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Quantitative anatomical studies of the composition of the pig at 50, 68 and 92 kg. carcass weight I. Experimental material and methods

Published online by Cambridge University Press:  27 March 2009

A. Cuthbertson  and
R. W. Pomeroy
A. Cuthbertson
Affiliation:
School of Agriculture and Low Temperature Research Station, Cambridge
R. W. Pomeroy
Affiliation:
School of Agriculture and Low Temperature Research Station, Cambridge
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Extract

1. The object of the experiment was to make a detailed investigation of the carcass composition of Large White hogs at 68, 91 and 118 kg. live weight (i.e. 50, 68 and 92 kg. carcass weight). Ten hogs were dissected at each stage.

2. A dissection technique suitable for this investigation is described, involving the dissection of one side into individual bones and muscles, subcutaneous and intermuscular fat deposits, skin, tendon, glands and blood vessels. Some possible modifications of the method for future investigations are also discussed.

3. The complete dissection of one side took approximately 110 man-hours and the average weight loss in dissection was 0·798%.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 59 , Issue 2 , October 1962 , pp. 207 - 214
Copyright
Copyright © Cambridge University Press 1962

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References

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