HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Passback, F. L. Articles by Baker, B. Search for Related Content PubMed Articles by Passback, F. L., Jr. Articles by Baker, B., Jr.

Effects of Limited Feeding on Market Hogs: Performance and Quantitative and Qualitative Carcass Characteristics¹

Mississippi State University, State College

Abstract

During the winter of 1963–64, 136 pigs were randomly allotted to two replications consisting of eight levels of feeding (full feed, 2.27 kg. once per day, 2.04 kg. once per day, 1.81 kg. once per day, 1.13 kg. twice per day, 1.02 kg. twice per day, 0.91 kg. twice per day, and 1.81 kg. once per day until reaching 72 kg. bodyweight, then full feed) to study their effects on the performance and quantitative and qualitative carcass characteristics of market hogs. At 90 kg. bodyweight, the pigs were slaughtered and information obtained, with data being analyzed by the analysis of variance.

Swine fed a limited amount of feed, once per day, were less efficient in utilizing the feed than pigs fed twice per day. Restricting the feed intake of swine decreased average daily gain and dressing percent; tended to decrease backfat thickness and to increase loin eye area; but had no effect on U.S.D.A. grade, ham fat thickness, specific gravity, ham-loin index on a liveweight basis, or ham-loin index on a carcass weight basis. Limiting the feed of pigs significantly decreased the percent fat trim on both the live and carcass weight basis, but did not significantly affect percent lean cuts or percent primal cuts on either basis. Restricted feeding also tended to increase occurrence of pale, soft, exudative pork and percent cooking loss of loin roasts, but did not affect the marbling, percent moisture, percent ether extract, and pH of the l. dorsior the shear force and palatability values of cooked roasts.

¹ Published with the approval of the Director of the Mississippi Agricultural Experiment Station as Journal Paper No. 1324 from the Department of Animal Husbandry.

² Data from a thesis submitted to the faculty of Mississippi State University in partial fulfillment of the requirements for the degree of Master of Science.

³ Present address: Department of Animal Science. Louisiana State University, Baton Rouge.