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A note on composition changes in pig carcasses due to live-weight loss

Published online by Cambridge University Press:  02 September 2010

N. W. Godfrey,
P. G. Frapple,
A. M. Paterson and
H. G. Payne
N. W. Godfrey
Affiliation:
Department of Agriculture, Baron-Hay Court, South Perth, Western Australia, 6151
P. G. Frapple
Affiliation:
Department of Agriculture, Baron-Hay Court, South Perth, Western Australia, 6151
A. M. Paterson
Affiliation:
Department of Agriculture, Baron-Hay Court, South Perth, Western Australia, 6151
H. G. Payne
Affiliation:
Department of Agriculture, Baron-Hay Court, South Perth, Western Australia, 6151
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Abstract

Growing pigs were fed either ad libitum to 85 kg live weight, or ad libitum to 95 kg and then half maintenance until their live weight was reduced to 85 kg, when both groups were slaughtered. The middles were divided into eye, wedge and belly dorso-ventral portions and dissected. The carcasses of pigs which lost live weight before slaughter had less fat in the wedge, and less fat and muscle in the belly. They also had a greater proportion of the total middle fat and muscle in the eye portion, less fat in the wedge and less muscle in the belly portion.

Keywords

carcass compositionpigsweight losses

Information

Type
Research Article
Information
Animal Production , Volume 53 , Issue 2 , October 1991, pp. 243 - 245
Copyright
Copyright © British Society of Animal Science 1991

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