A Detailed Explanation of the Growth and Development Patterns of Finishing Pigs

During the 90 kg to 100 kg stage, meat quality improves, so this is also called the meat quality improvement period, that is, the dry matter in muscle cells increases relatively, and the physiological and biochemical functions of muscle tissue become more complete; from a food perspective, the meat quality at this stage is the best. After a body weight of 100 kg, adipose tissue grows strongly again, the backfat thickness of the carcass increases, and the deposition of abdominal fat and intramuscular fat increases.