Carcass traits of Hairless Mexican pigs from Mizantla  in the State of Veracruz in Mexico

Rubén Danilo Méndez Medina; Marcelino Becerríl Herrera; María de la Salud Rubio Lozano; Enrique Jesús Delgado Suárez

2002, Number 1

<< Back Next >>

Vet Mex 2002; 33 (1)

Carcass traits of Hairless Mexican pigs from Mizantla in the State of Veracruz in Mexico

Méndez MRD, Becerríl HM, Rubio LMS, Delgado SEJ

Full text

How to cite this article

Language: English/Spanish
References: 23
Page: 27-37
PDF size: 116.31 Kb.

ABSTRACT

The objective of this study was to describe carcass characteristics of Hairless Mexican pig (HMP) from Mizantla, in the state of Veracruz in Mexico. The experiment used 21 HMP slaughtered at 115.3 ± 34.2 kg average live weight. Carcasses were measured, and then split of into primal cuts prior to dissection. Pigs had an average thoracic perimeter of 119.6 ± 15.9 cm, an abdominal perimeter of 127.2 ± 18.6 cm, and a length along the back of 106.0 ± 15.5 cm. Perimeters of the forefoot and hindfoot were 17.3 ± 1.2 and 17.4 ± 1.4 cm, respectively. Carcasses had an average length of 81.7 ± 6.7 cm, and a backfat thickness (cm) of 5.2 ± 1.3, 3.1 ± 1.3 and 3.8 ± 1.3 at the first rib, last rib and last lumbar vertebra, respectively. Relative to the cuts composition, the hams had the highest percentage of muscle (50.4 ± 2.6) followed by the shoulder (47.5 ± 6.2), the ribs (43.9 ± 4.9), and the loin (38.2 ± 6.1). Regarding total fat percent, the belly (67.8 ± 5.8) and the loin (40.7 ± 9.3) had the highest values. Inter-muscular fat in the lean cuts (ham, loin and shoulder) ranged from 8.6 to 9.4%. Moreover, a positive interrelation was found between the fat content in the loin, and the backfat thickness in the last rib (P ‹ 0.05), as well as between the inter-muscular fat content in the loin, and the backfat thickness in the last rib (P ‹ 0.001). It is suggested that Hairless Mexican pigs from Mizantla are long, wide animals, with a rather fatty carcass.

REFERENCES

1. Castell E, Mayoral A. Tan importante como la carne. Subproductos y derivados del cerdo. Síntesis Porcina 1997;enero-febrero:25-26.
2. Méndez MD. Proyectos para su rescate cerdo Pelón Mexicano. Nuestro Acontecer Porcino 1997;5:60-63.
3. Chupin D. Le role des biotechnologies de la reproduction pour la conservation. Rome, Italy: Animal Genetic Resources Information, FAO-UNEP, 1994.
4. Baldizón SO. Contribución a la determinación de algunos valores hemáticos normales del cerdo Pelón Mexicano (tesis de licenciatura). México (DF) México: Facultad de Medicina Veterinaria y Zootecnia. UNAM, 1971.
5. Becerril, HM. Caracterización y composición de la canal del cerdo Pelón Mexicano variedad Mizantla (tesis de licenciatura). México (DF) México: Facultad de Medicina Veterinaria y Zootecnia. UNAM, 1999.
6. United States Department of Agriculture. Official United States standards for grades of barrow and gilt carcasses. Washington (DC): Livestock Division, USDA, 1968.
7. Mendoza ME. Manual de prácticas de laboratorio productos cárnicos. México (DF): División de Ingeniería, Departamento de Tecnología de Alimentos y Biotecnología, 1991.
8. Secretaría de Salud. Control fisicoquímico de productos cárnicos. México (DF): SSA, 1991.
9. SAS. SAS®/STAT users guide. Version 6.12.4th ed. Cary (NC):SAS Institute Inc.,1989.
10. Castellanos A, Gómez R. Retrospectiva y perspectiva sobre la raza de cerdos Pelón Mexicano. Porcirama 1984;9:17-45.
11. George PD. Iberian pig production in Spain (M.Sc. thesis). Aberdeen, Scotland: University of Aberdeen, Department of Agriculture, 1996.
12. Cárdenas PC. Introducción al estudio zoométrico del cerdo Pelón veracruzano (tesis de licenciatura). México (DF) México: Facultad de Medicina Veterinaria y Zootecnia. UNAM, 1966.
13. Flores MJ. Cría y explotación, enfermedades e industrialización. Ganado porcino I. México (DF): Limusa, 1992.
14. Robles RT. Contribución al estudio de los cerdos lampiños o Pelones Mexicanos (costa de Jalisco) (tesis de licenciatura). México (DF) México: Facultad de Medicina Veterinaria y Zootecnia. UNAM, 1967.
15. Odriozola M, Zuzuárregui J. Estabulación de cerdos ibéricos. Madrid, España: Instituto Nacional de Colonización, 1969.
16. Aparicio MJ. El cerdo ibérico. Córdoba, España: Huelva, 1987.
17. Mayoral AI, Dorado M, Guillen MT, Robina A, Vivo JM, Vazquez C, Ruiz J. Development of meat and carcass quality characteristics in Iberian pigs reared outdoors. Meat Sci 1999;52:315-324.
18. Johnson DD, Savell JW, Smith GC, Weatherspoon L. Predicting cutability of packer-trimmed pork loins. Meat Sci 1982;7:313-322.
19. Madero C, Berruecos JM. Comparación de los rendimientos en canal entre dos diferentes pesos de finalización en cerdos para abasto. Téc Pec Méx 1972;21:17-22.
20. Rivera A, Berruecos JM. Análisis de la variación genética y ambiental en una población de cerdos cruzados. I. Correlaciones fenotípicas. Téc Pec Méx 1973;24:33-40.
21. Robinson OW, Berruecos JM. Feed efficiency in swine. II. Prediction of efficiency and genetic correlations with carcass traits. J Anim Sci 1973;37:650-657.
22. Fisher AV. New approaches to measuring fat in carcasses. In: Wood JD, Fisher AV, editors. Reducing fat in meat animals. New York: Elsevier Applied Science, 1990.
23. Gibson JP, Nadarajah K, Aker CA, Ball RO. Prediction of carcass lean yield traits from live animal ultrasound measurements. In: Gibson JP, Aker CA, Ball RO, editors. Proceedings of the Ontario Pork Carcass Appraisal Project Symposium. Ontario, Canada: OPCAP, 1996:57.