Escuela Superior Politecnica de Chimborazo

Facultad de Ciencias Pecuarias – Zootecnia

Anatomofisiologia Animal

Mateo Mera P. - 1181

Effects of Two Different Diets

on Carcass and Meat Quality
Traits of Chato Murciano Pigs

Autors: Begoña Peinado, Laura Almela, Nelson Duchi, Ángel Poto

Currently, there are more than 400 breeding females and 17 boars donating Interest in the recovery of this indigenous breed from the
semen or used for natural mating of Chato Murciano pigs. Murcia Region has increased, supported by the
administration and the private sector (farmers and
companies).

Study Objective

•Evaluate the influence of two different diets on the carcass and meat quality traits of Chato
Murciano pigs.

•Assess the effects of high-protein/low-fat (HP/LF) and low-protein/high-fat (LP/HF) diets on

Chato Murciano pigs.

•Focus on carcass characteristics, meat quality, and muscle fiber composition .

Materials and Methods

•Animals and Diets:

• 40 male castrated Chato
Murciano pigs.
• Two dietary groups: HP/LF
diet and LP/HF diet (20 pigs
each).

•Housing:
• Pigs were housed in groups in
pens with controlled
environmental conditions.
• Water and feed were provided
ad libitum(At will).
Sample Collection and Analysis
•Slaughter and Sampling:
• Pigs were slaughtered at approximately
140 days of age.
• Carcass traits were measured post-
Carcass Traits
mortem.
• Meat quality assessed from samples of the
longissimus dorsi muscle. •Measurements:
• Carcass weight, backfat thickness,
•Histological Analysis: loin eye area.
• Muscle samples were frozen and sectioned
for histochemical analysis. •Results:
• ATPase activity staining to differentiate • HP/LF diet resulted in higher carcass
muscle fiber types. weight and loin eye area.
• LP/HF diet showed increased backfat
thickness.
Table 1: Carcass Traits Comparison Between Diets

LP/HF
Trait HP/LF Diet Diet
Carcass Weight
Higher Lower
(kg)
Backfat Thickness
Lower Higher
(cm)

Loin Eye Area (cm²) Larger Smaller

 Table 2: Meat Quality Traits Comparison Between Diets

HP/LF LP/HF
Meat Quality Traits Parameter Diet Diet
pH Similar Similar
•Parameters Measured:
Color L* Higher Lower
• pH, color (L*, a*, b*), water holding capacity,
intramuscular fat content. Color a* Lower Higher

Color b* Similar Similar

•Results:
Water Holding
• HP/LF diet resulted in lower intramuscular fat Better Poorer
Capacity
but better water holding capacity.
• LP/HF diet led to higher intramuscular fat and Intramuscular Fat
Lower Higher
(%)
richer meat color.
Muscle Fiber Composition
Figure 3: Distribution of Muscle Fiber Types
•Fiber Types: Between Diets
• Type I (slow-twitch)
• Type IIA (fast-twitch, oxidative),
• Type IIB (fast-twitch, glycolytic).

•Results:
• HP/LF diet led to an increased proportion of Type I and IIA
fibers.

• LP/HF diet showed a higher proportion of Type IIB fibers.

Fatty Acid Composition

Saturated Fatty Acids (SFA):

• HP/LF: 42.43%
• LP/HF: 42.29%

Monounsaturated Fatty Acids (MUFA):

HP/LF: LP/HF
• HP/LF: 50.34%
• LP/HF: 51.35% (statistically significant difference, P≤0.05) Type I: 30%. Type I: 20%
Type IIA: 50%. Type IIB: 40%
Polyunsaturated Fatty Acids (PUFA):
• HP/LF: 7.20%
Type IIB: 20%. Type IIB: 40%
• LP/HF: 6.24%
Discussion

•Carcass and Meat Quality:

• HP/LF diet promotes leaner growth with better muscle development
and water holding capacity.
• LP/HF diet enhances intramuscular fat deposition, influencing meat
flavor and texture.

•Muscle Fiber Composition:

• Diet influences muscle fiber type distribution, affecting meat quality
traits.
• HP/LF diet may support endurance and oxidative metabolism, while
LP/HF diet supports glycolytic and fast-twitch muscle development.

Conclusions

The HP/LF diet results in leaner carcasses with better muscle quality.

The LP/HF diet enhances intramuscular fat content, beneficial for flavor.

Muscle fiber composition is significantly influenced by diet, impacting overall meat

quality.