Data: Slaughter parameters in pigs of Irish origin (100-120 kg)

<p class="MsoNormal"><span>The objective of the experiment was to determine</span><span> </span><span>the effect of pre-slaughter weight growth from 100 to 120 kg on the change of slaughter indicators in Landrace pigs of Irish origin. Two groups with equal numbers of </span><span>gilts</span><span> and b</span><span>arrows</span><span> were</span><span> fattened in identical piggeries</span><span>. Two groups with equal numbers of gilts and barrows were fattened in identical piggeries and then they were divided into two groups </span><span>by</span><span> weighing.</span><span> </span><span>First</span><span> group included 30 pigs weighing 100 kg, </span><span>second</span><span> group included 30 pigs weighing 120 kg. </span><span>P</span><span>igs were slaughtered, their carcasses </span><span>were </span><span>debon</span><span>ed</span><span> and carcass parameters were measured. A significant correlation was found between pre-slaughter weight and weight of chilled carcass r = 0.95, carcass length r = 0.76, bacon half length r = 0.74, </span><span>fat</span><span> thickness over 6-7 thoracic vertebra</span><span>e</span><span> r = 0.49, </span><span>fat</span><span> thickness </span><span>in the</span><span> withers r = 0.49, area of the longest back muscle r = 0.47, carcass weight loss </span><span>after</span><span> cooling r = 0.37, fat thickness in the buttocks r = 0.23, slaughter yield r = -0.16 and meat content in the carcass r = -0.08.</span><span> </span><span>The increase in pre-slaughter weight by 1 kg after reaching 100 kg, led to an increase in slaughter weight by 0.73 kg of chilled carcass weight by 0.70, fat thickness over 6-7 thoracic vertebrae by 0.25 mm, fat thickness at withers by 0, 28 mm, carcass length by 0.27 cm, bacon half length by 0.24 cm and longest back muscle area 0.22 cm².</span></p>