Influence of Slaughter Weight and Sex on Growth Performance, Carcass Characteristics and Ham Traits of Heavy Pigs Fed Ad-Libitum
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Pig Housing, Rearing and Slaughtering
2.2. Diets and Feeding
2.3. Slaughter and Evaluation of Carcass and Green Ham Traits
2.4. Statistical Analysis
3. Results
3.1. Growth Performance and Main Carcass Characteristics
3.2. Wholesale Cuts Weights and Proportions
3.3. Green and Trimmed Ham Characteristics
4. Discussion
4.1. Growth Performance and Feed Efficiency
4.2. Carcass Traits
4.3. Commercial Cuts
4.4. Ham Traits
4.5. Sex Effects
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Ingredient | Early Finishing (90 to 120 kg Body Weight) | Late Finishing (120 kg Body Weight upwards) |
---|---|---|
Corn grain | 361.8 | 398.9 |
Wheat grain | 240.0 | 238.0 |
Barley grain | 100.0 | 100.0 |
Soybean meal 48% (solv. ex.) | 196.0 | 143.0 |
Wheat bran | 26.5 | 7.5 |
Wheat middlings | - | 40.0 |
Cane molasses | 20.0 | 22.5 |
Lard | 20.0 | 20.0 |
Dried sugar beet pulp | - | - |
Calcium carbonate | 15.0 | 13.0 |
Dicalcium phosphate | 4.5 | 2.0 |
Sodium chloride | 3.0 | 3.0 |
Sodium bicarbonate | 2.5 | 2.5 |
Vitamin and mineral premix a | 2.0 | 2.0 |
Grapeseed meal | 7.0 | 7.0 |
Choline, liquid, 75% b | 0.5 | 0.3 |
L-Lysine c | 1.0 | 0.3 |
DL-Methionine d | 0.2 | 0.1 |
L-Thryptophan, 49% e | - | - |
Class of Slaughter Weight (SWC), kg | Sex | Sex × SWC | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Items | <165 | 165 to 180 | 180 to 210 | >210 | SEM 1 | p-Linear2 | Gilts | Barrows | SEM 1 | p | p |
Pigs, n. | 26 | 41 | 82 | 10 | - | - | 72 | 87 | - | - | - |
230 d-old pigs, n. | 23 | 29 | 24 | 1 | - | - | 32 | 45 | - | - | - |
258 d-old pigs, n. | 3 | 12 | 58 | 9 | - | - | 40 | 42 | - | - | - |
Average age at slaughter, d | 235 | 238 | 249 | 262 | - | - | 246 | 244 | - | - | - |
Live performances: | |||||||||||
Initial body weight | 86.0 | 95.4 | 97.7 | 105.0 | 3.4 | <0.001 | 95.3 | 96.7 | 6.3 | 0.48 | 0.85 |
Slaughter weight (SW), kg | 153.8 | 172.7 | 193.1 | 214.6 | 3.2 | <0.001 | 182.9 | 184.3 | 5.7 | 0.027 | 0.94 |
Feed intake, g/d | 2880 | 3130 | 3412 | 3835 | 130 | <0.001 | 3287 | 3342 | 241 | 0.45 | 0.64 |
Average daily gain, g/d | 821 | 874 | 959 | 1074 | 50 | <0.001 | 944 | 920 | 96 | 0.42 | 0.18 |
Gain: feed | 0.283 | 0.279 | 0.280 | 0.279 | 0.009 | 0.72 | 0.286 | 0.275 | 0.018 | 0.043 | 0.21 |
Post mortem performances: | |||||||||||
Carcass weight, kg | 125.9 | 142.0 | 159.8 | 178.1 | 2.9 | <0.001 | 150.3 | 152.6 | 5.4 | 0.16 | 0.97 |
Carcass yield, % | 81.8 | 82.2 | 82.7 | 83.0 | 0.60 | 0.043 | 82.1 | 82.8 | 1.1 | 0.039 | 0.31 |
Carcass backfat depth 3, mm | 36.2 | 40.6 | 46.3 | 50.4 | 2.3 | <0.001 | 42.4 | 44.3 | 4.2 | 0.13 | 0.30 |
Lean meat g/kg | 51.7 | 49.6 | 46.6 | 42.8 | 1.7 | <0.001 | 48.0 | 47.4 | 3.1 | 0.53 | 0.023 |
Wholesale cuts weight, kg: | |||||||||||
Total cuts 4 | 91.3 | 103.1 | 115.7 | 128.0 | 2.1 | <0.001 | 108.9 | 110.2 | 3.8 | 0.25 | 0.73 |
Primal lean cuts | 66.2 | 74.2 | 81.3 | 88.5 | 1.6 | <0.001 | 77.7 | 77.5 | 3.0 | 0.84 | 0.62 |
Primal fat cuts | 25.1 | 28.9 | 34.4 | 39.4 | 1.3 | <0.001 | 31.2 | 32.7 | 2.5 | 0.043 | 0.89 |
Wholesale cuts yield, g/kg: | |||||||||||
Total cuts 4 | 725 | 727 | 724 | 718 | 5.1 | 0.15 | 725 | 722 | 9.5 | 0.40 | 0.48 |
Lean cuts | 526 | 523 | 509 | 497 | 7.6 | <0.001 | 519 | 509 | 14.3 | 0.026 | 0.58 |
Fat cuts | 199 | 204 | 215 | 221 | 7.3 | 0.001 | 206 | 213 | 13.7 | 0.08 | 0.64 |
Class of Slaughter Weight (SWC), kg | Sex | Sex × SWC | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Items | <165 | 165 to 180 | 180 to 210 | >210 | SEM 1 | p-Linear2 | Gilts | Barrows | SEM 1 | p | p |
Wholesale cuts, kg: | |||||||||||
Loins and ribs | 19.1 | 21.4 | 22.9 | 24.8 | 5.9 | <0.001 | 22.4 | 21.8 | 1.1 | 0.06 | 0.98 |
Shoulders | 16.7 | 18.6 | 20.5 | 22.3 | 0.5 | <0.001 | 19.4 | 19.6 | 1.0 | 0.44 | 0.42 |
Green hams | 30.5 | 34.1 | 37.9 | 41.4 | 0.8 | <0.001 | 35.9 | 36.1 | 1.5 | 0.64 | 0.48 |
Trimmed hams 3 | 24.8 | 27.8 | 30.4 | 32.9 | 0.7 | <0.001 | 29.0 | 29.0 | 1.2 | 0.89 | 0.43 |
Trimming loss 3 | 5.7 | 6.3 | 7.5 | 8.5 | 0.3 | <0.001 | 6.9 | 7.1 | 0.6 | 0.37 | 0.93 |
Backfat | 15.7 | 18.0 | 21.0 | 24.4 | 0.7 | <0.001 | 19.7 | 19.9 | 1.3 | 0.66 | 0.94 |
Belly | 9.4 | 10.9 | 13.4 | 15.0 | 0.8 | <0.001 | 11.5 | 12.9 | 1.5 | 0.005 | 0.50 |
Wholesale Cut Yields, g/kg Carcass: | |||||||||||
Loins and ribs | 152 | 151 | 143 | 140 | 3.7 | <0.001 | 150 | 143 | 6.9 | 0.003 | 0.99 |
Shoulders | 133 | 131 | 128 | 125 | 2.7 | 0.010 | 130 | 129 | 5.6 | 0.72 | 0.59 |
Green hams | 242 | 240 | 237 | 232 | 3.5 | 0.003 | 239 | 237 | 6.5 | 0.16 | 0.26 |
Trimmed legs | 197 | 196 | 190 | 184 | 3.3 | <0.001 | 194 | 190 | 6.1 | 0.11 | 0.33 |
Ham trimming loss 3 | 44.9 | 44.3 | 47.1 | 47.5 | 1.9 | 0.09 | 45.9 | 46.1 | 3.6 | 0.83 | 0.91 |
Backfat | 124 | 127 | 131 | 137 | 3.8 | <0.001 | 131 | 129 | 6.7 | 0.61 | 0.88 |
Belly | 75 | 77 | 84 | 84 | 5.3 | 0.04 | 75.6 | 84.0 | 9.9 | 0.006 | 0.22 |
Class of Slaughter Weight (SWC), kg | Sex | Sex × SWC | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Items | <165 | 165 to 180 | 180 to 210 | >210 | SEM 1 | p-Linear2 | Gilts | Barrows | SEM 1 | p | p |
Trimmed ham, kg | |||||||||||
slaughter house (SH) | 12.3 | 13.8 | 15.1 | 16.4 | 0.3 | <0.001 | 14.4 | 14.4 | 0.6 | 0.96 | 0.44 |
ham factory (HF) 3 | 11.9 | 13.2 | 14.4 | 15.7 | 0.3 | <0.001 | 13.8 | 13.8 | 0.6 | 0.86 | 0.65 |
losses at the HF 3, kg | 0.44 | 0.58 | 0.68 | 0.70 | 0.07 | <0.001 | 0.58 | 0.62 | 0.14 | 0.33 | 0.21 |
losses at the HF 3, g/kg | 35.6 | 42.0 | 44.5 | 43.2 | 0.49 | 0.11 | 40.1 | 42.5 | 0.93 | 0.41 | 0.39 |
Green ham quality traits: | |||||||||||
Round shape 4 | 1.35 | 1.58 | 1.95 | 2.57 | 0.40 | 0.002 | 2.04 | 1.68 | 0.76 | 0.12 | 0.20 |
Veining 5 | 1.73 | 1.64 | 1.43 | 1.12 | 0.41 | 0.12 | 1.40 | 1.57 | 0.76 | 0.45 | 0.95 |
Haemorrhage 6 | 0.15 | 0.37 | 0.25 | 0.50 | 0.22 | 0.23 | 0.46 | 0.17 | 0.46 | 0.037 | 0.12 |
Visible marbling 7 | 0.84 | 0.90 | 0.73 | 0.73 | 0.33 | 0.65 | 0.56 | 1.04 | 0.61 | 0.011 | 0.14 |
Meat colour 8 | −0.63 | −0.69 | −0.64 | −0.56 | 0.61 | 0.88 | −0.81 | −0.44 | 1.14 | 0.29 | 0.28 |
Fat cover score 9 | 0.20 | 0.41 | 1.09 | 1.20 | 0.69 | 0.09 | 0.71 | 0.74 | 1.28 | 0.94 | 0.52 |
Subcutaneous fat, mm | |||||||||||
P1 position 10 | 29.5 | 30.6 | 34.1 | 32.6 | 3.1 | 0.20 | 30.6 | 32.7 | 5.9 | 0.23 | 0.92 |
P2 position 11 | 6.6 | 6.4 | 7.0 | 7.7 | 0.4 | 0.005 | 7.05 | 6.83 | 0.8 | 0.39 | 0.35 |
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Malgwi, I.H.; Giannuzzi, D.; Gallo, L.; Halas, V.; Carnier, P.; Schiavon, S. Influence of Slaughter Weight and Sex on Growth Performance, Carcass Characteristics and Ham Traits of Heavy Pigs Fed Ad-Libitum. Animals 2022, 12, 215. https://doi.org/10.3390/ani12020215
Malgwi IH, Giannuzzi D, Gallo L, Halas V, Carnier P, Schiavon S. Influence of Slaughter Weight and Sex on Growth Performance, Carcass Characteristics and Ham Traits of Heavy Pigs Fed Ad-Libitum. Animals. 2022; 12(2):215. https://doi.org/10.3390/ani12020215
Chicago/Turabian StyleMalgwi, Isaac Hyeladi, Diana Giannuzzi, Luigi Gallo, Veronika Halas, Paolo Carnier, and Stefano Schiavon. 2022. "Influence of Slaughter Weight and Sex on Growth Performance, Carcass Characteristics and Ham Traits of Heavy Pigs Fed Ad-Libitum" Animals 12, no. 2: 215. https://doi.org/10.3390/ani12020215
APA StyleMalgwi, I. H., Giannuzzi, D., Gallo, L., Halas, V., Carnier, P., & Schiavon, S. (2022). Influence of Slaughter Weight and Sex on Growth Performance, Carcass Characteristics and Ham Traits of Heavy Pigs Fed Ad-Libitum. Animals, 12(2), 215. https://doi.org/10.3390/ani12020215