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Relationships of the Slaughter Weight to Growth Performance and Meat Quality Traits in Finishing Pigs Fed A Low-energy Diet

저에너지 사료로 비육된 돼지에서 도살체중과 성장성적 및 육질과의 관계

  • Park, Man-Jong (Division of Animal Science, Gyeongsang National University) ;
  • Jeong, Jin-Yeun (Division of Animal Science, Gyeongsang National University) ;
  • Ha, Duck-Min (Regional Animal Industry Center, Jinju National University) ;
  • Park, Jae-Wan (Regional Animal Industry Center, Jinju National University) ;
  • Sim, Tae-Geon (Regional Animal Industry Center, Jinju National University) ;
  • Yang, Han-Sul (Division of Animal Science, Gyeongsang National University) ;
  • Lee, Chul-Young (Regional Animal Industry Center, Jinju National University) ;
  • Joo, Seon-Tea (Division of Animal Science, Gyeongsang National University) ;
  • Park, Byung-Chul (CJ Corp.)
  • 박만종 (경상대학교 동물자원과학부) ;
  • 정진연 (경상대학교 동물자원과학부) ;
  • 하덕민 (진주산업대학교 동물생명산업센터) ;
  • 박재완 (진주산업대학교 동물생명산업센터) ;
  • 심태건 (진주산업대학교 동물생명산업센터) ;
  • 양한술 (경상대학교 동물자원과학부) ;
  • 이철영 (진주산업대학교 동물생명산업센터) ;
  • 주선태 (경상대학교 동물자원과학부) ;
  • 박병철 (씨제이제일제당주식회사)
  • Received : 2009.03.10
  • Accepted : 2009.04.11
  • Published : 2009.04.01

Abstract

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 $\times$ Landrace) $\times$ 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<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<0.01). Backfat thickness (BFT), which increased with increasing SW (P<0.01 and P<0.05), was greater in barrows than in gilts (P<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<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<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<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<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<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.

Keywords

Finishing pig;Slaughter weight;Growth;Carcass;Meat quality

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