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The influence of age at the beginning of Montanera period on meat characteristics and fat quality of outdoor Iberian pigs

Published online by Cambridge University Press:  05 October 2009

J. A. Rodríguez-Sánchez ,
G. Ripoll  and
M. A. Latorre
J. A. Rodríguez-Sánchez
Affiliation:
Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
G. Ripoll
Affiliation:
Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
M. A. Latorre*
Affiliation:
Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
*
†E-mail: [email protected]
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Abstract

A total of 120 Iberian pigs of the Lampiña line that grew under outdoor conditions were used to study the effect of the age at the beginning of Montanera period (AM) on meat characteristics and fatty acid (FA) profile of subcutaneous fat. AM period is a free-range fattening phase from November to February in which pigs ate mainly acorns and grass. There were two treatments with two AM (20 pigs per treatment); 18 (P18) and 12 months (P12). Barrows and gilts were in the same proportion within each treatment. All the animals were slaughtered at the same time (at the end of Montanera period) reaching an average 160 kg of body weight. Meat from P18 had less protein and was more red (a*) (P < 0.05), but tended to show higher intramuscular fat content (P < 0.10) than meat from P12. Loin from P18 had lower thawing (P < 0.001) and cooking losses (P < 0.10) than loin from P12. The fat from P18 had higher monounsaturated FA content than fat from P12 pigs (P < 0.01) due to the higher level of C18:1 (P < 0.01) and C20:1 (P < 0.001). However, fat from P12 had higher polyunsaturated FA content than fat from P18 pigs (P < 0.01) because of the higher level of C18:2 (P < 0.001). It is concluded that both 12 and 18 months are adequate AM for purebred Iberian pigs from the commercial point of view. However, if the aim is to produce high-quality dry-cured Iberian products, the P18 pigs would be more advisable because had better meat and fat characteristics than the P12 pigs.

Keywords

ageMontanera periodoutdoormeat and fat qualityIberian pigs
Type
Full Paper
Information
animal , Volume 4 , Issue 2 , February 2010 , pp. 289 - 294
Copyright
Copyright © The Animal Consortium 2009

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