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Vol. 11, Special Issue 4 (2022)

Effect of split weaning and different feeding regime on back fat thickness in live pigs

Author(s):
Dr. P Ravi and Dr. S Durga
Abstract:
The present study on split waning and different feeding regime on back fat thickness (BFT) in live barrows and carcass was carried out at Swine production farm, at Indian Veterinary Research Institute, Izatnagar. A total of thirty-six (62.5% Landrace and 37.5% Desi) barrows were selected for the present study. The average BFT in live barrows was done by using back fat scanner (Dramniski) one day before the schedule of slaughter. In live barrows BFT were measured at locations are midpoint of shoulder above elbow, middle of back where last rib joins the vertebrae and rump, straight above the stifle joint and average was calculated. The results showed that there was no significant difference of BFT on live barrows and carcass were observed among the treatment groups. However, in dietary group had significantly highest BFT measurement were observed both live barrows and carcass. The overall mean of BFT of live barrow was 18.08±0.44 mm and in carcass 21.2±0.08 mm. However, in dietary group had significantly highest BFT was observed both live barrows and carcass BFT. The values were in dietary group D3 (22.36±1.23), D2 (16.36±0.65) and in D1 (15.5±0.058) and in carcass D3 (25.9±0.12), D2 (19.2±0.10) and in D1 (18.5±0.07), respectively. The higher BFT in live barrows and carcass of D3 might be due to the high content of ether extract in the kitchen waste. Treatment and diet interaction also had significant (P<0.01) difference of BFT in live barrows and carcass. Based on our study, it can be concluded, that split weaning had no positive effect on BFT but, feeding of kitchen waste for growing and finishing pigs has increase the BFT which in turn enhance the meat quality.
Pages: 236-238  |  255 Views  71 Downloads
How to cite this article:
Dr. P Ravi and Dr. S Durga. Effect of split weaning and different feeding regime on back fat thickness in live pigs. The Pharma Innovation Journal. 2022; 11(4S): 236-238.

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