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|Title:||Assessment of carcasses of pigs, slaughtered with different live weight|
lean meat percentage
|Publisher:||Wageningen Academic Publishers|
|Citation:||Povod M., Kravchenko O., Getya A. Assessment of carcasses of pigs, slaughtered with different live weigh//Book of Abstracts of the 68th Annual Meeting of the European Federation of Animal Science (Tallinn, Estonia). - No.23 (2017)- P.220.|
|Abstract:||In modern pig production systems, the choice of optimal live weight of animal before slaughter belongs to the important issues. To clarify this question 80 heads of final hybrids YorkshirexLandrace><Maxgro (gilts and castrates) with the age between 153 and 160 days were slaughtered. All animals, which were fattened under the condition of industrial pig farm, obtained the same ration wet feeding. Day before slaughter all animals were divided into different groups depending on their weight and sex: I group (live weight 85-95 kg), II group (live weight 95-110 kg), III group (live weight 110-120 kg). Carcass quality assessment was performed according to national Ukrainian and EUROP grading scheme using Fat-o-Meater S71 device. After assessment 8.75% of all carcasses were graded with E, 57.5% with U, 32.5% with R, 1.25% with O, while according to national nouns all carcasses were ranked into the 2nd class. In the first group (light pigs) more than 80% carcasses of gilt, and castrates were graded with E and U. The percentage of E and U carcasses in other groups was under 65%. Carcasses of gilts had slightly higher dressing percentage in all groups comparing with castrates. No relevant difference on lean meat content between castrates and gilts was found. The highest lean meat percentage was observed in group I: 52.27+0.71% in castrates and 52.61+0.71% in gilts. At the same time carcasses in group III had highest dressing percentage 75.23+0.46% and 76.24+0.55% in castrates and gilts respectively. Thus, increasing of live weight before slaughtering leads to increasing of dressing percentage of carcasses but causes the reduction of percentage of lean meat. This interaction need to be considered during introduction in Ukraine EUROP grading scheme instead of national norms, which don’t allow classifying o f all carcasses properly. Facing the forthcoming ban on chirurgical castration without anesthesia in EU the advanced study on fattening of entire mails and immunocastrated boars in Ukraine as well as on consumer behavior is required.|
|Appears in Collections:||Міжнародні видання|
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