2. Important meat production traits of pigs 돼지의 고기 생산

C2. Most important meat production traits of pig (fattening ability, carcass merit)

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Significance of pig breeding:

Advantages:

• High genetic diversity
• High reproductive capacity
• Effective pork production
• Good adaptability: fat ratio was decreased by more than 70% within 20 years
• Investment with fast return of costs
• Continuous source of income​

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Fattening on pigs increase with age(days) and weight.

By Hungarian standards: 90days=30kg

Around 40-50 days and 10kg, fattening starts.

Usually slaughtered around 5-6 months.

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​Fattening ability/ growth rate:

• Growth rate, daily gain:
• Growth: increase in size and body weight
• Growth rate: qualitative description of pace of increase
• Average daily gain: quantitative description, mean of kg’s of weight gained per day
• Time until reaching market weight can also be used: from birth, from weaning, during fattening
• Efficient production is influenced by: age, gender, breed, technology, health condition
• Feed conversion: depends on- age (young animals produce more muscles and less fat), gender, breed, nutrition, technology, health, condition. Should be measured under standard ​

Carcass quality: depends on Carcass weight & slaughtering loss

• Killing out percentage is influenced by method of preparation
• Gut fill
• Interval btw preparation & weighing
• Difference btw hot & cold carcass weight
• Sex
• Level of fatness (feeding & technology)

Carcass conformation and consumption:

• proportion of muscles.
• Good conformation: thick, well defined muscles
• Well developed, rounded hams in modern meat breeds​

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Proportion of lean meat, SEUROP system (lean meat/ carcass ratio)

● S (superior): > 60%

● E (excellent): > 55%

● U (very good): > 50%

● R (good): > 45%

● O (moderate): > 40%

● P (poor): < 40%

​Carcass traits 2:

• Slaughter weight: 90-110-130 kg
• Age of slaughtering: 160-175days
• Killing out/dressing out: 75%
• Carcass weight, warm: 76kg
• Cold: 72kg
• Gain in valuable cuts: 400g/day =Collar + loin+ filet+ ham+ shoulder+ arm- meats /days of life
• Gain in carcass: 500g/day =Carcass weight, in warm /days of life​

ate of development in order of: bone tissue muscle fat tissue

Fat starts developing in btw growth of the pig and a fully developed pig.

Bone tissue is at its peak right after birth and muscle development follows. ​

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Type of fattening:

• Piglet, weaned piglet: 5-10kg
• Light pork: 40-60kg
• Heavy pork: 60-80kg
• Ham hog: 75-100kg
• Bacon hog: 90kg
• Meat hog: 110-120kg
• Salami hog: 140kg
• Fat hog: 180kg

​BLUP= best linear unbiased prediction