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The Interaction of Temperature and Thiouracil Feeding upon Carcass Characteristics and Feeding Characteristics of Pigs

U. S. Department of Agriculture

Abstract

The effects of thiouracil treatment of pigs were modified or changed by differences in environmental temperature. At a temperature near 50° F., treatment with thiouracil resulted in decreased backfat thickness and an increased percentage of protein in the hams of pigs treated over controls. There was a greater difference in percentage of water and fat in the hams of pigs treated at around 50° F. and control pigs than in treated pigs and controls at around 90° F. The difference between pigs treated with thiouracil and control pigs in ratio of lean to fat in the hams was greater when the hogs were treated at 50° F. than in hogs treated at 90° F. Livers and thyroids were larger in animals treated at both temperatures than in controls but the difference between the sizes of these organs in treated pigs and in controls was greater at the lower temperature. Rate of gain was increased at the lower temperature by treatment with thiouracil but not at the higher temperature.