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Asian-Australas J Anim Sci > Volume 17(10); 2004 > Article
Animal Breeding and Genetics
Asian-Australasian Journal of Animal Sciences 2004;17(10): 1452-1458.
DOI: https://doi.org/10.5713/ajas.2004.1452    Published online January 1, 2004.
Effects of Sex and Market Weight on Performance, Carcass Characteristics and Pork Quality of Market Hogs
J. R. Piao, J. Z. Tian, B. G. Kim, Y. I. Choi, Y. Y. Kim, In K. Han
Abstract
An experiment was conducted to examine the effects of sex and market weight on performance, carcass characteristics and pork quality. A total of 224 crossbred pigs (initially 26.64 kg BW) were allotted in a 2 4 factorial arrangement in a randomized complete block (RCB) design. The variables were sex (gilts and barrows) and different market weights (100, 110, 120 and 130 kg). Average daily gain (ADG) and average daily feed intake (ADFI) were significantly higher (p<0.01) in barrows than gilts, ADFI and feed conversion ratio (FCR) increased as body weight increased (p<0.05). Gender differences were observed in carcass characteristics. Backfat thickness and drip loss were greater in barrows (p<0.01), while loin eye area (p<0.01), flavor score (p<0.05) and lean content (p<0.001) were higher in gilts. Carcass grade and water holding capacity were the highest in 110 kg market weight pigs. The 100 kg market weight pigs showed lower juiciness, tenderness, shear forces and total palatability than the other market weights (p<0.01). Hunter values (L*, a* and b*) were increased as market weight increased (p<0.05). Hunter a* value was greater in gilts (p<0.01) but L* value and b* value were not affected by sex of pigs. Net profit [(carcass weight price by carcass grade)-(total feed cost+cost of purchased pig)] was higher in gilts than barrows (p<0.01), and was higher (p<0.05) in the pigs marketed at 110 and 120 kg market weight compared with 100 kg market weight. These results demonstrated that gilts showed higher carcass characteristics, pork quality, feed cost per kg body weight gain and net profit compared with barrows. Moreover, 110 or 120 kg body weight would be the recommended market weight based on pork quality and net profit for swine producers.
Keywords: Sex; Market Weight; Pork Quality


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