The fat tissue quality: comparison between Cinta Senese × Large White and Mora Romagnola × Large White pi gs

Eighteen crossbred pigs, Cinta Senese × Large White (CS × LW, n = 10) and Mora Romagnola × Large White (MR × LW, n = 8) were included in the study. These two genotypes are used for the production of Casentino dry-cured ham, a typical product of the province of Arezzo, Italy. The comparison of fat tissue properties between two crossbreeds was made, in view of the fact that crossing CS × LW is well investigated whereas information on the crossing MR × LW is lacking. As regards the results, MR × LW pigs had fatter carcasses with thicker subcutaneous fat than CS × LW (33.0 vs. 24.4 mm, P < 0.05). MR × LW pigs showed higher fat percentage in loin portion than CS × LW (37.8 vs. 24.7, P < 0.05). Lean/fat ratio was higher in CS × LW than MR × LW pigs. As for chemical analyses, the fat of the CS × LW had higher percentage of moisture (12.93 vs. 7.46) and more SFA and PUFA content (43.0 vs. 40.2, P < 0.05 and 14.0 vs. 12.3%, P < 0.05), while MR × LW showed higher percentage of MUFA (47.5 vs. 42.9, P < 0.05).