Bài báo khoa học

A total of 136 GF399xGF24 crossbred pigs (60 days old, 20,96±3,42kg body weight), the male:female ratio was 1:1, were randomly allocated to one of twelve experimental units (3 treatments * 4 replications) to evaluate meat productivity and quality at three slaughter weights: 100, 110 and 120 kg. The experimental unit was pigs in each pen. Pigs were fed ad libitum according to growing phases. When pigs in each treatment reached target slaughter weight, they were weighed finishing weight and two pigs (1 barrow + 1 gilt)/experimental unit with the closest weight with experimental average weight were slaughtered to determine the meat productivity and sampled with 2kg of longissimus dorsi muscle to determine the meat quality. The results showed that the killing out and dressing percentage were not influenced (P>0.05) by slaughter weight. However, the lean meat percentage in carcasses reduced from 63,19 to 59,59% (P=0,01), the meat loin area increased from 55,38 to 61,14cm2 (P=0,04) as slaughter weight increased from 100 to 120 kg. The back fat thickness had a tendency to increase with increasing slaughter weight but the difference was not significant (P>0,05). In terms of pH, drip loss, L* values, shear force of the loin measured at 24 and 48hrs postmortem and crude protein content and intramuscular fat in the loin were not different between different slaughter weights. At 24 and 48hrs postmortem, the cooking loss reduced and loin a* and b* values increased as slaughter weight increased. It is feasible to increase the slaughter weight of the GF399xGF24 crossbred pigs to 120kg in the industrial pig production system.