Lean meat yield from pig's carcass measurements indices
2000
Vege, A. (Latvia Univ. of Agriculture, Jelgava (Latvia)) | Berzina, Z. | Paura, L. | Jansone, M.
To get profit in pork production pig breeders carry out selection by increasing the specific weight of the most valuable tissues in pork. The methods used for determining the valuable lean meat content in pig's body are discussed. The method - the distribution of carcass by type of tissues - is described. The research was started some years ago and included 108 Latvian White pure-bred fattening piglets of four farms. The data of the research were used to determine phenotype correlation and regression between the carcass lean meat and the weight of particular body parts and lean meat content in them. The biometric data processing was performed by the computer program Harvey. The resulting data show that 49% of the investigated Latvian White piglets with 55% of lean meat correspond to the highest E and S classes of the European Standard.
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