Growth Efficiency, Carcass Quality Characteristics and Profitability of 'High'-Market Weight Pigs
2007
Park, M.J. (Gyeongsang National University, Jinju, Republic of Korea) | Ha, D.M. (Jinju National University, Jinju, Republic of Korea) | Shin, H.W. (Jinju National University, Jinju, Republic of Korea) | Lee, S.H. (Pusan and Kyungnam Swine Farms Association, Gimhae, Republic of Korea) | Kim, W.K. (Pusan and Kyungnam Swine Farms Association, Gimhae, Republic of Korea) | Ha, S.H. (Pusan and Kyungnam Swine Farms Association, Gimhae, Republic of Korea) | Yang, H.S. (Gyeongsang National University, Jinju, Republic of Korea) | Jeong, J.Y. (Gyeongsang National University, Jinju, Republic of Korea) | Joo, S.T. (Gyeongsang National University, Jinju, Republic of Korea) | Lee, C.Y. (Jinju National University, Jinju, Republic of Korea), E-mail: [email protected]
Domestically, finishing pigs are marketed at 110 kg on an average. However, it is thought to be feasible to increase the market weight to 120 kg or greater without decreasing the carcass quality, because most domestic pigs for pork production have descended from lean-type lineages. The present study was undertaken to investigate the growth efficiency and profitability of 'high'-market wt pigs and the physicochemical characteristics and consumers' acceptability of the high-wt carcass. A total of 96 (Yorkshire × Landrace) × Duroc-crossbred gilts and barrows were fed a finisher diet ad laibtum in 16 pens beginning from 90-kg BW, after which the animals were slaughtered at 110 kg (control) or 'high' market wt (135 and 125kg in gilts and barrows, respectively) and their carcasses were analyzed.
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