Effect of ambient temperature on growth performances, carcass traits and meat quality of pigs

Pigs are sensitive to high environmental temperature due to difficulties in eliminating excess body heat. The present study was undertaken to evaluate the effects of ambient temperature on growth performances, carcass traits and meat quality of pigs. This trial was carried out at the Experimental Center of Livestock at Sunchon National University, South Korea. A total of 40 three-way crossbred pigs (initial body weight 38.50 +/- 0.55 kg) were assigned into four groups: group 1 (12 degrees C to 19 degrees C), group 2 (19 degrees C to 25 degrees C), group 3 (25 degrees C to 31 degrees C) and group 4 (31 degrees C to 37 degrees C). Pigs were offered ad libitum diet and free access to drinking water. Weight gain and feed intake were significantly enhanced in groups 1 and 2, respectively. The lowest weight gain, feed intake, back-fat thickness and cholesterol content was observed in group 4 (P < 0.05). Temperature variation exerted no significant effect on TBARS, pH during the storage period and water holding capacity, shear force and meat colour. The total microbial content was significantly enhanced in group 1 compared to other groups (P < 0.05). We therefore conclude that pigs respond differently to environmental temperature variations, with respect to growth performances, carcass traits and meat quality.