Effect of growth rate on live performance, carcass and green thigh traits of finishing Italian heavy pigs

Abstract

This study aimed at investigating the effects of growth rate (GR) on live performance, carcass and dressed green ham (DRHAM) traits of finishing heavy pigs managed in accordance with the regulations governing the production of Protected Denomination of Origin (PDO) dry-cured hams. Data were obtained from 233 crossbred pigs restrictively fed from 90 to 165 kg BW. Individual BW, daily feed intake, and weights of carcass and main cuts were recorded. Thighs were measured for subcutaneous fat thickness, analysed for fatty acid composition of subcutaneous fat, and dry-cured hams were weighed. Records were classified according to GR quartile, calculated using the residuals of a statistical model that included the effects of pen, sex and diet. Data were analysed using the same model with the addition of the effect of GR quartile. Average GR ranged from 578 in the first quartile to 748 g/d in the fourth. Final BW and weights of carcass, DRHAM and dry-cured ham increased as the GR quartile increased (p < .01). An increase in GR improved feed efficiency linearly (p < .001) and tended to increase the thickness of subcutaneous fat of DRHAM, whereas seasoning losses decreased linearly with increasing average GR. In conclusion, targeting the GR of finishing pigs at a minimum of 750 g/d and consequently increasing final BW to around 175–180 kg may be a way to improve feed efficiency and some quality traits of DRHAM

Pre-Slaughter Sources of Fresh Meat Quality Variation: The Case of Heavy Pigs Intended for Protected Designation of Origin Products

“…This increase is driven by both the dilution of fixed production cost over more weight per pig and the improvement of genetic selection of lean-type pigs [ 4 ]. Several studies evaluated the effects of greater slaughter weights on profitability, carcass quality, primal cuts yield, and pork quality (e.g., [ 5 , 6 , 7 , 8 , 9 , 10 ]); however, only in a few studies the slaughter weight considerably exceeded 125 kg [ 5 , 10 ]. This framework results in a pronounced lack of knowledge concerning the quality of the fresh meat of heavy pigs, and in particular on how pork quality of this productive category may be affected by pre-slaughter stressors under conventional conditions.…”

The Implications of Changing Age and Weight at Slaughter of Heavy Pigs on Carcass and Green Ham Quality Traits

“…To fulfil the requirements of the current product specifications for Italian PDO dry-cured ham production (i.e., at least 9 months SA and 160 ± 16 kg SW) [ 6 ], farmers are forced to apply a restrictive medium-protein feeding regime [ 15 ]. However, the degree of restriction is heterogeneous across farms, as feed allowance adopted by the farmers largely depends on their own experience.…”

“…Product specifications of Italian Protected Designation of Origin (PDO) dry-cured hams set the minimum SA and SW to 9 months and 160 ± 16 kg, respectively [ 5 , 6 ]. To fulfil these requirements, the average daily gain (ADG) from birth to slaughter must be constrained to 0.60–0.70 kg/d.…”

“…This leads to the adoption of restricted feeding strategies based on medium protein diets [ 7 ]. However, the supply of increasingly lean pig lines results in a growing proportion of hams that do not meet the industry quality standards [ 6 , 8 ]. An adjustment in SW and SA can result in higher carcass fatness and better ham characteristics [ 3 , 9 ].…”

Influence of Slaughter Weight and Sex on Growth Performance, Carcass Characteristics and Ham Traits of Heavy Pigs Fed Ad-Libitum

“…In the Italian dry-cured ham production circuits, an SW of 160 ± 16 kg and a minimum age of nine months are indicated by the official production guidelines [ 6 ]. To comply with these prescriptions with modern pig genotypes, restricted feeding is required [ 7 ]. However, this is an inefficient strategy, and a progressive increase in SW has also been observed in this production system INEQ [ 8 ].…”