预测培根体重猪胴体中瘦肉和脂肪产量的重量。商业猪胴体分级中使用的预测指标比较。

Prediction of the weight of lean and fat yield in bacon weight carcasses. A comparison of predictors used in commercial pig carcass classification.

作者信息

Giles L R, Ryan P J, Watchman D K, Belinda Dettmann E

机构信息

Department of Agriculture, Agricultural Research Centre, Wollongbar, New South Wales 2480, Australia.

出版信息

Meat Sci. 1983 Jan;8(1):21-31. doi: 10.1016/0309-1740(83)90029-3.

DOI:10.1016/0309-1740(83)90029-3

PMID:22055403

Abstract

Alternative methods of pig carcass description were compared as predictors of the weight (kg) of commercial lean yield and fat yield in 209 bacon weight carcasses. The predictors used included hot carcass weight and carcass sex in association with: the backfat measurements used in the Danish grading scheme (minimum loin, 3rd-4th lumbar and 3rd-4th last rib fat thickness); the proposed Australian system (P(2) fat thickness); fat classes published by the South Australian Livestock Marketing Study Group (1980); mid-line carcass measurements (backfat at minimum loin, mid back, maximum shoulder as well as carcass length) and visual carcass grade. There was no difference in precision between the carcass classification systems as predictors of lean yield. (R(2) = 69·0 % and residual standard deviation = 1·5.) Precision varied between the predictors of fat yield. The predictors were ranked as follows with R(2)(%) and residual standard deviation in parentheses. Danish (80·0, 0·50); Australian (70·5, 0·60); fat class (67·8, 0·64); mid-line (64·9, 0·67) and grade (58·1, 0·72).

摘要

对209头适合腌制的猪胴体，比较了几种不同的猪胴体描述方法作为商业瘦肉产量和脂肪产量（千克）预测指标的效果。所使用的预测指标包括热胴体重和胴体性别，并结合以下指标：丹麦分级方案中使用的背膘厚度测量值（最低腰部、第3 - 4腰椎和第3 - 4倒数肋骨处的脂肪厚度）；提议的澳大利亚系统（P(2)脂肪厚度）；南澳大利亚牲畜销售研究小组（1980年）公布的脂肪等级；胴体中线测量值（最低腰部、背部中部、最大肩部的背膘以及胴体长度）和胴体视觉等级。作为瘦肉产量的预测指标，胴体分类系统之间的精度没有差异。（R(2) = 69.0%，残差标准差 = 1.5。）脂肪产量预测指标的精度各不相同。预测指标按以下顺序排列，括号内为R(2)(%)和残差标准差：丹麦（80.0，0.50）；澳大利亚（70.5，0.60）；脂肪等级（67.8，0.64）；中线（64.9，0.67）和等级（58.1，0.72）。