Calidad de la canal, la carne y la grasa de cerdos de cruce comercial, cebados al aire libre y sacrificados a pesos elevados
2009
Rodríguez Sánchez, J.A.
Three trials were carried out in La Fueva, which is a valley located in Huesca (Spain), to study the carcass, meat and fat quality in Duroc x (Landrace x Large White) pigs reared outdoor and slaughtered at heavy weight. We can conclude that these pigs slaughtered at 170 kg of body weight (BW) showed some different characteristics compared to indoor reared pigs of the same crossbred an slaughtered at 130 kg BW (standard slaughter weight to produce dry-cured lean pieces). In free range conditions, the differences between barrows and gilts were scarce and then both could be used for this type of management. An increase of slaughter weight in outdoor reared pigs from 160 to 180 kg BW did not improve the end quality, therefore the lighter slaughter weight would be recommended
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