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首页> 外文期刊>Landbauforschung >Effects of three genotypes and two roughages in organic heavy pig production for dry fermented sausage manufacture: 1. Performance, carcass quality, and economic aspects
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Effects of three genotypes and two roughages in organic heavy pig production for dry fermented sausage manufacture: 1. Performance, carcass quality, and economic aspects

机译：三种基因型和两种粗饲料在干发酵香肠生产的有机重猪生产中的影响：1.性能，car体质量和经济方面

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摘要

Castrated heavy pigs of >160kg live weight are used for traditional pork specialties (e.g. dry fermented sausages) due to the required fat quantity and quality. Today, most organic production systems use modern hybrids (Hy) with often insufficient fatfeatures. The use of endangered breeds with high body fat synthesis capacity, e.g. Saddleback (Sa), could be an alternative with the additional benefit of maintaining biodiversity.This study with a total of 132 castrates analysed the effects of three different genotypes (Sa, Pietrain*Sa (PiSa), Hy) and two different roughage sources (grass-clover silage, straw) on performance, carcass-, meat-, fat-, product-quality (dry fermentedsausage), and economic aspects. The present paper deals with performance (PF), carcass quality (CQ), and economic aspects (EA). It is found that PF and CQ are both influenced significantly by the genotype but not by the roughage source. Hy showed the best and Sa the poorest PF (e.g. 804g vs. 634g daily weight gain). Concerning CQ, Sa showed the fattest and Hy the leanest carcass (e.g. 1:1.36 vs. 1:0.49 lean to fat ratio). Concerning EA, Sa generated only about 60% of the surplus of the revenues overfeedand piglet costs compared to Hy. PiSa always ranked in the middle.It can be concluded that under organic farming conditions Sa and PiSa seem to be suitable for heavy pig production to produce premium segment pork specialities in the form of dry fermented sausages due to performance and carcass quality traits. But as long as the payout price is not adapted to carcass quality or the suitability for processing, in particular the fattening of Sa will not be interesting from an economic point of view.
机译：由于需要的脂肪数量和质量，。活> 160kg体重的割重猪可用于传统猪肉特色菜（例如干发酵香肠）。今天，大多数有机生产系统使用脂肪含量不足的现代杂种（Hy）。使用具有高体内脂肪合成能力的濒危品种，例如鞍背（Sa）可能是一种替代方案，具有维持生物多样性的额外好处。这项针对总共132个cast割的研究分析了三种不同基因型（Sa，Pietrain * Sa（PiSa），Hy）和两种不同粗饲料来源（草三叶草青贮饲料，秸秆）在性能，car体，肉，脂肪，产品质量（干发酵香肠）和经济方面。本文涉及性能（PF），car体质量（CQ）和经济方面（EA）。发现PF和CQ均受基因型的显着影响，而不受粗饲料来源的影响。 Hy的PF最好，Sa的PF最差（例如，每日增重804g与634g）。关于CQ，Sa显示出最高的脂肪，Hy显示出最瘦的car体（例如1：1.36与1：0.49的瘦脂肪比例）。关于EA，与Hy相比，Sa只产生了收入超支和仔猪成本盈余的60％。皮萨（PiSa）始终排在中间位置，可以得出结论，由于性能和car体质量特征，在有机农业条件下，萨皮亚（Sa）和皮萨（PiSa）似乎适合于重猪生产，以干发酵香肠的形式生产优质分段猪肉特产。但是，只要支付的价格不符合car体质量或加工的适用性，特别是从经济的角度来看，Sa的增肥就不会引起人们的兴趣。

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