Effect of pre-slaughter weight on carcass quality in pigs of irish origin

To determine the effect of pre-slaughter weight on carcass performance of pigs of Irish origin, two groups of 14 pigs were formed with live weights of 90 and 110 kg per group, including 7 barrows and 7 gilts. After slaughter and carcass fabrication, carcass indicators were measured and the relationship to pre-slaughter weight was examined. For 110 kg pigs, a 1 kg inrease in pre-slaughter weight increased carcass chilling losses by 0.1% (r = 0.41; p<0.001), decreased carcass yield by 0.81 kg (r =-0.5; p<0.001), increased carcass length by 0.48 cm (r =-0.64; p<0.001), increased fat thickness over withers by 0.76 mm (r = 0.38; p<0.001), increased fat thickness over 6(th)-7(th) thoracic vertebrae by 0.76 mm (r = 0.37; p<0.001). For 90 kg pigs, an 1 kg increase in pre-slaughter weight increased fat thickness over 6(th)- 7(th )thoracic vertebrae by 0.45 mm (r = 0.45; p<0.001), increased fat thickness in sacrum by 0.89 mm (r = 0.16; p<0.001), and decreased meat content by 0.89% (r =-0.28; p<0.001). An increase in pre-slaughter weight did not lead to a decrease in the carcass quality class.