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Feasibility of Increasing the Slaughter Weight of Finishing Pigs

이철영|박병철
한국축산학회 (Korean Society of Animal Sciences and Technology)|2011.06|한국축산학회지 (Journal of Animal Science and Technology)|제53권 제3호|pp. 211-222

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참고문헌

키워드

GrowthMeat qualityCarcassFinishing pigSlaughter weight
주제분류축산학

초록

The present review was aimed to assess the feasibility of increasing the slaughter weight(SW) of finishing pigs. Growth performance, including ADG, ADFI and gain:feed, does not change significantly with increasing SW between 110 and 135±5kg in lean-genotype pigs, whereas in non-lean pigs, ADG and gain:feed decrease with increasing SW within the similar range of BW. Backfat thickness(BFT) and marbling of the carcass, which are greater in barrows than in gilts, increase with the increase of SW. The SW could be increased by using a low-energy diet and thereby reducing the rate of fat deposition per weight gain. The yield of the belly increases with the increase of SW, which may be economically significant in Korea. However, yields of some other primal cuts do not change so much as to affect the carcass value. The redness and fat content of the muscle increase slightly with the increase of SW whereas moisture content is minimally influenced by SW. Muscular protein content rarely changes, but sometimes increases slightly, with increasing SW. Other physicochemical characteristics, including lightness, pH, drip loss, and cooking loss of the muscle, are barely influenced by SW. Marbling of fresh loin and ham increases with increasing SW. Sensory characteristics of fresh loin, ham, and belly, including color, aroma, off-flavor, drip, and acceptability, are not influenced significantly by SW. The eating quality of cooked pork also has almost no relation to SW. In conclusion, it is thought that the current SW for moderately lean barrows and gilts can be raised up to 125 and 135kg, respectively, with BFT at these weights predicted to be approximately 24 mm near the last rib, without compromising the meat quality.

Abstract

The present review was aimed to assess the feasibility of increasing the slaughter weight(SW) of finishing pigs. Growth performance, including ADG, ADFI and gain:feed, does not change significantly with increasing SW between 110 and 135±5kg in lean-genotype pigs, whereas in non-lean pigs, ADG and gain:feed decrease with increasing SW within the similar range of BW. Backfat thickness(BFT) and marbling of the carcass, which are greater in barrows than in gilts, increase with the increase of SW. The SW could be increased by using a low-energy diet and thereby reducing the rate of fat deposition per weight gain. The yield of the belly increases with the increase of SW, which may be economically significant in Korea. However, yields of some other primal cuts do not change so much as to affect the carcass value. The redness and fat content of the muscle increase slightly with the increase of SW whereas moisture content is minimally influenced by SW. Muscular protein content rarely changes, but sometimes increases slightly, with increasing SW. Other physicochemical characteristics, including lightness, pH, drip loss, and cooking loss of the muscle, are barely influenced by SW. Marbling of fresh loin and ham increases with increasing SW. Sensory characteristics of fresh loin, ham, and belly, including color, aroma, off-flavor, drip, and acceptability, are not influenced significantly by SW. The eating quality of cooked pork also has almost no relation to SW. In conclusion, it is thought that the current SW for moderately lean barrows and gilts can be raised up to 125 and 135kg, respectively, with BFT at these weights predicted to be approximately 24 mm near the last rib, without compromising the meat quality.

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관련 논문AI추천

Effects of the slaughter weight of non-lean finishing pigs on their carcass characteristics and meat quality김현욱, Chul Young Lee, Dong-Heon Song, Sang-Hyon Oh, Sang Keun Jin, Young-Min Song한국축산학회 · 한국축산학회지2022 · 제64권 제2호Effects of Dietary Energy Level on Growth Efficiency and Carcass Quality Traits of Finishing Pigs김갑돈, 박만종, 박병철, 이철영, 정진연, 주선태, 하덕민, 한정철한국축산학회 · 한국축산학회지2010 · 제52권 제3호Effects of Plane of Nutrition on Growth Performance and Meat Quality Traits in Finishing Pigs박만종, 박병철, 박재홍, 송영민, 이철영, 진상근, 하덕민한국축산학회 · 한국축산학회지2012 · 제54권 제6호Effects of an extra-high slaughter weight and a low-lysine diet on growth and meat quality of finishing gilts손유민, 오상현, 장재철, Chul Young Lee, Eun-Yeong Lee, Seon-Tea Joo, Tae-Whan Park, Yeon-Hae Jeong한국축산학회 · 한국축산학회지2024 · 제66권 제6호저에너지 사료로 비육된 돼지에서 도살체중과 성장성적 및 육질과의 관계박만종, 박병철, 박재완, 심태건, 양한술, 이철영, 정진연, 주선태, 하덕민한국축산학회 · 한국축산학회지2009 · 제51권 제2호Assessment of growth performance and meat quality of finishing pigs raised on the low plane of nutrition최정석, C Young Lee, Sang-Keun Jin한국축산학회 · 한국축산학회지2015 · 제57권 제10호

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