scholarly journals Genetische Fundierung von AutoFOM-Merkmalen

2001 ◽  
Vol 44 (2) ◽  
pp. 167-180
Author(s):  
E. Tholen ◽  
H. Brandt ◽  
H. Henne ◽  
F.-J. Stork ◽  
K. Schellander
Keyword(s):  
Genetic Correlation ◽  
Carcass Traits ◽  
Large White ◽  
Legal Information ◽  
Lean Meat ◽  
Northwest Germany ◽  
Slaughter Pigs ◽  
Pig Carcasses ◽  
Year 2000 ◽  
Carcass Cuts

Abstract. Title of the paper: Genetic foundation of AutoFOM-traits Since the beginning of the year 2000 the payment System of pig carcasses in some slaughter houses in northwest Germany is based on the recordings of the fully automated carcass Classification system AutoFOM. Besides legal information 'estimated lean meat percentage' relative exact details of the weights of important valuable cuts are available. Genetic parameters of the AutoFOM lean carcass cut information, ham-, chop-, Shoulder- and belly weights as well as lean meat percentage of the belly cut were estimated. Using the field data of the pig breeding organisations BHZP (n = 2224) and SNW (n = 3601) the estimated heritabilties of these carcass cuts vary between 0.13 and 0.27 (BHZP) and 0.13 and 0.31 (SNW), respectively. The estimated heritabilities of the AutoFOM carcass traits of station-tested pigs were more pronounced for the dam lines German Landrace and Large White (n = 1693) and Piétrain Al-boars mated to Fl sows (n = 1053). The estimates ranged from 0.27 to 0.59 (dam lines) and 0.05 to 0.40 (Pi Al-boars), respectively. Using the records of Station tested purebred Pietrain pigs (n = 1693) the heritabilities of the AutoFOM carcass cuts did not exceed 0.10. The genetic correlation between the different AutoFOM carcass traits exceed the absolute value of 0.8. In a similar way, the genetic correlation between the "estimated lean meat percentage" used in the test Station and the AutoFOM carcass traits were close to unity. We concluded that AutoFOM traits of slaughter pigs provide a useful information for the selection of Al-boars. Moreover, with regard to the Station testing of dam lines AutoFOM carcass informations derived from AutoFOM are a useful supplementation. Because of the low heritability, only a marginal additional benefit could be expected for the genetic ranking of Pi-boars using AutoFOM carcass cut records of purebred Station tested progenies.

scholarly journals Influences of Housing Systems and Slaughter Weight on the Market Realization of Slaughter Pigs by SEUROP Classification

2018 ◽  
Vol 66 (2) ◽  
pp. 389-397 ◽  
Author(s):  
Libor Sládek ◽  
Vladimír Mikule
Keyword(s):  
Lower Portion ◽  
Large White ◽  
Lean Meat ◽  
Slaughter Weight ◽  
Housing Systems ◽  
Hybrid Combination ◽  
Slaughter Pigs ◽  
Fat Thickness ◽  
Level Of Importance

The aim of the study was to evaluate an influence of housing technology and slaughter weight of slaughter pigs on realization with SEUROP system. Slaughter pigs of hybrid combination (Czech Large White × Czech Landrace) × Duroc were studied for reasons of an experiment. Analysed were 733 pigs. Slaughter pigs fattened on deep-bedded pens reached higher slaughter weight, higher back fat thickness, higher muscle deep, higher price per 1 kg of slaughter weight in comparison with pigs on slatted floor pens, but on the contrary they reached a lower portion of lean meat. These data were determined in pigs on deep-bedded pens: 117.58 kg slaughter weight, 16.78 mm of back fat thickness, 61.30 mm of muscle deep, 55.53 % of lean meat portion and price 32.15 Kč per 1 kg of slaughter weight. These data were determined in pigs reared on slatted floor pens: 110.82 kg slaughter weight, 14.38 mm of back fat thickness, 56.67 mm of muscle deep, 57.11 % of lean meat portion and price 31.86 Kč per 1 kg of slaughter weight. A statistical conclusive difference on a level of importance P ≤ 0.01 was found between pigs bred on deep-bedded pens and on slatted floor pens in traits slaughter weight, back fat thickness, muscle deep and meatiness. From experiment it is obvious that for 1 kg of slaughter weight in all business classes SEUROP higher price was in pigs fattened on deep-bedded pens in comparison with pigs fattened on slatted floor pens.

scholarly journals Improvement of accuracy in the estimation of lean meat content in pig carcasses

2008 ◽  
Vol 53 (No. 5) ◽  
pp. 204-211 ◽  
Author(s):  
M. Vítek ◽  
J. Pulkrábek ◽  
L. Vališ ◽  
L. David ◽  
J. Wolf
Keyword(s):  
Correlation Coefficient ◽  
Muscle Thickness ◽  
Dorsal Midline ◽  
Lean Meat ◽  
Meat Content ◽  
Longissimus Lumborum ◽  
Fat Thickness ◽  
Left And Right ◽  
Pig Carcasses ◽  
Carcass Cuts

Fat thickness including skin and muscle depth measured on the left carcass side between the second and third from the last rib 70 mm off the dorsal midline were measured in a total of 168 pig hybrid carcasses. The lean meat content was then determined on the basis of simplified dissections of the carcasses. Multiple regressions of the measurements of the fat and muscle thickness on the lean meat content obtained by dissections were used to construct the following basic regression formulae for the ultrasound and probe apparatuses: &gamma;<sub>IS-D-05</sub> = 60.69798 – 0.89211S<sub>IS-D-05</sub> + 0.10560M<sub>IS-D-05</sub> and &gamma; <sub>IS-D-15</sub> = 60.92452 – 0.77248S<sub>IS-D-15</sub> + 0.11329M<sub>IS-D-15</sub>, respectively. To increase the accuracy of the prediction formulae, additional measures were included in the calculation which reduced s<sub>e</sub> by 0.48 to 0.54 percent points. The relationships between the lean meat content and other indicators of carcass value were also assessed. The highest correlation coefficient was determined in the ratio of the fat cover area above the <I>musculus longissimus lumborum et thoracis</I> (MLLT) to the MLLT area (<I>r</I> = –0.87). On the contrary, the lean meat content demonstrated the lowest correlation with the cold carcass weight (<I></I>r = –0.25). Major carcass cuts (ham, loin, shoulder, belly with bones) from the carcasses classified in different SEUROP classes were evaluated. Significant differences between the classes were found in the proportions of cuts without fat cover, fat thickness measured at point “P<sub>2</sub>”, and fat thickness measured on the midline plane separating the left and right sides of the carcass.

Relationship between individual DNA methylation percentage differences and carcass traits in pigs

2005 ◽  
Vol 2 (3) ◽  
pp. 187-193
Author(s):  
Jiang Cao-De ◽  
Deng Chang-Yan ◽  
Xiong Yuan-Zhu
Keyword(s):  
Dna Methylation ◽  
Carcass Traits ◽  
Carcass Weight ◽  
Backfat Thickness ◽  
Hybrid Performance ◽  
Large White ◽  
Blood Samples ◽  
Lean Meat ◽  
Methylation Difference ◽  
Percentage Difference

AbstractIn order to investigate the effects of DNA methylation on pig carcass traits, the methylation-sensitive amplified polymorphism technique (MSAP) was adopted to amplify DNA from blood samples taken from 77 F1 hybrids of Large White×Meishan crosses. A total of 15 carcass traits were tested. Results showed that means of internal fat rate (IFR), lean meat percentage (LMP) and ratio of lean meat versus fat meat (RLF) were significantly different (P<0.05) among five levels of general individual methylation difference (GIMDP); means of carcass weight (CW), IFR, backfat thickness at buttock (BFT3), average backfat thickness (ABF), carcass length to the first rib (CLR) and carcass length to the first neck vertebra (CLN) were also significantly different (P<0.05) among five levels of special individual methylation percentage difference (SIMDP), while means of 15 carcass traits were not significantly different (P>0.05) among five levels of neutral individual methylation percentage difference (NIMDP). Of all traits that were significantly affected by SIMPD, CW, ABF and BFT3 increased, IFR and backfat thickness at shoulder (BFT1) decreased, while CLR and bone percentage (BP) fluctuated with the SIMDP increase. The regressions between SIMDP and IFR, BFT1, BFT3 and ABF were significant (P<0.05). It is concluded that DNA methylation can be applied as a marker to related studies in pigs; positive methylation sites were superior to negative methylation sites in predicting hybrid performance, and methylation differences should be maintained at specific levels for different traits to improve the productivity of pigs.

scholarly journals Genetic Trend and Relationship of Meatiness Traits of Different Breed Pigs Raised in Lithuania

2009 ◽  
Vol 63 (1-2) ◽  
pp. 66-69
Author(s):  
Ramutis Klimas ◽  
Asta Klimienė
Keyword(s):  
Correlation Analysis ◽  
Live Weight ◽  
Backfat Thickness ◽  
Genetic Trend ◽  
Large White ◽  
Lean Meat ◽  
Relationship Of ◽  
Observation Period

Genetic Trend and Relationship of Meatiness Traits of Different Breed Pigs Raised in Lithuania The purpose of this study was to determine the genetic trend of leanness for purebred pigs, and to determine the relations between meatiness traits, age and live weight of animals. The estimation of meatiness traits (backfat and loin lean thickness, lean meat percentage) of purebred Lithuanian White (LW), Large White (La.W), Yorkshire (Y), Landrace (L), Duroc (D) and Pietrain (P) pigs grown in breeding centres was evaluated by apparatus Piglog 105, during 2000-2006. In 2006, the average lean meat percentage of purebred pigs in the breeding centres of Lithuania ranged from 56.9% (LW) to 59.5% (D). During the observation period (2000-2006), the genetic trend of the leanness of LW was 6.9% (P < 0.001), La.W and L, respectively, was 2.2 and 2.5% (P < 0.01), D was 1.6% (P < 0.05), Y was 0.2% and P was 0.6%. A higher genetic trend of the leanness in the LW pig breed can be explained by import of English La.W boars. Correlation analysis showed that lean meat percentage of pigs is more related to backfat thickness (r = from -0.84 to -0.95, P < 0.001), than to loin lean thickness (r = from 0.11 to 0.30). Live weight of pigs had more influence on mentioned meatiness traits than age.

scholarly journals Assessment of pig carcass meatiness in Serbia

2013 ◽  
Vol 67 (3-4) ◽  
pp. 227-236
Author(s):  
Marija Dokmanovic ◽  
Milan Tesic ◽  
Vlado Teodorovic ◽  
Nedjeljko Karabasil ◽  
Radmila Markovic ◽  
...  
Keyword(s):  
Rural Households ◽  
Lean Meat ◽  
The Past ◽  
Meat Content ◽  
Average Quantity ◽  
Pig Carcasses ◽  
Slaughtered Pigs

The objective of this study was to determine lean meat content in pigs from different farms and smallholdings, which were slaughtered in one abbatoir in Serbia. In Serbia one third of the total number of pigs is slaughtered in slaughterhouses and two thirds in rural households. Results of this examination carried out on 12 523 slaughtered pigs from 9 farms and smallholdings showed that lean meat content in farm pigs ranged from 51.16? 4.31% to 53.27?2.94%. The average quantity of meat in farm pig carcasses was 52.29? 2.04%. The average lean meat percentage of pig carcasses from smallholdings was 48.99?4.85 %. All farm pig carcasses were classified on the basis of meatiness into class U (50.0-54.9% of lean meat content) while pig carcasses from smallholdings were graded as class R (the percentage of meat ranging from 45.0-49.9). Data about lean meat content of pig carcasses in Serbia have not been published during the past twenty years, because lean meat percentage has not been determined. Today, only three abattoirs in Serbia determine lean meat percentage and pay pig producers according to meatiness.

scholarly journals THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS

2018 ◽  
Vol 3 (2) ◽  
pp. 33-39
Author(s):  
Andrey V. Pavlov ◽  
Andrey I. Rud ◽  
Maxim A. Zankevich
Keyword(s):  
Muscle Tissue ◽  
Conflict Of Interest ◽  
Correlation Coefficients ◽  
Automated System ◽  
Lean Meat ◽  
Additional Weight ◽  
A Value ◽  
Slaughter Pigs ◽  
Equal Contribution

With the help of the automated system for the classification of carcasses of pigs, AutoFOM ultrasound have been processed 56682 carcasses of slaughter pigs with an average carcass weight of 94.3 kg. The mass and yield of muscle tissue from the main cuts in the carcass is shown. Correlation coefficients between the mass and the content of muscle tissue in the carcass and the main (premium) cuts (ham, neck, shoulder, belly, and loin) were studied. It is shown how the increase in the weight of each of the cuts affects the content of muscle tissue in the carcass and in the cut. For example, it was found that when the weight of the belly is increased by 10 kg (from 6 to 16 kg), the percentage of muscle tissue from carcass is reduced by 3.3% (from 54.5 to 51.8%), which is approximately 0.33% for 1 kg of additional weight of the belly. With an increase in the weight of the loin from 4 to 14 kg, the yield of muscle tissue from the carcass on the contrary increased by 11.6%, i.е. 1.16% for each additional kg of loin weight. A value (in absolute and relative units) of the main cuts is given. The conclusion is made about the prospects of using the obtained data in the creation of a specialized terminal line of pigs, characterized by an increased content of weight of premium cuts in the carcass.ContributionAll authors bear responsibility for the work and presented data. All authors made an equal contribution to the work. The authors were equally involved in writing the manuscript and bear the equal responsibility for plagiarism.Conflict of interestThe authors declare no conflict of interest.

scholarly journals Genetic parameters of production and reproduetive traits in on a farm tested Danish Large White and Landrace swine in Greece

2000 ◽  
Vol 43 (3) ◽  
pp. 287-298
Author(s):  
J. Bizelis ◽  
A. Kominakis ◽  
E. Rogdakis ◽  
F. Georgadopoulou
Keyword(s):  
Maximum Likelihood ◽  
Genetic Correlation ◽  
Genetic Parameters ◽  
Genetic Correlations ◽  
Production Traits ◽  
Likelihood Methods ◽  
Large White ◽  
Reproduction Traits ◽  
Maximum Likelihood Methods ◽  
Genetic And Phenotypic Correlations

Abstract. Production and reproduetive traits in Danish Landrace (LD) and Large White (LW) swine were analysed by restricted maximum likelihood methods to obtain heritabilities as well as genetic and phenotypic correlations. Production traits were: age, backfat thickness (BT), muscle depth (MD) and the ratio BT/MD, adjusted to Standard bodyweight of 85 kg. Reproduction traits were: number of pigs born (NB) and number of pigs weaned (NW) per sow and parity. Heritabilities for age, BT, MD and BT/MD were 0.60, 0.44, 0.51 and 0.42 for LD and 0.36, 0.44, 0.37 and 0.45 for LW, respectively. Genetic correlations between age and BT were −0.22 in LD and – 0.44 in LW. The genetic correlation between age and MD was close to zero in both breeds. Genetic correlation between BT and MD were −0.36 and −0.25 in LD and LW, respectively. Heritabilities for NB were 0.25 in LD and 0.13 in LW while heritabilities for NW were close to zero in both breeds. Genetic correlation between NB and NW was 0.46 and 0.70 in LD and LW, respectively.

scholarly journals Erratum to: Nondestructive Estimation of Lean Meat Yield of South Korean Pig Carcasses Using Machine Vision Technique

2019 ◽  
Vol 39 (3) ◽  
pp. 520-520
Author(s):  
Santosh Lohumi ◽  
Collins Wakholi ◽  
Jong Ho Baek ◽  
Byeoung Do Kim ◽  
Se Joo Kang ◽  
...  
Keyword(s):  
Machine Vision ◽  
Meat Yield ◽  
Lean Meat ◽  
South Korean ◽  
Pig Carcasses ◽  
Vision Technique ◽  
Nondestructive Estimation

scholarly journals Seasonal and year dynamics in the quality characteristics in pig carcasses

2016 ◽  
Vol 32 (4) ◽  
pp. 341-352 ◽  
Author(s):  
Jivko Nakev ◽  
Teodora Popova ◽  
Maya Ignatova ◽  
Penka Marinova ◽  
Tania Nikolova
Keyword(s):  
Carcass Characteristics ◽  
Quality Characteristics ◽  
Commercial Production ◽  
The Other ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Finishing Pigs ◽  
Lean Meat ◽  
Fat Thickness ◽  
Pig Carcasses

The aim of our study was to assess the dynamics of the characteristics in pig carcasses as affected by the season and year of slaughter. A total of 106 027 carcasses of growing-finishing pigs of commercial production, slaughtered in the same abattoir in 2014 and 2015 were included in the study. The carcasses were classified using UltraFOM 200 device, as the characteristics controlled were back-fat thickness at two locations and the depth of m. Longissimus dorsi. These measurements were used to further determine the lean meat percentage. The results of the study showed significant differences in the dynamics of changes of carcass characteristics during the seasons and the years. The highest lean meat percentage was found in summer (56.48%), followed by spring (56.34%), autumn (56.29%) and winter (56.10%). On the other hand, the pigs slaughtered in winter displayed highest carcass weight and back-fat thickness at both locations.

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