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Effect of the proportion of Duroc genes in crosses with Large White and Landrace pigs on the characteristics of seasoned Parma ham

Author(s): Alberto Sabbioni | Valentino Beretti | Alessio Zanon | Paola Superchi | Claudia Sussi | Alberto Bonomi

Journal: Italian Journal of Animal Science
ISSN 1594-4077

Volume: 3;
Issue: 1;
Start page: 31;
Date: 2010;
Original page

Keywords: Swine | Duroc | Ham | Crossbreeding

The aim of this study was to estimate the linear and quadratic effects of the proportion of Duroc genes on the characteristicsof seasoned Parma hams by means of a covariance model. The study was carried out on 167 pigs (87 castratedmales, 80 females) from different crosses among Duroc (D), Large White (LW) and Landrace (L) breeds, slaughteredat 300 d of age (live weight 170 kg). All pigs were raised under similar conditions. The curing period was 380 days. Theproportion of Duroc genes was 0% (LWxL; n. 33), 25% [(LWx(DxL); n. 31 and Lx(DxLW); n. 35)] and 50%[Dx(LWx(LWxL)); n. 68]. The increase in the proportion of Duroc genes had a positive linear effect (P
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