| Title: |
EFFECT OF PRE-SLAUGHTER WEIGHT ON CARCASS QUALITY IN PIGS OF IRISH ORIGIN. |
| Authors: |
MYKHALKO, Oleksandr, POVOD, Mykola, GUTYJ, Bogdan, TRYBRAT, Ruslan, KALYNYCHENKO, Halyna, GILL, Michael, KRAVCHENKO, Olena, KARATIEIEVA, Olena |
| Source: |
Scientific Papers. Series D. Animal Science; 2023, Vol. 66 Issue 1, p448-458, 11p |
| Subject Terms: |
THORACIC vertebrae, SOWS, SACRUM, FAT |
| Abstract: |
To determine the effect of pre-slaughter weight on carcass performance of pigs of Irish origin, two groups of 14 pigs were formed with live weights of 90 and 110 kg per group, including 7 barrows and 7 gilts. After slaughter and carcass fabrication, carcass indicators were measured and the relationship to pre-slaughter weight was examined. For 110 kg pigs, a 1 kg inrease in pre-slaughter weight increased carcass chilling losses by 0.1% (r = 0.41; p<0.001), decreased carcass yield by 0.81 kg (r = -0.5; p<0.001), increased carcass length by 0.48 cm (r = -0.64; p<0.001), increased fat thickness over withers by 0.76 mm (r = 0.38; p<0.001), increased fat thickness over 6th-7th thoracic vertebrae by 0.76 mm (r = 0.37; p<0.001). For 90 kg pigs, an 1 kg increase in pre-slaughter weight increased fat thickness over 6th-7th thoracic vertebrae by 0.45 mm (r = 0.45; p<0.001), increased fat thickness in sacrum by 0.89 mm (r = 0.16; p<0.001), and decreased meat content by 0.89% (r = -0.28; p<0.001). An increase in pre-slaughter weight did not lead to a decrease in the carcass quality class. [ABSTRACT FROM AUTHOR] |
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| Database: |
Complementary Index |
