Pig carcass quality in relation to carcass lean meat proportion
J. Pulkrábek, J. Pavlík, L. Vališ, M. Vítekhttps://doi.org/10.17221/3904-CJASCitation:Pulkrábek J., Pavlík J., Vališ L., Vítek M. (2006): Pig carcass quality in relation to carcass lean meat proportion. Czech J. Anim. Sci., 51: 18-23.
The objective of the study was to quantify differences in the carcass composition of pig carcasses with different lean meat proportions. Totally 132 carcasses with lean meat proportions ranging from 45 to 65% were analysed. The average lean meat proportion in the analysed set of carcasses was 55.38% (s = 4.319). The carcasses were classified into the groups according to their lean meat proportion (R, 45.0 to 49.9%; U, 50.0 to 54.9%; E, 55.0 to 59.9%; S, more than 60.0%). Carcasses from each group were cut into primal cuts and the main cuts (leg, loin, shoulder and belly with bones) were further separated into different tissues. Carcass value was markedly enhanced by the increasing carcass lean meat proportion. Average leg percentages in the groups R, U, E and S were 17.88% (s = 0.918), 19.32% (s = 0.889), 20.88% (s = 0.817) and 21.88% (s = 0.827), respectively. Average proportions of fat over leg expressed as percentages of leg weight in these groups were 5.82% (s = 0.402), 4.87% (s = 0.556), 4.05% (s = 0.479) and 3.21% (s = 0.321), respectively. Lean meat proportions of leg weight were improved from 84.93% (s = 1.136) in the group R to 88.12% (s = 0.986) in the group S. The most distinct differences were found in lean proportions of belly weight. The observed averages in the group R and S were 43.90% (s = 2.729) and 62.10% (s = 2.219), respectively. Actually, in carcasses with a high classification score the belly can be considered as a cut with the predominant muscle tissue. The results of the study proved the efficiency of carcass evaluation based on the lean meat proportion. Such a method can significantly contribute to the overall improvement of pig production.Keywords:
pig; carcass; lean meat proportion; evaluation