Alternative Market Weights for Swine: Production Economics

Jolly, Robert W.; Sather, A. P.; Patterson, Roy D.; Sonntag, B.H.; Martin, A. H.; Freeden, H. T.

doi:10.2527/jas1980.514804x

Cited by 5 publications

(5 citation statements)

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“…As a result, different feeding and marketing strategies are potentially needed for barrows and gilts. Through an economic model, Jolly et al (1980) however argued that marketing both genders at equal weights resulted in negligible income penalty. Immunocastration has been used as an alternative of physical castration to eliminate boar taint while maintaining a pig growth performance similar to intact males.…”

Section: Resultsmentioning

confidence: 99%

A review of heavy weight market pigs: status of knowledge and future needs assessment1

Vierck

DeRouchey

et al. 2017

Translational Animal Science

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Marketing weight is an important economic variable that impacts the productivity and profitability of finishing pig production. Marketing weight has been increasing worldwide over the past decades driven by the dilution of fixed production cost over more weight per pig and the improvement of genetic selection of lean-type pigs. This review was aimed to summarize current knowledge and assess the future research needs on producing finishing pigs with marketing weight greater than 130 kg. Based on a thorough literature review, increasing marketing weight affected overall pig growth; in particular, cumulative average daily gain (ADG) decreased by 4.0 g, average daily feed intake (ADFI) increased by 78.1 g, and gain-to-feed ratio (G:F) decreased by 0.011 for every 10 kg increase of marketing weight. Increasing marketing weight by 10 kg increased carcass yield by 0.41% units, backfat by 1.8 mm, longissimus muscle (LM) area by 1.9 cm2, carcass length by 2.2 cm, and belly yield by 0.32% units, but decreased percentage of fat-free-lean by 0.78 units and decreased loin, shoulder, and ham yields by 0.13, 0.16, and 0.17% units, respectively. Studies that investigated the effects of marketing weight on pork quality observed decreased pH by 0.02 and 0.01 at 45 min and 24 h postmortem, respectively, and increased a* value by 0.28 per 10 kg marketing weight increase. Heavier market pigs had increased concentrations of saturated fatty acids and intramuscular fat. However, studies reported conflicting results for L* and b* values, drip loss, Warner-Bratzler shear force, and sensory properties of pigs in response to increasing marketing weight. A limited amount of research has been conducted to estimate nutrient requirements for pigs greater than 140 kg. Increased weight and size of heavy pigs can create challenges to farm and packer facilities and equipment. Discussions and recommendations are provided concerning the adjustments for floor and feeder space, barn design, ventilation, disease control, transportation, and carcass processing needed for increasing marketing weight. In conclusion, increasing marketing weight creates both opportunities and challenges to current finishing pig production, and future research is needed to provide nutritional and management guidelines and improve feed efficiency and meat quality of heavy weight market pigs.

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Section: Resultsmentioning

confidence: 99%

A review of heavy weight market pigs: status of knowledge and future needs assessment1

Vierck

DeRouchey

et al. 2017

Translational Animal Science

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“…Hence, the optimal slaughter weight is quite fixed. Several studies share this insight (Jolly et al 1980, Ross 1980, Kure 1997). …”

Section: Management Implicationsmentioning

confidence: 95%

“…Some studies (e.g. Jolly et al 1980), however, estimate that penalties from simultaneous non-optimal marketing of gilts and barrows are small.…”

Section: Marginal Revenuementioning

confidence: 99%

“…The problem of timing is related to the fact that extracting an output from a resource system exchanges a future loss for an immediate gain, whereas allocating an input into a resource system exchanges an immediate loss for a future gain (Kennedy 1986, p. 11). Several studies have elaborated on the optimality of the timing of slaughter or on the timing of marketing pigs for slaughter (Jolly et al 1980, Chavas et al 1985, Giesen et al 1988, Broekmans 1992, Boland et al 1993, Burt 1993, Rydstedt and Andersson 1993, Lloyd et al 1994, Kure 1997, Toft 2000, Roemen and de Klein 2000, Campos 2003. Chavas et al (1985, p. 639, for further application, see Campos and Andersson 2003, p. 32-35) derive a principle that it is optimal to keep the animal until the age at which the marginal net revenue is equal to the opportunity cost of replacement.…”

Section: The Optimality Of Slaughter Timingmentioning

confidence: 99%

“…From an economic point of view, price ratios of inputs and outputs largely determine the optimality of feeding and slaughter decisions for a given production technology (Dent et al 1970, Sonka et al 1976, Jolly et al 1980, Glen 1983, Chavas et al 1985, Broekmans 1992, Rydstedt and Andersson 1993, Kure 1997, Boland et al 1999. The factors affecting the optimal pig production management patterns include price adjustments that depend on carcass weight and leanness (Boland et al 1993).…”

Section: Niemi Jk Optimising Feeding and Slaughter Decisions Regarmentioning

confidence: 99%

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A dynamic programming model for optimising feeding and slaughter decisions regarding fattening pigs

Niemi¹

2006

AFSci

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Costs of purchasing new piglets and of feeding them until slaughter are the main variable expenditures in pig fattening. They both depend on slaughter intensity, the nature of feeding patterns and the technological constraints of pig fattening, such as genotype. Therefore, it is of interest to examine the effect of production technology and changes in input and output prices on feeding and slaughter decisions. This study examines the problem by using a dynamic programming model that links genetic characteristics of a pig to feeding decisions and the timing of slaughter and takes into account how these jointly affect the quality-adjusted value of a carcass. The state of nature and the genotype of a pig are known in the analysis. The results suggest that producer can benefit from improvements in the pigs genotype. Animals of improved genotype can reach optimal slaughter maturity quicker and produce leaner meat than animals of poor genotype. In order to fully utilise the benefits of animal breeding, the producer must adjust feeding and slaughter patterns on the basis of genotype. The results also suggest that the producer can benefit from flexible feeding technology. Typically, such a technology provides incentives to feed piglets with protein-rich feed. When the pig approaches slaughter maturity, the share of protein-rich feed in the diet gradually decreases and the amount of energy-rich feed increases. Generally, the optimal slaughter weight is within the weight range that pays the highest price per kilogram of pig meat. The optimal feeding pattern and the optimal timing of slaughter depend on price ratios. Particularly, an increase in the price of pig meat provides incentives to increase the growth rates up to the pigs biological maximum by increasing the amount of energy in the feed. Price changes and changes in slaughter premium can also have large income effects.;

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Stakeholder-driven modelling the impact of animal profile and market conditions on optimal delivery weight in growing-finishing pig production

Leen

Broeke²,

Aluwé³

et al. 2018

Agricultural Systems

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Alternative Market Weights for Swine: Production Economics

Cited by 5 publications

References 0 publications

A review of heavy weight market pigs: status of knowledge and future needs assessment1

A review of heavy weight market pigs: status of knowledge and future needs assessment1

A dynamic programming model for optimising feeding and slaughter decisions regarding fattening pigs

Stakeholder-driven modelling the impact of animal profile and market conditions on optimal delivery weight in growing-finishing pig production

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