J. Anim Sci.
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J. Anim Sci. 1954. 13:321-326.
© 1954 American Society of Animal Science
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The Effect of Restricting Feed Intake of Market Hogs during the Finishing Period on the Quality of the Bacon Carcass

E. W. Crampton, G. C. Ashton and L. E. Lloyd

Macdonald College1

Abstract

Conclusions: A restriction of feed intake during the finishing period increased the quality of the hog carcass for bacon by reducing fat deposition during that period. The actual size of the muscle area in the rashers was increased as well as the percentage of lean.

Footnotes

1 Contribution from the Faculty of Agriculture, McGill University, Macdonald College. Que., Canada. Journal Series No. 339.






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Copyright © 1954 by the American Society of Animal Science.