Open AccessAssociation Among Some Carcass Traits In Three Weight Groups Of Pigs
Author(s) -
B. L. Fetuga,
G. M. Babatunde,
Oladunni Olufunmi Ayeni,
V. A. Oyenuga
Publication year - 2021
Publication title -
nigerian journal of animal production
Language(s) - English
Resource type - Journals
ISSN - 0331-2062
DOI - 10.51791/njap.v2i2.2154
Subject(s) - loin , carcass weight , large white , zoology , lean meat , subcutaneous fat , biology , perimeter , lean tissue , eye muscle , mathematics , body weight , anatomy , adipose tissue , endocrinology , geometry
A TOTAL of seven hundred and eight Large White x Landrace pigs were slaughtered at three weight groups, 34.0, 55.0 and 92.0kg to collect carcass data. Of these 228, made of 118 castrates and 110 gilts, were slaughtered at 34 kg; 240 pigs, made up of 125 castrates and 115 gilts were slaughtered at 55kg, while a total of 240 pigs made up of 120 gilts and 120 barrows were slaughtered at 92 kg. Simple correlations as well as regression equations describing relationship among traits were calculated.
Percent of lean cuts and separable lean in carcass decreased while fat cuts and separable fat increased with increasing slaughter weight. Such linear measurements as backfat thickness, loin-eye muscle area and carcass length increased significantly with increasing slaughter weights. Significant differences were obtained for several carcass traits between castrates and gilts slaughtered at 92 kg.
Among the carcass cuts, percentage four lean cuts and loin showed highly significant and positive correlations with separable lean, while the relationship for other cuts such as the ham and shoulder, though significant, were low. Such carcass fat predictors as percentages separable fat, fat cuts and trimmed fat as well as back at thickness were highly significantly negatively correlated with separable lean, the relationship being highest for percentage separable fat. Dressing percentage and carcass length were poorly correlated with fatness or leaness, while loin eye areas was highly significantly correlated with leaness. The predictive values of the different traits remained relatively the same at the different slaughter weights, although the relationships were better at the 55 kg slaughter weight than at lower weights. The results indicate that while direct chemical determinations or complete physical separation are considered the best measures of carcass quality, the magnitude of the correlation coefficients between separable lean or fat and the different cuts suggests that these could be used with some degree of precision in appraising carcasses.