Evaluation of Carcass Quality in Pigs Resulting from Crossbreeding Between Piétrain Stress Negative and Local and Improved Pig Breeds in Southern Benin
Year: 2025
Type: article
Abstract: The carcass of the local pig breed and the improved pig breed of Benin is observed to contain a high proportion of fat cover. The objective of the study was to evaluate the carcass quality of pigs obtained through the process of crossbreeding, specifically between the Stress-negative Piétrain and local and improved pig breeds. To achieve this objective, five lots of pigs of different genetic types were constituted: lot 1 (local pigs), lot 2 (Piétrain X local pig), lot 3 (Piétrain X Improved), lot 4 (Improved), and lot 5 (Piétrain). A sample of 10 pigs (5 males and 5 females) was selected from each lot and fattened and slaughtered at 8 months of age. The slaughter live weight, hot and cold carcass weights, and hot and cold carcass yields of Piétrain pigs were found to be significantly higher than those of local and improved pigs (p < 0.001). Furthermore, the slaughter weights, hot and cold carcass weights, and slaughter carcass yields of Piétrain-local breed crossbreeds were observed to be higher than those of local pigs (p < 0.001), and a similar trend was evident between Piétrain-improved breed crossbreeds and Improved. The Piétrain exhibits the highest carcass yield, at a minimum of 70%, in comparison to other breeds. In contrast to the local and improved breeds, the Piétrain has a markedly reduced back fat thickness. The cross-breeds of the Piétrain with the local and improved breeds exhibited a significantly lower back fat thickness than their respective parent breeds (p < 0.001). The same differences were observed for the backfat (p < 0.001). The heterosis effect was observed to be positive for live weight at slaughter, hot carcass weight, cold carcass weight, and lean cuts (rack, ham, and shoulder) in Piétrain-local breed and Piétrain-improved breed crossbreeds. Conversely, the heterosis effect was negative with regard to fatty cuts, particularly the backfat, belly wall, and back fat thicknesses in both crossbreeds. The findings indicate that the Piétrain breed enhances carcass quality in crossbreeds derived from local and improved breeds by reducing the proportion of fatty cuts and increasing those of lean cuts.
Language: English
Subfield: Genetics
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4410145301