Hostname: page-component-586b7cd67f-dsjbd Total loading time: 0 Render date: 2024-11-20T15:34:27.490Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access

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

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

Brooks, P. H. and Cole, D. J. A. 1973. Meat production from pigs which have farrowed. 1. Reproductive performance and food conversion efficiency. Anim. Prod. 17: 305–315.Google Scholar
Buck, S. F., Harrington, G. and Johnson, R. F. 1962. The prediction of lean percentage of pigs of bacon weight from carcass measurements. Anim. Prod. 4: 25–36.Google Scholar
Duncan, D. B. 1955. Multiple range and multiple F tests. Biometrics 11: 1–42.Google Scholar
Elsley, F. W. H., Anderson, D. M., McDonald, I., MacPherson, R. M. and Smart, R. 1966. A comparison of the live-weight changes, nitrogen retention and carcass composition of pregnant and non-pregnant gilts. Anim. Prod. 8: 391–400.Google Scholar
Harter, H. L. 1960. Critical values for Duncan's new multiple range test. Biometrics 16: 671–685.Google Scholar
Kempthorne, O. 1952. The Design and Analysis of Experiments. J. Wiley and Sons Inc, New York.Google Scholar
Kotarbinska, M. and Kielanowski, J. 1973. A note on meat production from pigs slaughtered after first weaning a litter. Anim. Prod. 17: 317–320.Google Scholar
MacDouoall, D. B., Cuthbertson, A. and Smith, R. J. 1969. The assessment of pig meat paleness by reflectance photometry. Anim. Prod. 11: 243–246.Google Scholar