Protein Levels for Swine Fed to Heavy Weights. II. Effects on Quantitative and Qualitative Carcass Characteristics

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Abstract
Carcasses from 303 pigs were used to evaluate the results of feeding corn-soybean meal diets with protein levels ranging from 10 to 20% during three growth phases (20 to 45, 45 to 77 and 77 to 113 kg). Longissimus muscle area was decreased and fat content increased when pigs were fed 12% protein diets from 20 to 45 kg or 10% diets from 45 to 113 kg in experiment 2 or from 77 to 113 kg in experiment 3. In all experiments, percentages of ham and loin and lean cuts were decreased when lower protein diets were fed. Carcass length and dressing percent were not affected by dietary protein level. Protein content, cooking losses and color and firmness, tenderness and flavor scores of the longissimus muscle indicated that no significant differences existed which were attributable to protein level. Juiciness appeared to be related to fat content of the muscle and was higher when pigs were fed lower protein diets. Carcasses from gilts were longer, had larger longissimus muscle areas, exhibited less backfat and had higher percentages of ham and loin and lean cuts than barrow carcasses. Carcasses of pigs fed to 113 kg body weight were very acceptable in muscular development and fat content when diets of adequate protein content were fed. Copyright © 1973. American Society of Animal Science . Copyright 1973 by American Society of Animal Science.

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