Comparison of carcass and meat sensory quality of Bandjock local and Crossbred Pigs.

The study aimed to investigate the impact of breed on the carcass, meat quality, and sensory properties of two pig breeds, the Bandjock Local Pig (BLP) and crossbred Duroc X Large White (DLW) pigs. The experiments involved dividing 24 eight-week-old weaners into two groups, each randomly assigned to six two-pig units. The animals received similar feeding and management, while the study lasted for 120 days. The study found that carcass weight and backfat thickness were greater in DLW in comparison to BLP (p<0.05). DLW demonstrated significantly higher values in fat content and cooking loss than BLP (p0.05). Furthermore, BLP exhibited decreased pH levels at 45 minutes and 24 hours compared to DLW (p<0.05). Significant high scores in meat quality (loin, ham, and shoulder) were achieved by sensory panelists for BLP compared to DLW, respectively (p<0.05). However, other sensory traits did not differ between breeds. These results imply that carcass characteristics improved in DLW than BLP, but BLP had better sensory properties. This study provides fundamental data on the meat quality of BLP and DLW.