International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:5, May, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(5): 715-718

Effect of Early and Split Weaning on Carcass traits of Large White Yorkshire Piglets
I. Ramyasree1*, P. Asha Latha1, Ch. Venkata Seshaiah2 and D. Srinivas Kumar3
1Department of Livestock Production Management, 2Department of ILFC, 3Department of Nutrition, N.T.R College of Veterinary Science, Gannavaram, Krishna District, Andhra pradesh, India
*Corresponding author

A study was carried out in 30 Large White Yorkshire piglets to find out the effect of early and split weaning on carcass characteristics. Four weaning age groups, 56 days of conventional weaning age as group 1 (n=8), early weaning of entire litter at 28 days as group 2 (n=10), split weaned piglets with heavy litter weaned at 28 days as group 3 (n=6), weak litter left with sow up to 56 days as group 4 (n=6) were compared. By the end of study period pigs were slaughtered and the carcass traits studied included dressing percentage and Meat: Bone ratio. The dressing per cent is significantly low in 2nd group of piglets (73.29±0.51) compared to 1st (78.14±0.91), 3rd (76.49±0.53) and 4th (77.91±0.25). However no significant difference in dressing per cent was observed among 1st, 3rd and 4th group piglets. The meat:bone ratio is significantly high in 3rd group of piglets (3.20±0.02) compared to 1st (3.07±0.06), 2nd (3.03±0.05) and 4th (2.80±0.05).

Keywords: Early weaning, Split weaning, Dressing percentage and Meat-Bone ratio

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How to cite this article:

Ramyasree, I., P. Asha Latha, Ch. Venkata Seshaiah and Srinivas Kumar, D. 2021. Effect of Early and Split Weaning on Carcass traits of Large White Yorkshire Piglets.Int.J.Curr.Microbiol.App.Sci. 10(5): 715-718. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.