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Differences in meat quality between organically and conventionally produced pigs
Viktoria Olsson1, Kristina Andersson, Ingemar Hansson
1Department of Food Science, Swedish University of Agricultural Sciences, Box 7051, SE-750 07 Uppsala, Sweden.
Meat Science
|November 9, 2011
Summary
Organic pig meat quality can be poorer, especially for non-carriers of the RN(-) allele, due to higher drip loss and shear force. Production systems and animal genetics impact meat traits.
Area of Science:
- Animal Science
- Food Science
- Agriculture
Background:
- Organic farming practices are increasingly adopted globally.
- Understanding the impact of organic production on meat quality is crucial for consumers and producers.
- Conventional pig production systems differ significantly in housing and feeding from organic systems.
Purpose of the Study:
- To compare carcass and meat quality traits between organically and conventionally raised pigs.
- To investigate the influence of the RN(-) allele and animal sex on meat quality in different production systems.
Main Methods:
- Utilized 80 crossbred pigs (40 organic, 40 conventional) of both sexes.
- Organic pigs were raised outdoors, while conventional pigs were housed indoors with standard feed.
- Assessed carcass traits, meat quality parameters (drip loss, shear force), and RN(-) allele status.
Main Results:
- Meat from organically raised non-carriers of the RN(-) allele exhibited poorer quality (higher drip loss, increased shear force).
- The RN genotype had a minor effect on carcass and technological traits.
- Animal sex significantly influenced carcass traits.
Conclusions:
- Organic production methods, particularly for pigs without the RN(-) allele, may result in reduced meat quality.
- Production system and genetic factors (RN(-) allele, sex) play distinct roles in determining pig carcass and meat quality.
