HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Hetzer, H. O. Articles by Hankins, O. G. Search for Related Content PubMed Articles by Hetzer, H. O. Articles by Hankins, O. G.

Carcass Yields as Related to Live Hog Probes at Various Weights and Locations

United States Department of Agriculture²

Abstract

Measurements of backfat thickness were made on 140 pigs at each of four weights and three locations to determine their accuracy as criteria of carcass value. The measurements on the live pigs were taken at about 150, 175, 200 and 225 lb. approximately 1.5 inches off the midline of the body behind the shoulder, at the middle of the back, and at the middle of the loin. The pigs consisted of 45 boars, 30 barrows and 65 gilts representing seven inbred lines.

Thickness of backfat in barrows was intermediate between that in boars and gilts at 150 lb., but barrows laid on fat significantly faster until at 250 lb. they exceeded both boars and gilts. Gilts significantly exceeded boars in backfat thickness at all four weights.

The intra-sex-and-line correlation between the average of the live hog measurements and the average of the five carcass backfat measurements increased from 0.38 to 0.72 for measurements taken at 150 and 225 lb., respectively.

The averages of the live hog measurements showed significant negative correlations with percentage preferred cuts, but the accuracy of measurements taken at 225 lb. differed little from that of measurements taken at the lighter weights. The correlation between measurements at 225 lb. and percentage preferred cuts was –0.28. At both 175 and 225 lb. the location at the middle of the back was most accurate as a measure of yield of preferred cuts.

All of the correlations between percentage fat cuts and the live hog measurements were positive and significant. Measurements taken at 225 lb. appeared to be more accurate measures of yield of fat cuts than those at the lighter weights, the correlations involving measurements at 225 and 150 lb. being 0.54 and 0.42, respectively. The middle of the loin was the most accurate single location at 225 lb. for measuring percentage fat cuts.

All of the correlations between percentage lean meat in hams and the live hog measurements were negative and significant. They varied from –0.26 to –0.42 for measurements taken at 150 and 225 lb., respectively. At 225 lb. the location at the middle of the loin appeared to be the most accurate single criterion of leanness in hams.

While the live hog measurements studied do not show as much accuracy as criteria of carcass value as might be desired, the results suggest that when taken at weights between 175 and 225 lb. they are generally as accurate as are carcass backfat measurements. The results also suggest that live hog measurements have greater accuracy for measuring fatness than for measuring percentage preferred cuts or percentage lean meat in hams.

² The authors wish to acknowledge their indebtedness to W. H. Peters for the computations.