Tag Archives: pigs

1306–1314 I. Jansons, V. Strazdina, R. Anenkova, D. Pule, I. Skadule and L. Melece
Development of new pig carcasses classification formulas and changes in the lean meat content in Latvian pig population
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Development of new pig carcasses classification formulas and changes in the lean meat content in Latvian pig population

I. Jansons¹*, V. Strazdina¹, R. Anenkova¹, D. Pule¹, I. Skadule² and L. Melece³

¹Institute of Food Safety, Animal Health and Environment ‘BIOR’, St: Lejupes 3, Riga LV-1076, Latvia
²Food and Veterinary Service, St. Peldu 30, LV-1050 Riga, Latvia
³Institute of Agricultural Resources and Economics, St. Struktoru 14, Riga, LV-1039, Latvia
*Correspondence: imantsjansons@inbox.lv

Abstract:

 Pig classification is based on objective estimation of the lean meat content of the carcasses. The European Union established a common framework for the classification of pig carcasses. Carcass classification serves as a quality development tool to encourage the breeding of animals, from which it is possible to get high quality carcasses for processors and consumers. It is a common practice to recalculate pig carcasses classification formulas and update existing classification methods (or develop new methods) after every five years.
The representative samples of 145 pig carcasses from all regions of Latvia were used for the dissection trial. The precisely dissected carcasses with the warm carcass weight 60–110 kg were selected according to fat thickness and gender of pigs (the sex ratio were 50% females and 50% castrated males). From the experimental data were developed new formulas for the four methods Intrascope (Optical Probe); Manual method (ZP); Pork Grader (PG200); Optigrade MCP. During sampling the average warm carcass weight was 89.31 kg. New coefficient was detected and formula was developed for calculation of carcass standard presentation in all cases if some of the carcass parts are missing; for the missing head 8.345, for the missing tail 0.072, for the missing forefeet 0.764, for the missing hind feet 1.558. The comparison between the currently used and new experimentally obtained formulas showed difference up to 1.86% in lean meat content. The results suggest high accuracy of new regression formulas, which fully meets requirements of EU legislation.

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160–166 L. Paura and D. Jonkus
Use of automatic system for pig feed consumption control
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Use of automatic system for pig feed consumption control

L. Paura* and D. Jonkus

Latvia University of Agriculture, Faculty of Agriculture, Institute of Agrobiotechnology,
Liela str. 2, LV-3001, Jelgava, Latvia
*Correspondence: liga.paura@llu.lv

Abstract:

The aim of this study was to analyse average daily gain and feed conversion ratio, and to estimate daily gain and feed conversion ratio during the pig fattening period. 100 pigs from the same herd were housed in pens of around 10–15 animals and fed ad libitum with one single-place electronic feeder. Average on-test weight and off-test weight were 34.8 kg and 119 kg, respectively. Average daily gain, average daily feed intake and feed conversion ratio were computed. During investigation the average daily gain was 0.788 kg, the daily feed intake was 2.25 kg and feed conversion ratio was 2.86 kg. The differences in investigated traits between male and female pigs were significant. Generally, male pigs had greater off-test weight (+7.3 kg, p < 0.05), average daily gain (+0.037 kg, p < 0.1) and feed conversion ratio (+0.13 kg) in the fattening period. Average daily gain and feed conversion ratio were also calculated based on 100 kg off-test weight. If pigs will be fattening till 100 kg, than daily feed conversion ratio decreased and is 2.25 kg, but average daily gain increased and is 0.840 kg. The average fattening duration when pig has 100 kg off-test weight was 154.8 days. Phenotypic correlations between production and feeding traits were calculated. Correlation between average daily gain and feed conversion ratio was moderate negative (r = -0.542), pigs with higher average daily gain had better feed conversion ratio.

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389-394 I. Jansons, A. Jemeljanovs, I. H. Konosonoka, V. Sterna, B. Lujane
The Influence of Organic Acid Additive, Phytoadditive and Complex of Organic Acid Additive Phytoadditive on Pig Productivity, Meat Quality
Abstract |

The Influence of Organic Acid Additive, Phytoadditive and Complex of Organic Acid Additive Phytoadditive on Pig Productivity, Meat Quality

I. Jansons, A. Jemeljanovs, I. H. Konosonoka, V. Sterna, B. Lujane

Research Institute of Biotechnology and Veterinary Medicine “Sigra” of Latvia University of Agriculture, Instituta 1, Sigulda, Latvia, LV-2150; e-mail: sigra@lis.lv

Abstract:

A study was conducted to determine the efficiency of organic acids, phytoadditives and an organic acids and phytoadditive complex on pigs' growth processes and meat quality. Control group pigs (group 1) were fed with a complete ration (basic feed); the trial group pigs additionally received an organic acid additive (group 2), a phytoadditive (group 3), an organic acids and phytoadditive complex (group 4). The highest impact of 12% on the live weight gain of pigs was exercised by inclusion of the newly developed phytoadditive in the feed ration compared with the control group. The feed conversion ratio for pigs having received organic acid additives was by 4.2% higher, for animals having received the phytoadditive – by 8.1% and for animals having received a complex of both – by 7.45% higher than for the control group pigs where feed consumption was 3.09. The phytoadditive and the organic acids and phytoadditive complex as a pig feed supplement ensures a higher protein quality in muscle tissue, i.e., a higher nutritive value. The highest impact on the cholesterol level reduction in muscle tissue was exercised by the phytoadditive by 51.1 mg kg−1 in comparison with the control group.

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