A note on the use of back rasher ratios as predictors of lean percentage in pigs of bacon weight

Smith, W. C.; Tonks, H. M.; Lawrence, Natasha J.

doi:10.1017/s0003356100038538

Cited by 17 publications

(8 citation statements)

References 3 publications

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“…The left hand side of each carcass was then cut transversely at the level of the head of the last rib and at right angles to the longest axis of the carcass. Fat and lean measurements were taken on the cut surface (Smith et al 1967). The outline of the 'eye muscle' and adjacent fat layers were traced onto acetate paper and later measured by planimetry.…”

Section: Diet and Treatmentsmentioning

confidence: 99%

Influence of dietary zeolite on pig performance over the liveweight range 25–87 kg

Pearson

Smith

Fox

1985

New Zealand Journal of Experimental Agriculture

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Addition of zeolite (clinoptilolite) at either 40 or 80 g/kg to the diet of healthy pigs, given a restricted scale of meal intake over the liveweight range 27-87 kg, did not influence growth rate, feed conversion ratio, killing-out percentage, or carcass measurements. In a second trial, where the only change was to ad libitum feeding, inclusion of clinoptilolite at 80 g/kg diet had no effect on pig performance or carcass characteristics.

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Section: Diet and Treatmentsmentioning

confidence: 99%

Influence of dietary zeolite on pig performance over the liveweight range 25–87 kg

Pearson

Smith

Fox

1985

New Zealand Journal of Experimental Agriculture

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“…After removal of carcasses from the chilling room, mid-line fat depth measurements at the maximum shoulder and minimum loin positions, along with carcass lengths were recorded on each side of the hanging carcass and the mean values calculated (Smith, Tonks and Lawrence, 1967).…”

Section: Slaughter Weights and Carcass Measurementsmentioning

confidence: 99%

A comparison of boars, gilts and castrates for bacon manufacture 1. On farm performance, carcass and meat quality characteristics and weight loss in the preparation of sides for curing

Ellis¹,

Smith²,

Clark³

et al. 1983

Anim. Sci.

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A total of 182 pigs from one farm and comprising 65 boars (B), 65 gilts (G) and 52 castrates (C) from 48 litters, were reared from birth to 89 kg live weight. Sex of pig did not influence age at slaughter but B compared with G and C had lower killing-out proportions (0-748 v. 0-756 v. 0-753) and reduced backfat measurements. Skin damage in transit to slaughter and/or in lairage was more prevalent in B compared with C, with G being intermediate. Muscle pH measurements were not influenced by sex except ultimate pH of the m. semispinalis capitis, where B compared with G and C had a higher incidence of values above 6-1 (0-246 v. 0-060 v. 0-120). Carcasses of B had proportionately more shoulder (0-04 unit) and more leg (0-011 unit), at the expense of middle, than those of C with G being intermediate. Weight losses in the preparation of de-boned sides for curing were higher in carcasses of B compared with G and C.

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“…Linear measurements were then taken on each side of the split hanging carcass with the head attached, as described by Smith, Adam and Tonks (1963). Subsequently the right-hand side of each carcass was cut transversely at the tip of the last thoracic vertebra and measurements taken on the cut surface (Smith, Tonks and Lawrence, 1967).…”

Section: Methodsmentioning

confidence: 99%

The relative performance and carcass characteristics of pigs sired by Hampshire and Large White boars

1973

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Hampshire and Large White crosses were compared with purebred Large White pigs for litter production and post-weaning performance. Crossbreeding did not influence either litter size or total litter weight at birth but crossbred litters had 14 % more pigs at weaning than purebred litters. Total litter weight at weaning was 13 % greater in crossbred litters. In two post-weaning trials (23 to 90 kg live weight), where feeding was either ad libitum or restricted according to live weight, Hampshire crosses had advantages over Large Whites in rate and efficiency of gain and killing-out percentage. The crossbreds had shorter carcasses but a greater eye-muscle area due primarily to a greater depth of lean in the muscle. All fat depth measurements indicated that the crossbreds were not significantly leaner than the purebreds and this was confirmed in the restricted trial when the carcasses were subjected to physical and chemical dissection. Hampshire carcasses did have a lower bone content than those of the purebreds, but crossbreeding did not influence joint proportions or lean distribution in the carcass.

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A note on the use of back rasher ratios as predictors of lean percentage in pigs of bacon weight

Cited by 17 publications

References 3 publications

Influence of dietary zeolite on pig performance over the liveweight range 25–87 kg

Influence of dietary zeolite on pig performance over the liveweight range 25–87 kg

A comparison of boars, gilts and castrates for bacon manufacture 1. On farm performance, carcass and meat quality characteristics and weight loss in the preparation of sides for curing

The relative performance and carcass characteristics of pigs sired by Hampshire and Large White boars

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