EFFECT OF EARLY WEANING ON CARCASS CHARACTERISTICS OF LARGE WHITE YORKSHIRE PIGS UNDER INTENSIVE SYSTEM*

Abstract

A study was carried out in 54 Large White Yorkshire pigs to find out the effect of early
weaning on carcass traits. Three weaning age groups namely group 1 ( 25 days ), group 2 (
40 days) and group 3( 56 days ) were compared. Each group consists of 18 piglets from
three litters. Five months after weaning, six pigs from each group were slaughtered and the
carcass traits studied included Pre-slaughter weight, Carcass length, Hot carcass weight,
Average Back fat thickness, Dressing percentage, Meat-bone ratio and Whole sale primal
cuts. A highly significant (P< 0.01) variation was observed between group 2 and the other
two groups with respect to Pre- slaughter weight (64.99 ± 0.30 Kg), Carcass length (26.42 ±
0.27 inches), Average Back Fat Thickness (1.52 ± 0.03 inches), Hot carcass weight (48.86 ±
0.38 Kg), Dressing percentage (75.2 ± 0.39%), Meat - Bone ratio (4.16 ± 0.00), Ham (27.63
± 0.22 %) and Belly (8.69 ± 0.15 %). Where as Group 3 was higher in Boston butt and Loin
and a highly significant variation (P<0.01) was seen with group 2 while Picnic shoulder in
group 1 was higher and highly significant (p<0.01) than that of group 2 and 3.
Key words: Early weaning, Pre-slaughter weight, Hot carcass weight, Whole sale primal
cuts, Muscle bone ratio.