Bài báo khoa học

A total of 136 GF337xGF24 crossbred pigs (60 days old, 25.2±2.71kg 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 production capacity 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 ADG, feed intake, FCR all had a tendency to increase as slaughter weight increased from 99.8 to 120.5 kg, the ADG increase from 877.9 to 915.6 g/ngày (P<0.05), the feed intake increase from 2.26 to 2.47 kg/head/day (P<0.05) and the FCR increase from 2.58 to 2.70 kg feed/kg WG (P>0.05), respectively. The killing out and dressing percentage were not influenced (P>0.05) by slaughter weight. The lean meat percentage in carcasses had a tendency to reduce (P=0.109), the back fat thickness and meat loin area had a tendency to increase with increasing slaughter weight but the difference was not significant (P>0,1). In terms of pH, drip loss, cooking loss and shear force measured at 24 and 48hrs postmortem were not different between different slaughter weights. However, loin L* values 48hrs postmortem was reduced; loin a* and b* values and ether extract had a tendency to increase as slaughter weight increased. Each farm with breeding scale of 500 heads, increased the net profit from 671 295 996 to 949 281 908 VNĐ/year when the slaughter weight increased from 100 to 120 kg. It was feasible to increase the slaughter weight of the GF337xGF24 crossbred pigs to 120kg in the industrial pig production system.