Effect of Pre-Slaughter Dietary Stress on the Carcass Characteristics and Palatability of Pork

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Abstract
Forty-eight pigs were divided into 3 groups for pre-slaughter treatment. The 1st group was slaughtered as a control, the 2nd group, after attaining slaughter weight, was put on a maintenance diet for approximately 4 weeks, and the 3rd group was put on a restricted diet which reduced body weight 12% below slaughter weight of the other groups. The most apparent effect of the experimental treatments was loss of backfat. Maintenance and restricted groups also showed a decrease in intramuscular fat in the loin, which was accompanied by reduced palatability scores. The reduced fat content and palatability scores were more apparent in the restricted group. The maintenance group had a significant increase in the percentage of lean cuts resulting from an increase in muscle weight as well as a decrease in fat. Since no measurable increase in musculature was observed in the restricted group, reduced backfat thickness appeared to cause the significant increase in the percentage of lean cuts.

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