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The effect of temperament on pork quality
Temperament in pigs could impact meat quality. Studies have suggested that the use of on farm behavioral tests could help to predict fearfulness and stress response at slaughter. This study aimed to determine breed differences in pig temperament indicators, pork quality characteristics and their relationship. Pigs from five different breeds were housed in mixed sex groups (Chester White n = 3 pens; Landrace n = 3 pens, Yorkshire n = 4 pens, Duroc = 4 pens and Berkshire = 5 pens) of eight pigs as part of the 2015 National Barrow Show progeny test. The trial started when pigs were approximately 32 kg of BW and finished 84 days later. Prior to slaughter, pigs were individually released from their holding pen and allowed to walk freely (i.e. no handling involved) until they reached the weighting scale (distance 14 m). Time (seconds) needed to reach the weighting scale (TS) and body lesions in 11 regions of the pig’s body (0 = normal to 5 = severe lesion) were scored as indicators of docility and aggressiveness, respectively. A total body lesion score (TBL) was calculated. Additionally, BW was also recorded. Tenderness, juiciness and chewiness were scored by a highly trained three-member professional sensory panel using a 10 point category scale (1 = low degree and 10 = high degree of each characteristic). Pen was considered the experimental unit and data were analyzed using mixed model equations. Models included breed, TBL and TS as fixed effect. Body weight was included as a linear covariate. Total body lesion score was not a significant source of variation for any of the pork quality traits studied (P> 0.05). Pigs with lower TS had greater tenderness score (P < 0.05) but TS had no relationship with either juiciness or chewiness score (P > 0.05). Berkshire pigs had greater tenderness score compared with the other four breeds (P < 0.05). Berkshire pigs had greater juiciness scores compared with Landrace and Yorkshire pigs (P < 0.05). Furthermore, Berkshire pigs had lower chewiness score (P < 0.05) compared with Duroc, Landrace and Yorkshire pigs. Heavier pigs prior to slaughter had greater tenderness and juiciness scores but lower chewiness scores compared with lighter pigs (P < 0.05). Results indicate that temperament indicators such as docility affect some meat quality characteristics. However, other factors such as breed and BW prior to slaughter had a greater influence in the traits studied.
Keywords: Chewiness, juiciness, pig temperament, pork quality, tenderness