The Implications of Changing Age and Weight at Slaughter of Heavy Pigs on Carcass and Green Ham Quality Traits

The Implications of Changing Age and Weight at Slaughter of Heavy Pigs on Carcass and Green Ham Quality Traits

Italian dry-cured ham production requires pigs to be slaughtered at 160 ± 16 kg at 9 months of age (control, C). The study explored three alternatives, based on different feeding conditions: (1) allowing pigs to express their growth potential by letting them reach 160 ± 16 kg slaughter weight (SW) a...

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Bibliographic Details
Main Authors: Isaac Hyeladi Malgwi, Luigi Gallo, Veronika Halas, Valentina Bonfatti, Giuseppe Carcò, Celio Paolo Sasso, Paolo Carnier, Stefano Schiavon
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Animals
Subjects:
carcass quality
dry-cured ham
growth performance
pigs
slaughter age
slaughter weight
Online Access:https://www.mdpi.com/2076-2615/11/8/2447

Internet

https://www.mdpi.com/2076-2615/11/8/2447

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