scholarly journals Comparative Physical Characteristics in the Indigenous Nigerian and Imported European Pigs

2021 ◽  
Vol 3 (2) ◽  
pp. 74-87
Author(s):  
B. I. Fetuga ◽  
G. M. Babatunde ◽  
V. A. Oyenuga
Keyword(s):  
Carcass Traits ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Lower Proportion ◽  
Large White ◽  
Muscle Area ◽  
Eye Muscle ◽  
Additional Group ◽  
Indigenous Pigs ◽  
Carcass Conformation

THE Physical carcass characteristics of 100 indigenous Nigerian pigs (IND.) (50 gilts and 50 barrows), and 100 Large White x Landrace pigs with a similar sex ratio were compared. These were slaughtered at either one of five weights, 22.7, 34.0, 45.5, 56.8 or 68 kg live weight, in such a way that 10 gilts and 10 barrows of each breed were slaughtered at each of the predetermined slaughter weights. For the purpose of comparing sexual influences on physical carcass traits in the indigenous pigs carcass data were obtained on an additional group of 50 indigenous boars during the same period as the above it similar Slaughter weights involving similar numbers per slaughter weight. In a third experiment carcass data were collected on 40 pure Large White pigs (LW) (20 gilts and 20 barroWs) and 40 indigenous x Large White pigs (IND.XLW) also made up of 20 gilts and 20 barrows. A comparison was made between these and the data on a similar number of indigenous barrows and gilts. The results indicated highly significantly different (P <0.01). Proportions of lean and fat and significantly (P <0.05) different proportions of bone and skin in the carcasses of IND and LWXLD pig. The LWXLD pigs had more lean, and bone, less fat and skin, than the indigenous pigs. Carcass conformation was also clearly different in both breeds. The indigenous pigs had lower proportion of lean cuts and greater proportion of the fat cuts than the LWXLD pigs at all Slaughter weights. From 22.7 to 68 kg slaughter weights, the IND pigs were shorter, had thicker backfat, higher dressing percentage and smaller loin eye muscle area compared to the LWXLD pigs. Percentages lean, bone skin, ham, loin, shoulder and sum of four lean cuts decreased while percentages fat, fat cuts, trimmed fat and backfat thickness increased with increasing slaughter weights for both breeds. A comparison of carcass traits in the indigenous boars, barrows and gilts showed that the boars were leaner and had superior carcass conformation to the gilts which in turn were leaner than barrows. Crosses between the indigenous pigs and pure large White pigs were superior to the pure indigenous pigs in terms of carcass length, greater proportion of lean to fat and thinner backfat measurements, while they were inferior to the Pure Large White pigs in terms of these measurements.

The comparative performance of purebred and crossbred boars in commercial pig production

1975 ◽  
Vol 21 (1) ◽  
pp. 69-75 ◽  
Author(s):  
W. B. Lishman ◽  
W. C. Smith ◽  
M. Bichard ◽  
R. Thompson
Keyword(s):  
Carcass Traits ◽  
Live Weight ◽  
Large White ◽  
Muscle Area ◽  
Comparative Performance ◽  
Eye Muscle ◽  
Pig Production ◽  
Performance Differences ◽  
Per Se

SUMMARYAn investigation was undertaken to evaluate the crossbred boar per se, and also to assess the value of including the American Hampshire into a first-cross sire. Groups of three boars were placed on each of 20 farms. Each group contained a purebred white (Landrace or Large White), a crossbred white and a crossbred Hampshire boar. Co-operators were asked to obtain at least six litters by each boar, record their performance to weaning, and provide a sample of the progeny of each boar to be reared under standard conditions to slaughter at 90 kg live weight. Breeding of the boars did not affect either the level or variability of litter performance. Differences in performance and carcass traits between the progeny of purebred and whitecross boars were found only for ‘eye-muscle’ area and fat depth ‘C’. Pigs sired by Hampshire-cross boars had carcasses which were 2% shorter than those from white boars.

The relative performance and carcass characteristics of pigs sired by Hampshire and Large White boars

1973 ◽  
Vol 17 (1) ◽  
pp. 59-64 ◽  
Author(s):  
W. C. Smith ◽  
J. N. Barkes ◽  
H. M. Tonks
Keyword(s):  
Litter Size ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Large White ◽  
Muscle Area ◽  
Eye Muscle ◽  
Litter Weight ◽  
Bone Content ◽  
Ad Libitum ◽  
Physical And Chemical

SUMMARYHampshire and Large White crosses were compared with purebred Large White pigs for litterproduction and post-weaning performance. Crossbreeding did not influence either litter size or total litter weight at birth but crossbred litters had 14 % more pigs at weaning than purebred litters. Total litter weight at weaning was 13 % greater i n crossbred litters. In two post-weaning trials (23 to 90 kg live weight), where feeding was either ad libitum or restricted according to live weight, Hampshire crosses had advantages over Large Whites in rate and efficiency of gain and killing-out percentage. The cross-breds had shorter carcasses but a greater eye-muscle area due primarily to a greater depth of lean in the muscle. All fat depth measurements indicated that the crossbreds were not significantly leaner than the purebreds and this was confirmed in the restricted trial when the carcasses were subjected to physical and chemical dissection. Hampshire carcasses did have a lower bone content than those of the purebreds, but crossbreeding did not influence joint proportions or lean distribution in the carcass.

scholarly journals Effect of boars own performance on progeny fattening and carcass traits in two different environments

2004 ◽  
Vol 20 (3-4) ◽  
pp. 55-63 ◽  
Author(s):  
I. Bahelka ◽  
P. Fľak ◽  
Anna Lukácová
Keyword(s):  
Performance Test ◽  
Average Daily Gain ◽  
Carcass Traits ◽  
Live Weight ◽  
Feed Consumption ◽  
Muscle Area ◽  
Eye Muscle ◽  
Carcass Parameters ◽  
Performance Traits ◽  
Progeny Performance

The effect of own performance traits of meat breed boars on fattening and carcass parameters of progeny in two different test stations (Bucany and Nitra) was evaluated. Own performance traits of boars were average daily gain (ADG) from birth to 100 kg live weight, backfat thickness (BF) and lean meat content (LMC) in field conditions. Progeny of boars was housed in pairs (gilt and barrow) and fed standardized feed mixture semi ad libitum. Progeny test lasted from 30 to 100 kg live weight. There were evaluated following parameters: ADG and feed consumption/kg gain (FC) at test from 30 to 100 kg live weight, slaughter weight (SW), proportion of meaty cuts (PMC) proportion of ham (PHAM), eye muscle area (EMA), and BF. At Bucany and Nitra was found the effect of genotype of boars on progeny BF and/or FC respectively. Better tested boars from own performance test individually as well as a group achieved in progeny better fattening and carcass traits than worse tested boars at Bucany (+33 g ADG, -0.21 cm BF, +2.34 % PMC). Progeny performance from better evaluated boars at Nitra did not exceed the progeny performance from worse tested boars. There was found significant effect of dams on progeny performance.

Genetics of leg weakness in performance-tested boars

1983 ◽  
Vol 36 (1) ◽  
pp. 117-130 ◽  
Author(s):  
A. J. Webb ◽  
W. S. Russell ◽  
D. I. Sales
Keyword(s):  
Performance Index ◽  
Genetic Relationships ◽  
Genetic Correlations ◽  
Live Weight ◽  
Rapid Decline ◽  
Large White ◽  
Muscle Area ◽  
Eye Muscle ◽  
Leg Weakness ◽  
And Performance

ABSTRACTGenetic relationships among leg and performance traits were estimated for 23 975 Large White and Landrace boars fed twice daily to appetite from 27 to 91 kg live weight at Meat and Livestock Commission testing stations between 1966 and 1972. For each boar, an overall leg score was derived as the sum of scores for 19 individual leg traits categorized as ‘absent’ (0), ‘slight’ (1) or ‘severe’ (2) at 91 kg. Heritabilities of leg score were 017 ± 0·03 in Large White and 0·19 ± 0·04 in Landrace. Genetic correlations with a visual ‘leg action’ score on a scale from 1 to 5 averaged 0·93 ± 0·02 over breeds. Genetic and phenotypic correlations between leg scores on the same boars at 27 and 91 kg averaged 0·50 ± 0·17 and 0·15 ± 0·01 respectively.Both breeds showed significant adverse genetic correlations ranging from 0·20 ± 0·10 to 0·40 ± 0·08 between leg score and boar ultrasonic backfat. From slaughtered littermates, leg scores showed favourable genetic correlations with eye-muscle area (0·30 ± 0·10) and killing-out proportion (0·35 ± 011) in Large White and unfavourable correlations with carcass length (0·31 ± 0·10), lean content (0·30 ± 0·14) and backfat (0·33 ± 0·11) in Landrace. There were no associations with growth rate, feed efficiency or the performance index on which boars are selected. The study indicates that leg condition and fatness are adversely genetically related, but that selection on the present national performance index would not be expected to cause a rapid decline in leg condition. Culling on leg score would be expected to reduce the frequency of leg weakness.

Performance of British Landrace pigs selected for high and low incidence of halothane sensitivity 2. Growth and carcass traits

1986 ◽  
Vol 43 (3) ◽  
pp. 493-503 ◽  
Author(s):  
A. J. Webb ◽  
S. P. Simpson
Keyword(s):  
Food Consumption ◽  
Carcass Traits ◽  
Live Weight ◽  
Selection Line ◽  
Muscle Area ◽  
Eye Muscle ◽  
Daily Food Consumption ◽  
Daily Food ◽  
Feeding Regimes ◽  
Ad Libitum

ABSTRACTThe effects of halothane phenotype on growth were estimated from generations 1 to 3 of British Landrace positive and negative selection lines. A total of 241 full-sib pairs (castrated male and gilt) from 133 second litters were performance tested from 25 to 85 kg live weight on either ad libitum or scale (0·69 g/g ad libitum daily food intake) feeding.Compared with negative reactors over feeding regimes, positive pigs showed significant advantages in food conversion ratio (−0·07, s.e. 0·02), eye-muscle area (0·8, s.e. 0·3 cm2), proportion of lean in sample joints (16, s.e. 7 g/kg), and visual conformation scores, accompanied by disadvantages in meat colour (5·9, s.e. 2·1 EEL units), incidence of pale, soft, exudative (PSE) meat (0·36 v. 0·05, P < 0·001), post-weaning mortality (0·09 v. 0·01, P < 0·001) and ad libitum daily food consumption (−0·08, s.e. 0·02 kg). In addition, there were non-significant indications of an advantage in carcass lean proportion (11, s.e. 10 g/kg), with disadvantages in carcass length (−14, s.e. 7 mm) and proportion of lean in high-priced cuts (−6, s.e. 2 g/kg). Only daily food consumption showed significant selection line × feeding level interaction.Averaged over feeding regimes, an estimated extra return of £1·70 (s.e. 0·50) from lean growth would be offset by increased PSE and mortality to give a net loss of roughly £3·90 (s.e. 1·00) per positive reactor. Taking these results as the minimum difference between homozygotes, and if the gene is additive for lean proportion but recessive for stress susceptibility, the heterozygote would have an advantage of £0·90 over the normal homozygote. The effects of the gene on growth and carcass traits in British Landrace appear similar to those reported in other breeds, although the advantage of positive reactors in lean proportion may be slightly smaller.

scholarly journals Association Among Some Carcass Traits In Three Weight Groups Of Pigs

2021 ◽  
Vol 2 (2) ◽  
pp. 165-181
Author(s):  
B. L. Fetuga ◽  
G. M. Babatunde ◽  
O. Ayeni ◽  
V. A. Oyenuga
Keyword(s):  
Carcass Traits ◽  
Regression Equations ◽  
Linear Measurements ◽  
Large White ◽  
Muscle Area ◽  
Eye Muscle ◽  
Predictive Values ◽  
Slaughter Weight ◽  
The Relationship ◽  
Weight Groups

A TOTAL of seven hundred and eight Large White x Landrace pigs were slaughtered at three weight groups, 34.0, 55.0 and 92.0kg to collect carcass data. Of these 228, made of 118 castrates and 110 gilts, were slaughtered at 34 kg; 240 pigs, made up of 125 castrates and 115 gilts were slaughtered at 55kg, while a total of 240 pigs made up of 120 gilts and 120 barrows were slaughtered at 92 kg. Simple correlations as well as regression equations describing relationship among traits were calculated.  Percent of lean cuts and separable lean in carcass decreased while fat cuts and separable fat increased with increasing slaughter weight. Such linear measurements as backfat thickness, loin-eye muscle area and carcass length increased significantly with increasing slaughter weights. Significant differences were obtained for several carcass traits between castrates and gilts slaughtered at 92 kg. Among the carcass cuts, percentage four lean cuts and loin showed highly significant and positive correlations with separable lean, while the relationship for other cuts such as the ham and shoulder, though significant, were low. Such carcass fat predictors as percentages separable fat, fat cuts and trimmed fat as well as back at thickness were highly significantly negatively correlated with separable lean, the relationship being highest for percentage separable fat. Dressing percentage and carcass length were poorly correlated with fatness or leaness, while loin eye areas was highly significantly correlated with leaness. The predictive values of the different traits remained relatively the same at the different slaughter weights, although the relationships were better at the 55 kg slaughter weight than at lower weights. The results indicate that while direct chemical determinations or complete physical separation are considered the best measures of carcass quality, the magnitude of the correlation coefficients between separable lean or fat and the different cuts suggests that these could be used with some degree of precision in appraising carcasses.

A comparison of pigs slaughtered at three different weights I. Carcass quality and performance

1963 ◽  
Vol 60 (1) ◽  
pp. 19-26 ◽  
Author(s):  
S. F. Buck
Keyword(s):  
Performance Testing ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Food Conversion ◽  
Muscle Area ◽  
Eye Muscle ◽  
Lean Meat ◽  
And Performance ◽  
Daily Gain ◽  
Food Consumed

The following conclusions were obtained from a comparison of growth and carcass characteristics of pigs slaughtered at 150, 200 and 260 lb. liveweight.(a) The ranking of boars at the three weights, according to the quality of their progeny at each weight, was similar for the carcass characteristics, i.e. percentage of lean meat, length, backfat and eye muscle area—but was not associated for the efficiency factors, i.e. daily gain and food conversion. Results from singly-penned progeny pigs confirm that food consumed up to 150 lb. live weight is not indicative of the food consumed between 150 and 200 lb. live weight. A similar result is true for daily gain. It thus does not appear that the results obtained at 150 lb. live weight could be used to represent results at heavier weights and this is particularly true for performance testing when only one animal is concerned. Rather it would appear that if the pigs were raised to a given weight, carcass information at an earlier weight could be obtained on the live pig by ultrasonic means and by subjective estimates, whilst food conversion and daily gain could be calculated exactly at any live weight.(b) The weights of the different cuts as a percentage of the side weight does not appear to change much between slaughter weights. The carcass becomes less lean as the slaughter weight increases and this difference in leanness is more observable between the 200 and 260 lb. weights than between the 150 and 200 lb. weights. In these ranges at least as much lean as fat is put on in the shoulder and ham but more fat than lean is put on in the back and in the streak. For example, between 200 and 260 lb., 5 lb. of lean to 9 lb. of fat is added in the back cut.(c) For all cuts and for both sexes, the percentage of lean meat added in the range 200–260 lb. live weight is less than that for the range 150–200 lb. live weight. This difference is more severe for hogs, especially in the back cut. The sex difference (in favour of the leaner gilt) becomes more pronounced at the heavier weight range. This is not so obvious in the ham but is marked in the shoulder and streak and particularly in the back. 3·9 lb. of food is required to put on 1 lb. of live weight between 150 and 200 lb., whilst 4·3 lb. of food is needed for each 1 lb. gain between 200 and 260 lb. live weight.(d) Percentage of lean meat prediction equations fitted to the data at the three weights are of equal accuracy. In all cases the reduction in variance is highly significant and the percentage of lean meat of a pig can be estimated with a standard error of approximately 2% of carcass weight.

A COMPARISON OF GROWTH AND CARCASS CHARACTERISTICS OF PUREBRED SHORTHORN AND CROSSBRED BEEF STEERS

1964 ◽  
Vol 44 (3) ◽  
pp. 249-256 ◽  
Author(s):  
M. Hidiroglou ◽  
L. A. Charette ◽  
J. S. Patterson
Keyword(s):  
Growth Rate ◽  
Carcass Traits ◽  
Carcass Characteristics ◽  
Live Weight ◽  
The Other ◽  
Carcass Weight ◽  
Beef Steers ◽  
Eye Muscle

The influence of breed of sire on carcass traits was examined by studying data collected on 134 steers produced by mating Shorthorn cows with Shorthorn, Angus, Hereford, and Charolais bulls. The steers were fed out in two groups: one group was slaughtered at 18 to 23 months as they reached a live weight of 900–1000 lb and the other group at approximately 30 months of age. In each group the steers sired by Charolais bulls gained more rapidly, possessed more bone, produced heavier carcass weight, and showed largest eye muscle measurements. There were no appreciable differences among the crosses within the sire groups represented by the British breeds except that Hereford × Shorthorn surpassed Angus × Shorthorn and Shorthorn in growth rate significantly and for a slight superiority in marbling for the Angus compared with the Shorthorn.

scholarly journals Naringin supplementation affects performance, carcass traits, meat quality and oxidative stability of finishing pigs

2020 ◽  
Vol 50 (1) ◽  
pp. 78-87
Author(s):  
Q Wang ◽  
J Wang ◽  
R.L. Qi ◽  
X.Y. Qiu ◽  
Q Sun ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Mrna Expression ◽  
Meat Quality ◽  
Carcass Traits ◽  
Carcass Characteristics ◽  
The Other ◽  
Pork Quality ◽  
Finishing Pigs ◽  
Muscle Area ◽  
Eye Muscle

Naringin is a major flavanone derivate that has many important biological functions in animals. However, its effect on pigs is unknown. The aim of this study was to investigate the effect of naringin supplementation on performance, carcass traits, meat quality and oxidative stability in finishing pigs. Ninety-six pigs, with an average initial body weight of 66.2 ± 0.63 kg, were randomly divided into four groups. One group was fed a basal diet without supplementation (control), and the three others were fed diets supplemented with 0.5, 1.0 or 1.5 g naringin /kg DM of feed for 50 days. Each treatment was replicated six times with four pigs per replicate. Feed and water were available ad libitum. The 0.5 g/kg naringin treatment group had an improved loin eye muscle area, reduced serum triglycerides and were leaner compared with the other groups. Pigs in the 1.5 g/kg naringin treatment had higher pH45min values and inosine monophosphate concentrations, and lower MyHC IIb mRNA expression in muscle than the other groups. MyHC IIa mRNA expression was significantly up-regulated in all naringin-supplemented diet groups. Naringin significantly increased superoxide dismutase (SOD) activity and total anti-oxidative capacity in meat, as well as SOD and glutathione peroxidase activity in the liver. These results indicate that the dietary addition of naringin at 0.5 g/kg improved carcass characteristics, while 1.5 g/kg improved the oxidative stability and pork quality in finishing pigs. Keywords: antioxidant capacity; carcass characteristics; naringin-supplemented diets; pork quality

The food intake, performance and carcass characteristics of two pig genotypes grown to 120 kg live weight

1993 ◽  
Vol 57 (03) ◽  
pp. 473-481
Author(s):  
S. A. Chadd ◽  
D. J. A. Cole ◽  
J. R. Walters
Keyword(s):  
Live Weight ◽  
Dry Weight ◽  
Good Growth ◽  
Large White ◽  
Muscle Area ◽  
Eye Muscle ◽  
Randomized Design ◽  
Ad Libitum ◽  
Daily Intakes ◽  
Access To Food

AbstractUsing a completely randomized design, 72 individually penned pigs, comprising two genotypes (Masterbreeders Mastergilt × Large White and Sovereign × Large white progeny) with equal numbers of boars and gilts, were given foodad libitumfrom 25 to 60 kg live weight. From 60 to 120 kg one-third of the pigs continued to be given foodad libitumwhilst the remainder were given one of two levels of restriction (0.85 and 0.925 of maintenance energy × 3.5). Diets were calculated to provide 13.8 and 13.0 MJ digestible energy (DE) per kg air-dry weight for growing and finishing phases respectively. Ultrasonic measurements of backfat at the P2 site were made at 10 kg intervals from 60 to 120 kg live weight and carcass measurements taken at slaughter. Complete dissection of ham joints was carried out. Predictedad libitumintakes were based on established equations but daily intakes were much lower than these values and no treatment provided food restriction compared with them. Daily DE intakes (mean of both genotypes) obtained at 25, 60, 90 and 120 kg live weight were 204, 30.7, 36.2, and 414 MJ (i.e. 3.5, 3.1, 2.9 and 2.7 × maintenance). During the growing (25 to 60 kg live weight) and finishing (60 to 120 kg live weight) periods boars grew faster (P&lt; 0.01 andP&lt; 0.001) than gilts (881v.827 and 944v.806 g/day) with corresponding improvements in food conversion ratio (P&lt; 0.001). Boars had lower killing-out proportions (0.787v.0.801;P&lt; 0.001). Mean P2 values for boars and gilts were 13.2 and 13.9 mm respectively (excluding skin). Greater quantities of muscle were found in the hams of boars than gilts (662.7v.642.3 kg;P&lt; 0.05) but no difference between the sexes for ‘eye muscle’ area was observed (43.3v.45.0 cm2). Results show the apparent potential of modern hybrids to achieve good growth rates despite moderate food intakes and their ability, even when given continuous access to food, to produce very lean carcasses at relatively heavy slaughter weights.

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