Influence of High-Genetic-Potential Lineages and Sex on Carcass Traits and Pork Quality

This study evaluated the effects of sex and genetics on carcass traits and pork quality in 180 carcasses from castrated males and females of three commercial lines: A (Pietrain × Duroc × Large White × Landrace), B (Line A × Pietrain) and C (Line A × Hampshire). Males showed greater backfat (14.05 vs. 13.38%) and lower lean meat (58.65 vs. 59.08%) than females. Line C exhibited the highest marbling score (2.82) and hot and cold carcass weights (90.04 and 88.05 kg), while Line B achieved the highest ham yield (32.5%). Castrated males had higher marbling (2.74 vs. 2.48) but lower shear force (3.68 vs. 3.90 kgf) than females. Line C showed the highest marbling (2.82) and shear force (4.04 kgf). Males of Line C had longer sarcomeres than females of the same line and males from Line B. Males exhibited higher protein (24.73 vs. 23.91%) but lower mineral content (1.55 vs. 1.85%) than females. Line A had the highest mineral content (1.90%). Collagen content was highest in males from Lines A and B (insoluble: 0.35-0.38%; soluble: 0.09%; total: 0.44-0.47%), and lower in Line C (insoluble: 0.18%; soluble: 0.04%; total: 0.21%). These results indicate that sex and new genetic lines influence carcass composition and instrumental meat quality traits.