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. 2020 Jul 22;10(8):1244.
doi: 10.3390/ani10081244.

Effect of an Outdoor Access System on the Growth Performance, Carcass Characteristics, and Longissimus lumborum Muscle Meat Quality of the Prestice Black-Pied Pig Breed

Anne Dostálová  1 , Alena Svitáková  2 , Daniel Bureš  3 , Libor Vališ  4 , Zdeněk Volek  1
Affiliations

Effect of an Outdoor Access System on the Growth Performance, Carcass Characteristics, and Longissimus lumborum Muscle Meat Quality of the Prestice Black-Pied Pig Breed

Anne Dostálová et al. Animals (Basel). .

Abstract

The effect of an outdoor-access vs. conventional indoor system on the growth, carcass characteristics, and longissimus lumborum muscle (LL) meat quality was evaluated in 24 Prestice Black-Pied pigs, during the growing-finishing period. Two groups received the same complete diet and were housed separately under conventional indoor conditions, with only one group having full access to pasture (350 m2/pig). The animals showed acceptable growth rates (outdoor vs. indoor, average of 740 g/d vs. 700 g/d), feed intake (average of 2700 g/d), and feed conversion ratios (FCR) (average of 3.3 vs. 3.5). The rearing system significantly affected the fatty acid composition of the LL. Outdoor pigs had lower ratios of n - 6/n - 3 polyunsaturated fatty acids, saturation indexes, atherogenic indexes, and thrombogenic indexes, compared with indoor-raised pigs. No differences were recorded in carcass characteristics, physical meat quality traits (pH45, pH24, drip loss, water holding capacity), or the chemical composition of the meat (crude protein, cholesterol, intramuscular fat, hydroxyproline, and tocopherol). The sensory analysis of grilled LL muscle found that outdoor pigs received lower evaluation scores for tenderness, juiciness, and chewiness, but had a better overall acceptance compared to pigs reared indoors.

Keywords: carcass composition; feed efficiency; indigenous pig breed; nutrition; pasture; sensory analysis.

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Conflict of interest statement

The authors declare no conflict of interest.

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