Comparing several methods of predicting lean meat yield in cull pigs
J. PULKRÁBEK, J. WOLF, L. VALISˇ, M. Vítek und R. HÖRETH
On a sample of 132 pig carcasses of three crossbred combinations from Czechia (sire line of Large White, Duroc or Hampshire in sire position, Landrace or Czech Large White in dam position) with approximately same numbers of both sexes, backfat thickness and muscle depth was measured with four methods followed by a detailed dissection. The following regression equations for the lean meat percentage (MF) were derived (in parentheses the square root of the residual variance): Fat-O-Meater (FOM): MFFOM = 59.86131 – 0.72930 SFOM + 0.12853 FFOM (se = 2.49), Hennessy GP 4 (HGP): MFHGP = 61.34154 – 0.81609 SHGP+ 0.12901 FHGP (se = 2.27), Ultra-FOM: MFUFOM = 62.08522 – 0.50334 SUFOM + 0.03526 FUFOM (se= 3.26), Two-point (TP) method: MFZP= 49.62542 – 0.63371 SZP+ 0.23525FZP (se= 2.34). The correlations between the lean meat percentage from the dissection and the lean meat percentage estimated by the four methods were as follows: 0.82 (FOM), 0.85 (HGP), 0.66 (Ultra-FOM) and 0.84 (TP method). The methods FOM, HGP and TP can be considered to be equivalent to each other to a great extend and may be used for commercial carcass grading procedures. On the basis of the recent results, Ultra-FOM did not fulfil the demands of the EU to be used for commercial carcass grading.