Relationships of the Slaughter Weight to Growth Performance and Meat Quality Traits in Finishing Pigs Fed A Low-energy Diet
2009
Park, M.J., Gyeongsang National University, Jinju, Republic of Korea | Jeong, J.Y., Gyeongsang National University, Jinju, Republic of Korea | Ha, D.M., Jinju National University, Jinju, Republic of Korea | Park, J.W., Jinju National University, Jinju, Republic of Korea | Sim, T.G., Jinju National University, Jinju, Republic of Korea | Yang, H.S., Gyeongsang National University, Jinju, Republic of Korea | Lee, C.Y., Jinju National University, Jinju, Republic of Korea | Joo, S.T., Gyeongsang National University, Jinju, Republic of Korea | Park, B.C., CJ Corp., Incheon, Republic of Korea
The present study was undertaken to investigate the effects of slaughter weight (SW) of finishing pigs fed a low-energy diet on growth efficiency and carcass quality and thereby to assess the optimal SW. (Yorkshire × Landrace) × Duroc-crossbred gilts and barrows were fed a diet containing 3,060 kcal DE/kg from 80-kg BW and slaughtered at 110, 125, or 135 kg, after which the belly, the most preferred cut in Korea, as well as the least preferred cuts ham and loin were subjected to physicochemical and sensory analyses. Both ADG and ADFI were greater (P less than 0.05) in the group slaughtered at 125 or 135 kg than in the 110-kg-SW group, whereas the opposite was true for gain:feed (P less than 0.01). Backfat thickness (BFT), which increased with increasing SW (P less than 0.01 and P less than 0.05), was greater in barrows than in gilts (P less than 0.01); BFT of barrows at 125 kg (24.6 mm) was comparable to that of gilts at 135 kg (24.2 mm). Physicochemical characteristics of the belly, ham and loin were minimally affected, if not affected, by SW; of note, however, the redness of the ham increased between 110- and 125-kg SW (P less than 0.05). In sensory evaluation of the belly, the fat:lean balance, which is a most important quality trait in this cut, was best (P less than 0.05) at 125 kg of SW, but the overall acceptability of this cut was not changed by SW. In the ham and loin, the marbling score increased (P less than 0.01) between 110- and 125-kg SW, whereas color, aroma, off-flavor, and drip were unaffected by SW. In addition, the acceptability of the loin increased (P less than 0.05) between 110- and 125-kg SW. In cooked meats, none of color, aroma, off-flavor, juiciness, tenderness, taste, and acceptability was changed by SW, except for an increase (P less than 0.05) in darkness of loin color between 110- and 125-kg SW. In conclusion, the optimal SW for the present subpopulation on the present low-energy diet lie in between 125 and 135 kg for gilts and at 125 kg for barrows.
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