Alternative Market Weights for Swine. II. Carcass Composition and Meat Quality

Martin, A. H.; Sather, A. P.; Fredeen, H. T.; Jolly, Robert W.

doi:10.2527/jas1980.504699x

Cited by 51 publications

(60 citation statements)

References 4 publications

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“…These results are in agreement with those obtained with market weight pigs by Wood et al (1986) who found that the concentration of the lipid and water in the M. longissimus increased and decreased, respectively, as fat thickness increased. The present results for sows agree with those of Martin et al (1980) For personal use only.…”

supporting

confidence: 83%

“…Although the sows in this trial varied widely in carcass weight and backfat thickness (Table 2), the degree ofassociation between muscle quality characteristics and carcass measurements was very weak and the association between chemical components in the lean and the loin and ham muscle quality was also relatively low ( of Martin et al (1980) and Kempster et al (1986) (Aziz et al 1993a,b) …”

Section: Meat Qualitymentioning

confidence: 99%

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Effects of backfat thickness and carcass weight on the chemical composition and quality of the meat from culled sows

Aziz¹,

Ball²

1995

Can. J. Anim. Sci.

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. Effects of backfat thickness and carcass weight on the chemical composition and quality of the meat from culled sows. Can. J. Anim. . A total of 204 sows, ranging in carcass weight from 73 to 279 kgandbacffat thickness from 6.5 to 67.6 mm, were slaughtered and separated into four WC from < 119.9 kg to > 200 kg ca.cui weight in 210 kg increments and four FC from ( 13.9 mm to > 32 mm bacKat depth (probe-fat) in 9-mm increments' Depth of fal (probe fat) and lean (probe lean) was measured between the 3rd and 4th last ribs 7 cm from the midline using an eleitronic pro[e. (Siemens et al. 1989) but the correlations between muscle quality and carcass characteristics are relatively low (Kempster et al. 1984). Kempster et al. (1986) found that muscle colour and drip loss were not affected by the carcass weight group, whereas meat from leaner carcasses had higher drip loss but had no effect on muscle colour. The minor effect of fatness on muscle colour found by Kempster et al. (1986) was similar to the results of Kempster et al. (1984) and Fjelkner-Modig (1985) who noted a non-significant correlation between fat thickness and muscle colour.Although there are numerous reports for growing pigs on the relationships between physical carcass measurements' chemical composition of meat and meat quality, very few exist for slaughter sows. Because most of the meat from sows

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supporting

confidence: 83%

Section: Meat Qualitymentioning

confidence: 99%

Effects of backfat thickness and carcass weight on the chemical composition and quality of the meat from culled sows

Aziz¹,

Ball²

1995

Can. J. Anim. Sci.

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“…1 and 2). The lack of effect of sex on cut weight was also observed by other authors for ham (Latorre et al, 2004;Correa et al, 2006;Latorre et al, 2008;Peinado et al, 2008), shoulder, loin, and boston butt (Cisneros et al, 1996a;Peinado et al, 2008), and side plus spareribs (Martin et al, 1980;Cisneros et al, 1996a) from pigs slaughtered between 107 and 140kg live weight. However, some studies reported higher loin values for gilts (Latorre et al, 2004;Correa et al, 2006;Latorre et al, 2008).…”

Section: Resultsmentioning

confidence: 48%

“…Some attempts have been made to evaluate the effect of higher slaughter weights on profitability, carcass quality, primal cut yield (Pinheiro et al, 1983;Irgang and Protas, 1986a;Irgang and Protas, 1986b;Santos Filho et al, 2001) and pork quality (Sutton et al, 1997;Candek-Potokar et al, 1998;Monin et al, 1999;Latorre et al, 2004;Correa et al, 2006); however, few have evaluated pigs slaughtered with more than 125kg live weight. The genetic improvement has changed carcass composition in terms of weight and yield of cuts.…”

Section: Introductionmentioning

confidence: 99%

Meat quality and cut yield of pigs slaughtered over 100kg live weight

Bertol

Oliveira

Coldebella

et al. 2015

Arq. Bras. Med. Vet. Zootec.

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Meat quality and cut yield of pigs slaughtered between 100 and 150kg live weight were evaluated. Pigs (417 Agroceres PIC barrows and gilts) were fed a daily allowance of 2.8kg per head from 80kg until 100.71±0.85, 118.58±0.99, 134.07±1.18 or 143.90±1.24kg live weight. Seventy-one pigs were used for the evaluation of primal and subprimal cuts. There was no interaction between sex and slaughter weight for any of the evaluated parameters. Ham, shoulder, and loin weights linearly increased (P<0.01; R²: 84.3-93.2%) with increasing slaughter weight, which, however, had little effect on primal cuts meat yield. Increasing slaughter weight promoted a linear (P<0.05) and a quadratic (P<0.01) increase of red/green coordinate (a* value) of the loin and ham, respectively. Shear force showed a quadratic response (P<0.05), with minimum value estimated at 122kg slaughter weight. It was concluded that, under the applied management, increasing slaughter weight increased the volume of meat, but had little effect on meat yield. The meat of pigs slaughtered at heavier weights showed more intense red color and the same intramuscular fat content as lighter pigs, while tenderness was slightly affected.Keywords: feed restriction, pork production, heavy hogs, carcass grading RESUMO

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“…Além do maior rendimento de carcaça, o abate de suínos mais pesados resulta em maior rendimento dos cortes, como verificado por Martin et al (1980), que constataram aumento na área de olho-de-lombo e no comprimento de carcaça de animais abatidos com peso superior a 95 kg.…”

Section: Introductionunclassified

Níveis de treonina digestível em rações para suínos machos castrados de alto potencial genético na fase dos 95 aos 125 kg

Santos¹,

Donzele²,

Oliveira³

et al. 2010

R. Bras. Zootec.

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RESUMO -Este estudo foi realizado para avaliar o efeito dos níveis de treonina digestível na dieta sobre o desempenho e a composição da carcaça de suínos machos castrados de alto potencial genético para deposição de carne. Oitenta suínos com peso inicial de 95,87 ± 1,26 kg foram distribuídos em delineamento experimental de blocos ao acaso, com cinco níveis de treonina digestível (0,470; 0,497; 0,528; 0,557 e 0,587%, correspondentes às relações treonina digestível:lisina digestível de 58,0; 61,0; 65,0; 69,0 e 73,0%, respectivamente), cada um com oito repetições e dois animais por unidade experimental. As rações experimentais e a água foram fornecidas à vontade até o final do período experimental, quando os animais atingiram 125,26 ± 2,59 kg. Os níveis de treonina digestível das rações não influenciaram o consumo diário de ração e o ganho de peso dos animais, mas tiveram efeito quadrático sobre a conversão alimentar, que melhorou até o nível estimado de 0,526% de treonina na ração. O consumo diário de treonina digestível aumentou de forma linear de acordo com os níveis desse aminoácido na ração. Os níveis de treonina digestível da ração não influenciaram o peso de carcaça, a quantidade de carne, a espessura de toucinho no ponto P 2 e a deposição diária de carne. O nível de treonina digestível de 0,526%, correspondente a uma relação de 65% com a lisina digestível e a um consumo de treonina digestível de 18,49 g/dia, proporciona os melhores resultados de conversão alimentar em suínos machos castrados de alto potencial genético na fase dos 95 aos 125 kg. did not influence daily feed intake and weight gain, but had a quadratic effect on feed conversion, which improved up to the estimated level of 0.526% threonine in the diet. The daily digestible threonine intake increased linearly according to the levels of this amino acid in the diet. The digestible threonine levels did not influence carcass weight, lean meat gain, back fat thickness at P 2 and daily lean meat deposition. The 0.526% digestible threonine level, corresponding to a ratio of 65% digestible lysine and 18.49 g/day digestible threonine intake, lead to the best feed conversion results for high genetic potential barrows, in the phase from 95 to 125 kg.Key Words: aminoacids, carcass, genotype, late finishing, nutrition, performance IntroduçãoAs novas linhagens de suínos comercializadas atualmente apresentam alto potencial de deposição de carne na carcaça, o que possibilita abater animais com peso superior a 95 kg sem alterar significativamente o desempenho dos animais.O abate desses animais é mais econômico, pois permite processar carcaças mais pesadas e diluir os custos fixos por unidade de peso em maior quantidade de produto, reduzindo R. Bras. Zootec., v.39, n.3, p.526-531, 2010

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Alternative Market Weights for Swine. II. Carcass Composition and Meat Quality

Cited by 51 publications

References 4 publications

Effects of backfat thickness and carcass weight on the chemical composition and quality of the meat from culled sows

Effects of backfat thickness and carcass weight on the chemical composition and quality of the meat from culled sows

Meat quality and cut yield of pigs slaughtered over 100kg live weight

Níveis de treonina digestível em rações para suínos machos castrados de alto potencial genético na fase dos 95 aos 125 kg

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