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Effect of Humidity Level in a Warm Growing Environment on Porcine Carcass Composition and Quality

Purdue University, Lafayette, Indiana²

Abstract

Studies were conducted on the effects of humidity level (85, 30 or 85-30% alternating) in a warm growing environment (29° C.) on the quantitative and qualitative traits of Landrace carcasses. The rate of gain and composition of the carcasses were not altered markedly by environmental humidity level. Color and gross morphology mean ratings and means of processing properties of the muscles were not significantly different among the treatment groups, although pigs reared in high humidity tended to have superior l. dorsi color and gross morphology. Humidity level in the growing environment influenced the direction of association of quantitative and qualitative carcass traits. The experiment indicated that high (85%) environmental humidity in combination with a warm temperature does not have detrimental effects on the growth, carcass composition and muscle quality of Landrace pigs.

¹ Present address: Department of Food Science and Industries, University of Minnesota, St. Paul.

² Contribution from Department of Animal Sciences, Purdue Agricultural Experiment Station, Journal Paper No. 2938. Supported in part by NSF Research Grant No. g 6243. The authors are indebted to Professor W. E. Fontaine for the use of facilities at the Purdue Center for Refrigeration Research and Climate Control.