The heritability of carcass traits in British bacon pigs

Abstract

The need for the improvement of carcass quality in bacon pigs is generally accepted; the means whereby this improvement may be brought about is open to argument. Many experiments, particularly in Great Britain those of McMeekan (1940-41) and Mansfield, Trehane and Peacock (1937), have shown that carcass quality may be improved by the restriction of food intake during the later stages of fattening. However, Lucas and Calder (1956) conclude, from a comprehensive survey of published feeding experiments and their own results, that only small improvements in fat measurements and body length can be achieved by restricted feeding unless the age at slaughter is delayed by periods which are unacceptable to the farmer.