Take this from swine raisers, butchers, and researchers from government RAD institutions who are actively involved in various aspects of the country’s swine industry.
Traditionally, pigs are slaughtered at 80 to 85 kilograms, as monitored by the Los Baños-based Department of Science and Technology-Philippine Council for Agriculture, Forestry and Natural Resources Resources Research and Development (DOST-PCARRD).
Now comes researchers advising swine producers to allow their animals to grow up to 100-110 kg so that more meat can be derived.
"Carcass recovery rate, or the ratio between carcass weight and liveweight, in heavier pig is 82 percent compared with 75 percent in smaller pigs," they said, as reported by Synan Baguio of PCARRD’s Livestock Research Division.
Hence, they added, an increase from 62-66 kg to 80-88 kg of pork can be realized if slaughter of pigs is delayed.
Based on the national pork production volume estimated at 1.4 million tons, slaughter of pigs at heavier liveweight would mean additional 461,658 tons of pork produced without increasing the country’s breeder population.
Traditionally, pork from heavier carcasses was perceived to be tough and high in fat.
This perception could be true a decade ago, as it took a pig more than eight months to reach 100 kg. Today, with the dramatic improvement in pig genetics, nutrition, health and management, 100-110 kg liveweight of pigs is achieved in less than seven months. – Rudy A. Fernandez