Effect of Sex on the Physicochemical, Technological, and Nutritional Quality of Longissimus Dorsi Muscle in DanBred Hybrid Pigs

The aim was to evaluate the effect of sex on the quality of meat obtained from DanBred hybrid pigs. Samples of the longissimus dorsi (LD) muscle were collected from three groups: gilts, barrows and entire males (10 animals per group). Animals were housed under identical management conditions and fed a four-phase feeding program ad libitum. Following commercial slaughter, LD muscle samples were collected from the right carcass side. The quality of meat was evaluated by measuring pH, colour, proximate composition, fatty acid profile, vitamins A and E, cholesterol content, sensory characteristics, and texture parameters. Significant differences among groups were observed for loin eye depth. Meat from gilts and barrows demonstrated superior technological quality. Dry matter content was significantly higher in barrows than in entire males and was also higher in gilts than in entire males. Entire males exhibited the lowest intramuscular fat content. No significant differences were found in ultimate pH among the groups. The highest proportion of unsaturated fatty acids was observed in barrows, whereas significant differences in vitamin and cholesterol contents were associated with sex. These findings demonstrate that sex significantly affects several technological and nutritional characteristics of pork. Further studies involving larger experimental populations are warranted to confirm the results.