Ham quality and its relationship to carcass quality were studied in Landrace and Yorkshire pigs at the Puistola testing station. The research material was as follows: 1) ultrasonic and other measurements and points evaluation of 236 live pigs in three weight classes, and conventional carcass evaluation of these pigs; 2) ultrasonic and other measurements and points evaluation of 97 live pigs, determinations of the specific weight of the ham, and the dissection results on the left half of the carcass. The subjective points evaluation of ham performed on the live pigs did not correlate with the subjective points evaluation made on the carcasses. Nor did the exterior measurements made on the ham provide sufficient information about the slaughter quality of the ham. By means of stepwise multiple regression analysis, estimations were obtained for the skin + fat and meat + bone components of the most valuable part of the carcass and of the ham. In these estimations the most important were the dissection results and specific weight of the ham and the ultrasonic measurements. The statistically significant effect of the slaughter weight emerged to such an extent that corrections according to slaughter weight were found necessary in the dissection analysis.

This report amplifies and refines some of the data alreadyissued covering the water resources of Volusia County, which were published asReport of Investigations No. 21. The work in the report was accomplished as acooperative program between the Department of Natural Resources, the U. S.Geological Survey and the Board of County Commissioners of Volusia County.Volusia County is almost totally dependent upon the water which falls upon thecounty and has a recharge area contained along the western portion and thecentral portions of the county. Excellent water is produced in the areal rechargeand it is anticipated that this data will expand the existing knowledge of thewater resources to permit the development of a great capacity for existingutilities and to offset and solve some of the problems now in the area. (PDF has 71 pages.)

v | ok | kirjasto Aj-K | Sian teurastuslaadun ennustaminen 60 kg:n ja 90 kg:n elopainossa

The possibility of predicting the carcass quality from live pigs at weights of c. 60 kg and c. 90 kg was investigated on progeny testing pigs (n = 236) of Landrace and Yorkshire breeds. In both weight classes the thickness of the fat was measured with an ultrasonic instrument on the back, hams and shoulders, as well as the depth of the m. long, dorsi. Exterior measurements and points evalutations were also made. The pigs were slaughtered at a weight of 90 kg, after which a conventional carcass evaluation was made. The least squares method (HARVEY 1966) was used to analyse the results in order to establish the effect of the live weight, the group, breed and sex. After calculating an initial correlation matric (179 x 179), 20 characteristics obtained from the carcass evaluation were taken as functions, and 30 characteristics of both the live weights taken as optional explanatory variables, for further processing by stepwise multiple regression analysis. The back fat can be estimated from measurements at live weights of 60 kg (R2 = 0.53) and 90 kg (R2 = 0.75). The fat estimations obtained from the two weight classes showed similarities. The average back fat measured at a live weight of 90 kg correlated significantly with the average back fat measured from the carcass (r = 0.82***, r2 = 0.67), and the side fat at a live weight of 90 kg with the s.o.l. from the carcass (r = 0.79***, r2 = 0.62). Prediction of the area of the m. long. dorsi was poor in both the weights (R2 = 0.27—0.29).