Present study was planned to compare meat quality characteristics of crossbred Hampshire pigs under two different housing systems. Forty crossbred Hampshire pigs of 2 to 3 months of age and with an average body weight of 10 kg were selected and kept under two housing system viz., deep litter and conventional concrete floor. 5 males and 5 females of each group were slaughtered at the age of 32 weeks for study of meat quality. The proximate composition, physico-chemical properties (pH and water holding capacity), colour characteristics, shear force and organoleptic evaluation data were recorded. From the study on meat quality, it was revealed that crude protein% of Longissimus dorsi muscle of pigs in deep litter floor (Group II) was higher than conventional concrete floor housing system (Group I) while the % total ash content was higher in Group I than Group II. The mean pH value of L. dorsi muscle of pigs in deep litter was found to be significantly higher. The WHC of L. dorsi muscle of the pigs of Group II was found to be better as compared to Group I. The colour component had significantly higher b*components in Group I. Sensory ratings of the cooked L. dorsi muscle, it is seen that Group II were rated better for taste, juiciness and overall acceptability.

Highlights

• The crude protein % of Longissimus dorsi muscle of pigs in deep litter floor was higher than conventional concrete floor housing system.
• The % total ash content in meat was higher in conventional concrete floor system.