Effect of the proportion of Duroc genes in crosses with Large White and Landrace pigs on the characteristics of seasoned Parma ham
The aim of this study was to estimate the linear and quadratic effects of the proportion of Duroc genes on the characteristics<br />of seasoned Parma hams by means of a covariance model. The study was carried out on 167 pigs (87 castrated<br />males, 80 females) from different crosses am...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2010-01-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/217 |
| _version_ | 1819114484854161408 |
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| author | Alberto Bonomi Claudia Sussi Paola Superchi Alessio Zanon Valentino Beretti Alberto Sabbioni |
| author_facet | Alberto Bonomi Claudia Sussi Paola Superchi Alessio Zanon Valentino Beretti Alberto Sabbioni |
| author_sort | Alberto Bonomi |
| collection | DOAJ |
| description | The aim of this study was to estimate the linear and quadratic effects of the proportion of Duroc genes on the characteristics<br />of seasoned Parma hams by means of a covariance model. The study was carried out on 167 pigs (87 castrated<br />males, 80 females) from different crosses among Duroc (D), Large White (LW) and Landrace (L) breeds, slaughtered<br />at 300 d of age (live weight 170 kg). All pigs were raised under similar conditions. The curing period was 380 days. The<br />proportion of Duroc genes was 0% (LWxL; n. 33), 25% [(LWx(DxL); n. 31 and Lx(DxLW); n. 35)] and 50%<br />[Dx(LWx(LWxL)); n. 68]. The increase in the proportion of Duroc genes had a positive linear effect (P<0.01) and a negative<br />quadratic effect (P=0.01) on the yield of deboned ham while ham fat thickness decreased linearly (P=0.07) and<br />increased quadratically (P<0.01). A higher proportion of Duroc genes was also linearly associated with a lower lightness<br />(P<0.01) and a less yellow color (P=0.09) of the biceps femoris muscle; positive quadratic coefficients have been shown<br />for lightness (P<0.01), yellowness (P=0.01) and hue (P=0.03). The chemical composition of the semitendinosus muscle<br />featured a linear increase in moisture (P<0.01) and decrease in fat (P=0.03) and non protein nitrogen (P=0.01) content,<br />in addition to significant quadratic effects with an increase in the proportion of Duroc genes. In conclusion, crossbreeding<br />with the Duroc breed (up to 50%) makes it possible to obtain positive quality characteristics of cured Parma ham. |
| first_indexed | 2024-12-22T04:46:02Z |
| format | Article |
| id | doaj.art-be236c98fbd54d7c999a1d1146f189d6 |
| institution | Directory Open Access Journal |
| issn | 1594-4077 1828-051X |
| language | English |
| last_indexed | 2024-12-22T04:46:02Z |
| publishDate | 2010-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj.art-be236c98fbd54d7c999a1d1146f189d62022-12-21T18:38:36ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2010-01-0131313910.4081/ijas.2004.31Effect of the proportion of Duroc genes in crosses with Large White and Landrace pigs on the characteristics of seasoned Parma hamAlberto BonomiClaudia SussiPaola SuperchiAlessio ZanonValentino BerettiAlberto SabbioniThe aim of this study was to estimate the linear and quadratic effects of the proportion of Duroc genes on the characteristics<br />of seasoned Parma hams by means of a covariance model. The study was carried out on 167 pigs (87 castrated<br />males, 80 females) from different crosses among Duroc (D), Large White (LW) and Landrace (L) breeds, slaughtered<br />at 300 d of age (live weight 170 kg). All pigs were raised under similar conditions. The curing period was 380 days. The<br />proportion of Duroc genes was 0% (LWxL; n. 33), 25% [(LWx(DxL); n. 31 and Lx(DxLW); n. 35)] and 50%<br />[Dx(LWx(LWxL)); n. 68]. The increase in the proportion of Duroc genes had a positive linear effect (P<0.01) and a negative<br />quadratic effect (P=0.01) on the yield of deboned ham while ham fat thickness decreased linearly (P=0.07) and<br />increased quadratically (P<0.01). A higher proportion of Duroc genes was also linearly associated with a lower lightness<br />(P<0.01) and a less yellow color (P=0.09) of the biceps femoris muscle; positive quadratic coefficients have been shown<br />for lightness (P<0.01), yellowness (P=0.01) and hue (P=0.03). The chemical composition of the semitendinosus muscle<br />featured a linear increase in moisture (P<0.01) and decrease in fat (P=0.03) and non protein nitrogen (P=0.01) content,<br />in addition to significant quadratic effects with an increase in the proportion of Duroc genes. In conclusion, crossbreeding<br />with the Duroc breed (up to 50%) makes it possible to obtain positive quality characteristics of cured Parma ham.http://www.aspajournal.it/index.php/ijas/article/view/217Swine, Duroc, Ham, Crossbreeding |
| spellingShingle | Alberto Bonomi Claudia Sussi Paola Superchi Alessio Zanon Valentino Beretti Alberto Sabbioni Effect of the proportion of Duroc genes in crosses with Large White and Landrace pigs on the characteristics of seasoned Parma ham Italian Journal of Animal Science Swine, Duroc, Ham, Crossbreeding |
| title | Effect of the proportion of Duroc genes in crosses with Large White and Landrace pigs on the characteristics of seasoned Parma ham |
| title_full | Effect of the proportion of Duroc genes in crosses with Large White and Landrace pigs on the characteristics of seasoned Parma ham |
| title_fullStr | Effect of the proportion of Duroc genes in crosses with Large White and Landrace pigs on the characteristics of seasoned Parma ham |
| title_full_unstemmed | Effect of the proportion of Duroc genes in crosses with Large White and Landrace pigs on the characteristics of seasoned Parma ham |
| title_short | Effect of the proportion of Duroc genes in crosses with Large White and Landrace pigs on the characteristics of seasoned Parma ham |
| title_sort | effect of the proportion of duroc genes in crosses with large white and landrace pigs on the characteristics of seasoned parma ham |
| topic | Swine, Duroc, Ham, Crossbreeding |
| url | http://www.aspajournal.it/index.php/ijas/article/view/217 |
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