The effect of Slaughter Weight on Organ and By-product Weights of Pigs

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dc.contributor.authorSonaiya, E. B.
dc.coverage.geographicalNigeriaen_US
dc.date.accessioned2015-09-14T13:44:02Z
dc.date.accessioned2018-10-27T13:56:07Z
dc.date.available2015-09-14T13:44:02Z
dc.date.available2018-10-27T13:56:07Z
dc.date.issued1981
dc.departmentAnimal Scienceen_US
dc.description.abstractThe effect of slaughter weight on organ and by-product weights in pigs was determined by slaughtering 101 pigs at six slaughter weights ranging from 22 to 97kg. Slaughter weight had a highly significant influence on the weight of all organs and by-products such as liver, spleen, kidney, heart, hair, skin, head, blood, bone and kidney fat. Heavier slaughter weights above 74kg appear more advantageous in terms of the amount of by-products obtained but also .produced excessively fat carcasses. Breed and sex had no significant effect on organ and by-product weights. The proportion of organs declined while non-organ by-products increased with increasing body weight. The utilisation of abattoir by-products for food, feed and as industrial raw materials has the potential to increase the profitability of pig production.en_US
dc.facultiesAgricultureen_US
dc.format.filetypePDFen_US
dc.identifier.citationSonaiya, E. B. (1981) The effect of Slaughter Weight on Organ and By-product Weights of Pigs. Ife Journal of Agriculture, 3(1 & 2).en_US
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/2592
dc.language.isoenen_US
dc.pages.totalpages6en_US
dc.publisherFaculty of Agriculture, University of Ifeen_US
dc.subjectSwine productionen_US
dc.subjectPig by-productsen_US
dc.subjectPig carcassen_US
dc.titleThe effect of Slaughter Weight on Organ and By-product Weights of Pigsen_US
dc.typeArticleen_US
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