Performance and Meat Quality of Intrauterine Growth Restricted Pigs

Area of Science:

• Animal Science
• Agricultural Science
• Food Science

Background:

• Intrauterine growth restriction (IUGR) in pigs leads to high mortality and organ dysfunction.
• Limited data exists on post-weaning performance and meat quality of IUGR pigs.

Purpose of the Study:

• To compare the performance and meat quality of IUGR pigs with normal pigs from birth to slaughter.
• To evaluate the impact of IUGR on the culinary attributes of pork.

Main Methods:

• Comparative study of IUGR and normal pigs from birth to slaughter.
• Analysis of slaughter weight, meat content, and basic chemical composition.
• Objective measurements of meat texture (hardness, chewiness, cohesiveness, elasticity, penetration force).
• Sensory evaluation of meat taste, smell, and general desirability.

Main Results:

• IUGR pigs had lower slaughter weight but similar meat content compared to normal pigs.
• IUGR did not negatively impact basic chemical composition or energy value of meat.
• IUGR meat exhibited higher pH, lower electrical conductivity (EC), and reduced drip loss.
• IUGR meat was tenderer and scored higher in sensory evaluations for taste, smell, and desirability.

Conclusions:

• Pork from IUGR pigs demonstrates favorable culinary characteristics, comparable to meat from normal pigs.
• IUGR pigs can be a viable source of high-quality meat for consumers.
• The findings support the use of IUGR pig meat for culinary portions without compromising quality.