The analysis of carcass value in pigs of different genotypes

Čechová, Marie; Mikule, Vladimír

doi:10.17221/4322-cjas

Cited by 2 publications

(2 citation statements)

References 4 publications

(10 reference statements)

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“…It is widely in agreement with , who reported that the average carcass weight and lean meat proportion of 37 716 pigs fattened under common production conditions were 91.7 kg (s = 13.01) and 54.36% (s = 4.273), respectively. Thus, we may state that the set of carcasses used for the analysis corresponded to the present pig population in the Czech Republic (Čechová and Mikule, 2004).…”

Section: Resultsmentioning

confidence: 99%

Pig carcass quality in relation to carcass lean meat proportion

Pulkrábek¹,

Pavlík²,

Vališ³

et al. 2006

CZECH J ANIM SCI

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ABSTRACT:The objective of the study was to quantify differences in the carcass composition of pig carcasses with different lean meat proportions. Totally 132 carcasses with lean meat proportions ranging from 45 to 65% were analysed. The average lean meat proportion in the analysed set of carcasses was 55.38% (s = 4.319). The carcasses were classified into the groups according to their lean meat proportion (R, 45.0 to 49.9%; U, 50.0 to 54.9%; E, 55.0 to 59.9%; S, more than 60.0%). Carcasses from each group were cut into primal cuts and the main cuts (leg, loin, shoulder and belly with bones) were further separated into different tissues. Carcass value was markedly enhanced by the increasing carcass lean meat proportion. Average leg percentages in the groups R, U, E and S were 17.88% (s = 0.918), 19.32% (s = 0.889), 20.88% (s = 0.817) and 21.88% (s = 0.827), respectively. Average proportions of fat over leg expressed as percentages of leg weight in these groups were 5.82% (s = 0.402), 4.87% (s = 0.556), 4.05% (s = 0.479) and 3.21% (s = 0.321), respectively. Lean meat proportions of leg weight were improved from 84.93% (s = 1.136) in the group R to 88.12% (s = 0.986) in the group S. The most distinct differences were found in lean proportions of belly weight. The observed averages in the group R and S were 43.90% (s = 2.729) and 62.10% (s = 2.219), respectively. Actually, in carcasses with a high classification score the belly can be considered as a cut with the predominant muscle tissue. The results of the study proved the efficiency of carcass evaluation based on the lean meat proportion. Such a method can significantly contribute to the overall improvement of pig production.

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Section: Resultsmentioning

confidence: 99%

Pig carcass quality in relation to carcass lean meat proportion

Pulkrábek¹,

Pavlík²,

Vališ³

et al. 2006

CZECH J ANIM SCI

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“…Engel and Walstra (1991), Demo (1994), , Pulkrábek et al (1994), Walstra and Merkus (1995), Čechová and Mikule (2004), Vítek et al (2004), etc. analysed the development of carcass value in pigs on the basis of carcass analyses or by post mortem instrumental methods.…”

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confidence: 99%

The use of performance test parameters for selection of gilts before their placement into breeding

Kernerová¹,

Vaclavovsky²,

Matoušek³

et al. 2006

CZECH J ANIM SCI

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AbstrAct:The objectives of the paper were to evaluate carcass value in reared gilts on the basis of carcass analysis during the station test of purebred progeny of pigs and ultrasonically with SoNoMARK-100 or PIGloG-105 instruments in the framework of valid methodology for performance testing, and to verify a possibility of prediction of backfat thickness and/or average daily weight gain since birth and lean meat content of gilts as the elements of objectification for the evaluation of their body condition. In total 54 gilts of two breeds were evaluated: the dam breed Czech large White and the sire breed Czech large White -sire line. Four-parameter Richards function was used for growth evaluation. The regression function y = 63.870 -0.447 bt 1 -0.510 bt 2 + 0.128 MllT was applied in ultrasonic instruments for the calculation of lean meat content. We calculated linear regression functions for the conversion of performance testing parameters (gain from birth, average backfat thickness and lean meat content) from live weight on the day of measurement per live weight declared during selections in gilts.Keywords: gilt; growth; carcass value; backfat thickness; lean meat content; body condition 254Original Paper Czech J. Anim. Sci., 51, 2006 (6): 253-261 connected with early mating, and after conception with the lower number of piglets born in parity 1 and/or with a prolonged time until the onset of further practically utilisable oestrus that may be twice longer than in older sows. For these reasons producers may often be convinced that the gilt designed for replacement of the basic herd of sows is a risky factor. Besides nutrition, health and animal welfare the early mating of gilts, early weaning of piglets and optimum farrowing interval are the main production and economic efficiency factors in the piglet industry (Říha et al., 2001). According to Schneeberger (2005) especially in young gilts in farrowing pens weight losses and negative changes in their body condition occur. He explains it by lower than required daily feed intake. He proves that in operating conditions nursing sows take in only 6 kg of feed on average instead of the required 7 kg. The lower intake of total mixed ration results in the loss of about 10 kg of live weight and 1.5 mm of backfat thickness during piglet sucking. Consequently, the sows have irregular or delayed oestrus, and the value of ovulation or implantation is also influenced negatively. These problems are typical of young gilts whose bodily growth has not been completed yet.Recent knowledge of the relations between reproductive disorders and carcass composition of gilts (sows) indicates that the reduction of so called fat depot achieved by breeding may explain this problem only partially. However, the absolute or dynamic level of the lean meat content may be at the same time a critical parameter for the normal course of reproductive functions in gilts and sows (Říha et al., 2001).Similar problems were solved in the papers of Kuhlers and Jungst (1993), Kerr and Cameron (1994), Klau...

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The analysis of carcass value in pigs of different genotypes

Cited by 2 publications

References 4 publications

Pig carcass quality in relation to carcass lean meat proportion

Pig carcass quality in relation to carcass lean meat proportion

The use of performance test parameters for selection of gilts before their placement into breeding

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