Tissue distribution in pig carcasses exhibiting large differences in their degree of leanness, with special emphasis on intermuscular fat

Abstract. This study was designed to determine the ratio of ham and loin in half-carcasses and the tissue composition of these cuts. The research material consisted of 140 pig carcasses. The experimental materials were derived from the Polish commercial population of fattener pigs. Genetic material representing the most commonly slaughtered fatteners in Poland. Fatteners for the study came from several suppliers. All fatteners were kept in similar farms complying with principles of animal welfare. The right half-carcasses were divided into different groups, regardless of sex, half-carcass mass, back fat thickness and lean meat content class. Ham and loin obtained from carcasses were subjected to a detailed dissection, and the percentage of ham and loin in the carcass and the overall percentage of of the cuts in relation to the entire half-carcass were calculated. Gilts were characterized by a higher content of ham in half-carcasses than barrows (P ≤ 0.01). The increase in back fat thickness reduced the content of ham in half-carcasses and increased the content of loin (P ≤ 0.01). A similar trend was shown for the lean meat content class parameter. Additionally, interaction (P ≤ 0.01) between back fat thickness and meat content with respect to the percentage content of loin in carcasses was noted. Gilts were characterised by about a 1.38 % higher proportion of muscles in the ham (P ≤ 0.05) and a 0.47 % lower proportion of intermuscular fat (P ≤ 0.01). An average increase of five point in back fat thickness increases the amount of subcutaneous fat with skin (P ≤ 0.01) and intermuscular fat (P ≤ 0.01) and reduces muscle (P ≤ 0.01) and bone (P ≤ 0.05 and P ≤ 0.01) levels. The interaction of percentage content of muscles in ham was observed (P = 0.04). The meat content class of carcasses did not only affect the level of bones in ham. It was confirmed that sex affected all the analysed dissection elements of the loin. Back fat thickness and meat content classes were present in almost identical amounts in loin tissues (P ≤ 0.05 and P ≤ 0.01). Half-carcass mass showed a strong negative correlation with bone content in ham and loin (r = −0.35 and r = −0.21, respectively). Back fat thickness and meat content strongly and inversely correlated with the content of ham and loin in half-carcasses (r = −0.41 and r = 0.59 for back fat thickness; r = 0.66 and r = −0.57 for lean meat content). Close and inverse correlations of back fat thickness and lean meat content were observed with regard to their content in ham and loin (P ≤ 0.01).

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Contribution to the knowledge of the effect of back fat thickness on quality of carcass of Swedish landrace pigs

Biotechnology in Animal Husbandry ◽

10.2298/bah0702059k ◽

2007 ◽

Vol 23 (1-2) ◽

pp. 59-70 ◽

Cited By ~ 1

Author(s):

Olga Kosovac ◽

B. Zivkovic ◽

Cedomir Radovic ◽

G. Marinkov ◽

D. Tomasevic ◽

...

Keyword(s):

Subcutaneous Fat ◽

Relative Yield ◽

Strong Positive Correlation ◽

Fat Tissue ◽

Positive Correlation ◽

Intermuscular Fat ◽

Fat Thickness ◽

Pig Carcasses ◽

Subcutaneous Fat Tissue

In this paper a comparative research relating to evaluation of the quality of pig carcasses originating from Swedish Landrace was carried out, total of 248 fatteners divided into two groups depending on the back fat thickness on withers and back. Quality was determined by partial dissection of left carcass sides according to procedure recommended by EU. The effect of back fat thickness on withers and back on quality of carcass sides, i.e. its effect on the share of muscle tissue, skin with subcutaneous fat tissue and intermuscular fat tissue in carcass side, was investigated. Obtained data show that exhibited difference in meat yield between groups wasn't statistically significant (P>0,05) in any of the cases. However, by testing the differences in relative yield of skin with subcutaneous fat tissue of leg, share of intermuscular fat tissue of shoulder, LSD and TRS, significance at the level of 5% was determined in fatteners with greater back fat thickness on withers. Observed differences relating to the effect of back fat thickness on share of skin with subcutaneous fat tissue in the carcass were significant and highly significant (*P<0,05 and **P<0,01). Positive correlation of medium strength was established (0,66859) between back fat thickness and content of skin with subcutaneous fat tissue. Between the content of intermuscular fat tissue and back fat thickness a strong positive correlation was established (0,76648).

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Contribution to study of evaluation of the quality of pig carcasses according to method recommended by EU with focus on withers fat thickness

Biotechnology in Animal Husbandry ◽

10.2298/bah0606089k ◽

2006 ◽

Vol 22 (5-6) ◽

pp. 89-98 ◽

Cited By ~ 1

Author(s):

Olga Kosovac ◽

B. Zivkovic ◽

Milica Petrovic ◽

C. Radovic

Keyword(s):

Muscle Tissue ◽

Relative Yield ◽

Quality Traits ◽

Research Groups ◽

Relative Share ◽

Intermuscular Fat ◽

Fat Thickness ◽

Pig Carcasses ◽

Landrace Pig

The quality traits of Swedish landrace pig carcasses were investigated. According to short procedure of the method pf partial dissection described in detail by Walstra and Merkus (1996) the highest relative yield of muscle tissue in leg/ham, shoulder, back-loin section and belly-rib fat in carcasses of pigs with thinner withers fat - I group ( 65,76; 66,32; 50,70 and 53,95%). The highest relative share of intermuscular fat in shoulder, back-loin section and belly-rib fat was established in pigs with thicker withers fat - II group (3,16; 5,63 and 7,96%). Differences were significant at the level of 5%. Higher yield of muscle tissue in carcasses was determined in fatteners with thinner withers fat - I group (57,83%) and differences between I and II research groups weren?t significant (p>0,05).

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Quantification of muscle, subcutaneous fat and intermuscular fat in pig carcasses and cuts by magnetic resonance imaging

Meat Science ◽

10.1016/j.meatsci.2005.06.018 ◽

2006 ◽

Vol 72 (1) ◽

pp. 146-154 ◽

Cited By ~ 41

Author(s):

M. Monziols ◽

G. Collewet ◽

M. Bonneau ◽

F. Mariette ◽

A. Davenel ◽

...

Keyword(s):

Magnetic Resonance Imaging ◽

Magnetic Resonance ◽

Subcutaneous Fat ◽

Resonance Imaging ◽

Intermuscular Fat ◽

Pig Carcasses

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Tissue quality in lean pigs

BSAP Occasional Publication ◽

10.1017/s0263967x00001014 ◽

1984 ◽

Vol 8 ◽

pp. 97-97

Author(s):

J. D. Wood ◽

A. J. Brown ◽

M. Enser ◽

R. C. D. Jones

Keyword(s):

Eating Quality ◽

Tissue Quality ◽

Lean Meat ◽

Fat Reduction ◽

Intermuscular Fat ◽

Pig Carcasses ◽

Lean Pork

Pig carcasses have become progressively leaner over the last 10 years, a necessary trend to satisfy consumer requirements for lean meat. However, this trend has not always been welcomed by the meat trade. For instance, the headline “No to Further Fat Reduction” appeared in the Meat Trades Journal of September 2, 1982. Concern has been expressed over lack of eating quality in very lean pork and certain aspects of lean carcasses as follows:— soft, floppy backfat— carcasses do not set after chilling, making cutting or slicing difficult— separation occurs between backfat layers, between backfat and muscle and between intermuscular fat and muscle.

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Differences in the composition and tissue distribution of pig carcasses due to selection and feeding level

Animal Science ◽

10.1017/s0003356100006024 ◽

1991 ◽

Vol 53 (1) ◽

pp. 97-103 ◽

Cited By ~ 5

Author(s):

N. W. Godfrey ◽

P. G. Frapple ◽

A. M. Paterson ◽

H. G. Payne

Keyword(s):

Tissue Distribution ◽

Food Restriction ◽

Live Weight ◽

Restricted Feeding ◽

Large White ◽

Feeding Level ◽

Males And Females ◽

Ad Libitum ◽

Pig Carcasses ◽

Weaner Pigs

ABSTRACTA total of 96 Large White weaner pigs, comprising equal numbers of entire males and females, and of controls and eighth generation index-selected genotypes, were fed ad libitum until 40 kg live weight. From 40 kg until slaughter at 85 kg live weight pigs within genotype and sex groups were fed either ad libitum or 2·2 times maintenance. The left sides of the carcasses were divided into shoulder, middle and ham portions and the middles further divided into eye, wedge and belly dorso-ventral portions. Tissue dissection was performed on all portions separately.Selected pigs yielded proportionately 0·15 less fat, 0·08 more muscle, a smaller muscle: bone ratio and 4·05 mm less P2 backfat depth than the controls. When the data were adjusted to the same mean P2 fat depth, the carcasses of selected pigs had 0·07 less fat and 0·03 more muscle. There were no appreciable differences between the genotypes in cranio-caudal tissue distribution. However, there were differences in dorso-ventral tissue distribution since the middles of selected pigs had proportionately and absolutely more of each tissue in the belly. There was no evidence that selection against fat at the P2 site had caused any increase in fat lateral to the m. longissimus.Food restriction increased carcass muscle by 0·10 and decreased fat by 0·17, but had no effect on muscle: bone ratio or cranio-caudal or dorso-ventral tissue distribution. At the same carcass side weight and P2 fat depth, restricted feeding decreased fat by 0·10 and increased muscle by 0·06 in the carcass side.It is concluded that carcasses of the selected pigs would be undervalued relative to the controls due to less fat and more muscle at the same weight and P2 fat depth. Also, restriction on food intake can cause carcasses to be undervalued relative to feeding ad libitum.

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