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Meat production from pigs which have farrowed. 2. Carcass characteristics

Published online by Cambridge University Press:  02 September 2010

P. H. Brooks ,
D. J. A. Cole  and
W. J. N. Jennings
P. H. Brooks
Affiliation:
School of Agriculture, Sutton Bonington, Loughborough, Leics
D. J. A. Cole
Affiliation:
School of Agriculture, Sutton Bonington, Loughborough, Leics
W. J. N. Jennings
Affiliation:
The Walls Meat Co Ltd, Old Oak Lane, Willesden, London NW10
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Summary

The carcass characteristics of young adult female pigs (gilts) slaughtered after weaning their first litters have been investigated using three groups of 19 Landrace × (Landrace×Large White) gilts. In two treatment groups gilts were mated at their pubertal oestrus and suckled their piglets for 5 to 11 and 35 to 42 days respectively. These gilts were slaughtered on average 10 days after weaning. A third control group consisted of unmated gilts slaughtered at 118 kg live weight.

There was no significant difference in the killing-out percentage for the three groups. The carcasses of the gilts which farrowed contained significantly less fat (P<0·001) than those of the unmated controls. The carcasses of the farrowed gilts had significantly lighter middle sections (P<0·001) and significantly heavier shoulders (P<0·001) than the controls.

Despite the variations in tissue yield and distribution, the yield of prime joints for the gilts which had farrowed was only 0·62 percentage units less than that of the controls.

No commercially significant variations between groups in meat quality were observed.

Type
Research Article
Information
Animal Production , Volume 20 , Issue 1 , February 1975 , pp. 123 - 131
Copyright
Copyright © British Society of Animal Science 1975

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References

REFERENCES

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