C2: Most important meat production traits of pig (fattening ability, carcass merit)

Question 1

fattening ability: what is the length of fattening of a pig?

Answer 1

Length of fattening: 120 days

Question 2

at what age is the pig usually slaughtered?

Answer 2

approx 160 days

Question 3

what is the killing out % of pigs

Answer 3

75%

Question 4

fattening ability: initial and end weight

Answer 4

● Initial weight: 20-25kg
● End weight: 90 - 120kg

Question 5

fattening ability: daily gain in fattening

Answer 5

Daily gain in fattening: can be up to 800-900g depending on the pig.

Question 6

fattening ability: feed conversion rate (FCR)

Answer 6

Feed conversion ratio(FCR) : 2.8kg of feed : 1 kg weight gained the Lower the FCR the better!!

Question 7

fattening ability: how to estimate fattening ability

Answer 7

Estimation of fattening ability - Conformation: Measurements & Muscle forms.

Question 8

what is the order of the rate if development?

Answer 8

• Rate of development in order of: bone tissue → muscle → fat tissue.
• Fat starts developing in between growth of the pig and a fully developed pig.

◦ Bone tissues is at its peak right after birth and muscle development follows.

Question 9

types of fattening: weaned piglet weight

Answer 9

5 - 10kg

Question 10

types of fattening: ham hog weight

Answer 10

75 - 100kg

Question 11

types of fattening: fat hog weight

Answer 11

180 kg

Question 12

what weight should a pig be at 90 days by hungarian standards?

Answer 12

30kg

Question 13

what factors effect FCR?

Answer 13

● DIET- most important factor. Protein, minerals, vitamins,fibre, & essential FA’s (lysine)
● BREED - that have fast growth rates and good muscling
● HEALTH - healthy pig utilizes feed efficiently
● HOUSING - temperature very important @ different stages of housing. Also ventilation and adequate spacing between pigs is important.
● MANAGEMENT - Replacing older/ill pigs with younger healthy pigs with lower FCR. Older pig has more fat deposition as opposed to muscle.
● Average daily gain in life : 600g
● Estimation of fattening ability - Conformation: Measurements & Muscle forms
● Measurement - Rulers, Ultrasound, Computer topography, MRI

Question 14

what is a carcass?

Answer 14

• The carcass is the body of a slaughtered big, bled and
  eviscerated

Question 15

what are the avg measurements of the carcass?

Answer 15

Average back thickness: 2.5cm
Loin area: 35 sq.cm
Length of carcass: 93.5cm
Side fat thickness: 1.8cm
Belly fat thickness: 3.2cm
Slaughter weight: 90-120kg

Question 16

what are the important factors related to carcass merit?

Answer 16

• Dressing % (about 60%)
• Carcass weight
• Back fat thickness (less is better)
• Loin-eye area
• Percentage of lean cuts (ham)
• Marbling and tenderness
• Meat quality: No PSE (pH: < 5.8, RSE = reddish, soft, exudative, final-pH < 5.4), DFD (final-pH: > 6.2)
• Pigs foot
• Leg (hock, arm, shank)
• Ham, belly, chop, loin, ribs, shoulder, leg, collar, and head

Question 17

what is PSE, RSE, DPD

Answer 17

PSE: pale soft exudative –> pH approx 5.2
RSE: reddish soft non-exudative –> pH 5.8
DFD: dark firm dry –> 6.2

Question 18

what is the proportion of the diff valuable cuts in the carcass?

Answer 18

● Loin - 23%
● Ham - 23%
● Shoulder 19%
● Lard (bacon and organ fat) - 15%
● Lean meat - 50%

Question 19

fatty acids are present in pig meat

Answer 19

omega 3 and omega 6