Comparative Carcass Characteristics of Indigenous and Exotic Pig Breeds Raised in Rivers State

This study compares the carcass characteristics of indigenous Nigerian pigs and Large White x Landrace crossbred exotic pigs raised under semi-intensive management conditions in Rivers State, located in Nigeria's South South geopolitical zone. Pork production in Rivers State has grown substantially in recent years, driven by urban demand, and the selection of appropriate pig breeds for commercial production requires systematic evaluation of carcass quality and yield. Using a completely randomised design, 60 pigs (30 indigenous and 30 crossbred) of comparable age and body weight were slaughtered and carcass characteristics including dressing percentage, backfat thickness, eye muscle area, meat to bone ratio, and organ weights were measured and compared. Animals were managed under identical feeding and housing conditions for 16 weeks prior to slaughter. Statistical analysis was performed using independent samples t-tests and analysis of variance. Findings revealed that crossbred pigs had significantly higher dressing percentages (74 vs 68%), greater eye muscle areas, and lower backfat thickness than indigenous pigs. Indigenous pigs showed significantly higher heart and liver weights relative to body weight, suggesting greater organ metabolic activity under local environmental conditions. However, indigenous pig meat showed superior sensory qualities in informal consumer taste tests. The study concludes that crossbred pigs demonstrate superior commercial carcass characteristics, while indigenous pigs may be preferred for niche market pork products. Keywords: pig carcass, indigenous breeds, exotic breeds, Rivers State, pork production.