Optimal Slaughter Weights and Carcass Value for Three Genotypes of Hogs

Boland, Michael A.; Schinckel, A. P.; Preckel, Paul V.; Stocks, Ryan; Neal, S. M.

doi:10.15232/s1080-7446(15)32085-4

Cited by 3 publications

(2 citation statements)

References 15 publications

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“…Gilts had less 10th rib fat ( −.27 cm) and a larger loin eye area (+2.79 cm 2 ) than barrows. Other studies have shown that gilts are leaner than barrows at slaughter weights above 100 kg (Geri et al, 1990;Boland et al, 1993). The genotypes evaluated in this study were from markedly different genetic backgrounds and may have been expected to differ in lean growth potential.…”

Section: Resultsmentioning

confidence: 92%

Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes.

Cisneros

Ellis

McKeith

et al. 1996

Journal of Animal Science

166

125

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Pigs representing two crossbred genotypes, a breeding company hybrid (BCH) and a three breed cross (Hampshire x [Yorkshire x Duroc]) (HYD) were evaluated at five slaughter weights (SLW): 100, 115, 130, 145, and 160 kg. A total of 160 pigs were grown in like-sex (barrows [B] or gilts [G]), like-genotype groups, with four pigs/group, from 60 kg live weight. A corn-soybean meal-based diet was available on an ad libitum basis (15.8% crude protein, 3,300 kcal/kg ME). One-half of the pigs from each group (80 pigs) were slaughtered for carcass and meat quality evaluation. Genotype BCH grew faster, had lower backfat depths in the loin and lumbar regions, and a smaller loin eye area than HYD, but both groups had a similar gain:feed ratio. Few consistent genotype differences in cutting and curing yields and meat quality were observed. Differences between sexes for growth and carcass traits were generally in agreement with previous research; however, the magnitude of the differences was small. There were few nonlinear regressions involving SLW and limited differences between genotypes or sexes in the slopes of the linear regressions. Increases in SLW were associated with increases in feed intake, backfat depth and loin' eye area, and minimal changes in growth rate or gain:feed. Percentage of loin increased and ham, shoulder, and spare rib percentages decreased with slaughter weight. The weight of trimmed, boneless cuts increased with slaughter weight, but percentage trimmed, boneless cuts was reduced. Curing yields for belly increased with slaughter weight. Changes in meat quality with increasing slaughter weight were relatively small. Longissimus lumborum fat content increased and moisture content decreased with slaughter weight. These results suggest that modern genotypes can be slaughtered at live weights up to 160 kg with limited impact on growth performance, commercial meat yields, or meat quality characteristics.

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Section: Resultsmentioning

confidence: 92%

Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes.

Cisneros

Ellis

McKeith

et al. 1996

Journal of Animal Science

166

125

View full text Add to dashboard Cite

show abstract

“…Investigaciones tradicional (5) aprovechando residuos de cosecha y anteriores han demostrado que mediante el análisis algunos forrajes disponibles en la región. En del desenvolvimiento del animal en función de su consecuencia de esto son observados bajos índices peso vivo, es posible establecer la edad ideal de productivos y reproductivos (6), características que sacrificio (16,17). están influenciadas por factores ambientales (7) y genéticos (8,9).…”

Section: Introductionunclassified

OPTIMAL SLAUGHTER MOMENT FOR GUINEA PIG (Cavia porcellus) REARED UNDER DIFFERENT FEED SYSTEMS

Flores

Moscoso

Camero

et al. 2018

Compend. cienc. vet

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The present study aimed to determine the optimal moment of commercial slaughter (OMCS) of guinea pigs (Cavia porcellus) reared in a semi-intensive system under three feeding systems. The study was conducted in the department of Cusco-Peru (Lat: 13 ° 33'06.9 "South, Lon: 71 ° 53'01.2" West). 96 male guinea pigs of Peru genetic line were used, all weaned at 14 days in which they were randomly distributed to each feeding system (FS). FS1 used 100% alfalfa (Medicago sativa), FS2 used alfalfa (Medicago sativa) (50%) and commercial feed (50%), finally the FS3 used 100% commercial feed in its diet. Diet consumption (DC), weight gain (WG), feed conversion (FC) were analised. SA2 showed higher values ? ? (p <0.05) for DC and WG, whereas the FS3 FC was higher (p <0.05) than the others FS. The OMCS for FS1 was at 9, FS2 at 10 and FS3 at 13 weeks, with live weights of 784.91±13.66; 1192.63±13.66 and 1028.59±13.66, where or FS2 showed superiority (p <0.05). The economic merit for FS2 determined that, in addition to promoting better financial return, can generate more production cycles per year.

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The economic and environmental value of genetic improvements in fattening pigs: An integrated dynamic model approach1

Niemi

Sevón-Aimonen

Stygar

et al. 2015

Journal of Animal Science

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The selection of animals for improved performance affects the profitability of pig fattening and has environmental consequences. The goal of this paper was to examine how changes in genetic and market parameters impact the biophysical (feeding patterns, timing of slaughter, nitrogen excretion) and economic (return per pig space unit) results describing pig fattening in a Finnish farm. The analysis can be viewed as focusing on terminal line breeding goals. An integrated model using recursive stochastic dynamic programming and a biological pig growth model was used to estimate biophysical results and economic values. Combining these models allowed us to provide more accurate estimates for the value of genetic improvement and, thus, provide better feedback to animal breeding programs than the traditional approach, which is based on fixed management patterns. Besides the benchmark scenario, the results were simulated for 5 other scenarios. In each scenario, genotype was improved regarding daily growth potential, carcass lean meat content, or the parameters of the Gompertz growth curve (maturing rate [], adult weight of protein [α], and adult weight of lipid mass []). The change in each parameter was equal to approximately 1 SD genetic improvement (ceteris paribus). Increasing , , daily growth potential, or carcass lean meat content increased the return on pig space unit by €12.60, €7.60, €4.10, or €2.90 per year, respectively, whereas an increase in decreased the return by €3.10. The genetic improvement in and resulted in the highest decrease in nitrogen excretion calculated in total or per kilogram of carcass gain but only under the optimal feeding pattern. Simulated changes in the Gompertz growth function parameters imply greater changes in ADG and lean meat content than changes in scenarios focusing on improving ADG and lean meat content directly. The economic value of genetic improvements as well as the quantity of nitrogen excreted during the fattening period largely depends on feeding. Improved genotypes can require changes in pig management pattern. Estimating the influence of the genotype on the nitrogen excretion without considering changes in the management pattern can result in flawed conclusions. To improve overall economic performance and to decrease the environmental footprint of fattening pig production, the pig producer can adjust the herd management pattern according to the pigs' genetics.

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Optimal Slaughter Weights and Carcass Value for Three Genotypes of Hogs

Cited by 3 publications

References 15 publications

Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes.

Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes.

OPTIMAL SLAUGHTER MOMENT FOR GUINEA PIG (Cavia porcellus) REARED UNDER DIFFERENT FEED SYSTEMS

The economic and environmental value of genetic improvements in fattening pigs: An integrated dynamic model approach1

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