The effects of breed and halothane sensitivity on pig meat quality

The effects of halothane sensitivity and breed (Belgian Landrace BL and Landrace L), and their interactions on carcass and meat quality were analysed. Also the effect of breed (Pietrain P, BL, L, Large White LW and Duroc D) on carcass and meat quality was studied in a sample of 153 gilts. Each of the half-carcasses was cut and fully dissected to obtain lean percentage. The following measurements of meat quality were carried out: muscle pH, electrical conductivity (QM) and light scattering (POP). Muscle reflectance (GOFO value), muscle protein solubility (MPS) and intramuscular fat content were also determined. The results obtained in this study revealed the effect of halothane gene on all of the traits studied. The halothane-positive animals showed less fat thickness and more lean percentage in the carcass. The P and BL breeds had more lean percentage in the carcass and a better lean-to-bone ratio compared with L, LW and D. The L breed was intermediate. Stress sensitivity is an important factor affecting the inverse relationship between carcass quality and meat quality. Those breeds free of the halothane gene (LW and D) had the best meat quality. The L breed was in an intermediate position, but more similar to halothane-negative breeds. The Duroc breed had significantly higher intra-muscular fat (>2·0%), required for optimum fresh meat quality and for the production of Spanish dry-cured ham of high quality.