Efficiency of Gains and Carcass Characteristics of Swine of Two Degrees of Fatness Slaughtered at Three Weights

Neely, J. D.; Johnson, Richard K.; Walters, L. E.

doi:10.2527/jas1979.4851049x

Cited by 18 publications

(14 citation statements)

References 7 publications

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“…Our results suggest that overall growth rates and feed efficiencies are largely unaffected by slaughter weights between 100 and 160 kg ( Table 2). The lack of a slaughter weight effect on growth rate agrees with the results of Neely et al (1979), who found no significant difference in daily gain in pigs from 68 kg to 100, 113, or 127 kg. Kanis et al (1990) reported that barrows and gilts grew substantially more slowly between 60 kg and 140 kg that between 60 and 100 kg.…”

Section: Resultssupporting

confidence: 90%

“…However, when expressed as a percentage of side weight, these changes were equivalent to decreases of .65 and .32 percentage units, respectively. Carr et al (1978) and Neely et al (1979) also reported a small decrease in percentage trimmed, boneless yields in pigs slaughtered between 45 and 136 kg and 100 and 127 kg, respectively. Other workers have shown little change in percentage lean cut yield with slaughter weight (Fortin, 1980;Martin et al, 1981).…”

Section: Resultsmentioning

confidence: 91%

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Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes.

Cisneros

Ellis

McKeith

et al. 1996

Journal of Animal Science

166

125

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Pigs representing two crossbred genotypes, a breeding company hybrid (BCH) and a three breed cross (Hampshire x [Yorkshire x Duroc]) (HYD) were evaluated at five slaughter weights (SLW): 100, 115, 130, 145, and 160 kg. A total of 160 pigs were grown in like-sex (barrows [B] or gilts [G]), like-genotype groups, with four pigs/group, from 60 kg live weight. A corn-soybean meal-based diet was available on an ad libitum basis (15.8% crude protein, 3,300 kcal/kg ME). One-half of the pigs from each group (80 pigs) were slaughtered for carcass and meat quality evaluation. Genotype BCH grew faster, had lower backfat depths in the loin and lumbar regions, and a smaller loin eye area than HYD, but both groups had a similar gain:feed ratio. Few consistent genotype differences in cutting and curing yields and meat quality were observed. Differences between sexes for growth and carcass traits were generally in agreement with previous research; however, the magnitude of the differences was small. There were few nonlinear regressions involving SLW and limited differences between genotypes or sexes in the slopes of the linear regressions. Increases in SLW were associated with increases in feed intake, backfat depth and loin' eye area, and minimal changes in growth rate or gain:feed. Percentage of loin increased and ham, shoulder, and spare rib percentages decreased with slaughter weight. The weight of trimmed, boneless cuts increased with slaughter weight, but percentage trimmed, boneless cuts was reduced. Curing yields for belly increased with slaughter weight. Changes in meat quality with increasing slaughter weight were relatively small. Longissimus lumborum fat content increased and moisture content decreased with slaughter weight. These results suggest that modern genotypes can be slaughtered at live weights up to 160 kg with limited impact on growth performance, commercial meat yields, or meat quality characteristics.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 91%

Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes.

Cisneros

Ellis

McKeith

et al. 1996

Journal of Animal Science

166

125

View full text Add to dashboard Cite

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“…Barrows had higher average daily gains ( P < .05) and lower gain:feed ratios ( P < .001) than gilts, which is consistent with the literature (Aalhus et al, 1991;Sather et al, 1991c). There was no association between slaughter weight and growth rates, but as slaughter weight increased there was a reduction ( P < .05) in gain:feed, which again is consistent with the literature (Neely et al, 1979;Cisneros et al, 1996).…”

Section: Resultssupporting

confidence: 88%

The growth performance, carcass characteristics, and meat quality of halothane carrier and negative pigs.

Leach

Ellis

Sutton

et al. 1996

Journal of Animal Science

174

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Growth performance, carcass characteristics, and meat quality of halothane carrier (Nn) and negative (NN) pigs grown from 40 kg live weight and slaughtered at three weights (110, 125, and 140 kg live weight) were studied. Daily gains were similar for the two genotypes (974 g for Nn and 964 g for NN), but Nn pigs had a higher gain:feed ratio than NN pigs (P < .01). Dressing percentage was higher in Nn pigs than in NN pigs (P < .001), but there were no genotype differences for carcass length, backfat thickness, or loin eye area. Percentage yield of trimmed, boneless wholesale cuts was higher for Nn pigs than for NN pigs (P < .05). This resulted from higher trimmed, boneless ham, boston, and picnic weights (P < .05) in Nn than in NN pigs (6.9, 3.2, 3.5 kg vs 6.6, 3.0, 3.4 kg, respectively). The weight of fat-free lean was higher in Nn pigs (P < .05). The longissimus thoracis muscle from carrier pigs had lower 45 min (P < .001) and 24 h (P < .01) pH. Longissimus lumborum samples from carriers had lower (P < .001) subjective' meat quality scores and a higher drip loss (P < .001); however, cooking loss, eating quality, and shear force values were similar for the two genotypes. There were no important slaughter weight x genotype interactions for the traits reported. Overall, the data from this study suggest Nn pigs had an advantage over NN pigs in terms of feed efficiency, carcass yield fat-free lean content, and commercial lean cut yields but had a higher incidence of PSE.

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“…However, published results on the effect of SW on this variable are inconsistent. Martin et al (1980) and Corino et al (2008) have reported that the primal yield percentage decreased with increasing SW, whereas in Neely et al (1979) and Park et al (2007), SW exerted no influence on this variable.…”

Section: Primal Yieldmentioning

confidence: 97%

“…The ADG barely changes with increasing SW between 110 and 135±5 kg in lean-genotype finishing pigs (Neely et al, 1979;Lee et al, 2006;Park et al, 2007Park et al, , 2009b, although in a study of Latorre et al (2008), ADG did not change up to 125 kg and declined thereafter. Furthermore, Cisneros et al (1996) have reported that ADG of finishing pigs beginning from 60 kg had no relation to final BW between 100 and 160 kg.…”

Section: Growth Efficiencymentioning

confidence: 99%

Feasibility of Increasing the Slaughter Weight of Finishing Pigs

Park¹,

Lee²

2011

Journal of Animal Science and Technology

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The present review was aimed to assess the feasibility of increasing the slaughter weight (SW) of finishing pigs. Growth performance, including ADG, ADFI and gain:feed, does not change significantly with increasing SW between 110 and 135±5 kg in lean-genotype pigs, whereas in non-lean pigs, ADG and gain:feed decrease with increasing SW within the similar range of BW. Backfat thickness (BFT) and marbling of the carcass, which are greater in barrows than in gilts, increase with the increase of SW. The SW could be increased by using a low-energy diet and thereby reducing the rate of fat deposition per weight gain. The yield of the belly increases with the increase of SW, which may be economically significant in Korea. However, yields of some other primal cuts do not change so much as to affect the carcass value. The redness and fat content of the muscle increase slightly with the increase of SW whereas moisture content is minimally influenced by SW. Muscular protein content rarely changes, but sometimes increases slightly, with increasing SW. Other physicochemical characteristics, including lightness, pH, drip loss, and cooking loss of the muscle, are barely influenced by SW. Marbling of fresh loin and ham increases with increasing SW. Sensory characteristics of fresh loin, ham, and belly, including color, aroma, off-flavor, drip, and acceptability, are not influenced significantly by SW. The eating quality of cooked pork also has almost no relation to SW. In conclusion, it is thought that the current SW for moderately lean barrows and gilts can be raised up to 125 and 135 kg, respectively, with BFT at these weights predicted to be approximately 24 mm near the last rib, without compromising the meat quality.

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Efficiency of Gains and Carcass Characteristics of Swine of Two Degrees of Fatness Slaughtered at Three Weights

Cited by 18 publications

References 7 publications

Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes.

Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes.

The growth performance, carcass characteristics, and meat quality of halothane carrier and negative pigs.

Feasibility of Increasing the Slaughter Weight of Finishing Pigs

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