Influence of outdoor rearing and indoor temperature on growth performance, carcass, adipose tissue and muscle traits in pigs, and on the technological and eating quality of dry-cured hams

The effects of restricted outdoor rearing during winter (W) or summer (S), and the influence of indoor ambient temperature [17 °C (I17) vs. 24 °C (I24), the latter being considered as control] on pig growth performance, carcass, muscular and adipose tissue traits, and technological and eating qualit...

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Bibliographic Details
Published in:Meat science 2002-12, Vol.62 (4), p.447-455
Main Authors: Lebret, B., Massabie, P., Granier, R., Juin, H., Mourot, J., Chevillon, P.
Format: Article
Language:English
Subjects:
Animal productions
Biological and medical sciences
Carcass
Dry-cured ham
Fundamental and applied biological sciences. Psychology
Meat
Outdoor
Pigs
Quality
Temperature
Terrestrial animal productions
Vertebrates
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Summary:The effects of restricted outdoor rearing during winter (W) or summer (S), and the influence of indoor ambient temperature [17 °C (I17) vs. 24 °C (I24), the latter being considered as control] on pig growth performance, carcass, muscular and adipose tissue traits, and technological and eating quality of dry-cured hams were evaluated. I17 pigs exhibited higher, whereas W had similar and S lower growth rates than the controls ( P
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(02)00036-0