scholarly journals Growth Efficiency, Carcass Quality Characteristics and Profitability of Finishing Pigs Slaughtered at 130 vs. 110Kg

2006 ◽  
Vol 48 (4) ◽  
pp. 493-502 ◽  
Keyword(s):  
Growth Efficiency ◽  
Quality Characteristics ◽  
Carcass Quality ◽  
Finishing Pigs

scholarly journals The influence of genotype, sex, and dietary lysine on carcass quality characteristics of 230 and 280 lb finishing pigs

1992 ◽  
pp. 102-105
Author(s):  
S R Stuewe ◽  
K G Friesen ◽  
Jim L Nelssen ◽  
Robert D Goodband ◽  
Michael D Tokach ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Carcass Quality ◽  
Finishing Pigs

scholarly journals Effects of Dietary Energy Level on Growth Efficiency and Carcass Quality Traits of Finishing Pigs

2010 ◽  
Vol 52 (3) ◽  
pp. 191-198 ◽  
Author(s):  
Duck-Min Ha ◽  
Gap-Don Kim ◽  
Jeong-Cheol Han ◽  
Jin-Yeun Jeong ◽  
Man-Jong Park ◽  
...  
Keyword(s):  
Energy Level ◽  
Growth Efficiency ◽  
Carcass Quality ◽  
Quality Traits ◽  
Dietary Energy ◽  
Finishing Pigs

Development of meat and carcass quality characteristics in Iberian pigs reared outdoors

Meat Science ◽  
1999 ◽  
Vol 52 (3) ◽  
pp. 315-324 ◽  
Author(s):  
A.I Mayoral ◽  
M Dorado ◽  
M.T Guillén ◽  
A Robina ◽  
J.M Vivo ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Carcass Quality

scholarly journals Seasonal and year dynamics in the quality characteristics in pig carcasses

2016 ◽  
Vol 32 (4) ◽  
pp. 341-352 ◽  
Author(s):  
Jivko Nakev ◽  
Teodora Popova ◽  
Maya Ignatova ◽  
Penka Marinova ◽  
Tania Nikolova
Keyword(s):  
Carcass Characteristics ◽  
Quality Characteristics ◽  
Commercial Production ◽  
The Other ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Finishing Pigs ◽  
Lean Meat ◽  
Fat Thickness ◽  
Pig Carcasses

The aim of our study was to assess the dynamics of the characteristics in pig carcasses as affected by the season and year of slaughter. A total of 106 027 carcasses of growing-finishing pigs of commercial production, slaughtered in the same abattoir in 2014 and 2015 were included in the study. The carcasses were classified using UltraFOM 200 device, as the characteristics controlled were back-fat thickness at two locations and the depth of m. Longissimus dorsi. These measurements were used to further determine the lean meat percentage. The results of the study showed significant differences in the dynamics of changes of carcass characteristics during the seasons and the years. The highest lean meat percentage was found in summer (56.48%), followed by spring (56.34%), autumn (56.29%) and winter (56.10%). On the other hand, the pigs slaughtered in winter displayed highest carcass weight and back-fat thickness at both locations.

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