Hostname: page-component-586b7cd67f-tf8b9 Total loading time: 0 Render date: 2024-11-30T20:33:28.300Z Has data issue: false hasContentIssue false
  • English
  • Français

A comparison of boars, gilts and castrates for bacon manufacture 1. On farm performance, carcass and meat quality characteristics and weight loss in the preparation of sides for curing

Published online by Cambridge University Press:  02 September 2010

M. Ellis ,
W. C. Smith ,
J. B. K. Clark  and
N. Innes
M. Ellis
Affiliation:
Department of Agriculture, The University, Newcastle upon Tyne NE1 7RU
W. C. Smith
Affiliation:
Department of Agriculture, The University, Newcastle upon Tyne NE1 7RU
J. B. K. Clark
Affiliation:
Department of Agriculture, The University, Newcastle upon Tyne NE1 7RU
N. Innes
Affiliation:
Department of Agriculture, The University, Newcastle upon Tyne NE1 7RU
Get access

Abstract

A total of 182 pigs from one farm and comprising 65 boars (B), 65 gilts (G) and 52 castrates (C) from 48 litters, were reared from birth to 89 kg live weight. Sex of pig did not influence age at slaughter but B compared with G and C had lower killing-out proportions (0·748 v. 0·756 v. 0·753) and reduced backfat measurements. Skin damage in transit to slaughter and/or in lairage was more prevalent in B compared with C, with G being intermediate. Muscle pH measurements were not influenced by sex except ultimate pH of the m. semispinalis capitis, where B compared with G and C had a higher incidence of values above 6·1 (0·246 v. 0·060 v. 0·120). Carcasses of B had proportionately more shoulder (0·04 unit) and more leg (0·011 unit), at the expense of middle, than those of C with G being intermediate. Weight losses in the preparation of de-boned sides for curing were higher in carcasses of B compared with G and C.

Type
Research Article
Information
Animal Production , Volume 37 , Issue 1 , August 1983 , pp. 1 - 9
Copyright
Copyright © British Society of Animal Science 1983

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Allen, P., Riorden, P. B., Hanrahan, T. J. and Joseph, R. L. 1981. The production and quality of boar and castrate bacon. 1. Pig production, in-factory processing and carcass value. Ir. J. Fd Sci. Technol. 5(2): 93–104.Google Scholar
Barton-Gade, P. A. 1981. The measurement of meat quality in pigs post mortem. In Proc. Symp. Porcine Stress and Meat Quality — Causes and Possible Solutions to the Problems (ed. Frøystein, T., Slinde, E. and Standal, N.), pp. 205–218. Agricultural Food Research Society, As. Norway.Google Scholar
Blair, R. and English, P. R. 1965. The effect of sex on growth and carcass quality in the bacon pig. J. agric. Sci., Camb. 64: 169–176.CrossRefGoogle Scholar
Desmoulin, B. and Bonneau, M. 1979. [Meat production from entire or castrated males: feed efficiency and body composition in high muscle breeds.] Annls Zootech. 28: 35–51.CrossRefGoogle Scholar
Fowler, V. R., Taylor, A. G. and Livingstone, R. M. 1969. In Meat Production from Entire Male Animals (ed. Rhodes, D. N.), pp. 51–61. Churchill. London.Google Scholar
Fuller, M. F. 1981. Sex differences in the nutrition and growth of pigs. In Recent Advances in Animal Nutrition — 1980 (ed. Haresign, W.), pp. 157–169. Butterworth. London.CrossRefGoogle Scholar
Giles, L. R. and Murison, R. D. 1980. Influence of carcass parts, sex and feed level on dressing percentage in growing pigs at varying live weights. Proc. Aust. Soc. Anim. Prod. 13: 349–352.Google Scholar
Hansson, I., Lundstrom, K. and Malmfors, B. 1975. Effect of sex and weight on growth, feed efficiency and carcass characteristics of pigs. 2. Carcass characteristics of boars, barrows and gilts slaughtered at four different weights. Swed. J. agric. Res. 5: 69–80.Google Scholar
Harvey, W. R. 1960. Least squares analysis of data with unequal subclass numbers. U.S. Dep. Agric. ARS-20-8. (Mimeograph).Google Scholar
Kay, M. and Houseman, R. 1975. The influence of sex on meat production. In Meat (ed. Cole, D. J. A. and Lawrie, R. A.), pp. 85–108. Butterworth, London.CrossRefGoogle Scholar
Kempster, A. J. 1979. Effect of breed improvement on meat quality. Inst. Meat Bull. 103: 12–20.Google Scholar
Kempster, A. J. and Cuthbertson, A. 1975. A national survey of muscle pH values in commercial pig carcasses. J. Fd Technol. 10: 73–80.CrossRefGoogle Scholar
Kramer, C. Y. 1956. Extension of multiple range tests to group means with unequal numbers of replication. Biometrics 12: 307–310.CrossRefGoogle Scholar
McCampbell, H. C. and Baird, D. M. 1965. Response of boars, barrows and gilts on normal and high energy rations. J. Anim. Sci. 24: 290 (Abstr.).Google Scholar
Martin, A. H. 1969. The problem of sex taint in pork in relation to the growth and carcass characteristics of boars and barrows. A review. Can. J. Anim. Sci. 49: 1–10.CrossRefGoogle Scholar
Meat and Livestock Commission. 1978. Young entire male pigs for bacon. Mktg Serv. Newsl, No. 14, pp. 1–10. Meat and Livestock Commission, Bletchley, Milton Keynes.Google Scholar
Moss, B. W. and Robb, J. D. 1978. The effect of preslaughter lairage on serum thyroxine and cortisol levels at slaughter, and meat quality of boars, hogs and gilts. J. Sci. Fd Agric. 29: 689–696.CrossRefGoogle ScholarPubMed
Newell, J. A. and Bowland, J. P. 1972. Performance, carcass composition, and fat composition of boars, gilts and barrows fed two levels of protein. Can. J. Anim. Sci. 52: 543–551.CrossRefGoogle Scholar
Prescott, J. H. D. and Lamming, G. E. 1964. The effects of castration on meat production in cattle, sheep and pigs. J. agric. Sci., Camb. 63: 341–357.CrossRefGoogle Scholar
Prescott, J. H. D. and Lamming, G. E. 1967. The influence of castration on the growth of male pigs in relation to high levels of dietary protein. Anim. Prod. 9: 535–545.Google Scholar
Smith, W. C., Tonks, H. M. and Lawrence, N. 1967. A note on the use of back rasher ratios as predictors of lean percentage in pigs of bacon weight. Anim. Prod. 9: 255–258.Google Scholar
Tarrant, P. V., Gallwey, W. J. and McGloughlin, Patricia. 1979. Carcass pH values in Irish Landrace and Large White pigs. Ir. J. agric. Res. 18: 167–172.Google Scholar
Turton, J. D. 1969. The effect of castration on meat production from cattle, sheep and pigs. In Meat Production from Entire Male Animals (ed. Rhodes, D. N.), pp. 1–50. Churchill, London.Google Scholar
Walstra, P. 1969. Experiments in the Netherlands on the effects of castration of pigs in relation to feeding level. In Meat Production from Entire Male Animals (ed. Rhodes, D. N.), pp. 129–141. Churchill, London.Google Scholar
Walstra, P. 1974. Fattening of young boars: quantification of negative and positive aspects. Livest Prod. Sci. 1: 187–196.CrossRefGoogle Scholar
Walstra, P. and Kroeske, D. 1968. The effect of castration on meat production in male pigs. Wld Rev Anim. Prod. 4(19-20): 59–64.Google Scholar