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The relationship between body dimensions of living pigs and their carcass composition

Published online by Cambridge University Press:  23 November 2017

A. B. Doeschl-Wilson ,
D. M. Green ,
A. V. Fisher ,
S. Carroll ,
C. P. Schofield  and
C. T. Whittemore
A. B. Doeschl-Wilson*
Affiliation:
PIC International Group, at animal Nutrition Health, SAC, Bush Estates, Penicuik, EH26 0PH, UK
D. M. Green
Affiliation:
Department of Zoology, University of Oxford, Tinbergen Building, South Parks Road, Oxford OX1 3PS, UK
A. V. Fisher
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
S. Carroll
Affiliation:
School of Biology, University of Leeds, Leeds LS2 9JT, UK
C. P. Schofield
Affiliation:
BBSRC Silsoe Research Institute, Wrest Park, Silsoe, Bedford MK45 4HS, UK
C. T. Whittemore
Affiliation:
School of GeoSciences, University of Edinburgh, West Mains Road, Edinburgh EH9 3JG, UK
*
E-mail:andrea.wilson@sac.ac.uk
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Extract

Recent analysis pointed towards visual imaging analysis (VIA), which yields pig body size measures and shape indices from two-dimensional visual images of living pigs, as a potential technique for estimating fat and lean content in pig carcasses (Doeschl et al., 2004). The present analysis further explored the potential of using VIA body size and shape indices as indicators of the proportion of lean and fat in various carcass joints, either alone or in combination with ultrasonic backfat depth of the live animal. Due to increasing interest in the shape of retail cuts in the meat industry, the association between VIA size measures and the dimensions of the longissimus dorsi and gluteobiceps muscles is also assessed.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2005 , 2005 , pp. 80
Copyright
Copyright © The British Society of Animal Science 2005

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References

Doeschl, A. B., Green, D. M., Whittemore, C. T, Schofield, C. P., Fisher, A. V. and Knap, P. W. 2004. The relationship between the body shape of living pigs and their carcass morphology and composition. Animal Science 42: 73–83.CrossRefGoogle Scholar