The effects of air temperature and relative humidity in climatic chamber on the growth and carcass composition of swine from weaning to slaughter / Estudo da temperatura do ar e umidade relativa vigentes em câmara climática, sôbre o crescimento e características das carcaças em suínos, desde a desmama até o abate

ABSTRACT

The performance in terms of rate of gain, food conversion efficiency and carcass quality measurements was studied in pigs held under the artificial conditions of a climatic chamber at constant air temperature 81,7F (27,6C). At weaning the male animals were paired for breed, weights and allocated to the two treatments and then were housed in individual yards. Feeding was carried out twice daily, in individual feeding crates and any feed refused was weighed and recorded. Water was constantly available and recorded as well. The live weight of the pigs was registered once a fortnight and the rations adjusted accordingly. The experimental period lasted 107 days. After reaching about 180 lb (82 kg) of body weight, the pigs were weighed and starved during 24 hours and slaughtered the next morning. After weighing the hot carcasses, they were cooled at 2C until next morning and then re-weighed and measured. The killing out percentages were calculated on the basis of live weight and the hot carcass weight. The results of the experiment are described separately according to a) rate of gain, food and water intake and conversion efficiency; b) live weight and carcasses measurements related to the air temperature and relative humidity; c) effects of the air temperature and humidity on the body temperature, respiratory and pulse rates. Analysis of variance was carried out for live weight

RESUMO

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