Qualidade da carcaça de suínos submetidos a restrição alimentar na fase de terminação e abatidos em diferentes pesos Carcass quality of pigs submitted to feed restriction in the finishing phase and slaughtered at different weights

The present study was carried out to evaluate the effect of different leveis of feed restriction (FR) and of net energy (NE) on the quality of carcass of pigs in the finishing period and slaughtered body weight. lt was used 144 animais 72 barrows and 72 gilts, distributed in factorial randomized blocks design, with four leveis of FR, two leveis of NE, and sex. The leveis of FR used were: O% (ad libitum), 5, 1 O and 15% of the ad libitum feed intake, the leveis of energy were 2083 and 2252 kcal EUkg of feed and body weight slaughter were 95, 105 and 115 kg. The weight of the hot carcass; carcass length; backfat thickness, dressing percentage of carcass and of cuts and relationship meat:fat in the carcass were evaluated. The obtained results showed that the pigs slaughtered at 95 and 1 05 kg and increasing in the levei de FR had improved the carcass quality looking to the bacfat tickness reduction and the increase of the weight of loin and weight and ham percentage dressing while for pigs slaughtered at 115 kg this improvement did not occured, considering that the bacfat tickness and the the weight of loin and weight and ham percentage dressing did not altered significantly. The pigs slaugtered at 115 kg, had reduced the efficiency of FR for carcass quality considering that the backfat tickness did not change. The gilts had superior carcass quality than the barrow in anyone weight of slaughter.