ON THE QUALITY OF CARCASS AND PORK IN SWINE EXPLOITED ON FAMILY FARMS
Keywords:
family exploitation, swine, quality, carcass, porkAbstract
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.
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http://europa.eu.int/comm/agriculture/markets/pig/idex_en.htm
