Comparative description of growth, fat deposition, carcass and meat quality characteristics of Basque and Large White pigs

Characteristics of growth, fat deposition, carcass and meat quality of pigs from the Basque Black Pied breed were described and compared with those of Large White pigs. Four pens, two per breed, of eleven pigs born during the same two week period, were simultaneously fattened and slaughtered, under the same conditions. The experiment was carried out over a fixed duration (124 days) and slaughter was carried out at a fixed average age (202 days). Basque pigs showed lower growth and feed efficiency and higher backfat depth (2.6 vs. 1.7 cm, P 0.05) because of high variability observed between animals. The Basque breed exhibited an early and higher adipose development and a higher activity of enzymes responsible for lipid synthesis than the Large White. The diameter of intramuscular adipose cells was larger in Basque (40.2 vs. 33.0 $\mu$m, P 0,05) en raison d’une grande variabilité entre animaux. Les caractéristiques des tissus adipeux ont été significativement différentes, montrant un développement précoce chez les porcs Basques avec des activités élevées des enzymes responsables de la synthèse des lipides. Le diamètre des cellules adipeuses intramusculaires était plus grand chez les porcs Basques (40,2 vs. 33,0 $\mu$m, P < 0,001). Les résultats ont mis en évidence les caractéristiques particulières de la race Basque par rapport aux lignées de porcs sélectionnées pour leur forte vitesse de croissance du tissu maigre