Developments in pig carcass classification in the Czech Republic
2011
Pulkrabek, J., Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | David, L., Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Valis, L., Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Vitek, M., Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic)
In the analysed period from 1995 to 2010, the average carcass weight slightly increased by 1.75 kg. In 2010 it was 90.89 kg (s=11.136) and the average carcass lean meat content was 56.33 % (3.217). The lean meat content increased by 4.28 percent points. This increase was more rapid in the first part of the period analysed, whereas it was generally stabilized in the second part. The increase of lean meat content was only marginally related to the reduction of carcass weight. Based on the previous analyses it is estimated that the above mentioned decrease in carcass weight would only result in 0.20 to 0.30 % increase of carcass lean content. Therefore, other factors and especially genetics are responsible for the improvement in carcass lean content. This logically resulted in different average classification results according to the SEUROP system. It is evidenced by the proportion of carcasses classified in S, E and U classes which was 68.4 % in 1995 compared to 96.1 % in 2010. Similarly, the proportion of R, O and P classes decreased over the analysed period. For instance, the proportion of R class was reduced by 22.8 percent point and the P class is currently practically absent.
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