Relationship between backfat thickness and longissimus dorsi muscle measurements and carcass muscling in boars

摘要

A total of 149 Polish Large White, Polish Landrace, Duroc, Hampshire, Pietrain and Line 990 boars from pedigree farms were investigated. Animals were selected for body weight to range fiorn 9.5 to 125 kg and for meat content of carcass to range from 46 to over 60%, On the day of slaughter, live measurements of backfat thickness and longissimus dorsi (LD) muscle were taken at twelve points according to the procedures used in Poland (points P1, P2, P3, P4, P4M), Germany (points Nl, N2, N3, N2M) and Denmark (points Dl, D2, D2M). Thickness of backfat and LD was measured post mortem on right carcass-side according to the Polish Pig Testing Station methods, Live measurements of backfat and LD thickness on the back, on the side and behind the last vertebra(points P2, P4, P4M) appeared to be good indicators of meat content of carcass on live boars, Correlations between these measurements and post-slaughter meat content of carcass based on detailed dissection were: -0,718 (for P2), -0.741 (for P4), and 0 44.3 (for P4M). Of all post mortem measurements of backfat thickness, the best indicators for determining meat content of carcass are measurements at sacrum point III and at point Cl The correlations between these measurements and meat content of carcasswere: -0,732 (for backfat thickness at sacrum point III) and -0.721 (for backfat thickness at point PI).