Abstract
Carcass cuts and tissue composition were assessed in Bisaro pigs (n = 64) from two sexes (31 gilts and 33 entire males) reared until three target slaughter body-weights (BW) means: 17 kg, 32 kg, and 79 kg. Dressing percentage and backfat thickness increased whereas carcass shrinkage decreased with increasing BW. Slaughter weight affected most of the carcass cut proportions, except shoulder and thoracic regions. Bone proportion decreased linearly with increasing slaughter BW, while intermuscular and subcutaneous adipose tissue depots increased concomitantly. Slaughter weight increased the subcutaneous adipose tissue proportion but this impaired intramuscular and intermuscular adipose tissues in the loin primal. The sex of the pigs minimally affected the carcass composition, as only the belly weight and the subcutaneous adipose tissue proportions were greater in gilts than in entire males. Light pigs regardless of sex are recommended to balance the trade-offs between carcass cuts and their non-edible compositional outcomes.
Highlights
IntroductionThe assessment of differential growth (or allometric growth) allows understanding the transformation of body composition from birth to maturity
The assessment of differential growth allows understanding the transformation of body composition from birth to maturity
The slaughter weight groups affected most of the carcass characteristics (P < .05) except intramuscular fat content of loin meat (P > .05)
Summary
The assessment of differential growth (or allometric growth) allows understanding the transformation of body composition from birth to maturity. The tissue growth rate is affected by sex, at least after 60 kg of body-weight (NRC, 2012), and thereby the slaughter weight may affect carcass composition (both commercial cuts and edible tissues). The intramuscular fat content is a fat depot that is not normally taken into account when dissecting carcass cuts, as it cannot be determined without chemical analysis of muscle, and fat-free lean mass is not correctly measured. In this regard, Eggert, Grant, and Schinckel (2007) observed that fat-free lean of pig carcasses was dependent on the lean content of genetic types. The synergic or antagonistic role of intramuscular fat along with the rest of carcass adipose tissue development is poorly understood
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