scholarly journals Carcass Characteristics and Primal Pork Cuts of Gilts, Boars, Immunocastrates and Barrows Using AutoFOM III Data of a Commercial Abattoir

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1912
Author(s):  
Kevin Kress ◽  
Jens Hartung ◽  
Johannes Jasny ◽  
Volker Stefanski ◽  
Ulrike Weiler
Keyword(s):  
Carcass Characteristics ◽  
Carcass Quality ◽  
Routine Procedure ◽  
Pork Production ◽  
Lean Meat ◽  
Pig Production ◽  
Meat Content ◽  
Market Shares ◽  
The Impact

The surgical castration of male piglets as a routine procedure in modern pig production is facing increasing societal criticism. Pork production with boars and immunocastrates are available alternatives, but both have low market shares as it is so far uncertain how the carcass characteristics and primal pork cuts of boars and immunocastrates will be estimated in comparison to barrows and gilts. This article therefore evaluates the impact of sex group (gilts, boars, immunocastrates and barrows) on carcass characteristics and primal pork cuts using AutoFOM III data from a commercial abattoir. In our study, weekly slaughter data from a total of n = 36,994 pigs between 2018 and 2019 were analyzed. The results show that gilts had the highest amount of pork per carcass of all sex groups, whereas non-significant differences between boars, immunocastrates and barrows could be observed. Boars had the highest lean meat content, followed by gilts, immunocastrates and finally barrows with the lowest lean meat content. These results suggest that both immunocastration and pork production with boars are sustainable techniques that can replace pork production with barrows without affecting carcass quality.

Environmental impacts of the pork supply chain with regard to farm performance

2014 ◽  
Vol 153 (3) ◽  
pp. 411-421 ◽  
Author(s):  
K. RECKMANN ◽  
J. KRIETER
Keyword(s):  
Environmental Impacts ◽  
Conversion Ratio ◽  
Feed Conversion Ratio ◽  
Daily Weight Gain ◽  
Feed Conversion ◽  
Pork Production ◽  
Lean Meat ◽  
Meat Content ◽  
Pig Farm ◽  
The Impact

SUMMARYLivestock production is increasingly facing consumer concern about the environmental impact of different production systems. In order to provide a detailed insight into the contribution of pork production, a life-cycle assessment (LCA) of average German pork production was performed. In this way, the global warming potential was estimated at 3·22 kg CO2-eq/kg pork, eutrophication at 23·3 g PO4-eq and acidification at 57·1 g SO2-eq. The functional unit was 1 kg pork as a slaughter weight. The analysis aimed at identifying those farm parameters which had most impact on the LCA results. For that purpose, a deterministic pig farm model was developed which reflected all the processes of a pig farm, while focusing on five distinct areas: general farm information, biological performance, basic feed data, manure management and resource use and emissions. In this way, it was possible to vary the level of performance parameters from farrowing (piglet losses and number of piglets born alive per litter) and finishing stage (lean-meat content, daily weight gain, animal losses and feed conversion ratio). The number of piglets born alive, the lean-meat content and the feed conversion ratio were identified as having the greatest influence on the results. In comparison with average pork production, the values of the impact categories increased and decreased by up to 4·7%. The results show that the fertility of sows and the feed management of finishers should be optimized to mitigate environmental impacts at pig farm level.

Influence of Slaughter Weight, Sex and Intramuscular Fat Content of the MLLT on the Carcass Value of Hybrid Pigs

2020 ◽  
Author(s):  
L. Sládek
Keyword(s):  
Intramuscular Fat ◽  
Large White ◽  
Lean Meat ◽  
Slaughter Weight ◽  
Meat Content ◽  
Longissimus Lumborum ◽  
The Impact ◽  
Imf Content ◽  
Intramuscular Fat Content ◽  
The Imf

The aim of this study was to establish the impact of slaughter weight, sex and the intramuscular fat (IMF) content of the musculus longissimus lumborum et thoracis (MLLT) on the carcass value of (Czech Large White x Czech Landrace) x Duroc hybrid pigs. The average lean meat content was higher in gilts (56.51 %) than in barrows (55.89 %). Average IMF content was recorded as 3.76 % in barrows and 3.42 % in gilts. The slaughter weight of the pigs did have an impact on the IMF content of the MLLT. The higher average slaughter weight (121.61 kg or 120.68 kg) of pigs intended for slaughter was established in pigs with a higher average IMF content (3.52 % or 5.20 %). Neither sex nor slaughter weight affected the monitored indicators of meat colour. The IMF content of the MLLT had no significant impact on carcass value indicators.

scholarly journals LEAN MEAT CONTENT OF PIG’S CARCASSES IN THE EIGHT SLAUGHTERHOUSES IN THE REGION OF VOJVODINA, SERBIA

2021 ◽  
Author(s):  
Ivan Radović ◽  
Miroslava Polovinski-Horvatović ◽  
Mile Mirkov ◽  
Savo Malešević
Keyword(s):  
Poor Quality ◽  
Raw Material ◽  
Meat Industry ◽  
Lean Meat ◽  
Pig Production ◽  
Meat Content ◽  
The Government ◽  
The One ◽  
Pig Carcasses

The end product of the pig production is carcass. Lean meat content is a measure of the quality of the carcass. Serbia is one of only a few countries in Europe which has not yet adopted the practice of pig’s carcasses classification and failed to regulate this issue through legislation. The purpose of this work was to measure lean meat content in carcasses probed in several slaughterhouses in the Province of Vojvodina (northern Serbia) and to classify them according to the SEUROP classification. In total it was classified 65764 pig carcasses in eight different slaughterhouses. The lean mean content was measured on the slaughter line 45 minutes post mortem with the one-point puncture model. The measurement was carried out with the optoelectronic probe for the classification of pig carcasses CLASSPRO GmbH (Germany). The percentage of meat in the carcass was calculated using the mathematical model. In all eight slaughterhouses in which the measurements were done there was no poor quality (P class) pig carcass. The majority of carcasses were in the class E-excellent (35545 carcasses or 54.05% in total) and U-very good (25864 carcasses or 39.33% in total). However, a very small number of the carcasses were in the superior class with more than 60% of lean meat content, only 2072 carcases or 3.15% in total. Any future effort which the government would put in the implementation of the system of pricing of pigs based on the carcass characteristics would have enormous effect on the pig production in general. The pig producers would have the reason to invest in better farm management, selection in effort to improve the quality of the end products-pigs. In addition, the meat industry would certainly have benefits by having a higher quality raw material for further processing.

scholarly journals Precision pork production: Predicting the impact of nutritional strategies on carcass quality

Meat Science ◽  
2012 ◽  
Vol 92 (3) ◽  
pp. 182-187 ◽  
Author(s):  
J. van Milgen ◽  
J. Noblet ◽  
J.Y. Dourmad ◽  
E. Labussière ◽  
F. Garcia-Launay ◽  
...  
Keyword(s):  
Carcass Quality ◽  
Pork Production ◽  
The Impact ◽  
Nutritional Strategies

scholarly journals Pig carcass quality in relation to carcass lean meat proportion

2011 ◽  
Vol 51 (No. 1) ◽  
pp. 18-23 ◽  
Author(s):  
J. Pulkrábek ◽  
J. Pavlík ◽  
L. Vališ ◽  
M. Vítek
Keyword(s):  
Muscle Tissue ◽  
Carcass Composition ◽  
Carcass Quality ◽  
Lean Meat ◽  
Pig Production ◽  
Classification Score ◽  
Pig Carcasses ◽  
Different Tissues

The objective of the study was to quantify differences in the carcass composition of pig carcasses with different lean meat proportions. Totally 132 carcasses with lean meat proportions ranging from 45 to 65% were analysed. The average lean meat proportion in the analysed set of carcasses was 55.38% (s = 4.319). The carcasses were classified into the groups according to their lean meat proportion (R, 45.0 to 49.9%; U, 50.0 to 54.9%; E, 55.0 to 59.9%; S, more than 60.0%). Carcasses from each group were cut into primal cuts and the main cuts (leg, loin, shoulder and belly with bones) were further separated into different tissues. Carcass value was markedly enhanced by the increasing carcass lean meat proportion. Average leg percentages in the groups R, U, E and S were 17.88% (s = 0.918), 19.32% (s = 0.889), 20.88% (s = 0.817) and 21.88% (s = 0.827), respectively. Average proportions of fat over leg expressed as percentages of leg weight in these groups were 5.82% (s = 0.402), 4.87% (s = 0.556), 4.05% (s = 0.479) and 3.21% (s = 0.321), respectively. Lean meat proportions of leg weight were improved from 84.93% (s = 1.136) in the group R to 88.12% (s = 0.986) in the group S. The most distinct differences were found in lean proportions of belly weight. The observed averages in the group R and S were 43.90% (s = 2.729) and 62.10% (s = 2.219), respectively. Actually, in carcasses with a high classification score the belly can be considered as a cut with the predominant muscle tissue. The results of the study proved the efficiency of carcass evaluation based on the lean meat proportion. Such a method can significantly contribute to the overall improvement of pig production.  

Impact of pure fumonisin B1 on various metabolic parameters and carcass quality of growing-finishing swine — preliminary findings

1997 ◽  
Vol 77 (3) ◽  
pp. 465-470 ◽  
Author(s):  
B. A. Rotter ◽  
D. B. Prelusky ◽  
A. Fortin ◽  
J. D. Miller ◽  
M. E. Savard
Keyword(s):  
Detrimental Effect ◽  
Fumonisin B1 ◽  
Carcass Characteristics ◽  
High Standard ◽  
Feed Consumption ◽  
Carcass Quality ◽  
High Standard Deviation ◽  
Elevated Cholesterol ◽  
The Impact

Mycotoxin fumonisin B1 (FB1) is a common contaminant of corn and a causative agent of different animal and human diseases. An experiment was conducted to assess the impact of pure FB1 on carcass quality of growing-finishing swine. Pigs were fed diets containing 0, 0.11, 0.33 and 1.0 mg FB1 kg−1 (ppm) until market weight. Although performance characteristics were not different among the respective treatments, an increase in feed consumption variability was observed between weeks 3 and 9 for the 1 ppm FB1 fed pigs as compared with controls. The same animals showed an increased variability in carcass characteristics, in particular in the fat content of loin and ham. The estimated lean yield tended to decrease with increasing dose, but a high standard deviation abolished treatment differences. An elevated cholesterol value at the end of the experiment for the 1 ppm FB1 fed pigs suggested a disruption of lipid metabolism. No other significant (P > 0.06) changes were observed. We conclude that a diet containing 1 ppm FB1 could have a detrimental effect on the carcass quality of a market pig and be a source of a monetary loss to the producer. Key words: Mycotoxin fumonisin B1, swine, carcass

scholarly journals Lean meat content of pig carcasses in the eight slaughterhouses in the region of Vojvodina, Serbia

2021 ◽  
Vol 48 (1) ◽  
pp. 23-28
Author(s):  
Ivan Radović ◽  
Miroslava Polovinski-Horvatović ◽  
Mile Mirkov ◽  
Savo Malešević
Keyword(s):  
Poor Quality ◽  
Raw Material ◽  
Meat Industry ◽  
Lean Meat ◽  
Pig Production ◽  
Meat Content ◽  
The Government ◽  
The One ◽  
Pig Carcasses

The end product of the pig production is carcass. Lean meat content is a measure of the quality of the carcass. Serbia is one of only a few countries in Europe which has not yet adopted the practice of pig's carcasses classification and failed to regulate this issue through legislation. The purpose of this work was to measure lean meat content in carcasses probed in several slaughterhouses in the Province of Vojvodina (northern Serbia) and to classify them according to the SEUROP classification. In total it was classified 65764 pig carcasses in eight different slaughterhouses. The lean mean content was measured on the slaughter line 45 minutes post mortem with the one-point puncture model. The measurement was carried out with the optoelectronic probe for the classification of pig carcasses CLASSPRO GmbH (Germany). The percentage of meat in the carcass was calculated using the mathematical model. In all eight slaughterhouses in which the measurements were done there was no poor quality (P class) pig carcass. The majority of carcasses were in the class E-excellent (35545 carcasses or 54.05% in total) and U-very good (25864 carcasses or 39.33% in total). However, a very small number of the carcasses were in the superior class with more than 60% of lean meat content, only 2072 carcasses or 3.15% in total. Any future effort which the government would put in the implementation of the system of pricing of pigs based on the carcass characteristics would have enormous effect on the pig production in general. The pig producers would have the reason to invest in better farm management, selection in effort to improve the quality of the end products-pigs. In addition, the meat industry would certainly have benefits by having a higher quality raw material for further processing.

Effect of ractopamine on digestible-lysine requirement for finishing barrows under thermoneutral conditions

2019 ◽  
Vol 59 (3) ◽  
pp. 531
Author(s):  
M. F. Souza ◽  
J. L. Donzele ◽  
F. C. O. Silva ◽  
R. F. M. O. Donzele ◽  
E. F. Cardoso ◽  
...  
Keyword(s):  
Conversion Rate ◽  
Block Design ◽  
Carcass Characteristics ◽  
Bodyweight Gain ◽  
Finishing Pigs ◽  
Feed Conversion ◽  
Lean Meat ◽  
Meat Content ◽  
Feed Conversion Rate ◽  
Eye Depth

The purpose of the present study was to determine the digestible-lysine (Lys) requirement in diets supplemented or not with ractopamine (RAC), so as to maximise performance and carcass characteristics for finishing barrows reared at thermoneutral conditions. In total, 128 high-lean commercial hybrid barrows with an initial bodyweight of 78.2 ± 4.3 kg were distributed in a completely randomised block design, in a 4 × 2 factorial arrangement (four Lys concentrations: 0.730%, 0.830%, 0.930% and 1.030% and two RAC inclusions: 0 and 10 mg/kg), with two animals per pen and eight pens per treatment. Lys concentrations tested significantly (P < 0.05) affected digestible-lysine intake, and the absolute (g) and relative (%) lean meat content, regardless of RAC inclusion. When diets were RAC-supplemented, feed conversion rate of animals was improved and, in addition, final bodyweight, daily bodyweight gain, loin eye area, loin eye depth, and absolute (g) and relative (%) carcass lean meat content increased (P < 0.05). RAC inclusion also decreased (P < 0.05) backfat thickness and the colour values a* and b* of finishing pigs. Therefore, on the basis of our results, it can be inferred that the best performance and carcass characteristics for finishing barrows reared at thermoneutral conditions were obtained at 1.030% and 0.730% Lys respectively, corresponding to an estimated daily Lys intake of 34.3 g and 24.2 g, independently of the diet RAC concentration.

Toward a better understanding of pig behavior and pig welfare

2010 ◽  
Vol 12 (1) ◽  
pp. 25-32 ◽  
Author(s):  
Apisit Kittawornrat ◽  
Jeffrey J. Zimmerman
Keyword(s):  
Animal Welfare ◽  
Human Health ◽  
20Th Century ◽  
Production Systems ◽  
Finishing Pigs ◽  
Swine Production ◽  
Pork Production ◽  
Pig Production ◽  
The Usa ◽  
The Impact

AbstractPork production began to flourish in the USA after the practice of finishing pigs on corn was popularized in the late 1600s. By the 1840s, there were 35 million pigs and 20 million people in the USA and Cincinnati was the world's largest pork market. Between 1890 and the present, the total number of pigs in the USA has remained at 50–60 million, but dramatic changes in swine husbandry over the course of the 20th century have metamorphosed pig production from small, extensive (outdoor), labor-dependent enterprises into large, intensive (indoor), capital-dependent, production systems. This development has led to debate concerning the impact of swine production on animal/human health, the environment, and the welfare of the animals under our care. In a very tangible way, the future of pork production depends on effectively addressing the public's concerns regarding animal welfare and health. Here, we review basic sensory and behavioral aspects of swine with the objective of reaching a better understanding of pig behavior and pig welfare. The premise of this discussion is that safeguarding animal welfare and health is good for pigs, pork producers and the animal-conscious public.

Sign in / Sign up

Export Citation Format

Share Document