The effects of rearing-temperature on body composition in young pigs

Pigs were reared for 23, 35, 42, or 59 days in a cold (10 degrees C) or a warm (35 degrees C) environment. They were fed to grow at the same rate. The total amount of fat was greater in warm-reared than in cold-reared pigs and fat was distributed differently in the two groups. Warm-reared pigs had more fat in the subcutaneous layer while cold-reared pigs had more fat in their abdominal tissues and skeletal muscle. The total amount of nitrogen was greater in cold-reared than in warm-reared pigs and no difference was found in its distribution.