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Thesis (M.S.)—University of Nebraska—Lincoln, 1969. Department of Animal Science.


Copyright 1969, the author. Used by permission.


Although research is limited, workers have reported the effect of confinement on the performance of the live animal, but little can be found showing the effect on the quality of pork. It is desirable to determine at what weight the quantitative and qualitative characteristics change in the developing pig. If pork is to have continued consumer acceptance, production and management practices must improve the quantitative and qualitative properties of the meat. Pork must remain competitive while at the same time it must have acceptable color, be tasty, juicy, tender and flavorful. This study was designed to evaluate the effect of confinement, different floor structures, and weight on the quantitative, qualitative, and chemical properties of porcine muscle.

Ninety-six crossbred barrows were assigned to six treatments, two replications of eight pigs per pen. The pigs were placed on the study with an average weight of 18.5 kg. And fed the same ration which consisted of 16% corn- 14% soybean meal diet.

Advisor: Roger W. Mandigo