Pancreozymin in man as in animals appears to act as a specific enzyme stimulant. The preparations of pancreozymin used in these experiments also contain cholecystokinin, which causes the gall bladder to contract, and a smooth muscle stimulant, possibly substance P.The (Lagerlof, 1939(Lagerlof, , 1942 Diamond, Siegel, Gall, and Karlen, 1939;Diamond andSiegel, 1940, 1941;Comfort and Osterberg, 1940;Pratt, Brugsch, and Rostler, 1940;Pollard, Miller, and Brewer, 1942;Lake, 1947;Dornberger, Comfort, Wollaeger, and Power, 1948;Dreiling and Hollander, 1948, 1950;Friedman and Snape, 1950;Dreiling, 1950Dreiling, , 1951Dreiling, , 1953Dreiling, , 1955 Dreiling and Janowitz, 1957;Wenger and Raskin, 1958).In anaesthetized animals secretin produced a large volume of pancreatic juice of constant alkalinity and low enzyme content. Harper and Raper (1943) isolated from the small intestine a second material, other than secretin, which increased the enzyme output by the pancreas without affecting the volume of juice. This material they named pancreozymin. Crick, Harper, and Raper (1949) later published a revised method of preparing secretin and pancreozymin and preliminary experiments showed that pancreozymin had the same effect on man as in animals
Linear measurements and sample joint dissections were examined as predictors of carcass lean percentage using data from 1060 carcasses comprising 108 subgroups (nine genotypes × two sexes × two feeding regimes × three slaughter weights). The potential predictors were examined in terms of precision, cost and the stability of their regression equations.Probed fat thickness 6·5 cm from the dorsal mid-line at the last rib (P2) was the individual measurement giving the most precise prediction (residual s.d. pooled within subgroups = 2·21 percentage units; r = −0·72). The square root transformation (P2½) gave stable regression slopes over levels of all four factors, though there were important differences in intercepts between genotypes, sexes and slaughter weights.The precision of prediction from the lean percentage of sample joints was generally improved by including P2½ with each in multiple regression. Used in this way with current Meat and Livestock Commission costings, the ham joint offered the best compromise between cost and precision (pooled residual s.d. = 1·25 percentage units; R = 0·92). Regression slopes on each joint were stable for all factors except for those on the rump back and rib back joints which varied by feeding regime. Intercepts varied by genotypes for all joints except the ham, while intercept differences for feeding regimes were small or non-significant.The results confirm the value of the ‘sub-sampling with regression’ procedure for predicting carcass composition.
Dissection data for 1006 carcasses taken from the first 2 years of the Meat and Livestock Commission's (MLC) Commercial Pig Evaluation (CPE) were used to examine the growth of tissue weights in joints relative to the corresponding total tissue weight in carcass, and the growth of fat depots relative to total fat over the carcass weight range, 46-92 kg. Growth relationships were examined using a linear allometric model. Differences in tissue weight distribution between genotypes (pigs from different companies in CPE), sexes (barrows and gilts) and feeding regimens (restricted and ad libitum feeding) were examined at constant lean, bone or fat weight as appropriate, common allometric regression slopes being assumed.Lean and bone showed the same pattern of development. Relative growth was lowest in the proximal limb joints (ham and hand) increasing inwards to the joints of the back. With minor differences, the same pattern was found for subcutaneous fat and intermuscular fat. Fat depots differed considerably in their growth relative to total fat: intermuscular fat grew more slowly (allometric growth coefficient, 6 = 0-87), subcutaneous fat at the same rate and perinephric and retroperitoneal fat (flare fat) more rapidly (b = 1-24).Significant differences were recorded between genotypes in lean distribution and in the distribution of fat depots. However, the differences were small and of little commercial importance. There were also differences in fat partition between genotypes, flare fat being the most variable depot.Sex and feeding regimen also influenced tissue distribution and fat partition. The results are discussed in relation to the robustness of regression equations for predicting overall carcass composition from subcutaneous fat measurements and sample joint dissections.TNTRODTTfTTON been shown to be relatively stable. Nevertheless, small differences in lean and bone weight distriThe commercial value of pig carcasses depends bution can be commercially important when large not only on the overall proportions of lean, fat and numbers of carcasses are processed, so it is imbone but also on the distribution of these tissues portant to establish what the degree of variation is since some parts of the carcass are intrinsically for current types of pig. more valuable than others.The partition of fat between depots and the Lean weight distribution has received substan-distribution of each depot between different tial attention from research workers particularly regions of the carcass have commanded less for cattle and it is now generally accepted that it is attention from research workers than lean and a relatively stable characteristic both genetically bone weight distribution, probably because there and environmentally (for example in cattle, Butter-are few clear-cut anatomical boundaries within field, 1965;
A trial was carried out to examine some of the factors involved in the possible deterioration in pig meat quality associated with the trend towards leaner carcasses. Five batches of pigs, each one as far as possible from the same producer, were identified at each of 10 abattoirs. Three gilts and three entire males were selected from each batch to show a range of fatness. Overall mean fat thickness measurements over the m, longissimus at the last rib (P2, mm) for lean, average and fat carcasses were 8·8, 11·6, and 16·9 (gilts) and 8·4, 11·7 and 15·5 (entire males). The overall mean carcass weight was 58 kg. Loin and leg joints were assessed for cutting and presentational characteristics by a panel of 45 butchers. Loin chops and shoulder and leg joints were assessed for eating characteristics by consumer panels involving a total of 500 families. Butchers judged the fat of lean carcasses to be softer and the meat to be floppier and with more tissue separation. Entire males also had slight disadvantages in these respects. Consumers found the chops of lean carcasses to be less juicy on average (0·16 lean carcasses were judged to have dry chops compared with 0·09 for fat carcasses) with a tendency towards toughness and less flavour. There were no differences in overall acceptability. Meat from the two sexes did not differ in eating quality or overall acceptability to consumers. The butchers were more critical of overlean carcasses than were consumers. The trial indicates that the trend towards leaner carcasses is likely to create butchery problems but not consumer dissatisfaction.
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