Effect of ambient temperature and feeding level on slaughter quality in fattening pigs.

Abstract

To study the effect of ambient temperature on lean and fat in the carcass after fattening at a constant feeding level of 93 g/kg^0.75 (1170 kJ metabolizable energy/kg^0.75) or at equal rate of gain or in free feeding conditions 7 trials with fattening pigs were made each at 2 different degrees of coldness. One level was at 2 K below thermoneutrality (M) and the other at 6 K below thermoneutrality (C). Constant coldness relative to thermoneutrality was obtained by lowering temperature by 1 K kg weight increase. The growing period was between 25 and 60 kg or from 60 to 100 kg. At 60 kg or 100 kg pigs were slaughtered and dissected. After the constant feeding level the lower temperature resulted in a small increase in lean-to-fat ratio as a result of less fat. Feeding to an equal rate of gain or freely at 2 different temperatures resulted in fatter carcasses for the colder-housed pigs than for the constant feeding level. The carcasses after free feeding were associated with an increased fat content in the colder-housed pigs. (Abstract retrieved from CAB Abstracts by CABI’s permission)