The Implications of Changing Age and Weight at Slaughter of Heavy Pigs on Carcass and Green Ham Quality Traits

Italian dry-cured ham production requires pigs to be slaughtered at 160 ± 16 kg at 9 months of age (control, C). The study explored three alternatives, based on different feeding conditions: (1) allowing pigs to express their growth potential by letting them reach 160 ± 16 kg slaughter weight (SW) a...

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Bibliographic Details
Published in:Animals
Main Authors: Isaac Hyeladi Malgwi, Luigi Gallo, Veronika Halas, Valentina Bonfatti, Giuseppe Carcò, Celio Paolo Sasso, Paolo Carnier, Stefano Schiavon
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Subjects:
carcass quality
dry-cured ham
growth performance
pigs
slaughter age
slaughter weight
Online Access:https://www.mdpi.com/2076-2615/11/8/2447

Internet

https://www.mdpi.com/2076-2615/11/8/2447

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