Hostname: page-component-cd9895bd7-7cvxr Total loading time: 0 Render date: 2024-12-27T19:49:06.392Z Has data issue: false hasContentIssue false
  • English
  • Français

The use of sample joints in predicting the composition of the pig carcass

Published online by Cambridge University Press:  02 September 2010

J. L. Adam  and
W. C. Smith
J. L. Adam
Affiliation:
School of Agriculture, University of Newcastle upon Tyne
W. C. Smith
Affiliation:
School of Agriculture, University of Newcastle upon Tyne
Get access

Extract

Carcass data from 123 pigs slaughtered at either 120 lb., 200 lb. or 260 lb. live-weight have been analysed to study the relative value of four sample joints in predicting tissue composition in the carcass.

Percentage fat, muscle or bone in all joints was highly correlated (P<0·01) with the corresponding percentage of that tissue in the carcass. The highest correlations and correspondingly lowest residual standard errors were found for the loin, rib and composite loin and ham joints.

Significance tests of the a and b constants in regression equations relating percentage fat, bone and muscle in the joint to that in the carcass showed that only with the rib joint was it legitimate to combine the data from each slaughter weight into ‘overall’ equations.

As pooling the data for the combined loin and ham joint had little effect on the magnitude of the residual standard errors, overall equations relating tissue composition of that joint to the whole are also given. The accuracy of prediction, however, was lower than that obtained with the rib joint.

Application of the pooled regression equations relating carcass and rib joint composition to independent data, obtained by identical techniques, gave promising results.

Type
Research Article
Information
Animal Production , Volume 8 , Issue 1 , February 1966 , pp. 85 - 94
Copyright
Copyright © British Society of Animal Science 1966

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

Adam, J. L., & Smith, W. C., 1964. The use of specific gravity and its reciprocal in predicting the carcass composition of pigs slaughtered at three weights. Anim. Prod., 6: 6–97.Google Scholar
Aunan, W. J., & Winters, L. M., 1949. A study of the variation of muscle, fat and bone of swine carcasses. J. Anim. Sci., 8: 8–182.CrossRefGoogle Scholar
Barton, R. A., & Kirton, A. H., 1958. The leg and loin as indices of the composition of New Zealand lamb and mutton carcasses. N.Z. J. agric. Res., 1: 1–783.CrossRefGoogle Scholar
Edwards, R. V., 1963. Unpublished B.Sc. (Hons.) thesis. University of Newcastle upon Tyne.Google Scholar
Hankins, O. C., & Ellis, N. H., 1934. Physical characteristics of hog carcasses as measures of fatness. J. agric. Res., 48: 48–257.Google Scholar
Harrington, G., 1958. Pig carcass evaluation. Tech. Comm. Commonw. Bur. Anim. Breed. Genet., Edinburgh, no. 12.Google Scholar
Kirton, A. H., & Barton, R. A., 1958. Live-weight loss and its components in Romney ewes subjected to thyroxine therapy and a low plane of nutrition. I. Effects on live-weight, carcass weight and carcass composition. J. agric. Sci., 51: 51–265.Google Scholar
McMeekan, C. P., 1941. Growth and development in the pig with special reference to carcass quality characteristics. Part IV. The use of sample joints and of carcass measurements as indices of the composition of the bacon pig. J. agric. Sci., 31: 31–1.CrossRefGoogle Scholar
Preston, T. R., & Gee, I., 1957. Effect of hexoestrol on carcass composition and efficiency of food utilization in fattening lambs. Nature, Land., 179: 179–247.CrossRefGoogle Scholar