Table 1.
Zootechnical traits and physical–chemical parameters from muscle Longissimus lumborum of Alentejano (AL) and Bísaro (BI) pigs slaughtered at ~150 kg LW.
| Trait | AL (n = 5) | BI (n = 5) | Significance | ||
|---|---|---|---|---|---|
| Mean | SE | Mean | SE | ||
| Days on trial | 150.6 | 5.5 | 135.2 | 11.9 | 0.273 |
| Average daily gain (g/day) | 582.4 | 18.1 | 656.3 | 63.8 | 0.297 |
| Feed conversion ratio (kg/kg) | 5.45 | 0.21 | 4.3 | 0.47 | 0.039 |
| Average backfat thickness (cm) * | 7.9 | 0.4 | 4.3 | 0.3 | <0.0001 |
| Longissimus lumborum (%) | 3.63 | 0.26 | 5.14 | 0.52 | 0.030 |
| Moisture (g/100 g) | 70.6 | 0.2 | 72.3 | 0.5 | 0.008 |
| Total protein (g/100 g) | 23.7 | 0.4 | 23.4 | 0.3 | 0.561 |
| Total intramuscular fat (g/100 g) | 7.3 | 0.2 | 5.7 | 0.2 | 0.001 |
| Myoglobin content (mg/g) | 0.83 | 0.12 | 0.43 | 0.04 | 0.014 |
| Total collagen (mg/g DM) | 13.7 | 0.6 | 16.3 | 0.7 | 0.025 |
| pH (24 h post-mortem) | 5.76 | 0.03 | 5.50 | 0.04 | 0.001 |
| Drip loss (g/100 g) | 0.55 | 0.07 | 2.25 | 0.21 | <0.0001 |
Note: * Average of measurements taken between last cervical and first thoracic vertebrae (first rib), and last thoracic and first-lumbar vertebrae (last rib).