Secretariat

Annette Pontillo
Institute of Organic Farming

Trenthorst 32
23847 Westerau
Phone: +49 4539 8880 0
ol@thuenen.de



Duroc portions

Project

 (c) Thünen-Institut für Ökolgischen Landbau

Effects of varying percentages of the genotype Duroc in organic fattening pigs on performance, carcass and meat quality

The use of portions of Duroc in fattening pigs is often recommended in organic pork production.

Background and Objective

Duroc crossbreeding is often recommended to improve market image of organic pork production. Increased duroc portions improve meat quality in terms of meat colour, drip loss and intramuscular fat content. But in contrast, there is the danger of impaired carcass quality with lower lean meat percentages leading to inferior economics.

Following this background, the influence of varying Duroc gene proportion on fattening, carcass and meat characteristics under organic production conditions was evaluated.

Approach

A total of 190 pigs were fattened in two replications at the testing station at Rohrsen. Fattening pigs with 0%, 25%, 50% and 75% Duroc gene proportion were tested under organic feeding and housing conditions in groups of 4 to 6 animals for performance, carcass and meat quality.

Results

The results clearly show that for a meat quantity orientated marketing goal the Duroc gene proportion should not exceed 50%. With increasing Duroc gene proportion lean meat yield is significantly reduced. The group with 75% Duroc gene proportion also shows from a breeding point of view a significantly impaired feed conversion ratio. With increasing Duroc gene proportion the intramuscular fat increases significantly. Fattening pigs with 25% Duroc gene proportion already show an increase in meat quality with only a small decrease in lean meat yield. So this variant seems to have the potential to meet consumers’ and producers’ demands for pigs in organic production systems. Only a change in the payment system for slaughter pigs which honors higher intramuscular fat to balance the decrease in lean meat yield can justify the use of fattening pigs for organic production systems with 75% Duroc gene proportion.

Thünen-Contact


Involved Thünen-Partners


Involved external Thünen-Partners


Funding Body

  • Federal Ministry of Food und Agriculture (BMEL)
    (national, öffentlich)

Duration

7.2007 - 8.2009

More Information

Projekt type:
Project funding number: 06oe103
Funding program: Bundesprogramm Ökologischer Landbau und andere Formen nachhaltiger Landwirtschaft (BÖLN)
Project status: finished

Publications

hits: 4

  1. Brandt H, Baulain U, Brade W, Lapp J, Weißmann F (2013) Auswirkungen unterschiedlicher Duroc-Genanteile auf die Fleisch- und Fettqualität ökologisch erzeugter Mastschweine. In: Neuhoff D, Stumm C, Ziegler S, Rahmann G, Hamm U, Köpke U (eds) Beiträge zur 12. Wissenschaftstagung Ökologischer Landbau : Ideal und Wirklichkeit: Perspektiven ökologischer Landbewirtschaftung . Berlin: Köster, pp 612-615
  2. Weißmann F (2011) An exemplary view on the influence of genotype and feeding on growth performance, carcass quality, and meat quality in organic pig fattening. Landbauforsch 61(2):75-81
    pdf document 142 kb
  3. Lapp J, Baulain U, Brade W, Brandt HR, Fischer K, Weißmann F (2009) Auswirkungen unterschiedlicher Duroc-Genanteile auf das ökologisch erzeugte Mastschwein. In: Beiträge zur 10. Wissenschaftstagung Ökologischer Landbau : Werte - Wege - Wirkungen: Biolandbau im Spannungsfeld zwischen Ernährungssicherung, Markt und Klimawandel ; Bd. 2: Tierhaltung, Agrarpolitik und Betriebswirtschaft, Märkte und Lebensmittel. Berlin: Köster, pp 101-104
  4. Brandt H, Lapp J, Baulain U, Brade W, Schön A, Fischer K, Weißmann F (2009) Nicht zu viel Duroc. Bio Land(5):S. 24