The effect of increasing slaughter weight on growth performance of pigs and on meat quality

Abstract

Slaughter weights for pigs in the United Kingdom have traditionally been much lower than in most other European countries and in North America (Ellis and Avery, 1990). The objective of this experiment was to determine the effect of increasing slaughter weight on growth performance of pigs and on meat quality.Ninety-six ¾ LR/LW 50 kg live weight pigs were allocated to a 3 x 4 factorial design with eight replicates. The variables were carcass weight which had four levels, 70, 80, 90 and 100 kg (corresponding live weights 92, 103, 114 and 125 kg) and gender with three levels, boars, castrates and gilts. Pigs were individually penned and offered feed ad libitum (DE 13.9 MJ/kg, lysine 10.5 g/kg). Feed intake and live weight gain was recorded over the experimental period and sample joints from the left L. dorsi muscle were obtained at slaughter. Cross sectional area of L. dorsi muscle and fat, lean and bone content of joint was determined and a number of meat quality assessments performed.