Morphometric characteristics of pig carcasses: effects of genetic and rearing background and consequences for post-mortem metabolism
Résumé
Pig selection companies aim to improve simultaneously carcass morphology, especially muscularity, defined
as muscle thickness relative to skeleton dimensions (Purchas, 1991), and meat leanness. It is likely that postmortem
metabolism and muscle morphology are related. Post-mortem metabolism is strongly influenced by
metabolism during the pre-slaughter period (Lawrie, 1966). During this period, muscle morphology, which
influences the way muscles are used, probably affects post-mortem metabolism and consequently
technological meat qualities. Improvement of muscularity may influence post-mortem metabolism in relation
to changes in contractile and metabolic fibre type (Klont et al. 1998, Laville et al., 2002). As alternative pork
production (outdoor production, different genetic types) gains an increasingly important place on the market,
it is further relevant to evaluate effects of rearing environment and genetic background on carcass
composition and meat quality. This study is part of a larger study.