A comparison of boars, gilts and castrates for bacon manufacture 1. On farm performance, carcass and meat quality characteristics and weight loss in the preparation of sides for curing

Ellis, Michael; Smith, W. C.; Clark, J. B. K.; Innes, N. L.

doi:10.1017/s0003356100001458

Cited by 20 publications

(6 citation statements)

References 13 publications

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“…The differences in fatness and conformation are similar to those described by Ellis, Smith, Clark and Innes (1983). This may reflect differences in the relative size of the gastrointestinal tract.…”

Section: Discussionsupporting

confidence: 76%

Bacon yield from fasted pigs

Warriss¹,

Down²

1985

Anim. Sci.

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Commercial crossbred pigs weighing about 80 kg and comprising equal numbers of females (gilts) and castrated males (castrates) were killed at a bacon factory 4 h (controls), 24 h or 48 h after food withdrawal. The carcasses from pigs fasted 24 h were on average 1-4 kg lighter, and those from pigs fasted 48 h, 2-9 kg lighter, than those of the control group. Fasting also reduced liver weight by about 0-3 kg but had no significant effect on backfat thickness or mean initial or ultimate pH in the muscles. Carcasses were cured into bacon by the Wiltshire process. Those from pigs fasted longer gained less weight after pumping with brine but also lost less weight during brine immersion and maturation. The overall yield of bacon, in relation to carcass weight, was therefore not affected by fasting. Consequently, the reduced carcass weight in the fasted pigs was carried through almost unchanged to the final yield of matured bacon. This was proportionately reduced by 0019 in the pigs fasted 24 h and 0043 in those fasted 48 h when compared with the control group.There was thus no evidence of any material reduction of yield differences during curing which could be caused by equilibriation of water in the carcass tissues with that in the curing brine. The implication is that losses in carcass weight in fasted pigs cannot be attributed simply to dehydration. Cured sides from fasted pigs tended to have proportionately slightly less weight in the ham and middle and more in the shoulder, and bacon from the pigs fasted 48 h was marginally less salty. 143

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Section: Discussionsupporting

confidence: 76%

Bacon yield from fasted pigs

Warriss¹,

Down²

1985

Anim. Sci.

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“…Commercial yield was about 5% higher in both groups of intact pigs than in C pigs, as previously reviewed [50]. This can be attributed to a higher proportion of untrimmed shoulder and tenderloin cuts in I and IExp pigs, as previously observed [8,51], indicating their greater anabolic potential compared to castrated pigs [52]. Moreover, I pigs tended to have a higher loin proportion and thickness compared to IExp and C pigs.…”

Section: Carcass Characteristics and Cut Proportionssupporting

confidence: 68%

Outdoor Finishing of Intact Male Portuguese Alentejano Pigs on a Sustainable High-Fiber Diet: Impacts on Blood, Growth, Carcass, Meat Quality and Boar Taint Compounds

Martins,

Varino,

Charneca

et al. 2023

Animals

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This trial evaluated the effect of sex on the blood, growth, carcass, meat quality, and boar taint compounds in male Alentejano (AL) pigs (n = 30). From ~40 to 130 kg LW, castrated (C) and intact pigs (I and IExp groups) were fed commercial diets ad libitum. Between ~130 and 160 kg (slaughter), C and I pigs continued on commercial diets, while IExp were fed an experimental diet containing locally produced pulses and by-products aimed at reducing boar taint. At ~160 kg, blood urea levels were higher in IExp than C pigs, triacylglycerols were lower in both intact groups, and cortisol was lower in IExp. IExp pigs exhibited faster growth, improved feed conversion ratio, carcass higher commercial yield and leaner meat than C pigs. The loin intramuscular fat in intact pigs was lower, less saturated and more polyunsaturated, while total collagen was higher. Fat androstenone content was higher in intact pigs and skatole content was similar across treatments, although they were below threshold values for consumer detection. Finally, although boar taint compounds were low in intact AL pigs raised outdoors, adding pulses and by-products to the experimental diet did not result in a reduction in fat skatole content compared to pigs fed the commercial diet.

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“…Ook de karakteristieken van spierweefsel en vetweefsel zijn beduidend verschillend bij beren en bargen (Malmfors en Nilsson, 1978;Wood en Enser, 1982;Ellis et al, 1983). In het onderzoek van Jaturasitha et al (2006) was 46,1% van de vetzuren bij de bargen verzadigd en 53,9% onverzadigd.…”

Section: Karkas-en Vleeskwaliteitunclassified

Biggencastratie onder verdoving

Beirendonck¹,

Driessen²,

Geers³

2009

Vlaams Diergeneeskundig Tijdschrift

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De castratie van biggen staat bekend als een belangrijk economisch en welzijnsprobleem in de huidige varkenshouderij. De Belgische varkenssector staat onder druk om op korte termijn oplossingen voor dit dierenwelzijnprobleem te vinden. Een mogelijk alternatief is het castreren van biggen onder verdoving om de pijn tijdens de castratie te verminderen. Ook de berengeur in vlees kan er door gereduceerd worden, en het dierenwelzijn en de arbeidsomstandigheden kunnen er door verbeterd worden. Bovendien worden andere potentiële technieken om castratie te beperken, verder onderzocht. Bij castratie onder verdoving wordt de pijn tijdens de castratie weggenomen, maar analgetica blijven noodzakelijk voor de behandeling van napijnen.Tabel 1. Karkas-en slachtgewichten in de EU (EFSA, 2004). LandGemiddeld Slachtkarkasgewicht (kg) gewicht (kg)

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A comparison of boars, gilts and castrates for bacon manufacture 1. On farm performance, carcass and meat quality characteristics and weight loss in the preparation of sides for curing

Cited by 20 publications

References 13 publications

Bacon yield from fasted pigs

Bacon yield from fasted pigs

Outdoor Finishing of Intact Male Portuguese Alentejano Pigs on a Sustainable High-Fiber Diet: Impacts on Blood, Growth, Carcass, Meat Quality and Boar Taint Compounds

Biggencastratie onder verdoving

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