Comparison with Large White of four local breeds of pigs for growth, carcass and meat quality traits

The aim of the present study is to compare growth, carcass and meat quality traits of four different local breeds of pigs (Gasconne, Basque, Limousine et Blanc de l’Ouest) with a Large-White control. This comparison was made under two different breeding conditions, for two slaughter weights (100 and 150 kg). After fattening, one third of the pigs were slaughtered at 100 kg. The others were dispatched in two kind of finishing conditions - semi-confined or extensive -and slaughtered at about 150 kg.The results confirmed the low performances of local breeds compared with large White for average daily gain, food efficiency and carcass lean content. Biochimical analysis made on pigs slaughtered at 100 kg showed higher intramuscular lipid level for local breeds in comparison with the controls, which could probably be related with carcass fatness.The taste trials underlined the fatter and less firm texture of roast pork from local breeds, which could explain their preference by consumers.Finally, extensive breeding conditions penalize growth performances, but carcasses prove to be leaner. The future results of processing and sensory quality of dry-salted hams will be treated in a subsequent publication. They will allow to establish the effects of breeding conditions and breed on both meat aptitude for processing and quality of final product.