STUDY REGARDING THE REDUCE OF THE FAT QUANTITIES IN SWINE CARCASES THROUGH CONTROL METHODS OF TECHNOLOGICAL FACTORS

Adrian Vasile Capeț, Diana Marin, Cornelia Petroman

Abstract


The production systems that can reduce the amount of fat in carcasses refer to the improvement of the welfare conditions of fattened pigs and the rigorous control of nutrition according to the type of meat preferred by consumers from the swine market. In order to ensure the proper conditions for fattening pigs to perform regardless of the exploitation system, they must be provided with adequate shelters for maintenance and feed suitable for the intended purpose, sufficient amounts of water and reliable technologies that can adapt on the fly to market requirements. The research carried out in the conditions of our country, highlights different systems of fattening pigs, each system presupposing to obtain a certain type of meat, a certain type of fattening farm, production expenses, production price, investment efforts, productive indicators and different economic outcomes.


Keywords


swine; reducing; methods; factors

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Copyright (c) 2023 Capet Adrian Vasile, Diana Marin, Petroman Cornelia

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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL

ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Annual
PUBLICATION LANGUAGE: English

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Banat`s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara
Faculty of Management and Rural Tourism
300645, Timisoara, Calea Aradului 119, Romania

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