Comparison of Methods used for Carcass Evaluation in Swine

Abstract

From ultrasonic measurements made on market hogs previous to slaughter, the area ratios of lean and fat in the 13th rib area were determined; the average backfat, carcass length, weight in air and weight under water were obtained on the dressed carcasses. The entire right sides of the dressed carcases were used for chemical analysis. Of the carcass measurements studied, the specific gravity showed the highest correlation with the chemically determined percentages of protein (0.91 and fat (−.95). The average backfat-thickness showed a correlation of 0.69 with the percentage carcass fat. Of the cross-sectional areas studied, the section close to the face of the ham (B) and that of the loin area at the 10th rib (C) appear to be the most accurate in predicting the proportions of fat and lean in the carcass. Average length and ultrasonic measurements of the area ratio of lean and fat in the 13th rib area showed a low correlation with the chemically determined protein and fat of the carcass.