Carcass Composition Changes in Growing and Finishing Swine
- 1 September 1978
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Animal Science
- Vol. 47 (3) , 615-621
- https://doi.org/10.2527/jas1978.473615x
Abstract
Thirty Yorkshire and seventy Hampshire barrows were slaughtered at five pre-determined weights (45.4, 68.2, 90.0, 113.6 and 136.4 kg) in an effort to characterize changes in composition with respect to muscle, fat and bone in heavily-muscled pigs. Standard carcass measurements were obtained and the right carcass half of each pig was separated into lean, fat and bone. The relationship between average backfat thickness and weight appeared to be linear in the Hampshire data, while a non-linear (P<.05) relationship was found in the Yorkshire data. Rather uniform increases in loin eye area and carcass length were observed from 68.2 to 136.4 kg in the Yorkshire data, while non-linear (P<.05) responses, more characteristic of the “Classical” growth curves for loin eye area and length, were found in the Hampshires. Linearlike trends were observed between kilogram of lean, fat and bone with slaughter weight in the Yorkshire data. The stage of greatest increase in lean composition occurred from 90.9 to 113.6 kg for both breeds. The relationships between kg of lean cuts, ham and loin, and ham with slaughter weight appeared to be linear in the Yorkshire data; however, non-linear (P<.05) responses for lean cuts and ham and loin were found in the Hampshires. A slight decrease in lean cuts, when expressed as a percentage of carcass weight, was found with increased weight for each breed; however, similar trends were not observed for ham and ham and loin yields. Copyright © 1978. American Society of Animal Science . Copyright 1978 by American Society of Animal Science.This publication has 3 references indexed in Scilit:
- Relation of 40K Count and Probe to Carcass Composition Changes in Growing and Finishing SwineJournal of Animal Science, 1978
- Comparative studies of meat. II. The changes in the carcass during growth and fattening, and their relation to the chemical composition of the fatty and muscular tissuesThe Journal of Agricultural Science, 1948
- Growth and development in the pig, with special reference to carcass quality characters: Part IV. The use of sample joints and of carcass measurements as indices of the composition of the bacon pig: Part V. The bearing of the main principles emerging upon the many problems of animal production and human developmentThe Journal of Agricultural Science, 1941