Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes.

doi:10.2527/1996.745925x

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Article

Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes.

Journal of animal science - 1 May 1996

Cisneros F, Ellis M, McKeith F K, McCaw J, Fernando R L

Abstract excerpt

Pigs representing two crossbred genotypes, a breeding company hybrid (BCH) and a three breed cross (Hampshire x [Yorkshire x Duroc]) (HYD) were evaluated at five slaughter weights (SLW): 100, 115, 130, 145, and 160 kg. A total of 160 pigs were grown in like-sex (barrows [B] or gilts [G]), like-genotype groups, with four pigs/group, from 60 kg live weight. A corn-soybean meal-based diet was available on an ad...

Topics

Abattoirs
Animals
Body Composition
Body Weight
Breeding
Crosses, Genetic
Female
Food Technology
Genotype
Male
Meat
Regression Analysis
Swine

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Open in PubMed

Identifiers

PMID: 8726722
DOI: 10.2527/1996.745925x

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