- Volume 49 Issue 2
Means measuring carcass cut traits in live pigs is needed to genetically improve the production of favorite cuts in swine. The data of body measurements as well as carcass traits were collected from 432 heads of 4 crossbred lines. Weights of most parts and percentages of belly and boston in carcass were significantly influenced by days to slaughter. Most of off test body measurements show higher correlations with carcass cut traits than body measurements of on test and market do. The multiple regression equations for estimation of carcass cut traits by off test body measurements have higher accuracy than by body measurements of on test and market. The coefficients of determination in estimation of polynomial regression with off test body measurements after adjustments of carcass cut traits for days to market were ranged 0.59 to 0.68 and 0.33 to 0.43 in weights and percentages of carcass cuts, respectively. Develop- ment of an excellent Korean type seed stock for favorite cuts can be expected, if the estimation of carcass cut traits for live animals is implemented in swine genetic improvement program.
- Barton-Gade, P. A. 1990. Pork quality in genetic improvement programmes- the Danish experience. Proc. of the National Swine Im- provement Federation Annual Meeting. Des Moines, IA
- Liu, Y. and Stouffer, J. R. 1995. Pork Car- cass evaluation with an automated and computerized system. J. Anim. Sci. 73:29-38 https://doi.org/10.2527/1995.73129x
- Schworer, D. A., Rebsamen, A. and Lorez, D. 1995. Selection of intramuscular fat in Swiss pig breeds and importance of fatty tissue qualit 2nd Dummerstorf Muscle Work- shop on Growth Meat Quality. Rostock
- Wood, J. D. 1985. Consequences of changes in carcass composition on meat quality. age 157 in Recent Advances in Animal Nutri- tion. W. Haresign and D. J. A. Cole, ed. Butterworths, London