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Meat production from pigs which have farrowed. 3. The effect of weaning-to-slaughter interval on food utilization and carcass quality

Published online by Cambridge University Press:  02 September 2010

P. H. Brooks  and
D. A. Smith
P. H. Brooks
Affiliation:
Seale-Hayne College, Newton Abbot, Devon TQ12 6NQ
D. A. Smith
Affiliation:
Seale-Hayne College, Newton Abbot, Devon TQ12 6NQ
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Summary

Twenty-eight Landrace × (Landrace × Large White) young female pigs (gilts) were allocated to one of four treatment groups at about 75 kg live weight. The gilts were mated at second oestrus and suckled their piglets for 35 days. Gilts were slaughtered 14, 21, 28 or 35 days after weaning. The ‘effective’ food conversion ratios (i.e. total gilt plus litter feed intake (kg) divided by total gilt weight gain plus litter weaning weight) of the four groups were 5·22; 4·70; 4·62; and 4·56 respectively. The differences were not statistically significant.

Neither carcass weights nor individual joint weights were significantly affected by treatment. Samples of 11 middle sections from the 14-, 21- and 28-day slaughter groups were boned and cured. Bacon produced from the streak blocks had poor colour, texture and moisture-holding capacity. It was concluded that streak blocks from gilts that had farrowed were unsuitable for curing as streaky bacon.

Type
Research Article
Information
Animal Production , Volume 25 , Issue 2 , October 1977 , pp. 247 - 254
Copyright
Copyright © British Society of Animal Science 1977

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References

REFERENCES

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