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Influence of slaughter weight on carcass value,

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Influence of slaughter weight

on carcass

value,

meat

quality and drying ability of ham

C. TEXIER D. DARIDAN Institut

Technique

du Porc, M. N. E.,

149,

vue de

Bercy,

75<579 Paris Cedex 12

Some female bacon

pigs

can be inseminated before the end of their

fattening period, notably

crossbred LW x L females among which 2out of 3 arrive at

puberty

at the age

of months.

Early

insemination of these animals at their ist or 2nd heat

(about

95-loo

kg

live

weight)

led to obtention of various

types

of animals :

prepuberal

females

slaughtered

at 100

kg,

females inseminated at 100

kg,

but without

subsequent

pregnancy and thus

slaughtered

one month later at about 120

kg,

pregnant

sows

slaughtered (at

about 14o

kg)

after

weaning

of their litter.

Comparison

of the results obtained

by

the first two

types

of animals

slaughtered

at 100or

120

kg

live

weight

was in favour of the heaviest sows : better

dressing percentage (8 3

versus

8

0 p.

ioo), larger

difference between

selling price

and main

expenditures, piglet

+ feed

(!

32

versus + 11

r P’),

better meat

quality (6. 1

versus

g.6

for

pH

and 23versus 27 p. 100for

weight

loss

of the ham

during processing.

These results are not very

surprising

since the

heavy pigs

were older than the

light

ones,

but the most

surprising

and

particularly encouraging

is that both the

pig

feeder and the butcher may take

advantage

of this

type

of animal :

better economic results for the

former,

better meat

quality

for the latter.

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