Slaughter weight rather than sex affects carcass cuts and tissue composition of Bisaro pigs

Abstract

Carcass cuts and tissue composition were assessed in Bisaro pigs (n = 64) from two sexes (31 gilts and 33 entire males) reared until three target slaughter bodyweights (BW) means: 17 kg, 32 kg, and 79 kg. Dressing percentage and backfat thickness increased whereas carcass shrinkage decreased with increasing BW. Slaughter weight affected most of the carcass cut proportions, except shoulder and thoracic regions. Bone proportion decreased linearly with increasing slaughter BW, while intermuscular and subcutaneous adipose tissue depots increased concomitantly. Slaughter weight increased the subcutaneous adipose tissue proportion but this impaired intramuscular and intermuscular adipose tissues in the loin primal. The sex of the pigs minimally affected the carcass composition, as only the belly weight and the subcutaneous adipose tissue proportions were greater in gilts than in entire males. Light pigs regardless of sex are recommended to balance the trade-offs between carcass cuts and their non-edible compositional outcomes. 2. Material and methods 2.1. Animal husbandry and slaughter procedure A total of 64 Bisaro pigs, 31 gilts and 33 entire males, from the same

Effects of carcass weight, sex and genotype on meat cuts and carcass trait in pigs

“…As loin and backfat are main parts of middle cut products and there are no signi cant differences on the proportion of middle cut between barrow and sow. It seems that the barrows are fatter than sows, which is out of our expectations, and is con icting with the ndings of Álvarez-Rodríguez & Teixeira [17]. Recall the fact that the barrow is signi cantly heavier than sow on the weight of most cutting meats, which means the weight of carcass would have the same result.…”

“…Many large-scale breeding companies have quickly set up slaughterhouses, adding slaughter-cutting processes to the breeding industry chain to maximize their economic value. However, in the process of slaughtering and cutting, the proportion and variation of carcass cut productions, the comparison of cut products between different genotype and sex, and the range of net gain from carcass to cuts productions are rare investigated [17]. Nowadays, research on meat cutting has mainly focused on the cut of beef carcass [18][19][20].…”

Effects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles

“…The sum of the squares was performed to obtain the total area. In addition, the backfat thickness was measured at the 11th rib (including the skin) with a vernier caliper in cm of the LD muscle, according to Álvarez-Rodríguez and Teixeira [ 31 ].…”

Improvement of Intramuscular Fat in longissimus Muscle of Finishing Thai Crossbred Black Pigs by Perilla Cake Supplementation in a Low-Lysine Diet

“…The carcass dressing percentages were determined by dividing the carcass weight by its fasting weight. The carcass length according to Álvarez-Rodríguez and Teixeira [ 26 ], The thickness of the backfat was determined at the 11th rib (along with the skin) by using a vernier caliper on the longissimus thoracis et lumborum (LTL) muscle in centimeters. Carcasses were prepared into four lean cuts following Thai and USDA standards [ 3 ]: boston, loin, picnic, and ham.…”