Hostname: page-component-586b7cd67f-t7fkt Total loading time: 0 Render date: 2024-11-27T01:30:28.276Z Has data issue: false hasContentIssue false
  • English
  • Français

A comparison of different predictors of the lean content of pig carcasses 1. Predictors for use in commercial classification and grading

Published online by Cambridge University Press:  02 September 2010

A. J. Kempster  and
D. G. Evans
A. J. Kempster
Affiliation:
Meat and Livestock Commission, PO Box 44, Queensway House, Bletchley, Milton Keynes MK2 2EF
D. G. Evans
Affiliation:
Meat and Livestock Commission, PO Box 44, Queensway House, Bletchley, Milton Keynes MK2 2EF
Get access

Abstract

Carcass measurement and dissection data for 1176 pigs were used to examine the suitability of different measurements for predicting carcass lean percentage in commercial classification and grading. Three carcass weight groups with means of 47, 72 and 93 kg, were analysed separately. Similar results were obtained and those for the 72 kg group are given in this abstract. The s.d. of percentage carcass lean in this group was 3·84. Visual conformation score, carcass length and m. longissimus depth were valueless as predictors (residual s.d. of carcass lean percentages were 3·84, 3·77 and 3·80 respectively). Fat thickness measurements taken on the exposed surface of the split carcass provided a less precise prediction (best residual s.d.=2·89) than fat measurements taken over the m. longissimus using the optical probe (best residual s.d. = 2·20). The probe measurements were taken 6·5 cm from the dorsal mid line at fixed positions along the carcass from 4/5th cervical vertebrae to the 5/6th lumbar vertebrae. Precision of prediction showed a regular pattern with highest levels at the last rib (the P2 position currently used in the Meat and Livestock Commission classification scheme) and at the 13th rib, with lower values anteriorly and posteriorly. These two measurements in multiple regression were more precise than any other pair of measurements for predicting both percentage carcass lean (residual s.d. = 2·16) and the lean percentage in individual primal joints.

Type
Research Article
Information
Animal Production , Volume 28 , Issue 1 , February 1979 , pp. 87 - 96
Copyright
Copyright © British Society of Animal Science 1979

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Blendl, H. M. 1965. [Results of full dissection in meat production testing of pigs.] Bayer. landw. Jb. 42: 941–955.Google Scholar
Bowman, G. H., Whatley, J. A. and Walters, L. E. 1962. Physical indices of leanness in swine. J. Anim. Sci. 21: 955–959.CrossRefGoogle Scholar
Buck, S. F., Harrington, G. and Johnson, R. F. 1962. The prediction of lean percentage of pigs of bacon weight from carcass measurements. Anim. Prod. 4: 25–36.Google Scholar
Cook, G. L., Cuthbertson, A. and Smith, R. J. 1970. Inter-relationships of intrascope measurements and the composition ofjoints andjoint surfaces of commercial pigs. Anim. Prod. 12: 362–363. (Abstr.)Google Scholar
Cuthbertson, A. 1968. PIDA dissection techniques. Proc. Symp. Methods of Carcass Evaluation, Eur. Ass. Anim. Prod., Dublin.Google Scholar
Cuthbertson, A. and Pease, A. R. H. 1968. The inter-relationships of various measurements, visual assessments and dissection results of pigs of 200 lb live weight. Anim. Prod. 10: 249–255.Google Scholar
De boer, H., Bergstrom, P. L., Jansen, A. A. M. and Nueboer, H. 1975. Carcass measurements and visual assessments as predictors of lean meat content, with reference to the EEC classification and grading system. Proc. Commission on Pig Production, 26th Ann. Meeting Eur. Ass. Anim. Prod., Warsaw.Google Scholar
Hammond, J. 1933. The anatomy of pigs in relation to market requirements. Pig Breed. A. 13: 18–25.Google Scholar
Howard, A. N. and Smith, W. C. 1976. The Belgian Pietrain as a sire of crossbred pigs slaughtered at 64 kg live weight. 1. Performance and carcass characteristics. Anim. Prod. 23: 389–393.Google Scholar
Lean, I. J., Curran, M. K., Duckworth, J. E. and Holmes, W. 1972. Studies on Belgian Pietrain pigs. 1. A comparison of Pietrain, Landrace and Pietrain Landrace crosses in growth, carcass characteristics and meat quality. Anim. Prod. 15: 1–9.Google Scholar
Locking, G. L. 1976. Canada's hog carcass evaluation scheme. Proc. Carcass Classification Symp., Australian Meat Board, Adelaide.Google Scholar
McMeekan, C. P. 1941. Growth and development in the pig, with special reference to carcass quality characters. IV. The use of sample joints and carcass measurements as indices of the composition of the bacon pig. J. agric. Sci., Camb. 31: 1–49.CrossRefGoogle Scholar
Meat and Livestock Commission. 1973. Progress onPig Carcass Classification. Marketing and Meat Trade Tech. Bull, No. 10. Meat and Livestock Commission, Bletchley, Bucks. (Mimeograph)Google Scholar
Meat and Livestock Commission. 1975a. Revisions to EEC Pig Carcass Grading System—How it will be applied in Great Britain. Meat and Livestock Commission, Bletchley, Bucks. (Mimeograph)Google Scholar
Meat and Livestock Commission. 1975b. Commercial Product Evaluation Report. First year results of eight hybrid companies and populations of purebred and crossbred pigs. Meat and Livestock Commission, Bletchley, Bucks. (Mimeograph)Google Scholar
Meat and Livestock Commission. 1976. CommercialProduct Evaluation Report. Second test results; pigs purchased 1973/1974. Meat and Livestock Commission, Bletchley, Bucks. (Mimeograph)Google Scholar
Schön, I. 1973. [Commercial classification of pigs.] A.I.D. Bonn-Bad Godesberg. (Mimeograph)Google Scholar
Smith, G. C. and Carpenter, Z. L. 1973. Evaluation of factors associated with the composition of pork carcasses. J. Anim. Sci. 36: 493–499.CrossRefGoogle Scholar
Vos, M. P. M. 1971. Crossing performance of Dutch pig breeds. Annls Genet. Sel. anim. 3: 99–100.Google ScholarPubMed
Wilson, B. R. 1976. The proposed national pig carcass measurement and information service. Proc. Carcass Classification Symp., Australian Meat Board, Adelaide.Google Scholar