Effect of Pre-Slaughter Dietary Stress on the Carcass Characteristics and Palatability of Pork

Efficiency of Conversion of Protein, Energy and Carbon in Pigs Restricted Late in the Fattening Period

“…Previous nitrogen bahnc6 *btk'in this laboratory demoistrated that 5-month-old pigs .kept on maintenance rations could store considerable protein without gaining weight (7). This was recently confirmed by Zessin et al (20)-, who found a greater percentage of lean cuts when pigs were maintained at constant weight fof 4 weeks prior to slaughter.…”

The effect of two feeding systems for growing pigs on growth performance, carcass and meat quality

“…The animals' growth rate in both experimental groups was relatively high, but a significantly higher daily weight gain and slightly poorer feed conversion ratio was observed in the case of fatteners fed ad libitum in the entire period of the study. Zessin et al (1961), Blanchard (1995) and Wood et al (1998) reported similar results.…”

“…It is related to, among others, intramuscular fat content (Zessin et al, 1961;Wood et al, 1998). A slightly higher but non-significant content of intramuscular fat was found in our study in pigs fed ad libitum, which is corroborated by the results reported by Zessin et al (1961), Blanchard (1995), Wood et al (1998). There are several reports that intramuscular fat content enhances the juiciness while biting and chewing, as it stimulates salivation (Wood et a l , 1998).…”

“…Moreover, Zessin et al (1961) showed that a reduced content of intramuscular fat in the longissimus dorsi muscle resulted simultaneously in a reduction in the subcutaneous fat content, and consequently, during culinary treatment of the meat, significantly deteriorated tenderness, juiciness, and aroma. This was also confirmed by the results of the authors' studies as well as those reported by Blanchard (1995) and Wood et al (1998), concerning the more advantageous effect of the ad libitum feeding of pigs on fattening and slaughter traits, and meat quality.…”

“…Feeding is one of the most important environmental factors having a major effect on fattening and slaughter traits as well as meat quality (Zessin et al, 1961;Fandrejewski, 1995Fandrejewski, , 1999Wood et al, 1998). A subject of research work can be found in the available literature that indicates that the system of pig nutri tion can have an important impact on animal productivity, carcass morphologi cal composition and meat value (Blanchard, 1995;Wood et al, 1998).…”