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Research Article
ScienceAsia 32 (2006): 297-305 |doi: 10.2306/scienceasia1513-1874.2006.32.297
The Effect of Gender of Finishing Pigs Slaughtered at 110 Kilograms on Performance, and Carcass and Meat Quality
Sanchai Jaturasitha,a* Sompop Kamopas,a Tawadchai Suppadit,b Ratchaneewan Khiaosa-arda and Michael Kreuzerc
ABSTRACT: Twenty-four crossbred pigs (Large White x Landrace x Segher) were divided into three equal groups
of boars, barrows and gilts. Prior to slaughter, they were raised from 30 kg to 110 kg. under controlled
conditions. Gender had no significant effect concerning total weight gain, average daily gains, feed conversion
ratio, and production costs. Backfat thickness of boars was lower (p<0.05) than that found in barrows and
gilts (2.27 vs. 2.96 and 2.73 cm, respectively). In other carcass quality traits, such as dressing percentage,
carcass length, loin eye area and lean percentage, there were no significant differences among groups. Lean
meat percentage was lower (p<0.05) in barrows, than in boars and gilts. Applying Thai cutting style, there
was a higher (p<0.05) lean meat percentage in boars than in barrows while fat percentage was lower (p<0.05)
in boars compared to the barrows (8.2 vs. 11.0 %, respectively). Meat pH was found to not be significantly
different across groups. However, boars tended to have a comparatively faster rate of pH decline. Therefore,
their carcasses were more susceptible to PSE. Color (L*, a*, b*), drip loss and thawing loss differed among
the three groups. Boiling loss of boar and gilt meat was larger (p<0.001) than that of barrow meat (22.1 and
23.1 vs. 16.2%, respectively). However, intramuscular fat content was higher (p<0.05) in the barrows than
in boars and gilts, while the latter groups did not differ much. Although not obvious from flavor scores, boar
meat showed the overall lowest sensory acceptance. This was mainly caused by reduced (p<0.05) tenderness
scoring, which was partially confirmed by shear force measurements, the lower juiciness impression, and less
obviously by the highest (p<0.001) plasma testosterone level (278 vs 0.09 and 0.02 pg/ml in boars vs.
barrows and gilts), probably associated with high levels of androstenone, and backfat skatole concentrations.
Backfat contents of unsaturated fatty acids, among them the dietetically undesired arachidonic acid, tended
to be slightly higher in boars than in barrows and gilts, and this was associated with a clearly (p<0.05) softer
fat and a higher inclination for oxidation as determined in the backfat. Overall, this suggests that boar meat
has a slight advantage in carcass quality but is clearly inferior in quality compared to meat from barrows and
gilts even in the absence of noticeable boar taint.
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a Department of Animal Science, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200,
Thailand.
b The Graduate Program in Environmental Management, School of Social and Environmental Development,
National Institute of Development Administration, Bangkok 10240, Thailand.
c ETH Zurich Institute of Animal Science, Universitatstrasse 2, CH-8092 Zurich, Switzerland.
* Corresponding author, E-mail: agisjtrs@chiangmai.ac.th
Received 5 Oct 2005,
Accepted 6 Mar 2006
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