DOI QR코드

DOI QR Code

Growth Efficiency, Carcass Quality Characteristics and Profitability of Finishing Pigs Slaughtered at 130 vs. 110Kg

110kg 대비 130kg에 도축된 비육돈의 성장효율, 도체 품질 특성 및 수익성

  • 이철영 (진주산업대학교) ;
  • 권오천 (진주산업대학교) ;
  • 하덕민 (진주산업대학교) ;
  • 신호원 (진주산업대학교) ;
  • 이제룡 (진주산업대학교) ;
  • 하영주 (진주산업대학교) ;
  • 이진희 (진주산업대학교) ;
  • 하승호 (진주산업대학교) ;
  • 김원기 (진주산업대학교) ;
  • 김광위 (진주산업대학교) ;
  • 김두환 (진주산업대학교)
  • Published : 2006.08.31

Abstract

The slaughter weight (wt) is a most important economic factor in swine roduction. The present study was undertaken to determine if it is feasible to increase the slaughter wt of finishing pigs to 130kg without significantly affecting the growth efficiency and carcass quality. One hundred and sixty gilts and 160 barrows born from lean-type Yorkshire×Landrace (YL)-dam and Duroc (D)-sire lines, which are most widely used for terminal breeding for pork production in Gyeongsangnam-do, were randomly allocated into 16 pens under a 2 (sex)×2 (slaughter wt; 110 vs. 130kg) factorial arrangement of treatments. The animals were fed ad libitum a diet containing 3,200kcal DE/kg and 15.5% crude protein. After slaughter at the predetermined wt, yields of trimmed primal cuts and physicochemical characteristics of the longissimus dorsi muscle (LD) were measured or analyzed. Average daily gain was greater (P<0.01) in barrows than in gilts (0.86 vs. 0.79kg), but it was not different between the 110- and 130-kg slaughter wt groups (P>0.05). Backfat thickness was greater in the 130- vs. 110-kg group in both sexes (gilts: 21.6 vs. 17.6 mm, barrows: 25.1 vs. 20.8 mm). The yield percentage of belly was greater in barrows than in gilts (21.2 vs. 20.5%) and also in the 130-kg vs. 110-kg group (21.4 vs. 20.2%). Major physicochemical characteristics of LD including the color, percentage of 48-h drip loss, 24-h pH and percentages of crude protein and fat were not influenced by slaughter wt. Marginal profit of the 130-kg vs. 110-kg market pig was approximately 󰠏20,000 won/head, which resulted primarily from the heavy carcass weight of the former exceeding the upper limit of the A- or B-grade. However, if it had not been for the carcass weight limit of the current grading system, a 130-kg market pig would have had a potential marginal profit greater than 20,000 won. Results suggest that slaughter wt of lean-line finishing pigs can be increased to 130kg without significantly compromising the growth efficiency and carcass quality and accordingly, the upper weight limit of the ‘good-grade’ carcass needs to be increased or abolished to accommodate the larger market pigs.

Keywords

Finishing pig;Growth;Slaughter;Carcass;Primal cut

References

  1. CIE. 1978. Recommendations on uniform color spaces-color difference equations. psychometric color terms. Supplements no. 2 to CIE Publication No. 15 (E-1.3.1) 1971/(TC-1-3). Commission Internationale de I'Eclairagc, Paris.
  2. Kim, Y. S.. Kim. S. W.. Weaver. M. A. and Lee. C. Y. 2005. Increasing the pig market weight: world trends. expected consequences and practical considerations. Asian-Aust. J. Anim. Sci. 18:590-600 https://doi.org/10.5713/ajas.2005.590
  3. Lee, C. Y.. Lee. H. P.. Jeong. J. H., Baik, K. H.. Jin, S. K.. Lee. J. H. and Sohn. S. H. 2002. Effects of restricted feeding. low-energy diet. and implantation of trenbolone acetate plus estradiol on growth. carcass traits. and circulating concentrations of insulin-like growth factor (IGF)-I and IGF-binding protein-3 in finishing barrows. J. Anim. Sci. 80:84-93
  4. AOAC. 1990. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists. Arlington. VA. USA
  5. Martin. A. H.. Sather. A. P., Fredeen. H. T. and Jolly. R. W. 1980. Alternative market weights for swine. II. Carcass composition and meat quality. J. Anim. Sci 50:699-705 https://doi.org/10.2527/jas1980.504699x
  6. Piao, J. R.. Tian. J. Z.. Kim. B. G., Choi, Y. I., Kim. Y. Y. and Han. I. K. 2004. Effects of sex and market weight on performance, carcass characteristics and pork quality of market hogs. Asian-Aust, J. Anim. Sci. 17:1452-1458
  7. Warner. R. D.. Kauffman. R. G. and Greaser. M. L. 1997. Muscle protein changes post mortem in relation to pork quality traits. Meat Sci. 45:339-352 https://doi.org/10.1016/S0309-1740(96)00116-7
  8. Zanardi, E. E.. Novelli, E., Ghiretti, G. P. and Chizzolini, R. 2000. Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid. Meat Sci. 55:169-175 https://doi.org/10.1016/S0309-1740(99)00140-0
  9. SAS. 1996. SAS User's Guide: Statistics. SAS Inst., Inc.. Cary, NC. USA
  10. NSIF. 1997. Guidance for Uniform Swine Improvement Programs. On-farm Programs. National Swine Improvement Federation. Raleigh. NC. USA
  11. 김성우. 2003. 한국 양돈의 현실에 따른 출하체중 의 변화: 양돈업의 소득 향상과 소비자 인식 변화에 대한 대처. '130 kg 출하돈은 어떻습니까?' 심포지움. 2003년 11월 4일. 진주산업대학교 동물생명산업 지역협력연구센터 주최. Proceedings pp 51-71. Available :http://www.jinjuric.com/bbs/zboard. php?id=data
  12. Latorre. M. A.. Lazaro. R.. Valencia, D. G.. Medel. P. and Mateos. G. G. 2004. The effects of gender and slaughter weight on the growth performance. carcass traits and meat quality characteristics of heavy pigs. J. Anim. Sci. 82: 526-533
  13. 김용수. 진형주. 2003. 130-140kg으로 돼지 출하 체중 상향조정: 성장촉진제의 역할과 육질에 미치는 영향. '130 kg 출하돈은 어떻습니까?' 심포지움, 2003년 11윌 4일. 진주산업대학교 동물생명산업 지역협력연구센터 주최, Proceedings pp 5-26. Available :http://www.jinjuric.com/bbs/zboard. php?id=data
  14. NASS. 2006. Agricultural Statistics. USDA. National Agricultural Statistics Service. US Government Printing Office. Washington, D.C
  15. Quijandria, B.. Jr. and Robinson. O. W. 1971 Body weight and backfat deposition in swine: curves and correction factors. J. Anim. Sci. 33:911-918 https://doi.org/10.2527/jas1971.335911x

Cited by

  1. Feasibility of Increasing the Slaughter Weight of Finishing Pigs vol.53, pp.3, 2011, https://doi.org/10.5187/JAST.2011.53.3.211
  2. Effects of Increasing Market Weight of Finishing Pigs on Backfat Thickness, Incidence of the 'Caky-fatty' Belly, Carcass Grade, and Carcass Quality Traits vol.55, pp.3, 2013, https://doi.org/10.5187/JAST.2013.55.3.195
  3. Effects of the Decreased Carcass Grade of Finishing Pigs due to Increasing Market Weight on Carcass Quality Traits and Physicochemical and Sensory Quality Characteristics of the Loin and Belly vol.55, pp.3, 2013, https://doi.org/10.5187/JAST.2013.55.3.203
  4. Effects of the Plane of Nutrition on Physicochemical Characteristics and Sensory Quality Traits of the Muscle in Finishing Pigs vol.34, pp.4, 2014, https://doi.org/10.5851/kosfa.2014.34.4.516