Growth of body components and carcass composition of Iberian pigs of 10 to 150 kg body weight as affected by the level of feeding and dietary protein concentration1

Abstract

A total of 211 growing-finishing Iberian (IB) pigs from 4 separate and independent sets of trials were slaughtered at several stages of growth from 10 to 150 kg BW to determine growth and development of chemical and physical components of the cold eviscerated carcass (CC; without head, feet, and tail). Within each set of trials, a factorial arrangement of treatments, involving several concentrations of ideal protein in the diets as 1 factor and 2 or 3 levels of feed intake as the other, was used. The main objective of the present study was to provide information on the relative growth of physical and chemical components of the CC of IB pigs, which differed because of the dietary treatment imposed, involving a wide range of protein-to-energy ratios and feeding levels. Allometric relationships (P < 0.001) were established between the weight of a chemical component in the CC and empty BW or CC weight. Irrespective of the adequacy of the dietary protein-to-energy ratio, the growth coefficient for CC weight relative to empty BW was >1 (P < 0.001), whereas those for protein, water, and ash relative to empty BW or CC weight were <1 (P < 0.001). In contrast, relative growth coefficients >1 (P < 0.001) were obtained for fat mass and total energy, reflecting the increase in fat relative content that occurs with increasing weight. Multiple-regression equations (P < 0.001) were developed using a stepwise procedure, which estimates the chemical (g/kg) or energy (MJ/kg) composition of CC as a function of empty BW, dietary protein-to-energy ratio, and feeding level, expressed as a multiple of the ME required for maintenance. It is concluded that even if the pattern of developmental growth for the IB pig may show some similarities (increased fat content or decreased proportional weight of some primal cuts with BW or age) with that observed for pigs of different genetic background, relevant differences were detected. They are related to a much smaller relative size of the IB pig lean tissues and cuts, their slower rates of growth, and the increased total body fat, with marked changes in its distribution among depots. Consequently, relationships obtained for lean or conventional genotypes are not applicable to the IB pig.