Optimizing Pig Fattening in Catalonia: Feed and Meat Quality

This project optimized pig fattening in Catalonia by developing growth, protein deposition, and feed intake models for different pig crosses. It evaluated performance in the final fattening phase and assessed alternative crosses with high intramuscular fat for premium meat production. Six batches—four lean-type and two high-fat—were monitored at the IRATa Pig Evaluation Centre, tracking feed intake, weight gain, and body composition. Pigs were slaughtered at a commercial abattoir, and data on carcass quality, meat characteristics, and samples were collected. Results enabled precise nutritional assessment by sex, cross, and genetic origin, with optimized finishing weights of 105 kg and 117 kg. A dedicated website, www.acbps.org, shares findings, supporting economic and nutritional optimization in pig production.