INFLUENCE OF THE FEEDING INTENSITY AND OF THE LIVE WEIGHT ON FATTENING AND CARCASS PERFORMANCE OF PIGS AND ON THE FATTY-ACID PATTERN OF THETOTAL AND PHOSPHOLIPIDS OF THE M-LONG-DORSI .1. PARAMETERS OF THE FATTENING AND CARCASS PERFORMANCE, THE MEAT QUALITY AND THE DRY-MATTER AND ASH CONTENT OF THE BODY-FAT COMPARTMENTS

In one feeding experiment containing 2 x 24 Du x DL-barrows the follow ing was investigated: The impact of the feeding intensity on parameter s of the growth yield, the carcass performance, and the dry matter and ash content of different adipose tissues. In order to analyze the dif ferent finishing sizes of pigs, concerning the above mentioned paramet ers, the animals were slaughtered with Increasing live weights of 100, 120, 140, and 160 kg respectively. The pigs were fattened on two diff erent feeding levels of 13.0 MJ (intensive) and 11.5 BY per kg feed re spectively. The extensively fed group revealed a prolonged fattening p eriod of about 14 to 21 days and an increased feed conversion per kg l ive weight gain of 400-480 g. By an adequate input of Metabolizable En ergy, the intake of crude protein raized up to approximately 10 g with a consequently increase of N-excretion of about 160-250 g per animal in the total fattening period. In summary the carcases of the extensiv ely fed animals were obviously minor adiposed thus yielding a much hig her lean meat content. The different feeding intensities resulted in a significant higher dry matter of the intermuscular fat between M. lon g. dorsi and M. ilio costalis, and in a significant higher ash content of the abdominal fat of the intensively fed pigs. The increase of the body weights ranging from 100 up to 160 kg live weight was accompanie d by a slightly enlarged feed, energy, and crude protein conversion pe r kg live weight gain and more adiposed carcasses with less lean meat contents. In general, the water holding capacity and the resulting gri lling loss was proportional to the live weight. The significant higher dry matter and ash contents of all analyzed body fat compartments bas ed on the increasing live weight.