J. Anim Sci.
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J. Anim Sci. 1970. 31:318-322.
© 1970 American Society of Animal Science
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Influence of Various Traits upon Live and Carcass Value for Hogs1

A. M. Pearson2, M. L. Hayenga3, R. G. Heifner3, L. J. Bratzler4 and R. A. Merkel4

Michigan State University, East Lansing

Abstract

Data from 1,002 hogs were subjected to computer analysis in relating live and carcass value to other carcass parameters. Simple and multiple correlation coefficients, coefficients of determination and regression equations were calculated and presented. The correlation coefficients and coefficients of determination showed that a single measure of backfat thickness taken at the last lumbar vertebra more accurately reflected carcass value than an average backfat measurement. Similarly, the area of the M. longissimus at the 10th rib was a better indicator of carcass value than area at the last rib. Carcass length was shown to have little relationship to percent lean cuts, percent primal cuts or value.

A regression equation incorporating live slaughter weight, dressing percent and backfat thickness at the last lumbar vertebra gave the best estimate of live value, accounting for 72% of the variation. Similarly, the use of cold carcass weight, backfat thickness at the last lumbar vertebra, and the area of the M. longissimus at the 10th rib accounted for 69% of the variation in carcass value. The application of the regression equations in selection of breeding swine, for training of packer-buyers and in developing carcass pricing systems is discussed.

Footnotes

1 Michigan Agricultural Experiment Station Journal Article No. 4745.

2 Department of Food Science.

3 Department of Agricultural Economics.

4 Joint appointment in Departments of Animal Husbandry and Food Science.






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Copyright © 1970 by the American Society of Animal Science.