CORRELATION BETWEEN LIVE BODY MEASUREMENTS AND CARCASS MEASUREMENTS IN PIGS
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概要
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Possibility of correlation between body measurements and carcass measurements in pigs was examined in the present study so as to evaluate the feasibility to predict whether or not how good the meat productivity of a pig would be before slaughter.Three objective breeds of pigs used in the present study (Landrace, Duroc, and Large White) were selected on the basis of the Pig Progeny Test carried out during 1984-1985 at Kanagawa Prefectural Testing Station for Farm Animals, Kanagawa. The numbers of Landrace, Duroc, and Large White pigs examined were 20, 65 and 8, respectively.They consisted of both sows and barrows, between which no significant difference was seen in nearly all the parameters examined by the F-test concerning various measurement items of live bodies and carcasses.The live body measurements involved body weight, width of loin, circumference of forelegs and 9 other points, while the carcass measurements involved carcass weight, backfat thickness at shoulders and 9 other points.Multiple regression analysis provided information on the relative importance of live body characteristics for estimation of performance in meat production.Based on these statistical parameters, the following points were considered to be of importance for estimation of meat yield from external observations. It was suggested that pigs with excellent meat producibility could possibly be selected by paying attention to these points in the selection.Landrace: large type, long face, wide forehead, and solid and wide breast, while the wide breast had a tendency to be associated with increased backfat thickness at the loin.Duroc: large type, solidly formed head, long face, solid foreleg circumference, thick cannon circumference, solid rear leg cannon circumference, long body length and thick tail.Large white: large type, longbody length, tall body, solid fore-and hind-legs circumference, and thick tail, while long body length had a tendency to be associated with increased backfat thickness at the shoulder and loin.
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