scholarly journals Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs

2019 ◽  
Vol 39 (3) ◽  
pp. 538-545
Author(s):  
Rogério de Carvalho VELOSO ◽  
Márcio de Souza DUARTE ◽  
Fabyano Fonseca e SILVA ◽  
Alysson SARAIVA ◽  
Simone Eliza Facioni GUIMARÃES ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Traits ◽  
Finishing Pigs ◽  
Meat Quality Traits ◽  
Genetic Groups

The effect of single-gender and mixed rearing on growth performance, backfat thickness and meat quality in crossbred growing-finishing pigs

2016 ◽  
Author(s):  
In-Ho Kim ◽  
Wen-Chao Liu ◽  
Jae-Won Park ◽  
Hyeok-Min Yun ◽  
Hyun-Soo Kim
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Backfat Thickness ◽  
Quality Traits ◽  
Finishing Pigs ◽  
Single Gender ◽  
Meat Quality Traits ◽  
Growth Trial

The aim of this study was to investigate the effect of single-gender and mixed rearing on growth performance, backfat thickness and meat quality in crossbred [(Landrace × Yorkshire) × Duroc] growing-finishing pigs. A total of 120 pigs were used in this 15-wk growth trial. Pigs were allotted to 3 treatments based on their initial BW (10 replications; 4 pigs per pen). The treatments included: T1: mixed rearing (2 barrows and 2 gilts per pen); T2: barrows; T3: gilts. Non significant variations in growth and meat quality traits were recorded amongst groups under study (P greater than 0.05). However, barrows had significantly higher backfat thickness than gilts throughout the entire trial (P less than 0.05)

scholarly journals Effects of long-term feeding of rapeseed meal on skeletal muscle transcriptome, production efficiency and meat quality traits in Norwegian Landrace growing-finishing pigs

PLoS ONE ◽  
2019 ◽  
Vol 14 (8) ◽  
pp. e0220441 ◽  
Author(s):  
Adrijana Skugor ◽  
Nils Petter Kjos ◽  
Arvind Y. M. Sundaram ◽  
Liv Torunn Mydland ◽  
Ragnhild Ånestad ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Meat Quality ◽  
Production Efficiency ◽  
Rapeseed Meal ◽  
Quality Traits ◽  
Finishing Pigs ◽  
Meat Quality Traits ◽  
Skeletal Muscle Transcriptome

Effects of Plane of Nutrition on Growth Performance and Meat Quality Traits in Finishing Pigs

2012 ◽  
Vol 54 (6) ◽  
pp. 449-454 ◽  
Author(s):  
Duck-Min Ha ◽  
Byung-Chul Park ◽  
Man Jong Park ◽  
Young Min Song ◽  
Sang Keun Jin ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Quality Traits ◽  
Finishing Pigs ◽  
Meat Quality Traits

Culinary and technological suitability of pork obtained from three-way cross fatteners (Landrace x Yorkshire) x Duroc and (Landrace x Yorkshire) x Hampshire

2017 ◽  
Vol 13 (4) ◽  
pp. 55-63 ◽  
Author(s):  
Halina Sieczkowska ◽  
Andrzej Zybert ◽  
Elżbieta Krzęcio-Nieczyporuk ◽  
Katarzyna Antosik ◽  
Krystian Tarczyński ◽  
...  
Keyword(s):  
Meat Quality ◽  
Mass Production ◽  
Meat Industry ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Meat Content ◽  
Technological Value ◽  
Genetic Groups ◽  
Research Material ◽  
Fattening Pigs

The aim of the study was to evaluate the culinary and technological value of meat obtained from three-way cross fattening pigs, i.e. [Landrace (L) x Yorkshire (Y)] x Duroc (D) and [Landrace (L) x Yorkshire (Y)] x Hampshire (H). The study was carried out in spring and summer on 60 pigs divided in 2 genetic groups: (LxY) x D and (LxY) x H. The rearing and pre- and post-slaughter conditions were the same for all animals. Slaughter and post-slaughter handling of the carcasses was in accordance with the procedure in use at the meat plant. The research material was similar in terms of hot carcass weight (85.14 ±2.90 kg and 85.31 ±3.29 kg) and lean meat content (56.50 ±2.71% and 56.98 ±1.99%) within each genetic group, i.e. (LxY) x D and (LxY) x H. The significant, highly unfavourable means obtained for meat quality traits in the case of the (LxY) x H pigs, in terms of both culinary and technological suitability for processing, clearly indicates that the Hampshire breed should not be used as a paternal component in mass production of fatteners. In the case of the (LxY) x D fatteners, the highly favourable values for meat quality traits, of importance to both the consumer and the meat industry, clearly support the use of the Duroc breed as a paternal component.

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