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A Study of the Characteristics of Live Market Hogs as Related to the Quality of Carcasses Produced

Cornell University^,2

Abstract

These studies involved the use of records from 393 spring and fall farrowed pigs produced in the Cornell University Experiment Station herd. The Berkshire, Chester White and Duroc Jersey breeds and their crossbreds were included in the studies. The pigs were full-fed from weaning time.

An analysis of the data collected during 1939–40 and 1940–41 shows a highly significant correlation between condition as determined by visual observation and the average thickness of back fat in the carcasses. On the other hand it was not possible to estimate the thickness of back fat by handling the live hogs before slaughter. The thickness of the back fat was greater as the live weight of the hogs increased and, as expected, there was a highly significant correlation between live and dressed weights.

The results of the work done in 1941–1942 are in accord with that of the previous work in the relationship between live weight and thickness of back fat and also between live weight and dressed weight.

The results of detailed studies of six characteristics involving 30 head each of the Berkshire, Chester White and Duroc Jersey hogs made to determine certain other relationships are shown in table 1.

Highly significant correlations were obtained between several of the factors studied, however, there was little or no correlation between the fatness of the pig and the development of loin-eye muscle or the lean in the end cut of the ham.

The area of the loin-eye muscle is correlated with weight but less so than with several other factors studied.

There was a highly significant correlation between the area of the loin-eye muscle and the area of the lean in the end cut of the ham.

The circumference of the ham is influenced by the fatness of the pig.

Certain differences were found between the breeds studied, but more extensive work should be done with hogs from different sources before general conclusions are drawn.

¹ Acknowledgment is made to R. B. Hinman, H. A. Holley and C. D. Schutt for assistance in the slaughtering, storage and cutting of the carcasses; to L. E. Hanson for collecting measurements of carcasses during 1939–1940; to C. McC. Mottley (Associate Professor of Limnology and Fisheries) for help in the statistical calculations; and to F. L. Carnes who aided by weighing, handling and judging the live market hogs.

² Animal Husbandry Department, Ithaca, New York.