Partager

Effet de l'environnement thermique sur la qualité de la viande et des carcasses de porcs élevés dans des porcheries privées.

On the effect of thermal environment on meat and carcass quality in swine raised on privately-owned pig farms.

Auteurs : PETROMAN C., PETROMAN I., SARANDAN H., et al.

Résumé

Environmental temperature in which perform commercial hybrids on privately-owned family farms in the Banat area (Romania) has a strong impact on the valorisation of feed and particularly on energy, as there is an optimal temperature at which feed is valorised with maximum efficiency resulting, upon slaughter, in quality carcass ranging at a level of objective graduation depending on lean meat percentage. Fat deposits are thicker in swine bred at low temperatures (35.2%) compared to swine bred during fattening at 16-18°C, the average of lumbar fat being 2.9 cm, of abdominal fat being 1.9 cm, and of dorsal fat being 3.1 cm. The percentage of lean meat in commercial hybrids on family exploitations is 56.06%, and high quality carcass represent 79%, with a meat:fat ratio of 1.8/1, i.e. nearly superior values compared to animals exploited in sheds with non-controlled temperature and having access to the paddock during winter.

Détails

  • Titre original : On the effect of thermal environment on meat and carcass quality in swine raised on privately-owned pig farms.
  • Identifiant de la fiche : 2008-2711
  • Langues : Anglais
  • Source : Clima 2007. WellBeing Indoors. Proceedings of the 9th REHVA World Congress [CD-ROM + Abstract book].
  • Date d'édition : 10/06/2007

Liens


Voir d'autres communications du même compte rendu (76)
Voir le compte rendu de la conférence

Indexation