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KMID : 1025520130550030195
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Journal of Animal Science and Technology
2013 Volume.55 No. 3 p.195 ~ p.202
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Effects of Increasing Market Weight of Finishing Pigs on Backfat Thickness, Incidence of the 'Caky-fatty' Belly, Carcass Grade, and Carcass Quality Traits
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Park Man-Jong
Park Byung-Chul
Ha Duck-Min
Kim Jin-Bo
Jang Kyoung-Soon
Lee Do-Hyun
Kim Kwan-Tae
Jin Sang-Keun
Lee Chul-Young
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Abstract
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The present study was undertaken to investigate the effects of increasing pig market weight on the incidence of the ‘caky-fatty’ belly, carcass grade and carcass quality traits. To this end, 500(Yorkshire×Landrace)×Duroc market pigs consisting of equal numbers of barrows and gilts were slaughtered at body weights ranging from 85 to 150kg and their carcasses were analyzed. Backfat thickness(BFT; mm) of the barrows and gilts regressed on live weight(kg) linearly as follows: BFT(y)=0.1827x+3.4825 (r2=0.4671) and y=0.2015x－0.6972(r2=0.4736), respectively. The caky-fatty belly, which, by definition of the present study, had=55% fat by weight in the dorsal-side half of a 5cm-wide belly strip between the 11thand12th ribs, was found in 10 carcasses from barrows. However, no belly was condemned as ‘caky-fatty’ by the retailers. Total number of carcasses which were down-graded on account of overweight was as many as 101(20.2%). The 1+A-grade carcasses exhibited a superior intramuscular fat score to all other grades, but except for this and the defective quality traits, no visible differences were found in carcass quality among different carcass grades. In conclusion, the current carcass grading system, which is sparingly reflective of the carcass quality and also under-evaluates the larger but otherwise normal carcasses, may as well be revised. Moreover, the incidence of the caky-fatty belly appears not to be a critical factor to be considered when increasing the pig market weight.
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KEYWORD
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Pig, Market weight, Backfat, Carcass, Belly
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