Influence of Slaughter Weight and Sex on Growth Performance, Carcass Characteristics and Ham Traits of Heavy Pigs Fed Ad-Libitum

Malgwi, Isaac Hyeladi; Giannuzzi, Diana; Gallo, Luigi; Halas, Veronika; Carnier, Paolo; Schiavon, Stefano

doi:10.3390/ani12020215

Cited by 4 publications

(4 citation statements)

References 36 publications

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“…No significant ( p > 0.05) differences were observed between treatments. According to Malgwi et al [ 43 ], it is difficult to compare the yield of carcass joints between studies because there are different jointing and commercial cutting procedures in different countries. Even so, the ham yield around 24% was relatively higher than those found by García-Casco et al [ 16 ] in Iberian pigs fed with dry olive pulp and wet crude olive cake (21.94 and 22.34%, respectively) and slaughtered at 20 kg of body weight more than in the present study.…”

Section: Resultsmentioning

confidence: 99%

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

Leite

Domínguez

Vasconcelos

et al. 2022

Foods

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The present study aimed to evaluate the effect of the inclusion of different olive cakes in the diet of Bísaro pigs on the carcass, meat and fat. The carcasses of 40 animals fed a diet with five treatments (T1—Basic diet and commercial feed; T2—Basic diet + 10% crude olive cake; T3—Basic diet + 10% olive cake, two phases; T4—Basic diet + 10% exhausted olive cake; T5—Basic diet + 10% exhausted olive cake + 1% olive oil) were used to study the effect on carcass traits, physicochemical meat quality and lipid composition of meat and backfat. There were no significant differences between treatments for the conformation measurements performed, except for the length at the seventh and last rib (p < 0.05). The percentage of prime cuts of the carcass in Bísaro pig is within the values indicated by the Portuguese Standard 2931. No significant differences between treatments for body weight, pH and carcass weight were found. The values of ultimate pH (5.7), L* (51–52), b* (11–12) and SF (3.4–4.2) observed confirm a non-exudative and firm meat without quality deviations, such as DFD or PSE. Thus, as a general conclusion, the inclusion of different olive cakes in the diet of Bísaro pigs did not cause any negative consequences on the carcass characteristics and conformation as well as in the meat and lipidic quality. In addition, the inclusion of this olive industry by-product in the animal diet would be an important contribution to solving the problem of the great environmental impact from olive-mill wastewaters from the extractive industries.

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Section: Resultsmentioning

confidence: 99%

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

Leite

Domínguez

Vasconcelos

et al. 2022

Foods

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“…A major challenge with these systems is the continuous increase in lean pig genotypes with inadequate ham adiposity for the ham industry, pushing them towards a progressive increase in SW and modifying the feeding strategies [2][3][4]. Recent studies have compared restricted mediumprotein diets, restricted low-protein diets and ad libitum high-protein diets for Goland C21 heavy pigs sacrificed at 170 or even at 200 kg in SW, demonstrating that some of these strategies can improve the quality of the green hams [5,6]. However, to optimize the performance of the pigs under such conditions, knowledge of the pigs' energy and amino acid (AA) requirements and partitioning is important [7,8].…”

Section: Introductionmentioning

confidence: 99%

“…Computed from measured feed intake (FI) and tabulated ME content of feed ingredients (NRC[1]). The form of the sex × treatment interaction was similar to that of DMI given in Figure1 6. Computed assuming a requirement of 44.4 and 52.3 MJ/kg of protein and lipid retained, respectively (NRC[1]).…”

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Impact of Rearing Strategies on the Metabolizable Energy and SID Lysine Partitioning in Pigs Growing from 90 to 200 kg in Body Weight

Schiavon

Malgwi

Giannuzzi

et al. 2022

Animals

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The current nutrient recommendations focus on pigs fed ad libitum up to 140 kg in body weight (BW). It remains unclear whether this applies to pigs weighing above 140 kg in BW under different rearing conditions. This study aimed to estimate protein (Pd) and lipid (Ld) depositions and the metabolizable energy (ME), standardized ileal digestible lysine (SID lysine) requirement and partitioning in 224 C21 Goland pigs (90–200 kg in BW). The control pigs (C) received diets limiting ME up to 170 kg in slaughter weight (SW) at 9 months of age (SA); older (OA) pigs had restricted diets limiting ME and SID lysine up to 170 kg in SW at >9 months SA; younger (YA) pigs were fed nonlimited amounts of ME and SID lysine up to 170 kg in SW at <9 months SA; and greater weight (GW) pigs were fed as the YA group, with 9 months SA at >170 kg in SW. The estimated MEm averaged 1.03 MJ/kg0.60. An 11% increase in MEm was observed in OA pigs compared to the controls. Energy restriction had negligible effects on the estimated MEm. The marginal efficiency of SID lysine utilization for Pd averaged 0.725, corresponding to a SID lysine requirement of 9.8 g/100 g Pd.

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Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham

Schiavon,

Toscano,

Giannuzzi

et al. 2024

Food Research International

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Influence of Slaughter Weight and Sex on Growth Performance, Carcass Characteristics and Ham Traits of Heavy Pigs Fed Ad-Libitum

Cited by 4 publications

References 36 publications

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

Impact of Rearing Strategies on the Metabolizable Energy and SID Lysine Partitioning in Pigs Growing from 90 to 200 kg in Body Weight

Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham

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