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The effects of sex and slaughter weight on growth performance and carcass traits of pigs intended for dry-cured ham from Teruel (Spain)¹

M. A. Latorre^*,2, E. García-Belenguer and L. Ariño

^* Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana, 930, 50059 Zaragoza, Spain; and Jamones y Embutidos Altomijares S.L., 44440 Formiche Alto, Teruel, Spain; and Integraciones Porcinas S.L., Portillo, 9, 44550 Alcorisa, Teruel, Spain

² Corresponding author: malatorreg{at}aragon.es

Crossbred pigs (n = 200) from Duroc sires mated to Landrace x Large White dams, with a mean BW of 107.0 ± 2.4 kg and intended for highquality dry-cured hams (Teruel ham) from Spain, were used to investigate the effects of sex (barrows and gilts) and slaughter weight (SW; 120, 125, 130, 135, and 140 kg of BW) on growth performance and carcass characteristics. For productive performance, there were 5 treatments based on 5 SW; each treatment was replicated 4 times and the replicate was a pen made up of 5 barrows and 5 gilts allotted together. For carcass traits, there were 10 treatments based on 2 sexes and 5 SW; each treatment was replicated 20 times and the replicate was a carcass. Barrows had fatter carcasses (P < 0.001) and wider hams (P < 0.01) but a lower yield of trimmed shoulder (P < 0.05), loin (P < 0.001), and ham (P < 0.001) than gilts. Also, castrates tended to show a greater proportion of final suitable carcasses for Teruel ham (P < 0.10) than females because more barrows than gilts fulfilled the minimum requirement of carcass weight and fat thickness in the gluteus medius (GM) muscle (P < 0.01). An increase in SW tended to decrease ADG and G:F (P < 0.10). In addition, dressing percentage, fat, and dimensions of carcass and ham increased as SW increased (P < 0.001). Although the weight of trimmed primal cuts (shoulder, loin, and ham) increased with SW, the yield of trimmed loin or ham decreased (P < 0.01). The proportion of final suitable carcasses for Teruel ham improved as SW increased up to 130 kg of BW but not thereafter (P < 0.001) because of an increase in percentage carcasses that fulfilled the minimum carcass and ham weight (P < 0.001) and fat in GM (P < 0.05). We can conclude that barrows were better than gilts when intended for Teruel ham. Furthermore, an increase in SW up to 130 kg in pigs impaired growth performance but improved some aspects of carcass quality that are required by the Teruel ham industry.

Key Words: carcass quality • dry-cured ham • growth performance • pig • sex • slaughter weight

This article has been cited by other articles:

				M. A. Latorre, G. Ripoll, E. Garcia-Belenguer, and L. Arino The increase of slaughter weight in gilts as a strategy to optimize the production of Spanish high quality dry-cured ham J Anim Sci, April 1, 2009; 87(4): 1464 - 1471. [Abstract] [Full Text] [PDF]