Grading of pig carcass by using LSQ
2003
Jutarat Sethakul(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Department of Animal Production Technology) | Kunya Tuntivisoottikul(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Industrial Education. Dept. of Agricultural Education) | Ronachai Sitthigripong(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Department of Animal Production Technology)
This study was aimed to create a criterion for grading pig by using LSQ (Lenden-Speck-Quotient). Three-crossbred pigs (LW*LR*D) from 3 different breeding farms each 270 pigs, were used as sample. Their live weights at slaughtering house were 95-115 kg. Two positions of the backfat thickness and the width of M. gluteus medium of all carcasses were measured by using vernier calipers in order to calculate LSQ. The carcasses were dissected into 4 parts: ham, loin, boston shoulder and picnic shoulder and their lean, fat and bone were separated and weighted. Belly, ribs, force-shanks and hind-shanks were excluded. It was found that the suitable criterion for grading the carcasses by using should be 6 levels as following: LT=0.20, 0.21-0.26, 0.27-0.32, 0.33-0.38, 0.39-0.44 and GT=0.45, at the levels I, II,III, IV, V and VI. The percentage of lean in each level was 48.47, 46.88, 45.05, 43.37, 42.00 and 40.31 and the percentage of fat was 14.39, 16.34, 18.07, 19.49, 20.62 and 22.11, respectively, which had highly significant difference (P LT 0.01). It was also indicated that the correlation coefficients of LSQ the percentage of lean and fat were 0.69 and 0.67, respectively, (P LT 0.001).
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