Influence of Piau and commercial genetic groups on the performance, carcass traits, and meat quality of pigs

Abstract The Piau is a naturalized Brazilian pig breed known for its disease resilience, low maintenance and nutritional requirements, and adaptability to diverse climatic conditions. Incorporating local breeds, such as Piau, into crossbreeding programs with commercial lineages may increase the productive performance of naturalized breeds while helping preserve their genetic diversity. This study evaluated the influence of genetic groups on the performance, carcass traits, and meat quality of barrows. Thirty-nine animals from four groups: purebred Piau (PP), Large White (LL), Piau × Large White (PL), and Duroc × Large White (DL) were analyzed in a completely randomized design. Performance, carcass yield, chemical composition, and meat quality ( Longissimus dorsi and Biceps femoris ) were assessed. Results showed that PP had the lowest growth rates, while DL exhibited the highest productive efficiency. The PL crossbreed showed significantly higher hot carcass weight compared to PP, reaching levels near those of commercial groups while retaining the high backfat thickness characteristic of the Piau breed. Regarding meat quality, PP and PL showed superior water-holding capacity and lower drip loss compared to commercial lines. Although shear force was similar for the loin across groups, DL had the most tender ham ( Biceps femoris ), while PL showed lower tenderness for this cut. In conclusion, crossbreeding Piau with Large White (PL) increases performance and carcass weight in comparison to purebred Piau without compromising the distinctive moisture retention and fat attributes of the local breed. The highest productive performance was observed for the Duroc × Large White cross.