lean meat Large White pigs were assayed for meat quality parameters, including early and ultimate post mortem pH, water holding capacity and Minolta L*a*b*values. These parameters were correlated to results from differential proteomic and targeted metabolomic analyses. Higher levels of glycolytic enzymes and lactate accumulation were related to slow pH drop in Casertana pigs, albeit not to rapid pH lowering in LW counterparts. On the other hand, the individuation of pyruvate kinaseM1 and tropomyosin levels in LW were related to water holding capacity and Minolta values at 24h after slaughter. Bioinformatic analyses strengthened the correlation between over-expression of structural proteins in LW and more accentuated growth aptitude in this breed. Conversely, enzymes taking part into branching glycolytic reactions, such as glycerol 3-phosphate and creatine kinase M, were related to accentuated lipogenesis and slower albeit prolonged glycolytic rate in Casertana, respectively. Breed-specific differences at the protein level were not only related to growth performances and fat accumulation tendency in vivo, but they also affected post mortem performances through a direct influence on the forcedly anaerobic behavior of pig muscles after slaughter. [Copyright &y& Elsevier]

Abstract: 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 90kg 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. 810g/kg, P <0.001) in connection with their lower internal organs weight (34.0 vs. 41g/kg; P <0.001). Fat cuts weight (i.e., back and leaf fat) was higher in CR than in LW (192 vs. 90g/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. [Copyright &y& Elsevier]