Optimum slaughter weight in pigs. II. Carcass traits
Landrace x Large White pigs slaughtered at 80, 100, 120 and 140 kg (respectively, treatments I, II, III and IV) were utilized to study optimum slaughter weight. Carcasses of five barrows and five gilts were used in each treatment. Carcass weight and length and fat area around the longissimus dorsi increased from treatment I to IV (P<0.05). Carcass yield and loin eye area increased from treatment I to III (P<0.05). Backfat thickness and the ratio of loin eye area to fat around the longissimus dorsi decreased from treatment I to IV, but differences were not always significant (P>0.05). The amount of dissected meat, fat, bone and the amount of lean cuts plus belly in the left-half carcass increased from treatment I to IV (P<0.05). Treatment I presented the largest percentage of dissected lean meat. Percentage of dissected fat increased and percentage of dissected bone decreased with increase of slaughter weight (P<0.05). Percentage of lean cuts plus belly did not significantly differ among treatments (P>0.05). Results indicate that carcass output was improved but proportion of fat was increased and proportion of lean meat was decreased by slaughtering heavier pigs.
| Main Authors: | , |
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| Format: | Digital revista |
| Language: | por |
| Published: |
Pesquisa Agropecuaria Brasileira
2014
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| Online Access: | https://seer.sct.embrapa.br/index.php/pab/article/view/15122 |
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