Quality traits of pork from cross-bred local pigs reared under free-range and semi-intensive systems

Navoda Ranasinghe1   Madushika Keshani Ranasinghe1   Himali Tharangani1   Shan Randima Nawarathne2   Jung Min Heo2   Dinesh Darshaka Jayasena1,*   

1Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
2Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea


This study was conducted to evaluate meat quality traits, proximate composition, fatty acid profile and sensory attributes of pork produced under free-range and semi-intensive pig rearing systems. Longissimus dorsi muscles from pork carcasses were taken just after the slaughtering of finishing pigs reared under semi-intensive and free-range systems to test the meat quality parameters (pH, color, water holding capacity, and cooking loss), proximate composition (moisture, protein, fat, and ash) and fatty acid profile. Furthermore, the organoleptic properties were evaluated using 30 untrained panelists. The results revealed that the system of rearing did not affect (p > 0.05) the proximate composition, water holding capacity, color, pH and cooking loss of pork along with the fatty acid composition except for vaccenic acid (p < 0.05). The monounsaturated fatty acid (MUFA) content was affected (p < 0.05) by the rearing system while no effects were observed on the unsaturated fatty acid: saturated fatty acid ratio and omega-six to omega-three fatty acids ratios (p > 0.05). No difference was observed (p > 0.05) concerning the sensory attributes although pork obtained from the free-range system had the highest scores. In conclusion, the system of rearing did not show a significant effect on the meat quality parameters, composition and sensory attributes of pork obtained from cross-bred pigs.

Figures & Tables

Fig. 1. Web diagram for sensory evaluation of muscle of extensively reared (free-range system of pig rearing) and semi-intensively reared pigs.