Effects of Dietary Energy Level and Slaughter Weight on Growth Performance and Grades and Quality Traits of the Carcass in Finishing Pigs

• Published in: Journal of Animal Science and Technology Vol. 51; no. 2
• Main Authors: Park, M.J., Gyeongsang National University, Jinju, Republic of Korea, Jeong, J.Y., Gyeongsang National University, Jinju, Republic of Korea, Ha, D.M., Jinju National University, Jinju, Republic of Korea, Han, J.C., Jinju National University, Jinju, Republic of Korea, Sim, T.G., Jinju National University, Jinju, Republic of Korea, Park, B.C., CJ Corp., Incheon, Republic of Korea, Park, G.B., Gyeongsang National University, Jinju, Republic of Korea, Joo, S.T., Gyeongsang National University, Jinju, Republic of Korea, Lee, C.Y., Jinju National University, Jinju, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.04.2009
• Subjects: CALIDAD; CANAL ANIMAL; CARCASSE; CARCASSES; CARNE; DIET; DIETA; Finishing pig; MEAT; PESO DE LA CANAL; POIDS A L'ABATTAGE; QUALITE; QUALITY; REGIME ALIMENTAIRE; SLAUGHTER WEIGHT; VIANDE

(Y × L) × D-crossbred gilts and barrows weighing 80.2±0.2 kg were fed a "medium-energy" (ME) or "low-energy" (LE) diet (3.2 vs 3.0M cal DE/kg) and slaughtered at 110, 125, or 138kg, after which physicochemical and sensory quality traits of major primal cuts of resulting carcasses...