Yields pork cuts
Genetic evolution has made improving strains in recent years simply adapting to market needs.
We could ensure that around 30 years ago the human has invested too much effort in these productivity improvements. All these data have been accumulated in hundreds of databases that derived from pigs.
Today we can ensure that we get almost about 80% of the carcass yield.
Canadian pork Industry completed in 2013 the national project that cuts the pig carcass to determine the average carcass yield and derivatives cuts. The study indicated that on average a pig carcass has the following composition expressed in % yield of the weight of the total (sum of leg, back, head back, paddle picnic, ribs and bacon):
In Biovet we work hard every day to make improvements for the industry. Currently with our multidisciplinary team we tried to bring improvements to these returns through natural additives. The reality is that the nutritional supplement available under the trade name Alquernat Nebsui improves nutrient absorption in the animal benefiting their physiology and positively impacting production parameters. These parameters also affect improved redistribution carcass yields, providing more meat and less fat percentages.