The effect of antibiotic dietary supplements on the carcass measurements and dressing percentage of bacon pigs

Abstract

1. Certain carcass measurements (length, shoulder and mid-back fats, belly thickness and dressing percentage) made on a total of 402 bacon pigs from four antibiotic feeding trials have been analysed.2. The length of the carcasses showed more variation between pens treated with various doses of penicillin than between control pens or pens treated with aureomycin. This greater variation in length was related to the greater variation in growth rate between the penicillin treatments. No differences in the mean lengths of control, penicillin and aureomycin treatments were found.3. Back fat measurements and belly thickness showed no differences between aureomycin, penicillin and control treatments in overall tests.4. Aureomycin consistently gave higher dressing percentages than penicillin. Animal protein also gave higher dressing percentages than vegetable protein, but no effect of vitamin B12 on this quantity was found.

Growth, economy of feed utilization and carcass quality in pigs in relation to dietary protein level and antibiotic administration

“…The common, though not by any means invariable, growth responses obtained to antibiotic administration naturally raised queries regarding possible inter-relationships with carcass quality. On restricted feeding regimes, Clausen (1955), Evans (1955) and Harrington & Taylor (1955) found no effect on body-length, thickness of backfat or depth of carcass. Mash & Dunkin (1956) reported a tendency for pigs receiving antibiotic to have slightly longer sides and thicker streaks.…”

“…Mash & Dunkin (1956) reported a tendency for pigs receiving antibiotic to have slightly longer sides and thicker streaks. The most marked effect has been the increase in dressing percentage as shown by Clausen (1955), and Harrington & Taylor (1955). Some of these data were reviewed by Lucas (1956) and the currently held theories regarding possible modes of action of 'nutritional' levels of antibiotics elaborated by Taylor (1956).…”