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Prediction of lean meat proportion based on ultrasonic backfat thickness measurements of live pigs

Published online by Cambridge University Press:  18 August 2016

B. Hulsegge ,
G. S. M. Merkus  and
P. Walstra
B. Hulsegge
Affiliation:
Institute for Animal Science and Health (ID-Lelystad), PO Box 65, 8200 AB Lelystad, The Netherlands
G. S. M. Merkus
Affiliation:
Institute for Animal Science and Health (ID-Lelystad), PO Box 65, 8200 AB Lelystad, The Netherlands
P. Walstra
Affiliation:
Institute for Animal Science and Health (ID-Lelystad), PO Box 65, 8200 AB Lelystad, The Netherlands
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Abstract

In The Netherlands a system has been developed for classification of live pigs based on lean meat proportion. Ultrasonic backfat thickness measurements were taken on 377 live pigs to assess the ability of the developed system for estimation of the lean meat proportion. The measurements were made at the sites mid point (half the distance from the occipital bone to the base of the tail), mid point –2·5 cm and mid point +2·5 cm, 5 cm off the dorsal mid line.

On the same day, these pigs were slaughtered and the lean meat proportions of the carcasses were estimated using the Hennessy Grading Probe (HGP). HGP measurements were taken between the third and fourth from last rib, 6 cm off the dorsal mid line on carcasses (3/4 LR). The day after slaughter, 88 left carcass sides were randomly chosen to be dissected according to a simplified European Union (EU) reference method.

From the fat thicknesses measured, the one at the site mid point on live pigs was the most accurate predictor for the EU lean meat proportion. The use of multiple site measurements, compared with a single site measurement, significantly reduced the residual standard deviation for the estimation of lean meat proportion.

The site mid point on live pigs differed in longitudinal as well as in dorsal-ventral direction from 3/4 LR on carcasses.

The results of this study suggest that multiple backfat thickness measurements on live pigs can be used for prediction of lean meat proportion with sufficient precision for practical use. Therefore, the developed system can serve as a classification system for live pigs.

Keywords

carcass compositionleanpigsultrasonic fat meters
Type
Growth, development and meat science
Information
Animal Science , Volume 71 , Issue 2 , October 2000 , pp. 253 - 257
Copyright
Copyright © British Society of Animal Science 2000

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