Journal of Animal Science, Vol 76, Issue 8 2104-2114, Copyright © 1998 by American Society of Animal Science

JOURNAL ARTICLE

Composition analysis of pork carcasses by dual-energy x-ray absorptiometry

A. D. Mitchell, A. M. Scholz, V. G. Pursel and C. M. Evock-Clover
Growth Biology Laboratory, ARS, USDA, Beltsville, MD 20705, USA.

Dual-energy x-ray absorptiometry (DXA) was used as a noninvasive method to measure the composition of pig carcasses. A total of 181 half-carcasses (10 to 51 kg, from pigs slaughtered at approximately 30, 60, 90, and 120 kg) were scanned using a Lunar (Madison, WI) DPX-L densitometer. The DXA measurements of fat, lean, bone mineral, and total tissue mass were compared with chemical analysis for fat, water, protein, total ash, and scale weight. The mean value for total tissue mass by DXA was slightly less than the mean carcass weight (32.3 kg vs 33.6 kg, P > .05, R2 = .998). Although highly correlated (R2 = .81), the DXA measurement of the percentage of fat in the half-carcass was less (P < .001) than the chemical measurement (19.5 vs 24.9%). The DXA measurement of lean tissue mass (total mass less fat and bone mineral) was correlated with carcass protein (R2 = .97) and water (R2 = .99) content. The correlation (R2) between DXA bone mineral content and carcass ash content was only .68; however, DXA bone mineral content was more highly correlated with carcass weight (R2 = .93) than was carcass ash content (R2 = .70). When we used the DXA R value (ratio of the attenuation coefficients for fat and lean) to predict percentage of fat in the carcass, the mean value for predicted carcass fat was 25.9% (P > .05). Similarly, carcass protein and water content were predicted from DXA lean. Using DXA region of interest analysis, estimates of the fat content of the shoulder and ham regions were close to chemical values; however, DXA underestimated the fat content of the loin and side regions by 20 and 28%, respectively. When prediction equations were used to evaluate DXA measurements of the half-carcasses of 28 gilts and 37 boars slaughtered at approximately 120 kg, the half-carcasses of gilts contained more fat (33.9 vs 27.8%, P < .001), less protein (14.1 vs 16.1%, P < .001), and less water (45.9 vs 52.1%, P < .001) than those of boars. These results indicate that DXA could be a valuable research tool for measuring the composition of pig carcasses. On the basis of the results of this study, prediction equations were revised for the DXA estimation of fat, protein, and water content of the half-carcass: Fat (%) = 450 - (315 x DXA R value), Protein (g) = -145 + (.23 x DXA lean), and Water (g) = 150 + (.73 x DXA lean). Furthermore, it seems that separate prediction equations are needed for regional analysis.

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