RESUMEN
Marketing weight is an important economic variable that impacts the productivity and profitability of finishing pig production. Marketing weight has been increasing worldwide over the past decades driven by the dilution of fixed production cost over more weight per pig and the improvement of genetic selection of lean-type pigs. This review was aimed to summarize current knowledge and assess the future research needs on producing finishing pigs with marketing weight greater than 130 kg. Based on a thorough literature review, increasing marketing weight affected overall pig growth; in particular, cumulative average daily gain (ADG) decreased by 4.0 g, average daily feed intake (ADFI) increased by 78.1 g, and gain-to-feed ratio (G:F) decreased by 0.011 for every 10 kg increase of marketing weight. Increasing marketing weight by 10 kg increased carcass yield by 0.41% units, backfat by 1.8 mm, longissimus muscle (LM) area by 1.9 cm2, carcass length by 2.2 cm, and belly yield by 0.32% units, but decreased percentage of fat-free-lean by 0.78 units and decreased loin, shoulder, and ham yields by 0.13, 0.16, and 0.17% units, respectively. Studies that investigated the effects of marketing weight on pork quality observed decreased pH by 0.02 and 0.01 at 45 min and 24 h postmortem, respectively, and increased a* value by 0.28 per 10 kg marketing weight increase. Heavier market pigs had increased concentrations of saturated fatty acids and intramuscular fat. However, studies reported conflicting results for L* and b* values, drip loss, Warner-Bratzler shear force, and sensory properties of pigs in response to increasing marketing weight. A limited amount of research has been conducted to estimate nutrient requirements for pigs greater than 140 kg. Increased weight and size of heavy pigs can create challenges to farm and packer facilities and equipment. Discussions and recommendations are provided concerning the adjustments for floor and feeder space, barn design, ventilation, disease control, transportation, and carcass processing needed for increasing marketing weight. In conclusion, increasing marketing weight creates both opportunities and challenges to current finishing pig production, and future research is needed to provide nutritional and management guidelines and improve feed efficiency and meat quality of heavy weight market pigs.
