Pattern of food intake during the growing phase determines depth of backfat in pigs at slaughter
Document Type
Conference Proceeding
Publication Date
1999
Conference Title
Seventh Biennial Conference of the Australasian Pig Science Association (APSA)
Place of Publication
Adelaide
ISBN
0957 7226-0-5
ISSN
1324-9177
Keywords
Pigs, Slaughter, Backfat, Carcass, Diet, Pork
Disciplines
Agribusiness | Agricultural and Resource Economics | Agricultural Economics | Animal Sciences | Food Processing | Food Science | Meat Science
Abstract
Pork processors prefer uniform carcass quality and pay less for over-fat pigs. A study in a large, commercial piggery showed that the average depth of backfat (P2) for pigs varied from 12 to 16 mm over 12 months and that this was not accounted for by differences in live weight (LW) at slaughter (Trezona et al., 1999). It was hypothesised ht'1he pattern of food intake varies during the year because of ambient temperature, and this in turn influences the deposition of fat relative to lean. Pigs with a restricted intake during the grower phase compensate during finishing when the gain of lean to fat is reduced and will be fatter at slaughter than pigs with the opposite pattern of intake.
Recommended Citation
Trezona, M., Mullan, B.P., Wilson, R.H., Williams, I.H., 1999. Pattern of food intake during the growing phase determines depth of backfat in pigs at slaughter. In “Manipulating Pig Production VII”, ed., P.D. Cranwell, Australasian Pig Science Association, p. 119.
