The increase of meat production by optimizing the slaughter weight of pigs | Cresterea productiei de carne prin optimizarea masei corporale la sacrificarea suinelor
2014
Rotaru, I., Universitatea Agrara de Stat din Moldova, Chisinau (Republic of Moldova)
The paper presents the results of a comparative study regarding the morphological structure of carcasses and chemico-physical properties of the pork obtained from diverse swine genotypes (purebreds, mongrels and commercial hybrids) in relation to slaughter weight. The performed researches confirm that water quantity in meat decreases with increasing slaughter weight. Fat quantity increases regardless of the pig breed, but fat accumulation is different, depending on the animal genotype. On the other hand, the protein quantity changes slightly and the influence of breed and weight is not significant. Thus, it can be concluded that the weight of pigs does not influence the quantity of meat protein, especially when the body weight reaches 60-80 kg, instead, processing qualty of meat is improved and it becomes more suitable for sausage making
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