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Page No. : 53-56

ABSTRACT

The important carcass characteristics viz. slaughter weight, hot carcass weight, dressing percentage, hot boned meat yield percentage and meat: bone ratio of Large White Yorkshire (LWY) and Desi pigs (DP) belonging to different slaughter weight groups were evaluated. On the basis of live weight, LWY pigs were grouped into four categories A, B, C and D, having weights 30-50, 51-70, 71-90 and >90 kg, respectively. Similarly, DP were grouped into three; A, B and C with weight groups 20-40, 41-60 and >60 kg, respectively. The slaughter data of 60 each of LWY and DP were statistically analysed and it was seen that LWY pigs of the weight group 71-90 kg (Group C) would be ideal for slaughter. Group C also had a highest mean dressing percentage. Statistical analysis also revealed significant difference (p<0.5) between dressing % of group A and C and also between C and D. The meat yield percentage was highest for group D and lowest for group B. The meat: bone ratio of the different weight group increased with increase in slaughter weight. From the observations obtained from desi pigs, the animals in weight group 40-60 kg would be profitable for slaughter, since there was a significant difference (p<0.5) between dressing percentage of weight groups A and B. No statistical variation was recorded among mean meat yield percentages of group B and C although group C had a higher percentage. Also, there was a significant difference (p<0.5) between the mean meat: bone ratio of samples A and C and later had a higher ratio.

Keywords: Dressing percentage, hot carcass weight, meat bone ratio, pigs