Possibilities for development of methods for assessment of meat productivity in skinned pigs. I. Value of some parameters determining the carcass composition and correlation between them in skinned pig carcasses

摘要

The aim of the study was to establish the value of some parameters for determination of the composition of carcass as well as the correlation between them in skinned pigs. In order to determine the slaughter characteristics and the morphological components of the carcass and its individual parts the information about the composition of the left half carcasses of 70 pigs, crosses of ♀ Youna and ♂ Pietrain was used. The animals were of the same sex and slaughtered at an average live weight of 105 kg (± 2.5%). The pigs were skinned, head and feet removed. The results of the carcass analysis showed that muscles had the highest percentage in the half carcass - 61.47%. The content of intermuscular fat was 8.10%, while that of subcutaneous fat was – 15.41%. The percentage of bones was 14.94%. The proportion of the valuable parts in the carcass of the pigs from the study was as follows: leg-27.74%, loin-17.46%, shoulder- 14.10%, neck- 13.08% and belly– 14.45 %. The phenotypic correlation coefficients between the backfat thickness and the amount of subcutaneous and intermuscular fat were estimated at moderate to high positive levels. The depth of m. Longissimus dorsi (m. LD), measured 7 cm laterally above the last and between 3 d and 4 th rib determined to a great extent (r p = 0.612 +++ ; r p = 0.578 +++ ) the amount of lean meat in the carcass of skinned pigs. Significant dependences were determined between the lean meat percentage and the backfat thickness, measured on the cutting line, laterally to m. Gluteus medius (m.GM) – L 1 (r p = - 0.640 +++ , Rxy= - 0,782), L 2 (r p = - 0.720 +++ , Rxy= - 0,898), and L 3 (r p = - 0.722 +++ , Rxy= - 0,677).