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Chapter 773

The effect of slaughter weight on carcass quality and the chemical composition of meat in pigs

Kopecky, O.; Zidova, M.; Adam, L.

Zivocisna Vyroba 23(9): 677-683

1978


ISSN/ISBN: 0044-4847
Accession: 000772355

Data were obtained on 866 Czechoslovakian Improved White pigs fattened to 80, 90, 100, 110, 120 or 130 kg. For the 6 slaughter weights resp., hind leg weight averaged 13.7, 15.5, 16.1, 17.3, 17.9 and 17.8 kg, weight of fore leg with shoulder 7.5, 8.1, 9.4, 9.6, 10.5 and 11.2 kg, spare-rib weight 3.5, 4.0, 4.6, 4.7, 5.0 and 5.3 kg, loin weight 8.0, 9.1, 10.3, 10.9, 11.4 and 12.0 kg, and backfat thickness 2.0, 2.5, 2.7, 3.0, 3.4 and 3.6 cm.

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