Effects of Protein, Breed Cross, Sex and Slaughter Weight on Swine Performance and Carcass Traits

Evaluation of the growth performance and carcass characteristics of commercial pigs produced in Quebec

“…as observed with the bacKat thickness on the live animal. These findings are similar to ftose reported by Christian et al (1980), Manin et al (1980, , Godbout and Minvielle (1990) and Ramsey et al (1990), who reported that gilts had less backfat than the castrated males.…”

Use of plasma urea nitrogen as a rapid response criterion to estimate the lysine requirements of growing and lactating pigs

“…Therefore, the dietary amino acid needs for optimum protein deposition depends basically on the body weight (ARC, 1981;, sex Batterham et al. 1985;Yen et al,, 1986a,b;Cromwell et al, 1990, Hansen andLewis, 1993a,b) and genetic characteristics (Christian et al, 1980, Stahly et al, 1991 of the pig. However, current ARC (1981) and recommendations of dietary amino acid requirements do not take into consideration sex or genetic characteristics and give only a value for all pigs over a specific weight range.…”

Production, carcass, and meat quality characteristics of commercial crossbred gilts and barrows fed two different diets

“…Carcass cutability and quality are primarily impacted by sex, breed, age, genetics, and feed efficiency (Bereskin et al, 1978;Christian et al, 1980). Therefore, producers generate a consistent product through effective breeding decisions and improved feeding methods to increase the overall value of the animal.…”

“…In December 2013, the U.S. slaughtered 9.7 million head, For a pork producer to survive the increasing demand, it is important to understand the vital role carcass cutability and quality have in meat production in order to produce an end product that will meet the consumer's needs and expectations. Carcass cutability and quality are primarily impacted by sex, breed, age, genetics, and feed efficiency (Bereskin et al, 1978;Christian et al, 1980). Therefore, producers generate a consistent product through effective breeding decisions and improved feeding methods to increase the overall value of the animal.…”