The effect of increasing slaughter weight on growth performance of pigs and on meat quality

1997 ◽  
Vol 1997 ◽  
pp. 100-100
Author(s):  
R.N. Weatherup ◽  
V.E. Beattie ◽  
B.W. Moss ◽  
N. Walker
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Live Weight ◽  
Experimental Period ◽  
Cross Sectional ◽  
Slaughter Weight ◽  
Bone Content ◽  
Four Levels ◽  
And Gender ◽  
Quality Assessments

Slaughter weights for pigs in the United Kingdom have traditionally been much lower than in most other European countries and in North America (Ellis and Avery, 1990). The objective of this experiment was to determine the effect of increasing slaughter weight on growth performance of pigs and on meat quality.Ninety-six ¾ LR/LW 50 kg live weight pigs were allocated to a 3 x 4 factorial design with eight replicates. The variables were carcass weight which had four levels, 70, 80, 90 and 100 kg (corresponding live weights 92, 103, 114 and 125 kg) and gender with three levels, boars, castrates and gilts. Pigs were individually penned and offered feed ad libitum (DE 13.9 MJ/kg, lysine 10.5 g/kg). Feed intake and live weight gain was recorded over the experimental period and sample joints from the left L. dorsi muscle were obtained at slaughter. Cross sectional area of L. dorsi muscle and fat, lean and bone content of joint was determined and a number of meat quality assessments performed.

scholarly journals Effect of different fat sources and vitamin E status/levels on growth performance, antioxidant status, carcass characteristics, fatty acid profile, and meat quality of pigs grown to heavy slaughter weight at 150 kg

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 30-30
Author(s):  
Ding Wang ◽  
Young Dal Jang ◽  
Gregg K Rentfrow ◽  
Harold J Monegue ◽  
Michael Azain ◽  
...  
Keyword(s):  
Vitamin E ◽  
Growth Performance ◽  
Meat Quality ◽  
Dietary Fat ◽  
Corn Oil ◽  
Tocopheryl Acetate ◽  
Sod Activity ◽  
Slaughter Weight ◽  
Four Levels ◽  
Dietary Treatments

Abstract Two experiments were used to evaluate the potential interaction of fat source and vitamin E (VE) in heavy slaughter weight pigs. In Experiment 1, a total of 64 individually-fed pigs (28.41 ± 0.83 kg) were randomly assigned to 8 dietary treatments in a 4×2 factorial arrangement. Fat treatments included cornstarch (CS), tallow (TW), corn-oil (CO), and coconut-oil (CN). VE treatments were dietary α-tocopheryl-acetate (ATA) at 11 and 200 ppm. In Experiment 2, a total of 72 individually fed pigs (28.55 ± 1.16 kg) were randomly assigned to 12 dietary treatments in a 2×6 factorial arrangement. Fat treatments were TW and CO. VE treatments included four levels of ATA (11, 40, 100, and 200 ppm) and two levels of mixed tocopherols (primarily γ-tocopherol; 40 and 100 ppm). VE deposition, growth performance, and meat quality were measured in both experiments. In both experiments, interaction between fat sources and VE were detected (P < 0.01) on plasma VE concentration, which increased (P < 0.01) with time and with increasing dietary VE, but increased faster (P < 0.05) in pigs fed with CN and TW compared to pigs fed CS and CO. Compared to CO, more saturated dietary fat sources (CN and TW) led to firmer belly (P < 0.01), which had more (P < 0.01) SFA and MUFA while less (P < 0.01) PUFA. In Experiment 1, increasing dietary ATA decreased (P < 0.05) FCR in Phase 4 and Phase 5. In Experiment 2, increasing dietary ATA increased overall ADG (linear, P = 0.02), with an interaction (P < 0.05) with fat sources on cumulative ADG during Phase1-4, wherein pigs fed CO, but not TW, had increased ADG with increasing dietary ATA. Increasing dietary ATA increased (quadratic, P < 0.05) liver SOD activity, and decreased (quadratic, P < 0.05) liver MDA content. The oxidative stability of loin was improved (P < 0.01) when dietary ATA increased over 40 ppm. In summary, both dietary fat source and VE supplementation affected the response measures.

PSIV-11 Effects of Phytogenic Feed Additives on Growth Performance Traits of Finishing Swine

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 187-188
Author(s):  
Pengcheng Xue ◽  
Don W Giesting ◽  
Mark D Newcomb ◽  
Chad M Pilcher ◽  
Matthew J Ritter
Keyword(s):  
Growth Performance ◽  
Random Effect ◽  
Live Weight ◽  
Feed Additives ◽  
Experimental Unit ◽  
Finishing Pigs ◽  
Performance Traits ◽  
And Gender ◽  
Dietary Treatments ◽  
Commercial Research

Abstract This study was conducted at a commercial research facility and utilized 1,092 finishing pigs (PIC® 337 × Camborough®) in a RCBD with 3 dietary treatments to determine the effects of commercially available phytogenic feed additives on growth performance traits in finishing swine for the last 35 d prior to marketing. The dietary treatments were as follows: 1) Control; 2) Aromex Pro® (AP; Delacon) fed at 0.01%; and 3) Ambitine® (AM; PMI) fed at 0.1%. Pens with 13 pigs/pen and 0.66 m2/pig were randomly allotted to treatments on the basis of live weight and gender. Pigs had ad libitum access to corn-soy diets that met or exceeded the pig’s requirements (NRC, 2012). Aromex Pro® and Ambitine® were added to the diets at the expense of corn. Dietary treatments started on day 0 (BW = 97.7 kg; SEM = 1.04) and were fed throughout the 35 d trial period. On d 21, the two heaviest pigs per pen were marketed, while the remaining pigs in each pen were marketed on d 35. Pigs and feeders were weighed on d 0, 21, and 35. Data were analyzed by using PROC MIXED of SAS® version 9.4, and pen was the experimental unit. The model included the fixed effect of treatment and random effect of replicate. Pre-planned orthogonal contrasts were used to compare AP vs. Control and AM vs. Control. Feeding AP or AM for the last 35 d in finishing both improved (P &lt; 0.05) ADG by 4%, ADFI by 3% and final BW by 1.6 kg over Control, but did not change feed to gain or mortality. These data demonstrate that phytogenic feed additives can improve growth performance traits in finishing swine.

Effects of the percentage of Texel or Rouge de ľOuest genes in lambs on carcass characteristics and meat quality

1999 ◽  
Vol 69 (1) ◽  
pp. 81-92 ◽  
Author(s):  
A. F. Carson ◽  
B. W. Moss ◽  
R. W. J. Steen ◽  
D. J. Kilpatrick
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Fat Content ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Bone Content ◽  
Intermuscular Fat ◽  
Ram Lambs

AbstractThis study investigated the effects of the percentage of Texel or Rouge de l’Ouest (Rouge) genes in lambs (0, 50, 75 or 100%; the remainder being Greyface (Border Leicester × Scottish Blackface)) on lamb carcass characteristics and meat quality. Ewe lambs were slaughtered at 34, 40, 46 and 52 kg and ram lambs were slaughtered at 40, 46, 52 and 58 kg live weight. Dressing proportion increased (P < 0·001) by 0·53 and 0·27 g carcass weight per kg live weight for each 1% increase in Texel or Rouge genes respectively. Carcass conformation classification increased (P < 0·001) by 0·016 and 0·007 units (on a five-point scale) for each 1% increase in Texel or Rouge genes respectively. Carcass fat depth measures were reduced by Texel and Rouge genes such that at a constant fat depth end point, carcass weight could be increased by 0·029 and 0·023 kg for each 1% increase in Texel or Rouge genes. Carcass lean content increased (P < 0·001) by 0·99 and 0·27 g/kg for each 1% increase in Texel or Rouge genes. Subcutaneous fat content was reduced (P < 0·001) by 0·36 and 0·29 g/kg for each 1% increase in Texel or Rouge genes. Intermuscular fat content was reduced (P < 0·01) by 0·38 g/kg per 1% increase in Texel genes, whereas Rouge genes had no effect. Similarly, bone content was reduced (P < 0·01) by Texel genes only (0·31 g/kg per 1% increase in Texel genes). Warner-Bratzler shear force values showed a quadratic effect with increasing Texel and Rouge genes, with an initial decrease from 0 to 50% followed by an increase to 100%. Cooking loss increased (P = 0·05) as the percentage of Rouge genes in lambs increased. Increasing the percentage of Texel or Rouge genes significantly increased L* values (P < 0·01 and P < 0·05 respectively), b* values (P = 0·05 and P< 0·05 respectively) and H° values (P < 0·001).

The influence of pre-slaughter transport and lairage on meat quality in pigs of two genotypes

1990 ◽  
Vol 50 (1) ◽  
pp. 165-172 ◽  
Author(s):  
P. D. Warriss ◽  
S. N. Brown ◽  
E. A. Bevis ◽  
S. C. Kestin
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Liver Weight ◽  
Liver Glycogen ◽  
Transport Time ◽  
White Line ◽  
Cross Sectional ◽  
Carcass Yield ◽  
Compliance With The Law ◽  
The Uk

ABSTRACTTwo hundred and thirty-nine pigs reared at the Meat and Livestock Commission's Stotfold Pig Development Unit and derived from the four major breeding companies in the UK were slaughtered at 63 kg live weight in an experiment which examined the effect of genotype (Meat-line or White-line), pre-slaughter transport time (1 or 4 h) and lairage time (2 or 21 h) on carcass and meat quality. The pre-slaughter handling was chosen to simulate good commercial procedures and cover the range of transport and lairage times probably experienced by a large proportion of British slaughter pigs. Meatline pigs had higher killing-out proportions and heavier carcasses, with increased cross-sectional area of the m. longissimus dorsi. Backfat thickness was similar in the two genotypes. White-line pigs had heavier livers and produced meat which potentially had a lower incidence of PSE. Longer transport time increased live-weight loss. It reduced carcass yield in the White-line but not in the Meat-line pigs. Transport had no major effects on meat quality. Longer lairage, during which the pigs were fed in compliance with the law, resulted in reduced carcass yield but increased liver weight and allowed some repletion of liver glycogen. It also reduced ultimate pH values in the m. semimembranosus and m. adductor. There were no important or consistent differences in the way pigs of the two genotypes responded to pre-slaughter handling.

The relationship between the weight of a tissue in a single joint and the total weight of the tissue in a side of beef

1962 ◽  
Vol 4 (1) ◽  
pp. 37-46 ◽  
Author(s):  
E. H. Callow
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Total Weight ◽  
Standard Errors ◽  
Critical Study ◽  
Average Weight ◽  
Muscular Tissue ◽  
Fatty Tissue ◽  
Order Of Magnitude ◽  
Four Levels

1. Using the data from the dissection of 24 sides of beef from Hereford, Dairy Shorthorn and Friesian steers on four levels of nutrition a critical study has been made of the relation of the weight of tissue in an anatomical joint to the total weight of the same tissue in the whole side.2. There was a significant eifect of breed and level of nutrition in the case of bone. The heaviest breed (Friesians) had a bigger proportion of bone in those bones which support the animal (i.e. the radius-ulna, humerus, femur and tibia-fibula) than had the lighter breeds (Herefords and Shorthorns). The effect of level of nutrition was not the same for all the bones and was difficult to interpret. There was little or no significant effect of breed or level of nutrition on the distribution of muscular or fatty tissue among the joints.3. The relation of the weight (in kg.) of a tissue (x) in a joint to that in the whole side (y) was expressed by groups of equations of the form, y = a+bx, there being a separate group for bone, muscular tissue, subcutaneous fatty tissue, intermuscular fatty tissue and total fatty tissue. Tables are provided giving the values for the constants ‘a’ and ‘b’ and standard errors of prediction joint by joint for each tissue.4. No general significance could be attached to the values for the constant ‘a’ but for each tissue there was a correlation between the value for ‘b’ and the inverse of the average weight of tissue in the corresponding joint. For each tissue there were one or two joints which were significantly aberrant. Aberrance is associated either with exceptionally high or with exceptionally low levels of errors of prediction.5. The high order of magnitude for the standard errors of prediction for estimating muscular tissue (± 12·2 1b. or more) and for estimating total fatty tissue (± 12·7 1b. for the loin), led to exploring the following rule of thumb method.6. The weight of muscular tissue in a carcass is approximately one-third of the live-weight of the animal, the weight of bone, tendon etc. is onequarter of the weight of muscular tissue and the remainder of the weight of a carcass is the weight of fatty tissue.7. Using the weights of the animals on the farm, the weight of the sides after hanging in the slaughter house overnight, and the weights of the tissue after dissection it was shown that the above method of estimation gave values for muscular tissue within ± 10·1 1b., for fatty tissue ± 11·8 1b. and for bone etc. ± 3·1. These values compare favourably with those calculated from the weight of muscular tissue in a joint (±12·2 1b. for the foreshin), and fatty tissue (neglecting thorax ±7·0 1b. and 13th rib ±9·8 1b.) ± 12·7 1b. for the loin. The estimate of bone etc. from the weight of radiusulna (± 1·7 1b.) was somewhat better.8. The general conclusion is that in studies of meat quality, and of the effect of breed and plane of nutrition on meat quality (including carcass conformation) it will be necessary to dissect the whole side or carcass joint by joint, tissue by tissue and muscle by muscle. There are no adequate short cuts.

scholarly journals Dietary Green Seaweed Compromises Overall Feed Conversion Efficiency but not Blood Parameters and Meat Quality and Stability in Broiler Chickens

Agriculture ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 547
Author(s):  
Tumisang Ben Matshogo ◽  
Caven Mguvane Mnisi ◽  
Victor Mlambo
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Conversion Efficiency ◽  
Broiler Chickens ◽  
Live Weight ◽  
Blood Parameters ◽  
Feed Conversion ◽  
Feed Conversion Efficiency ◽  
Performance Improvements ◽  
Green Seaweed

Using seaweeds as sources of nutrients and beneficial bioactive compounds can promote sustainable production of functional poultry products. This study investigated the physiological and meat quality responses of Cobb 500 broiler chickens to graded levels of green seaweed (Ulva sp.) meal (SWM). Three hundred, two-week-old male chicks (159.3 ± 11.76 g live-weight) were randomly assigned to five diets formulated by diluting a standard broiler diet with SWM at 0 (SW0), 20 (SW20), 25 (SW25), 30 (SW30) and 35 g/kg (SW35). There were neither linear nor quadratic trends (p > 0.05) for overall feed intake, overall growth performance and carcass and meat quality traits. Overall feed conversion efficiency (R2 = 0.192, p = 0.018) and spleen weights (R2 = 0.182; p = 0.020) linearly declined as SWM levels increased. Linear and quadratic responses (p > 0.05) were observed for lymphocytes. There were linear effects for meat pH except on day 7 of storage. Meat lightness (L*) linearly increased whereas meat redness (a*) quadratically responded to SWM levels (day 3 of storage). While an optimum inclusion level could not be established for seaweed based on growth performance, improvements in some meat shelf life indicators were observed in the broilers reared on seaweed-containing diets.

scholarly journals A Comparison of Rice Straw and Whole-Crop Barley (Hordeum vulgare L.) Silage Supplements on Performance and Carcass Characteristics of Hanwoo (Bos taurus coreanae) Steers

2020 ◽  
Vol 10 (21) ◽  
pp. 7725
Author(s):  
Seung Hak Yang ◽  
Won Ho Kim ◽  
Suk-Nam Kang ◽  
Ki Choon Choi ◽  
Dahye Kim
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Rice Straw ◽  
Feed Intake ◽  
Bos Taurus ◽  
Live Weight ◽  
Control Treatment ◽  
Alpha Linolenic Acid ◽  
Marbling Score ◽  
Hordeum Vulgare L

This study aimed to analyze the effects of whole-crop barley silage (WCBS) and a high-concentrate diet combination to replace a rice straw/concentrate on growth performance, and meat quality of Hanwoo steers (HS). Twenty-four animals were allocated to two groups with a rice straw/concentrate control treatment (CON) and a WCBS/concentrate treatment group. The concentrate was offered to all animals based on live weight after a feeding trial of grass-based diets. Feed intake of WCBS was lower than the CON (p < 0.01) and intake of concentrate was lower in the WCBS group than the CON in all experimental phases (p < 0.01). WCBS increased backfat thickness (BFT) and slaughter weight (p > 0.05). The marbling score was slightly higher in the WCBS group (p > 0.05). WCBS-fed beef had higher crude fat, lower crude protein, and moisture contents. WCBS feeding increased the levels of alpha-linolenic acid (p < 0.01) and decreased arachidonic acid in meat (p < 0.02). Hanwoo steers fed WCBS/concentrate improved feed intake, carcass traits, meat price, palatability, and FA content compared to those fed rice straw/concentrate, suggesting that WCBS is a potential source for improving the growth performance and meat quality in Hanwoo steers with significant economic efficiency.

Effects of supplementing low-protein diets with sodium dichloroacetate and glucose on growth performance, carcass traits and meat quality of growing-finishing pigs

2021 ◽  
Author(s):  
Yetong Xu ◽  
Huiyuan Chen ◽  
Ke Wan ◽  
Kaifeng Zhou ◽  
Yongsheng Wang ◽  
...  
Keyword(s):  
Growth Performance ◽  
Protein Content ◽  
Meat Quality ◽  
Carcass Traits ◽  
Experimental Period ◽  
Finishing Pigs ◽  
Protein Levels ◽  
Low Protein ◽  
Protein Diets

Abstract The objective of this study was to evaluate the effects of supplementing low-protein diets with sodium dichloroacetate (DCA) and glucose on growth performance, carcass traits, and meat quality of growing-finishing pigs. A total of 80 crossbred (Duroc × Landrace × Large White) growing barrows (27 ± 0.4 kg body weight) were allocated randomly to one of the five treatments during three successive 4-week periods. There were five diets in each phase. Diet 1 was the control diet with normal protein levels (CON) where protein levels in the three phases were 18%, 16.5%, and 15.5%, respectively. The dietary protein levels of Diets 2, 3, 4, and 5 (the low-protein diets, LP) were decreased by 4.5% compared to Diet 1. Additionally, Diets 3 and 4 were supplemented with an extra 120 mg/kg DCA (LP + DCA) or 1.8% glucose (LP + GLUC), respectively. Diet 5 was further supplemented with an extra 120 mg/kg DCA and 1.8% glucose (LP + DCA + GLUC). The LP + DCA diet increased the average daily weight gain of pigs compared to the CON and LP diet in phase 3 and the overall experimental period (P &lt; 0.001). The LP diet reduced the gain:feed ratios of the pigs compared to the CON, LP + DCA, and LP + DCA + GLUC diets in phase 1 and the overall experimental period (P &lt; 0.001). Furthermore, gain:feed ratios in LP + DCA and LP + DCA + GLUC groups did not differ from that of the CON group (P &gt; 0.10). Pigs fed the LP + DCA diet had higher pH values of meat at 24 h post-mortem than the CON group (P &lt; 0.05). The LP + DCA + GLUC diet increased the total protein content in the longissimus dorsi (LD) muscle of pigs, compared to the other dietary treatments (P &lt; 0.05), and increased the Arg and Leu contents in the LD muscle compared to the LP + DCA diet (P &lt; 0.05). Moreover, the LP + DCA diet induced a higher C18:1n9t percentage in the LD muscle of pigs compared to other groups (P &lt; 0.05). In conclusion, an LP diet reduced the feed efficiency in pigs and barely affected meat quality, whereas 120 mg/kg DCA supplementation in an LP diet improved the growth performance of growing-finishing pigs, showed modest effects on carcass traits, and improved the muscle protein content with the addition of glucose.

The effects of cross, slaughter weight and halothane genotype on leanness and meat and fat quality in pig carcasses

1996 ◽  
Vol 63 (3) ◽  
pp. 487-496 ◽  
Author(s):  
J. A. García-Macías ◽  
M. Gispert ◽  
M. A. Oliver ◽  
A. Diestre ◽  
P. Alonso ◽  
...  
Keyword(s):  
Meat Quality ◽  
Weight Distribution ◽  
Live Weight ◽  
Carcass Composition ◽  
Large White ◽  
White Line ◽  
Slaughter Weight ◽  
Longissimus Dorsi Muscle ◽  
Exudative Meat ◽  
Lean Weight

AbstractCarcass and meat quality traits were studied in 94 barrows of known HAL-1843 genotype (homozygote - - and heterozygote - +) from three crosses slaughtered at 90 kg and 120 kg live weight. Crosses A and B were produced from sires of which 0·5 of the genes were from a heavy-muscled × Large White line and 0·5 from pure Pietrain (A) or Duroc (B). Sows for both A and B were from a hyperprolific Large White × Landrace line and this latter line produced the pigs for cross C (control). The carcasses from cross A which were sired from boars having 0·75 of their genotype from heavy-muscled genetic lines had higher killing-out proportion, better conformation scores, greater loin depth and loin area, less carcass length and bone content, and greater lean proportion compared with cross C. The carcasses from cross B, with roughly 0·25 of Duroc genes had a significantly higher backfat thickness than either cross A or C. However their composition was not significantly different from C, since the higher backfat was counter-balanced by their better conformation. Carcass and lean weight distribution was more favourable in crosses A and B, which had significantly higher economic yields than cross C. The halothane genotype did not have a significant effect on fatness and carcass composition, although the heterozygote showed a significantly greater muscle depth. In addition, no significant effect of the halothane gene on carcass and lean weight distribution was observed. In relation to the light group of carcasses (72·8 (s.e. 4·4) kg), the heavy group (100·1 (s.e. 2·7) kg) had greater killing-out proportion, better conformation, longer carcasses, higher fatness and greater loin depth and area. These genetic lines showed a 9·6 g/kg increase in fat and a 6·1 g/kg decrease in lean for every 10 kg of increasing slaughter weight. With the slaughter weight increase the longissimus dorsi muscle became less pale due to a higher muscle pigment concentration, and the backfat had a higher proportion of oleic and lower proportion of linoleic and palmitic fatty acids. The halothane genotype had a significant effect on meat quality. The heterozygote produced much paler, softer and more exudative meat. However, the effect of cross and carcass weight was not significant for meat quality measurements determining pale, soft and exudative meat.

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