Hostname: page-component-78c5997874-m6dg7 Total loading time: 0 Render date: 2024-11-05T21:40:52.363Z Has data issue: false hasContentIssue false
  • English
  • Français

Comparative performance and body composition of control and selection line large white pigs 1. On a generous fixed feeding scale for a fixed time

Published online by Cambridge University Press:  02 September 2010

Ruth Henderson ,
C. T. Whittemore ,
M. Ellis ,
W. C. Smith ,
R. Laird  and
P. Phillips
Ruth Henderson
Affiliation:
Edinburgh School of Agriculture, West Mains Road, Edinburgh EH9 3JG
C. T. Whittemore
Affiliation:
Edinburgh School of Agriculture, West Mains Road, Edinburgh EH9 3JG
M. Ellis
Affiliation:
Faculty of Agriculture, The University, Newcastle upon Tyne NE1 7RU
W. C. Smith
Affiliation:
Faculty of Agriculture, The University, Newcastle upon Tyne NE1 7RU
R. Laird
Affiliation:
West of Scotland Agricultural College, Auchincruive, Ayr KA6 5HW
P. Phillips
Affiliation:
ARC Unit of Statistics, Kings Buildings, West Mains Road, Edinburgh EH9 3JG
Get access

Abstract

Growth performance and body composition differences between Large White control (C) and 10th generation index-selected (S) pigs were evaluated on a fixed food, fixed time trial. This avoided the complicated interpretation associated with interacting variations in food intake, days on test and body composition. Thirty-nine C and 40 S boars were slaughtered, their carcasses dissected and whole empty bodies minced and chemically analysed after an 84-day trial starting at 26·6 ± 0·27 kg live weight. S boars were older at the start of test (95·2 v. 89·0 days, P < 0·001), were heavier at the end of test (96·2 v. 93·8 kg, P < 001) and converted food more efficiently (0·392 v. 0·378 kg gain per kg food, P < 0·01) than C boars. Bodies of S boars contained more water (48·3 v. 45·9 kg, P < 0·001), less lipid (17·4 v. 18·8 kg, P < 0·001) less gross energy (1 004 v. 1 045 MJ, P < 0·05), but similar amounts of protein (13·8 v. 13·4 kg, NS) compared with C boars. S carcasses contained more lean (34·1 v. 31·8 kg, P < 0·001), less subcutaneous fat (12·5 v. 13·7 kg, P < 0·001), and had lower P2 backfat depths (15·8 v. 18·3 mm, P < 0·001) than C carcasses. Although carcass leanness had been increased, 10 generations of index selection had also reduced the overall energetic efficiency of the selection line, apparently by increasing non-productive heat loss.

Type
Research Article
Information
Animal Production , Volume 36 , Issue 3 , June 1983 , pp. 399 - 405
Copyright
Copyright © British Society of Animal Science 1983

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Chadwick, J. P. 1977. Selection for economy of production and carcass lean content in Large White pigs and its influence on meat quality characteristics. Ph.D. Thesis, Univ. Newcastle upon Tyne.Google Scholar
Cuthbertson, A. 1968. PIDA dissection techniques. Proc. Symp. Meth. Carcass Evaluation, Eur. Ass. Anim. Prod., Dublin.Google Scholar
Ellis, M., Smith, W. C. and Laird, R. 1979. Correlated responses in food intake to selection for economy of production and carcass lean content in Large White pigs. Anim. Prod. 28: 424 (Abstr.).Google Scholar
Henderson, Ruth, Whittemore, C. T., Ellis, M., Smith, W. C. and Laird, R. 1982. Effects of index selection at bacon weight on early growth rate and body composition in Large White pigs. Anim. Prod. 35: 81–85.Google Scholar
Lawes Agricultural Trust. 1977. Genstat V, Mark 401. Rothamsted Experimental Station, Harpenden, Hertfordshire.Google Scholar
Lawes Agricultural Trust. 1980. Genstat V, Mark 4–03. Rothamsted Experimental Station, Harpenden, Hertfordshire.Google Scholar
Ollivier, L. 1977. [A 10-year experiment on individual selection of boars used in artificial insemination. 1. Observed responses in growth, carcass and meat quality traits.] Ann. Genet. Sel. anim. 9: 353–377.Google Scholar
Stant, E. G. Jr, Martin, T. G., Judge, M. D. and Harrington, R. B. 1968. Physical separation and chemical analysis of the porcine carcass at 23, 46, 68 and 91 kilograms live weight. J. Anim. Sci. 27: 636–644.CrossRefGoogle Scholar
Sundstol, F., Standal, N. and Vangen, O. 1979. Energy metabolism in lines of pigs selected for thickness of backfat and rate of gain. Acta Agric. scand. 29: 337–345.CrossRefGoogle Scholar
Vangen, O. and Standal, N. 1979. Maintenance requirement in lines of pigs selected for backfat thickness and daily gain. Eur. Ass. Anim. Prod. 30th Ann. Meeting, Harrogate. Paper No. GN4-13.Google Scholar