ON THE QUALITY OF CARCASS AND PORK IN SWINE EXPLOITED ON FAMILY FARMS

CORNELIA PETROMAN, I. PETROMAN, H. SĂRĂNDAN, P. SMULTEA, I. FURDUI, A. NECIOV

Abstract


Maximum values of dry matter and fat (% of the carcass weight) is achieved in swine exploited on small private family farms at 137 kg of dry matter and 115 kg of protein. Slaughtering swine at higher weight results in an increase of the dry matter and of the caloric value because of the increase of the amount of fat in the muscular fibber; thus, pork is of low quality because of the massive accumulation fat substance and the economic efficiency of producing pork is improper, with supplementary expenses on feed. Fattening swine on small family exploitations up to over 11 kg results in changes of the meat / fat ratio, detrimental to pork meat because of both thickening of lard on the animals’ back and of fat depositions in the muscular fibber; though this improves pork quality, it is done with high expenses of energy, resulting in inefficient exploitation on private family farms that in most cases only supply for their families and rarely sell extra production.


Keywords


family exploitation; swine; quality; carcass; pork

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LUCRARI STIINTIFICE ZOOTEHNIE SI BIOTEHNOLOGII (SCIENTIFIC PAPERS ANIMAL SCIENCE AND BIOTECHNOLOGIES)

ISSN print 1841 - 9364
ISSN online 2344 - 4576
ISSN-L  1841 - 9364
(former ISSN 1221-5287, E-ISSN 1841-9364)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Semiannual
PUBLICATION LANGUAGE: English
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Banat´s University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara
Faculty of Animal Science and Biotechnologies
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