Hostname: page-component-7dd5485656-wjfd9 Total loading time: 0 Render date: 2025-10-31T09:50:39.340Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Agricultural Research Council. 1981. The nutrient requirements of pigs. Comonwealth Agricultural Bureaux, Slough.Google Scholar
Association of Official Analytical Chemists. 1984. Official methods of analysis. 14th ed.Association of Official Analytical Chemists, Arlington.Google Scholar
Australian Meat and Livestock Corporation. 1989. The Aus-Meat standard carcass definition. AMLC, Sydney. (Mimeograph).Google Scholar
Diestre, A. and Kempster, A. J. 1985. The estimation of pig carcass composition from different measurement s with special reference to classification and grading. Animal Production 41: 383–391.Google Scholar
Fortin, A., Wood, J. D. and Whelehan, O. P. 1987. Breed and sex effects on the development, distribution of muscle, fat and bone, and the partition of fat in pigs. Journal of Agricultural Science, Cambridge 108:141–153.CrossRefGoogle Scholar
Giles, L. R., Ryan, P. J., Watchman, D. K. and Dettman, E. B. 1983. Prediction of the weight of lean and fat yield in bacon carcasses. A comparison of predictors used in commercial pig carcass classification. Meat Science 8: 21–31.CrossRefGoogle ScholarPubMed
Kempster, A. J. and Evans, D. G. 1979a. A comparison of different predictors of the lean content of pig carcasses. 1. Predictors for use in commercial classification and grading. Animal Production 28: 87–96.Google Scholar
Kempster, A. J. and Evans, D. G. 1979b. The effects of genotype, sex and feeding regimen on pig carcass development. 2. Tissue weight distribution and fat partition between depots. Journal of Agricultural Science, Cambridge 93: 349–358.Google Scholar