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Showing 1 to 4 of 4 for “"heavy pigs"”.

  1. Effects of mixing on the growth performance of finishing pigs and factors affecting the response to mixing

    … to evaluate the effects of mixing finishing pigs on growth performance and morbidity and mortality. Study 1 evaluated the effect of gender and of time of mixing (at either wk 9, 11, 13, 15, or 17 post-weaning) from 33.4 to 130.0 kg BW. The results of this study suggested that pigs can be …

    uiuc Repository record for Effects of mixing on the growth performance of finishing pigs and factors affecting the response to mixing (opens in a new tab)

  2. The Effects of Ractopamine Hydrochloride (Paylean) on Efficiency, Carcass Composition, Carcass Quality and Fat Quality in High Lean Growth Pigs

    … quality and fat quality in high lean growth pigs. The first study evaluated the effect of RAC on growth performance and carcass characteristics of late finishing swine. Feed efficiency, average daily gain and dressing percentage were all improved (P < 0.05) with the inclusion of RAC. In …

    uiuc Repository record for The Effects of Ractopamine Hydrochloride (Paylean) on Efficiency, Carcass Composition, Carcass Quality and Fat Quality in High Lean Growth Pigs (opens in a new tab)

  3. Welfare issues in Italian heavy pig production

    … This sector is characterized by animals (heavy pigs) slaughtered for dry-cured products at a minimum of nine months and 160 kg (compared to 110-115 kg of other EU systems). The first set of studies investigated the feasibility of avoiding tail docking under different husbandry conditions …

    northampton Repository record for Welfare issues in Italian heavy pig production (opens in a new tab)

  4. Effect of increased carcass weight on fresh pork quality and sensory traits

    … on approximately 30% of the population. Myosin heavy chain fiber type determination was completed on 49 carcasses. Slopes of regression lines and coefficients of determination between HCW and quality traits were calculated using the REG procedure in SAS and considered significantly different …

    uiuc Repository record for Effect of increased carcass weight on fresh pork quality and sensory traits (opens in a new tab)